1/19/24, 9:39 PM QUIZ#5 | Quizizz

Worksheets Name

QUIZ#5
Class
Total questions: 20
Worksheet time: 2mins
Date
Instructor name: Mrs. Gretchen Torio

1.

Food Presentation is also known as ____________________.

a) Food option b) Food arranging

c) Food plating d) Food inspection

2.

It is the process of arranging and decorating food to enhance its presentation.

a) FOOD VLOGGING b) FOOD PLATING

c) FOOD INSPECTION d) FOOD GALLERY

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3.

The following statements are Fundamentals of Plating, except for _________________.

a) Portion SIze b) None of the above

c) Arrangement on the plate d) Balance

4.

What fundamentals of plating is being shown?

a) NONE OF THE ABOVE b) BALANCE

c) PORTION SIZE d) ARRANGEMENT ON THE PLATE

5.

Which of the following is TRUE in choosing the right plate.

a) All of the above b) It is the main key to boost sales

c) It is the source of happiness d) It is the key to attractive presentation

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6.

Which of the following statements best describes a PLATTER?

a) In restaurant terminology, a platter is often a b) All of the above

dish served on a big platter or big plate.

c) A large flat dish or plate typically rectangular, d) It is a meal or course served on a platter.
oval or circular in shape. It is also called
serving plate or dish tray

7. TRUE or FALSE. Garnish is anything that adds visual appeal to a plate in a form of complementary
colors, flavors, textures or temperatures.

a) TRUE b) FALSE

8. TRUE or FALSE. A simple design is the best. Simple arrangement is easier to serve, more
appetizing and still attractive.

a) TRUE b) FALSE

9. TRUE or FALSE. Do not remove one piece of food if it touched the tray because mirror trays are
easily smudge.

a) FALSE b) TRUE

10. TRUE or FALSE. Think of the platter as part of the whole. It must be attractive and appropriate to
other presentation in the table.

a) FALSE b) TRUE

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11. Which of the following is NOT a fundamentals in designing a platter?

a) Keep it overcrowded. Over garnishing is a b) Plan ahead

good way to design a platter

c) Keep items in proportion d) Don't drown every plate in sauce or gravy.

12.

What is the purpose of storing appetizer?

a) To maintain freshness and avoid spoilage b) To boost sales of the day

c) To keep cleanliness d) To add beauty to the appetizer

13. Which of the following kitchen tools or equipment is NOT needed in storing appertizers?

a) b)

c) d)

14. TRUE or FALSE. Handle the food properly to prevent spoilage and contamination.

a) TRUE b) FALSE

15. TRUE or FALSE. do not wash tools and utensils thouroughly.

a) FALSE b) TRUE

16. TRUE or FALSE. Keep off the hand to a minimum contact to ingredients and food.

a) TRUE b) FALSE

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17. TRUE or FALSE. Keep close to the food when you are ill.

a) TRUE b) FALSE

18. TRUE or FALSE. Store food and ingredients improperly.

a) FALSE b) TRUE

19. TRUE or FALSE. Safeguard the food during distribution and serving.

a) TRUE b) FALSE

20. Which of the following pictures is NOT good for storing ingredients for appetizer?

a) b)

c) d)

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