FNH005

Caribbean Union College

Tech-Voc Department
Food Nutrition & Health
Assignment

GARNISHES & DECORATION

Multiple choice
1. What is the most important factor concerning garnishes?
o They are always red
o They must be expensive
o Garnishes must be fresh and crisp and attractive
o All of the above

2. What is a garnish?
o a sweet item used on foods.
o an edible item used to make food look attractive
o a strong flavoured food
o all of the above

3. Which part of the salad is made of a layer of greens that line the plate
or bowl in which the salad is served?
o Base
o Boy
o Garnish
o Dressing

4. All of the following are important elements of food plating, EXCEPT

o The plate complements the dish being served.
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o The presentation of the plate should never overpower the overall

experience of the dish.
o The more food and garnishes on the plate, the better.
o A balanced portion of protein, carbohydrates, and vegetables should be
displayed to create a nutritious plate.

5. Must be edible
o Garnishes
o Stacking
o Hold the sauce
o Deconstruction

True or False
1. Cold garnishes should be served with warm dishes and warm garnishes
should be served with cold dishes.
o True
o False

2. An edible garnish should be compatible with the underlying food.

o True
o False

3. Sprinkling and drizzling adds interest to the foods and hides

imperfections.
o True
o False

4. To prevent garnishes from drying out keep them away from the open
air.
o True
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o False

5. All garnishes can be prepared in advance

o True
o False

List

List five (5) basic garnishes and give one for one (1) example of a food it can be used on for
EACH.
*