Food Plating, Food Presentation And Plating Techniques Quiz
Welcome to the trivia Quiz on Food Presentation and Plating Techniques! The quiz is ideal for those of you in the food industry who know the importance of a good presentation is everything. Do you know which cutlery is used at what specific time? Well, take up to the quiz below and get to see if you should consider taking a refresher class before looking for that job!
Two or three colors on a plate are usually more interesting than just one. Two or three colors on a plate are usually more interesting than just one.
Rate this question:
“The eye eats second” is a well-known saying.
Three essentials of food presentation •good preparation and cooking techniques •serving attractive food is largely a matter of being neat and careful and using common sense. •visual sense , flavors is one of the fundamentals needed when plating a food, serve hot food cold and cold food hot", which tool is most appropriate for plate painting.
Squeezing the bottle
Use paint and brush
Using water paints
Melon baller
Which type of knife is best for peeling off vegetables?
Tourne knife
Boning knife
Carving knife
Salmon knife
A spatula is used for?
Mix, spread and lift food
Cut vegetables
Sprinkle spices
None of the above
Listing of food choices is called?
When do you serve the dessert.
After the food
Before the main course
With main course
Whenever the host demand
Quiz Review Timeline +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
- Current Version
- Dec 14, 2023 Quiz Edited by ProProfs Editorial Team
- Oct 04, 2017 Quiz Created by Neda
Related Topics
- Healthy Eating
- Food Hygiene
- Food Nationality
- Foods Of The World
Recent Quizzes
Featured Quizzes
Popular Topics
- Chicken Quizzes
- Cuisine Quizzes
- Dairy Food Quizzes
- Drink Quizzes
- Egg Quizzes
- Fast Food Quizzes
- Favorite Food Quizzes
- Food And Drink Quizzes
- Food And Nutrition Quizzes
- Food Handler Quizzes
- Food Poisoning Quizzes
- Food Safety Quizzes
- Food Science Quizzes
- Fruit Quizzes
- Health Food Quizzes
- Herb Quizzes
- Hungry Quizzes
- Meal Quizzes
- Meat Quizzes
- Recipes Quizzes
- Rice Quizzes
- ServSafe Quizzes
- Snack Quizzes
- Soup Quizzes
- Spice Quizzes
- Staple Food Quizzes
- Sugar Quizzes
- Vegetable Quizzes
Related Quizzes
Wait! Here's an interesting quiz for you.
- Show all results for " "
Mastering Plate Presentations Quiz
More actions.
- PDF Questions
- Make a copy
Questions and Answers
What is the traditional placement for serving the main focal point of the food on a plate.
- Between 12 and 6 o’clock
- Between 1 and 5 o’clock
- Between 3 and 9 o’clock
- Between 4 and 8 o’clock (correct)
How can height be achieved in a plate presentation according to the text?
- By stacking the vegetables on the starch
- By layering the starch over the vegetables
- By placing the sauce on top of the protein
- By leaning the protein on the starch (correct)
What type of lines provide neat and logical dimension to the plate according to the text?
- Vertical, horizontal, or angled lines (correct)
- Randomly intersecting lines
- Curved and wavy lines
- Diagonal lines only
How can variety be introduced in plate presentation according to the text?
<p>Through intersecting or overlapping lines</p> Signup and view all the answers
What is the purpose of the sauce in plate presentation according to the text?
<p>Acting as a tying element</p> Signup and view all the answers
More Quizzes Like This
Mastering Place Value
Mastering Place Value in 4th Grade
Upgrade to continue
Today's Special Offer
Save an additional 20% with coupon: SAVE20
Upgrade to a paid plan to continue
Trusted by top students and educators worldwide
We are constantly improving Quizgecko and would love to hear your feedback. You can also submit feature requests here: feature requests.
Create your free account
By continuing, you agree to Quizgecko's Terms of Service and Privacy Policy .
PLATING AND PRESENTING DESSERTS
Quiz by gladys baoas.
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skills from 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
- Q 1 / 10 Score 0 It is an any edible decorative item added into food. 29 Garnish Sauce Decoration Accompaniment
Our brand new solo games combine with your quiz, on the same screen
Correct quiz answers unlock more play!
- Q 1 It is an any edible decorative item added into food. Garnish Sauce Decoration Accompaniment 30 s
- Q 2 It is a thickened liquid added as an accompaniment to any dessert. Dessert Syrup Batter Juice Flavoring 30 s
- Q 3 It may be pureed and also added fresh on top of a dessert. Nuts Chocolate Syrup Fruit 30 s
- Q 4 It refers to added food item that adds a crunch to the dessert. Garnish Nuts Crunch component Chocolate Chips 30 s
- Q 5 It can be sifted on top of dessert or plate, melted and made into different shapes and sometimes grated or shredded. Nuts Chips Fruit Chocolate 30 s
- Q 6 Which of the following is referred to as the frame of presentation? Main Item Sauce Garnish Plate 30 s
- Q 8 Why do we need to garnish a plated dessert? To enhance the plating presentation and add eye appeal. To add contrasting food textures into plated dessert. To make plating look fresh, cool and sophisticated. To make the plating presentation crowded. 30 s
- Q 9 What color represents sophistication and elegance? Black Green Red Blue 30 s
- Q 10 If you will plate a dessert, what are the four components that you should always consider in plating? Main Dessert, Crunch Component, Color and Garnish Main Component, Color, Texture, Garnish Main Item, Fruit Garnish, Nutty Texture and Syrup Main Item, Crunch Component, Garnish and Sauce 30 s
Teachers give this quiz to your class
Have an account?
