modifying processing, arranging or decorating food to enhance its
aesthetic appeal
a visual presentation b. food presentation c. sauce presentation d traditional presentation
2. It is the best way for a chef to bring their personality into a dish
a traditional presentation b. food presentation c visual presentation d. sauce presentation
3. The type of presenting the food which is often considered by chef's at many different
stages of food preparation
a food presentation b visual presentation c. sauce presentation d traditional presentation
4. In food decoration, we can also use this aside from using edible garnishes
a food edibles b. inedible gamishes c. fresh goods d. vegetables
5. This is what we call the person who cames or serve foods on tables
a baker
b. waiters
saucier
d. chef
6. It is the appearance of the food where you are more likely to try it and enjoy it.
a looks tasty b. looks appetizing c. looks catchy d looks familiar
7. This is the key to pulling all five senses into the experience of eating
a decorating the food b presenting food c. cooking the food d. garnishing food
8. The way of presenting food where it has an integral part in controlling the cost
a styling
b. proportioning c. timing
d garnishing
9. It is a food preparation technique where you leave a half-inch of space between the food
and the edge of the table
a garnishing b. proportioning c. styling
d timing
10. A food preparation technique which is related to the way you put a dish together or style
of a meal
a right tableware
b styling
c. garnishing d. proportioning
11. This technique of food presentation where it improves the texture and flavour of a dish
a timing
b. garnishing c. styling
d right tableware
12. The food technique where it should be done as simple as a colourful ingredient
a right tableware b. garnishing c. timing
d. styling
13 Presenting of the plates must be according to the occasion
a styling
bright tableware c. timing
d garnishing
14 The food technique which is all about timing.
a garnishing
b. timing
c. styling
d proportioning
15. It is a food technique presentation where time is very essential
a proportioning
b. timing
c garnishing d. styling​