Food Plating, Food Presentation And Plating Techniques Quiz

1. 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.

True

False

Having two or three colors on a plate tends to be more visually appealing and captivating compared to having just one color. The variation in colors adds depth and dimension to the plate, making it more interesting and enticing to the viewer. This can also enhance the overall dining experience by stimulating the senses and creating a more visually pleasing presentation.

Explanation

Having two or three colors on a plate tends to be more visually appealing and captivating compared to having just one color. The variation in colors adds depth and dimension to the plate, making it more interesting and enticing to the viewer. This can also enhance the overall dining experience by stimulating the senses and creating a more visually pleasing presentation.

2. 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

True

False

The given statement is true. Good preparation and cooking techniques are essential for serving attractive food. This means that the food should be cooked properly and prepared well, ensuring that it is flavorful and visually appealing. Additionally, serving attractive food requires being neat and careful, paying attention to details such as plating and presentation. Using common sense is also important in determining how to present the food in an appealing way. Overall, these three essentials of food presentation contribute to creating visually appealing and appetizing dishes.

Explanation

The given statement is true. Good preparation and cooking techniques are essential for serving attractive food. This means that the food should be cooked properly and prepared well, ensuring that it is flavorful and visually appealing. Additionally, serving attractive food requires being neat and careful, paying attention to details such as plating and presentation. Using common sense is also important in determining how to present the food in an appealing way. Overall, these three essentials of food presentation contribute to creating visually appealing and appetizing dishes.

3. A spatula is used for?

Mix, spread and lift food

Cut vegetables

Sprinkle spices

None of the above

A spatula is a versatile kitchen tool that is primarily used for mixing, spreading, and lifting food. It is commonly used for tasks such as flipping pancakes, stirring sauces, spreading icing on cakes, and lifting cookies off a baking sheet. A spatula's flat, flexible blade allows for easy maneuvering and scraping of food from bowls, pans, and other surfaces. While a spatula can be used for other purposes, such as cutting vegetables or sprinkling spices, its main function is to mix, spread, and lift food.

Explanation

A spatula is a versatile kitchen tool that is primarily used for mixing, spreading, and lifting food. It is commonly used for tasks such as flipping pancakes, stirring sauces, spreading icing on cakes, and lifting cookies off a baking sheet. A spatula's flat, flexible blade allows for easy maneuvering and scraping of food from bowls, pans, and other surfaces. While a spatula can be used for other purposes, such as cutting vegetables or sprinkling spices, its main function is to mix, spread, and lift food.

4. Listing of food choices is called?

Menu

List

Envelope

Recipe

A menu is a list of food choices offered by a restaurant or establishment. It provides a comprehensive selection of dishes or items available for customers to order. The other options, such as list, envelope, and recipe, do not specifically refer to the listing of food choices and are not commonly used in this context. Therefore, the correct answer is menu.

Explanation

A menu is a list of food choices offered by a restaurant or establishment. It provides a comprehensive selection of dishes or items available for customers to order. The other options, such as list, envelope, and recipe, do not specifically refer to the listing of food choices and are not commonly used in this context. Therefore, the correct answer is menu.

5. When do you serve the dessert?

After the food

Before the main course

With main course

Whenever the host demand

The correct answer is "After the food" because traditionally, dessert is served after the main course. It is considered the final course of a meal, meant to be enjoyed and savored after the savory flavors of the main dishes have been consumed. Serving dessert after the food allows for a sweet and satisfying ending to the meal.

Explanation

The correct answer is "After the food" because traditionally, dessert is served after the main course. It is considered the final course of a meal, meant to be enjoyed and savored after the savory flavors of the main dishes have been consumed. Serving dessert after the food allows for a sweet and satisfying ending to the meal.

6. Serve hot food cold and cold food hot"

True

False

The statement "Serve hot food cold and cold food hot" goes against the basic principles of serving food. Hot food is meant to be served hot to ensure it is safe to consume and to maintain its taste and quality. Similarly, cold food is meant to be served cold to prevent bacterial growth and maintain its freshness. Therefore, serving hot food cold and cold food hot is not true or correct.

Explanation

The statement "Serve hot food cold and cold food hot" goes against the basic principles of serving food. Hot food is meant to be served hot to ensure it is safe to consume and to maintain its taste and quality. Similarly, cold food is meant to be served cold to prevent bacterial growth and maintain its freshness. Therefore, serving hot food cold and cold food hot is not true or correct.

7. Flavors is one of the fundamentals needed when plating a food

True

False

Flavors play a crucial role in enhancing the taste and overall experience of a dish. When plating a food, considering the flavors is important to ensure that all the elements on the plate complement each other and create a harmonious balance. By incorporating various flavors such as sweet, salty, sour, bitter, and umami, chefs can create a well-rounded and enjoyable dining experience for the consumers. Therefore, it is true that flavors are one of the fundamentals needed when plating a food.

Explanation

Flavors play a crucial role in enhancing the taste and overall experience of a dish. When plating a food, considering the flavors is important to ensure that all the elements on the plate complement each other and create a harmonious balance. By incorporating various flavors such as sweet, salty, sour, bitter, and umami, chefs can create a well-rounded and enjoyable dining experience for the consumers. Therefore, it is true that flavors are one of the fundamentals needed when plating a food.

8. "The eye eats second" is a well-known saying.

True

False

The saying "The eye eats second" is not a well-known saying.

Explanation

The saying "The eye eats second" is not a well-known saying.

9. Which tool is most appropriate for plate painting?

Squeezing the bottle

Use paint and brush

Using water paints

Melon baller

Squeezing the bottle is the most appropriate tool for plate painting because it allows for controlled and precise application of paint onto the plate. By squeezing the bottle, the artist can easily control the amount of paint being dispensed and create intricate designs or patterns on the plate. This method is commonly used in techniques like squeeze bottle painting or squeeze bottle marbling, where the artist can achieve different effects by manipulating the pressure and movement of the bottle.

Explanation

Squeezing the bottle is the most appropriate tool for plate painting because it allows for controlled and precise application of paint onto the plate. By squeezing the bottle, the artist can easily control the amount of paint being dispensed and create intricate designs or patterns on the plate. This method is commonly used in techniques like squeeze bottle painting or squeeze bottle marbling, where the artist can achieve different effects by manipulating the pressure and movement of the bottle.

10. Which type of knife is best for peeling off vegetables?

Tourne knife

Boning knife

Carving knife

Salmon knife

A tourne knife is the best type of knife for peeling off vegetables because it has a curved blade and a pointed tip, allowing for precise and controlled peeling motions. The curved blade follows the contour of the vegetable, making it easier to remove the skin without wasting too much of the flesh. The pointed tip helps in removing any blemishes or eyes from the vegetable. Boning knives are designed for removing bones from meat, carving knives are used for slicing cooked meat, and salmon knives are specifically designed for filleting and slicing salmon.

Explanation

A tourne knife is the best type of knife for peeling off vegetables because it has a curved blade and a pointed tip, allowing for precise and controlled peeling motions. The curved blade follows the contour of the vegetable, making it easier to remove the skin without wasting too much of the flesh. The pointed tip helps in removing any blemishes or eyes from the vegetable. Boning knives are designed for removing bones from meat, carving knives are used for slicing cooked meat, and salmon knives are specifically designed for filleting and slicing salmon.