Suggestions for you See more
Interview Tips
Sequencing events, punjabi cuisine, quizizz test lesson, searching and applying for a job, 12.3k plays, professional development , employability skills.
Plate Presentation
11th - 12th grade, professional development.
21 questions
Introducing new Paper mode
No student devices needed. Know more
___________ is a thin cookie-like dough delicately piped and baked for use in making decorations and garnishes.
Madeleine's
Hippenmasse
Paris-Brest
Presentation is the process of offering foods to diners in a way that is visually pleasing.
Listing of food choices the restaurant offers for each meal.
Type of main dish.
Type of menu - Customer chooses one selection from each course offered by the restaurant.
Menu type - Offers each food and beverage item priced and served separately.
Menu type - Lists complete meals, from appetizers to desserts and sometimes beverages, for on set price.
Table d' hote
Menu type - Offering the same dishes every day for a long period of time.
table d'hote
Represents food choices from a specific country.
continental
Explore all questions with a free account
Continue with email
Continue with phone
Quiz 35: Plate Presentation
Access For Free
Labelling,origin,and attractive packaging are three important basics a chef should consider when evaluating a wine.
Multiple Choice
Which type of bottled water is carbonated?
Current regulations allow for bottled water to be sold as "spring" or "mineral" only if it is:
A tisane is the correct term for an herbal tea that does not contain any real tea.
Fortified wines are wines whose alcohol content has been increased from 10-15% to:
Chambord is flavoured with:
Coffee became popular in Europe in which century?
Which of these teas is partially fermented?
The process of transforming grapes into wine is called:
Because of beer's slight bitterness when cooked,sugar can be added to balance the flavour.
The two species of coffee bean routinely used are:
Cooked,fermented grain mash that is then distilled is the basis for:
The first highly developed civilization in Mesoamerica,the Olmec,enjoyed chocolate as a beverage.
Although tea comes from only one species of plant,what are the three general types of tea?
Liqueurs are traditionally made from herbs,fruits,nuts,spices,and flowers or other flavourings infused into a nonalcoholic base.
In Germany,beer is made from which ingredients?
Drip coffee should be brewed at:
While black and oolong tea may be served hot,it is best to serve green tea cold.
Juice can be extracted from fruit by:
Flambéing means igniting liquor so that the alcohol burns off and the flavour of the liquor remains.
showing 1 - 20 of 33
Related Quizzes
Professionalism
49 Questions
Food Safety and Sanitation
69 Questions
Menus and Recipes
60 Questions
Tools and Equipment
63 Questions
Knife Skills
53 Questions
Flavors Flavorings
38 Questions
Dairy Products
46 Questions
Mise En Place
56 Questions
Principles of Cooking
50 Questions
Stocks and Sauces
43 Questions
Principles of Meat Cookery
62 Questions
35 Questions
37 Questions
23 Questions
59 Questions
Fish Shellfish
68 Questions
Eggs Breakfast
Potatoes, Grains and Pasta
Healthy Cooking
65 Questions
Salads and Salad Dressings
30 Questions
Charcuterie
Hors Doeuvre and Canapés
Principles of the Bakeshop
54 Questions
Quick Breads
Yeast Breads
64 Questions
Pies, Pastries and Cookies
51 Questions
Cakes and Frostings
48 Questions
Custards, Creams, Frozen Desserts Sauces
52 Questions
Buffet Presentation
33 Questions
COMMENTS
2. "The eye eats second" is a well-known saying. The saying "The eye eats second" is not a well-known saying. 3. Three Essentials of Food Presentation •Good Preparation and Cooking Techniques •Serving attractive food is largely a matter of being neat and careful and using common sense. •Visual Sense.
Foods with similar textures are less visually appealing than foods with different textures. True. Any herb can be used to garnish a dish as long as it looks pretty. False. Oversized plates make food look plentiful. False. 35 Plate Presentation. What is the focal point on a plate of food? Click the card to flip 👆.
The plate choice, sauces, and garnished are considered the "support system" of plate presentation. It is not important to consider how a dish looks, as long as it tastes good the customer should love it. The classical style of plating uses the plate as the face of a clock to place food portions. Sauces can be used to add additional garnish to a ...
