Name: _____________________________________ Section: _____________Date: ____________ Score: _________

I. Directions: Read the questions carefully and choose the letter of your choice write it
beside the number.

1. What is the art of modifying, processing, arranging, or decorating vegetable to enhance its aesthetic
appeal?
A. Dish Garden C. Vegetable dish garden
B. Dish plate garden D. Vegetable dish presentation

2. Which of the following best defines dish plating guidelines?

A. Make every component count.
B. Keep food off the rim of the plate.
C. Keep space between items, unless, they are stacked on one another.
D. All of the above

3. Which of the following is an advantage of vegetable dish preparation?

A. It will not make any improvements to the food.
B. It will only make food preparation bad as it looks.
C. It will add imbalance and topsy-turvy effect to every food preparation.
D. The visual presentation of foods is often considered by many in different stages of food preparation
as one way to add something to every dish.

4. Why visual presentation of food preparation will improve consumers’ attention?

A. It is because the costumer will pay more money.
B. It is because it will add favorable taste and style to the dish.
C. It will only confuse the costumer on consuming the food on the table.
D. because it will consume the consumers’ budget “more food design, the higher the price”

5. The use of right cutting knives and several tools in cooking and food preparation fall under which
essential factor in food presentation?
A. Visual Sense
B. Professional Skills
C. Good preparation and cooking techniques
D. Select foods and garnishes that offer variety and contrast

6. The picture above is a classic arrangement under what description?

A. Messy in front, vegetables on the left and main on the left.
B. Main item in front, vegetables, starch items and garnish at the rear.
C. Main item in the center with neat piles of vegetables carefully arranged around.
D. A starch or vegetable item heaped in the center, the main item sliced and leaning up against it
7. Which of the following is NOT under creative presentation techniques?
A. Ribbon Rings C. Vegetables Purees
B. Vegetable Rings D. Ribbon Vegetables
8. Which of the following is an advantage of vegetable visual presentation?
A. The food itself may be decorated as in elaborately iced cakes.
B. Food can be topped with ornamental sometimes sculptural consumables.
C. Food can be drizzled with sauces, sprinkled with seeds, powders, or other toppings.
D. All of them

9. These substances can be added around or under the dish or covering only a part of the dish and
can add the overall design of the plate. What are these?
A. apron and cloth C. sauce and gravy
B. plate and spoon D. chopsticks and fork

10. Which of the following DOES NOT belong to the group in classic arrangement of food?
A. garnish B. starch items C. toppings D. vegetables

11. Under what guidelines in plating is to create a center of attention and relate everything to it?
A. Maintain unity.
B. Keep it simple.
C. Add sauce or gravy attractively on plate.
D. Arrange the items for the convenience of the customer.

12. What should be done to avoid letting the diner rearrange the food before eating?
A. Maintain unity.
B. Keep it simple.
C. Add sauce or gravy attractively on plate.
D. Arrange the items for the convenience of the customer.

13. Which of the following essential factors for food production where effective food presentation
depends on the understanding of techniques involving balance, arrangement, and garniture?
A. Visual Sense
B. Professional Skills
C. Good preparation and cooking techniques
D. Select foods and garnishes that offer variety and contrast

14. On what factors of food preparation where we match portion sizes and plates, balance the portion
sizes of the items on the plate and arrangement on the plate?
A. Portion size
B. Visual Sense
C. Good preparation and cooking techniques
D. Select foods and garnishes that offer variety and contrast

15. The picture on the right is an example of what cutting method?

A. Shred cutting
B. Slice and dice
C. Chunks cutting
D. Julienne cutting

16. How long can potatoes be stocked in a cupboard?

A. 1-2 hours B. 1-2 days C. 1-2 weeks D. 1-2 months

17. How many days can an asparagus be stored in the fridge?

A. 1-2 days B. 2-3 days C. 3-4 days D. 4-6 days
18. Which of the following should we avoid in storing vegetables?
A. Refrigerate cut vegetables.
B. Storing fruits and vegetables together.
C. Washing vegetables when you are ready to use it.
D. Sealing washed vegetables in a container with paper towels.

19. What vegetable can be stored for about 7-10 days inside the fridge?
A. brussels sprouts B. green beans C. green onions D. red peppers

20. What vegetables can be stored for about 4-7 days inside the fridge?
A. cucumbers B. mushrooms C. rutabaga D. spinach

21. What vegetables are stored in a dry and well-ventilated place with a temperature of 75°F?
A. dried vegetables C. frozen vegetables
B. fresh vegetables D. canned vegetables

22. What does FIFO stand for?

A. fold in fold out C. first in first out
B. fresh in fresh out D. frozen in frozen out

23. What benefit can we get in applying FIFO when storing vegetables?
A. safer storage C. efficient workflow
B. reduced wastage D. customer satisfaction

24. Which of the following vegetables can be stored in a cool room temperature for 1-2 months?
A. beets B. onions C. potatoes D. spinach

25. What should be done to other vegetables to prevent them from drying?
A. peel them C. slice them
B. wash them D. wrapped them

26. How can we prevent potatoes, eggplants, and other vegetables from browning?
A. Treat them with an acid. C. Wrap them with towel.
B. Store them in a dry place. D. Soak them with warm water.

27. When is the right time to wash vegetables?

A. Before you peel the vegetables.
B. After you bought the vegetables.
C. When you’re about to put them in the freezer.
D. Wash vegetables when you are ready to eat them.

28. Where is the BEST place for storing potatoes and onions?
A. Store in a cool place with a temperature of 0°F.
B. Store in a cool dry place and well-ventilated place.
C. Store in a cool place with a temperature of less than 75°F.
D. Store in a dry, dark place with a cool temperature of 50-65°F.

29. Why it is not advisable to mix fruits and vegetables together when storing?
A. Fruits spoils faster than vegetables.
B. Vegetables causes fruits to ripen fast.
C. Fruits has moisture that speeds up spoiling.
D. Fruits emit ethylene gas that ripens and speeds up spoiling process.

30. Why does proper stock rotation important in food storage?

A. It helps minimize costly wastage.
B. It ensures better food hygiene standards.
C. It ensures that all food is sold or used before its expiration.
D. It removes items that are past their dates or are damaged.

II. TRUE OR FALSE

Directions: Read each statement carefully and identify if the statement is True or False. Write
T if the statement is true and F if it is false. In each false answer try to identify what made the
statement false and write the word or phrase. Write your answer after each question.
1. FIFO is a stock rotation system used for food storage.

2. Canned vegetables must be kept in a cool dry place, close from sunlight and off the floor.

3. Peeled and cut vegetables should be eaten or wrapped and use quickly to prevent spoilage.

4. Proper stock rotation ensures that all food is sold or used before its expiration.

5. Place items with the soonest dates at the front is the first step in FIFO procedure.

6. Dried vegetables must be stored in a cool (less than 75°F) dry, well ventilated place.

7. Potatoes, eggplants and other vegetables that brown when cut should be treated with an
acid or blanched them to inactivate the enzyme that cause browning.

8. FIFO system maximizes freshness and maximizes waste.

9. Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry, dark place.

10. Store leftover creamed vegetables for three days only.

III. Directions: Write YES if the concept below is related to vegetable dish presentation and NO if
not. Put your answers on the blank.
______1. Vegetable should be cooked in a short period of time.

______2. It is okay to overcook the vegetables.

______3. In plating vegetable dish, arrange the items for the convenience of the customer.

______4. Select a plate large enough to hold food without hanging off the edge.

______5. Classic arrangement is when main item in front, vegetables, starch items and garnish at the
rear.