Cookeryq1week4

1.     What term is used in decorating food to make it more attractive?

• designing

• garnishing

• movement

• plating

2.     What do you call the arrangement of food on the plate?

• balance

• garnishing

• plating

• ravier

3.     This is an item that holds the food in place.

• fork

• plate

• spoon

• tongs

4.     An uncut portion of the main food item is known as _______.

• balance

• centerpiece

• movement

• plating

5.     Which among the green leafy herbs below IS NOT use in decorating food?

• coriander

• moringa

• parsely

• basil

6. What kind of ingredients you will add to make your dish more attractively?

           

• edible

• salty

• poisonous

• watery

.   7. In the arrangement of food the carbohydrates is on what reading of the clock?

           

• 1 o'clock

• 2 o'clock

• 6 o'clock

• 11 o'clock

8. Which of the following is NOT a purpose of garnish?

           

• Accentuates main flavor

• Complements main dish color

• Increases overall profit

• Visual Appeal

9. When planning the overall design of a plate, which of the following should NOT be

             considered?

A.    arrangement                      B. color            C. cost                   D. height

• arrangement

• color

• cost

• height

10. Which of the following is the correct order in which people “eat”?

           

• eyes, nose, mouth

• mouth, nose, eyes

• nose, mouth, eyes

• nose, eyes, mouth