WorksheetsEduqas Hosp Unit 2 - presentation techniques
Total questions: 15
Worksheet time: 8mins
What is the main purpose of creativity in plating dishes?
To make the dish taste better
To enhance the diner's visual experience
To increase the nutritional value
To reduce cooking time
What should be the maximum portion of the plate that is filled according to the rule of thumb?
One-third
Half
Two-thirds
Three-quarters
Which of the following is a savoury carbohydrate accompaniment?
Shortbread
Dauphinoise potatoes
Macaron
Brandy snaps
What is an example of a sweet fruit and vegetable accompaniment?
Pea purée
Grilled peaches
Roasted root vegetables
Griddled asparagus
Which sauce is considered savoury?
Chocolate sauce
Salted caramel sauce
Gravy
Custard
What is the purpose of garnishes?
To add nutritional value
To enhance taste and appearance
To increase portion size
To reduce cooking time
Which of the following is a sweet garnish?
Parmesan crisps
Crispy onions
Tempered chocolate work
Caviar
What is an example of a decoration that adds drama to a dish?
Gravy
Gold leaf
Pea purée
Parmesan crisps
What is the importance of portion control in hospitality and catering?
To increase food waste
To ensure customer satisfaction and prevent waste
To reduce cooking time
To enhance the taste of the dish
Which plating style is depicted by a structured and organized layout?
Classic
Freeform
Landscape
Abstract
What should be visible when food is stacked to add height to a dish?
Only the top layer
Each element of the dish
Only the main protein
Only the garnish
What type of food should be served on hot plates?
Cold food
Hot food
Sweet food
Savoury food
Which element is NOT part of a dish's presentation?
Protein
Accompaniments
Cooking method
Garnish
What is an example of a savoury fruit and vegetable accompaniment?
Berry compote
Fruit kebabs
Pea purée
Grilled peaches
Which of the following is NOT a function of decoration in a dish?
To add drama
To be eaten
To enhance appearance
To add color
