QUIZ #3

____________ refers to the uncut portion of the main food item to be plated.

• SLICES

• GARNISH

• SIDE DISH

• CERTERPIECE

The grade 10 cookery students are going to make a food presentation in their assessment, which is NOT a proper way of presenting food?

• play with colors, shapes and textures to ensure diners are not overwhelmed

• use garnishes that enhance the flavor of the meat

• ensure the sauces stands out in the food presentation

• follow the rule of odds

It is the meat from flesh of a young calf, 4-5 months old. Because of its age, it is considered by some to be the finest meat.

• pork

• veal

• beef

• carabeef

The following are the Elements on the plate. EXCEPT

• Main item

• sauce

• garnish

• dessert

Play with colors, shapes, and textures to ensure diners are not overwhelmed.

• Balance the Dish

• Keep it simple

• Highlight the key ingredients

• Create framework

Vannia will present her meat dish on the class, her teacher reminds her to consider the

guidelines in plating meat dishes. Which of the following will she consider to make every

item identifiable?

• create a framework

• keep it simple

• get the right portion size

• highlight the key ingredients

Ensure the main ingredient stands out and pay equal attention to the ‘support’.

• Balance the Dish

• Keep it Simple

• Highlight the Key Ingredient

• Create Framework

In presenting food dishes avoid weighting one side more heavily than another.

• Simplicity

• Balance

• Width

• Weight

Which senses do the well-plated food stimulate?

• Sight & Taste

• Taste, Sight and Feel

• Sight ,Taste, Small and Feel

• All of the senses

The following are the finer points in plating. EXCEPT

• Contrast

• Emphasis

• Simple

• Texture