ACTIVITY 1. True or False
DIRECTIONS: Draw an emoji of a happy face if the sentence is correct and a sad face if the sentence is incorrect.

________1. It is good to cut vegetables in different shapes so that the diner will find it interesting and attractive.
________2. The size of food on a plate should only be two thirds of each plate, the rest should be left empty.
________3. Having an odd number of elements on a dish is more visually appealing than having an even number.
________4. White plate is very good in plating because it contrasts, making colors appear brighter and textures more interesting.
________5. Do not play with textures, it is either soft or crunchy food on a plate but not a combination of the two.
________6. Play with colors and contrast, it makes your plate appealing.
________7. Food textures and colors have nothing to do on how appetizing food looks on the plate, either it looks oily, mushy, too dry, or tough.
________8. The way vegetables cook has a lot bearing on the overall visual of a meal.
________9. Trends are not too important in food presentation; just remember how you prepare it nicely and attractively.
________10. Always examine the edges of the plate for fingerprints and smudges.
________11. Pour your sauce over the food as it overflows.
________12. Make sure that your garnishes make the dish better instead of just cluttering up the plate.
________13. Main portion or ingredients should always be at the center of the
plate.

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