Scribd
Upload
5 views

Summative Test 2

The document discusses techniques for food presentation and plating including garnishing, proportioning, styling, and using tools like brushes, squeeze bottles, plating wedges, and precision tongs. It provides a multiple choice test on identifying these techniques and tools, as well as terms to identify in a list.

Uploaded by

Gee Diaries
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
5 views

Summative Test 2

The document discusses techniques for food presentation and plating including garnishing, proportioning, styling, and using tools like brushes, squeeze bottles, plating wedges, and precision tongs. It provides a multiple choice test on identifying these techniques and tools, as well as terms to identify in a list.

Uploaded by

Gee Diaries
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Summative Test 2

TECHNOLOGY AND LIVELIHOOD EDUCATION

Name:__________________________ Date:_____________
Grade10__________ Ms. Jegi S. Esteban

A. Multiple Choice. Directions: Choose the correct answer by writing the letter
of your choice.

1. This Technique will enhance both the taste and consistency of a meal.
A. Barnishing B. Garnishig C. Proportioning D. Garnishing

2. The fundamental principle of this method for presenting food is to achieve a


harmonious balance between contrast and variety.
A. Barnishing B. Stylinng C. Styling D. Garnishing

3. A dish is essential not only to its attractiveness but also plays an integral role in
controlling the costs.
A. Proportioning B. Stylinng C. Styling D. Barnishing

4. Which of the following is NOT a part of choosing the perfect plate


A. Choose the right ridge plate
B. Choose the right plate
C. Choose a complementary plate color
D. Choose the right size plate

5. It used to detail line work and broad stroke as you apply sauces
A. Squeeze bottle B. Brush C. Food Brush D. Decorating Brushes

6. Arrive pre-sliced, featuring flat, round, or pointed edges, and are ideal for spreading
sauces and other soft ingredients to create intricate designs on your plate.
A. Plating Wed B. Plating Wedge C. Food Brush D. Plating Brush

7. Grating chocolate, firm cheeses, or tender vegetables onto your completed culinary
creations.
A. Shaving B. Shave C. Shaming D. Shavers

8. Which of the following is NOT a part of use garnishes purposefully


A. Place garnishes purposefully
B. All vegetable are use in garnishes
C. Choose edible garnish
D. Choose the long size garnish

9. These are perfect for spreading sauces or aiolis onto your completed dish.
A. Squeeze Sauces B. Squeeze bottle C. Squeezer D. Squeezer Sauces

10. It’s help you drag smears of sauce across your plate
A. Spoons B. Brush C. Spoon & Fork D. Plating Wedge

11. It’s come with everything you need to garnish all of your signature dishes
A. Garnish Tools B. Garnish knife C. Garnish kets D. