Present Vegies

Which factor of food presentation is applied using a variety of contrast

(colors, shapes, texture, and flavor) in the selection of foods and garnishes?

• Arrangement on the plate

• Balance

• Portion size

• Visual sense

How many colors are suggested on a plate to make it balance?

• One to two

• Two to three

• Three to four

• Four to five

Which of the following are needed to add color and balance to a plate by providing an additional element?

• Garnish

• Plate

• Portion size

• Visual sense

What guideline in plating is applied when a center of attention is created?

• Add sauce or gravy attractively on a plate

• Keep food off the rim of the plate

• Maintain unity

• Make every component count

Which of the following is the process of offering selected food to the diners in a fashion that is visually appealing?

• Garnish

• Preparation

• Presentation

• Serving

Which of the following essential factor of food presentation refers to the ability to perform according to required standards?

• Arrangement on the plate

• Portion size

• Professional Skills

• Visual sense

What essential factor of food preparation covers proper cutting and cooking of vegetables?

• Arrangement on the plate

• Good preparation and cooking technique

• Professional skill

• Visual sense

In arranging vegetables on the plate, every item should be identifiable.

• TRUE

• FALSE

Pour sauce lavishly around or under the dish or cover only a part of the dish.

• TRUE

• FALSE

Garnishes are not added just for color, but sometimes they are needed to balance a plate by providing an additional element.

• TRUE

• FALSE