1. Balance, arrangement and garniture are the techniques in this essential factor of food preparation.
A. visual sense
B. professional skills
C. plating vegetable dishes
D. good preparation and cooking techniques
2. Vegetable purees, ribbon vegetables and vegetable rings are examples of?
A. guidelines in plating
B. plating styles with vegetable dishes
C. creative presentation techniques
D. essential factors of food presentation 3. A person’s ability to perform according to required standards belong to what essential factor of food presentation?
A. visual sense
B. professional skills
C. arrangement on the plate
D. good preparation and cooking techniques
4. Proper cutting and cooking of vegetables belong in this essential factor of food preparation.
A. portion size
B. visual sense
C. professional skills
D. good preparation and cooking technique
5. This plating style with vegetable dishes features the main item in the center.
A. classic
B. epic
C. free form
D. landscape
6. Make every component
A. attractive
B. count
C. delicious
D. fresh
7. Arrange the items for the __________ of the customer.
A. advantage
B. convenience
C. happiness
D. satisfaction
8. Create a center of __________ and relate everything to it.
A. attention
B. balance
C. creativity
D. design
9. Keep food off the __________ of the plate.
A. bottom
B. center
C. outside
D. rim
10. Keep it __________.
A. elegant
B. extravagant
C. simple
D. tidy​