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Directions: Multiple Choice. Direction. Read The Following Questions Carefully, Select The Letter of The

This document contains a 15-question multiple choice assessment on factors of food presentation such as portion size, color, shape, texture, and plate arrangement. The questions cover identifying components of a plated meal (main item, side dishes, sauces, garnishes), guidelines for plating (variety of colors and shapes, avoiding awkward combinations), and definitions of plating styles (asymmetrical, abstract). The assessment is intended to evaluate understanding of key concepts in food presentation and plate design.

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MHAYLANI OTANES
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402 views

Directions: Multiple Choice. Direction. Read The Following Questions Carefully, Select The Letter of The

This document contains a 15-question multiple choice assessment on factors of food presentation such as portion size, color, shape, texture, and plate arrangement. The questions cover identifying components of a plated meal (main item, side dishes, sauces, garnishes), guidelines for plating (variety of colors and shapes, avoiding awkward combinations), and definitions of plating styles (asymmetrical, abstract). The assessment is intended to evaluate understanding of key concepts in food presentation and plate design.

Uploaded by

MHAYLANI OTANES
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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SECOND QUARTER

TLE-COOKERY 10
Written Assessment

NAME:_________________________________

Directions: Multiple Choice. Direction. Read the following questions carefully, select the letter of the
correct answer and write on your activity sheets.
1. Which of the following items are added to a dish to add color and to balance a plate by providing an
additional element?
a. sauces b. vegetables c. garnishes d. seasonings

2. What do we call the vegetable and starch preparations that are appropriate to serve with the main item?
a. side dishes b. sauces c. garnishes d. vegetables

3. What factor of food presentation is not observed if you serve Brussels sprouts with meatballs and new
potatoes?
a. portion b. color c. shape d. texture

4. What factor of food presentation is not observed if you serve baked salmon loaf with whipped potatoes
and puréed squash?
a. portion b. color c. shape d. texture

5. What factor of food presentation is violated when you combine fried chicken, French fries, and corn in a
plate?
a. portionsize b. color c. shape d. texture

6. Which of the following factors of food presentation is observed if you select plates large enough to hold
all the items without crowding?
a. portion size b. arrangement on the plate c. visual sense d. balance

7. This is observed if you select foods and garnishes that offer variety and contrast while avoiding
combinations that are awkward or jarring.
a. Portion size b. balance c. visual sense d. texture

8. Which of the following factors of food presentation is observed if you consider the convenience and
comfort of the diner in mind when plating.
a. portion size b. arrangement on the plate c. visual sense d. balance

9. Which of the following statement is not true when it comes to food presentation regarding shapes?
a. Plan for variety of shape and form as well as of color.
b. Too many items of the same shape, looks monotonous or even odd. Try for a variety of shapes that
work together well.
c. Cutting vegetables into the same shapes gives you great flexibility.
d. None of the above
10. Which of the following components of plate arrangement is not true?
a. The main item is usually a meat, poultry, or fish item, although it may also be a pasta dish or a
vegetarian item.
b. Side dishes or accompaniments are usually vegetable and starch preparations that are appropriate to
serve with the main item.
c. Sauces, if used, should not be served around, under, or over other items on the plate but should be
placed in a separate container.
d. Garnish is any item served with the main item

11. Which of the following guidelines of food presentation is not true?


a. In plating, the four components (main dish, side dish, sauces, and garnish) should always be present on
the same plate.
b. Two or three colors on a plate are usually more interesting than just one.
c. Select foods and garnishes that offer variety and contrast while avoiding combinations that are awkward
or jarring.
d. The main item on the plate is the center of attention and is larger than the accompaniments.

12. What do we call the plating style wherein the arrangement of the food in the plate do not seem to
follow any pattern?
a. Classical plating b. Asymmetrical plating c. Abstract plating

13. When plating, what component should be the center of attention and is often placed front and center?
a. main item b. side dish c. sauces d. garnish

14. Which factor of food presentation is not observed in this image?

a. texture b. shape c. color d. portion size

15. Which factor of food presentation is not observed in this image?

a. texture b. shape c. color d. portion size

Prepared by: Noted:

MHAYLANI O. OTANES, T-III RACEL S. ORDINARIO


Subject Teacher SSP-II

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