Written Test

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.

A. Arrangement on the plate

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.

A. Arrangement on the plate

B. Balance

C. Portion size

3. It is very important to consider when planning for presentation and costing.

A. Arrangement on the plate

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

7. Combination of textures can create an exciting mouthfeel. Contrasting of texture is

important.

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.

A. Centerpiece or Grosse piece

B. Garnish

C. Slices or serving portions

9. It should be arranged artistically.

A. Centerpiece or Grosse piece

B. Garnish

C. Slices or serving portions

10. It should be artistically done in proportion to the cut slices.

A. Centerpiece or Grosse piece

B. Garnish

C. Slices or serving portions

 11. It is about the presentation of food to increase desire and impress your diners.

A. Food plating

B. Slices or serving portions

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.

A. Balance the Dish

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.

A. Balance the Dish

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.

A. Balance the Dish

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.

A. Balance the Dish

B. Get the Right Portion Size

 C. Highlight the Key Ingredient

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.

A. Balance the Dish

B. Get the Right Portion Size

C. Highlight the Key Ingredient

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.

A. The classical plating technique

B. The classical planting technique

 C. The musical plating technique

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

C. NONE OF THE ABOVE

28. One of the said OHS Requirements is to “store food correctly and at the right
temperature”.

A. TRUE

B. FALSE

C. NONE OF THE ABOVE

29. One of the said OHS Requirements is to “Wash food properly”.

A. TRUE

B. FALSE

C. NONE OF THE ABOVE

30. One of the said OHS Requirements is to “Clean and sanitize preparation surfaces and
equipment regularly”.

A. TRUE

B. FALSE

C. NONE OF THE ABOVE

Answer Key:

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