Flow. balance, unity, and focal point are handled properly, then a sense of movement can develop which is also called____________________. too many food items with same shapes, same textures, same colors should generally be avoided. Name one of the many things we should avoid when considering plate presentation: SCHIFT.
a large group of aromatic plants whose leaves, stems, or flowers are used for adding flavor to other foods. Spices. Strongly flavored or aromatic portions of plants used as condiments or aromatics. Bark, roots, seeds, buds, or berries of plants. Two main species of coffee bean. Arabica and Robusta.
ting and PresentationVideo Quiz1. Why is the plating. nd. presentation of food important?7. Where on the plate is the. id. s eye appeald) All of the above2. When plating foods, l. nes on the plate.True or False3. t. e foodd) Mixed in with the food8. According to where the customer sits, th.
Plate presentation is a crucial aspect of the culinary industry, as it can significantly influence the dining experience for customers. ... Test your knowledge on food plating and presentation techniques with this quiz. Explore the importance of balance, contrast, garnishes, plate choice, and modern plating techniques like texture, height ...
Test your knowledge of practical plate presentations with this quiz! Learn about traditional plating techniques and how to present food using the clock face as a guide. Perfect for culinary enthusiasts and professional chefs looking to enhance their plate presentation skills.
30 s. Q5. Good food plating must look attractive and appropriate not only by itself but among other presentations on the table. true. false. True or False. 30 s. Quiz your students on Cookery 10: Plate/Present Meat Dishes practice problems using our fun classroom quiz game Quizalize and personalize your teaching.
Where you place your food on the intersecting lines of your tic-tac-toe grid of the plate. Where you break your plate up into 9 equal rectangles and play chess. Presentation is the process of offering foods to diners in a way that is visually pleasing. The importance of plate presentation is because it is the customers ____ impression.
The choice of ______________ is critical to the final presentation of dessert. 4. Multiple Choice. Edit. 45 seconds. 1 pt. It means that food should be contained within the rim of the plate, yet it should not be crowded in the center. Plate.
When picking a plate, what should you avoid? Unproportional plates - use proportional plates (Small food, small plate) Define focal point. What draws your eyes in a plate (Highest point) Why is plate presentation so important? It is the customer's first impression. Study with Quizlet and memorize flashcards containing terms like What affects ...
30 s. Q10. If you will plate a dessert, what are the four components that you should always consider in plating? Main Dessert, Crunch Component, Color and Garnish. Main Component, Color, Texture, Garnish. Main Item, Fruit Garnish, Nutty Texture and Syrup. Main Item, Crunch Component, Garnish and Sauce. 30 s. Quiz your students on PLATING AND ...
A classic presentation is to center everything, making a tower in the center of the plate, stacking all the components, and then putting a "mote" of sauce around it all. This presentation style also gives great height (elevation) to the design. Chef Dean Shinagawa. Chef Dean Shinagawa. via Seattle PI.
Smeared Accent Dots Plating Technique - Alternate between two sauce accent dots in a curved line along the side of your plate. Then, take a small plating wedge and place it at the center of the first accent dot in your row. Drag the plating wedge through the accent dots, creating a multicolored, single-sided edge.
A plate should have a variety of these, which may include hard, soft, chewy, meaty, crunchy, and creamy. Flavor Should be considered before cooking, also each element of the plate presentation should contribute to this.
43. 1. Multiple Choice. ___________ is a thin cookie-like dough delicately piped and baked for use in making decorations and garnishes. 2. Multiple Choice. Presentation is the process of offering foods to diners in a way that is visually pleasing. 3. Multiple Choice.
WHITE SPACE. Leave some areas of the plate empty. This helps to "frame" the items you are presenting, drawing the eye to what is important. If the entire plate is filled with food then there is nothing to see, nothing to look at, because it is just one big mass. LEARN THE WHOLE STORY!!!
Quiz 35: Plate Presentation. Access For Free. Share. All types. Select Tags. Study Flashcards Practice Exam Learn. Question 1 (True/False) Labelling,origin,and attractive packaging are three important basics a chef should consider when evaluating a wine. Question 2 (Multiple Choice)
Explain how small-plate dinning has taken hold as an eating style all on its own. reduce portion size- use an unexpected garnish- present entree items in a new format. List some of the guidelines for creating small plates. Study with Quizlet and memorize flashcards containing terms like the process of delivering the selected food to diners in ...
Find other quizzes for Other and more on Quizizz for free! Plating and Storing Desserts quiz for 9th grade students. Find other quizzes for Other and more on Quizizz for free! ... It is an important part of plate presentation. 14. Multiple Choice. Edit. 30 seconds. 1 pt. 14. Garnishes and texture can enhance your plate presentation. True. False ...
MyPlate Quiz. An interactive online tool that consumers can use to get a general assessment of their eating behaviors. Users answer a series of 20 questions about the MyPlate food groups and their healthy eating interests. The MyPlate Quiz and supporting materials are available in Spanish.
On Cooking Chapter 35. Get a hint. What would be the issue with presenting foods on large or oversize plates? Click the card to flip 👆. Food may look sparse if presented on a large or oversize plate. Click the card to flip 👆. 1 / 10.