Professional Documents
Culture Documents
1. It is good to play with items that offer variety and contrast but it shouldn’t create
confusion to a guest as to what is to focus on.
B. Balance
C. Portion size
2. One should make a plate layout to improve the presentation as possible. The diner’s
first impression of impression of the food on the plate depends on how the food is
plated.
B. Balance
C. Portion size
B. Balance
C. Portion size
4. Cannot be seen but they are very important to include in menu planning.
A. Color
B. Flavors
C. Shape
5. Combination of two or more colors on plate makes a serving more attractive. This can be
achieved by adding garnishes.
A. Color
B. Flavors
C. Shape
6. Vegetables and fruits may come up with a good variety if they are cut in different
shapes.
A. Color
B. Flavors
C. Shape
A. Color
B. Flavors
C. Texture
8. This may be an uncut portion of the main food item, such as a pate or a cold roast,
decorated and displayed whole. It may be a separate but related item, such as molded salmon
mousse.
B. Garnish
B. Garnish
B. Garnish
A. Food plating
C. Portion size
12. Select one ingredient to focus on and use space to simplify the presentation. Clutter
distracts from the main elements of your dish and might confuse the diners on what to focus
on.
B. Create a Framework
C. Keep It Simple
13. Play with colours, shapes and textures to ensure diners are not overwhelmed. The
presentation should never overpower flavour and function.
B. Create a Framework
C. Keep It Simple
14. Start with drawings and sketches to visualise the plate. Find inspiration from a picture
or object.
B. Create a Framework
C. Keep It Simple
15. Ensure there is the right amount of ingredients and the plate complements the dish,
not too big or too small. Strike the right proportion of protein, carbohydrates and vegetables to
create a nutritionally balanced meal.
16. Ensure the main ingredient stands out and pay equal attention to the ‘support’. This
refers to the other elements on the plate such as garnishes, sauces and even the plate itself.
17. Among the three basic food items of starch, vegetables and main in a specific
arrangement. Which of them represents the time Between 9 to 11 o’clock?
A. Main
B. Starch
C. Vegetables
18. Among the three basic food items of starch, vegetables and main in a specific
arrangement. Which of them represents the time Between 3 to 9 o’clock?
A. Main
B. Starch
C. Vegetables
19. Among the three basic food items of starch, vegetables and main in a specific
arrangement. Which of them represents the time Between 11 to 3 o’clock.
A. Main
B. Starch
C. Vegetables
20. A technique that uses the three basic food items of starch, vegetables and main in a
specific arrangement.
21. Show your guests that you have paid attention to every detail by including custom
extras. Add your logo, event name or another particular indicator to specialty picks.
A. Customize it
B. Individualize
C. Introduce Color
22. Place each appetizer on its own small plate for an elegant look. This technique is
excellent for enhancing the visual appeal of your party or event.
A. Customize it
B. Individualize
C. Introduce Color
23. Infuse color into your presentation with a surprise ingredient. This trick is especially
effective if you use white or neutral serving dishes because the colors pop.
A. Customize it
B. Individualize
C. Introduce Color
24. Use small cups or shot glasses as the base for your appetizer. It also work wonders as
holders for dips to accompany your other appetizers.
A. Put It in a Cup
B. Roll them up
C. Use Skewers
25. It hold meats, but they can also present a beautiful display of fruit or veggies.
A. Put It in a Cup
B. Roll them up
C. Use Skewers
26. This can take the shape of pin rolls, lettuce-wrapped appetizers, cut wraps or cucumber
feta rolls.
A. Put It in a Cup
B. Roll them up
C. Use Skewers
27. One of the said OHS Requirements is to “label food well by date”.
A. TRUE
B. FALSE
28. One of the said OHS Requirements is to “store food correctly and at the right
temperature”.
A. TRUE
B. FALSE
A. TRUE
B. FALSE
30. One of the said OHS Requirements is to “Clean and sanitize preparation surfaces and
equipment regularly”.
A. TRUE
B. FALSE
1. B 16. C
2. A 17. B
3. C 18. A
4. B 19. C
5. A 20. A
6. C 21. A
7. C 22. B
8. A 23. C
9. C 24. A
10. B 25. C
11. A 26. B
12. C 27. A
13. A 28. A
14. B 29. A
15. B 30. A