Plate/Present Meat Dishes
Quiz by Hazel Dane
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- Q1
In platter presentation, the uncut portion of the main food item is____________.
Garnish
Arrangement
Serving Portion
Centerpiece
10s - Q2
What is the general rule or standard serving size in plating?
1/4 vegetables, 1/4 meat, 1/2 starch
1/4 vegetables, 1/4 meat, 1/4 starch
1/2 vegetables, 1/4 meat, 1/4 starch
1/4 vegetables, 1/2 meat, 1/4 starch
30s - Q3
How many elements are needed in presenting a platter?
1
2
3
3
10s - Q4
Which of the following should be avoided in presenting food on a plate?
Polychromatic color scheme
Variations of 3 colors.
Using many colors.
Monochromatic color scheme.
10s - Q5
What basic element of plating play with colors, shapes and texture to ensure diners are not overwhelmed?
Create a framework
Balance the Dish
Keep it simple
Make use the plate is clean
10s - Q6
Fried foods should not be covered with airtight lids, because the heat from the food will end up steaming the breading and causes the food to get soggy.
truefalseTrue or False30s - Q7
As a general rule, 1/4 of the food on the plate should comprise of vegetables, 1/2 meat or another protein, and 1/4 starch.
falsetrueTrue or False10s - Q8
Having an even number of elements on a dish is more visually appealing than having an odd number.
falsetrueTrue or False30s - Q9
The food should be easy to handle and serve, so three portion can be removed without ruining the arrangement.
falsetrueTrue or False30s - Q10
The way you cook your vegetables has a minimum bearing on the overall visual effect of a meal
falsetrueTrue or False10s