COOKERY 10 - PRESENT SEAFOOD DISHES/FUNDAMENTALS OF PLATING
Quiz by GLADYS BAOAS
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
- edit the questions
- save a copy for later
- start a class game
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
- Q1
1.What is referred to as the art of modifying, processing, arranging or decorating food to enhance its aesthetic appeal?
Decorating
Cooking
Presenting
Food Plating
30s - Q2
How many colors of ingredients should be placed on a plated dish?
2-3 colors
1-2 colors
5-6 colors
3-4 colors
30s - Q3
3. What fundamentals of plating refers to serving hot foods hot on hot plates and cold foods cold on cold plates?
Portion Size
Temperature
Texture
Balance
30s - Q4
What guideline should be observed in relation to balance of shapes in a plated food?
Select large round plates to hold all the items without crowding.
Arrange variety of textures in a plate without overcrowding.
Avoid combining the same shapes on one plate.
Combine the same shape or cut of food in a plate.
30s - Q5
How will you enhance the appearance and palatability of a plated dish?
Add excessive garnish and pour too much sauce on the dish.
Use small plate to make the plated dish bigger.
Add sauce and garnish attractively.
Layer food with contrasting colors and shapes.
30s