TRUE OR FALSE
1. a set of specific plates with pattern is not fine in plating.
2. the goal of presenting food on the plate is to create a dining
experience that tempts all of the senses, not just the palate.
3. the food should not be easy to handle and serve.
4. attractive platter are made of china wares.
5. simple arrangements are easier to serve.
6. boiling of vegetables makes them look appetizing and flavorful.
7. searing of food is appetizing.
I
8. cutlery glasses and linens will not enhance the overall appearance
of the dish upon the table.
9. as a general rule, half of the food on the plate should comprise of
vegetables, one fourth meat and one fourth starch.
10. start plating food outward of the dish.
11. different textures harmonize to create a pleasing during dining
experience.
12. a great way to clean up the edges of the plate is to dip a paper
towel in a cup of water.
13. the use of garnishes is to enhance the flavor of the meal.
14. an easy way to start layering food is to serve the protein on a bed
of starch
-15. only fill about one half of each plate with food.​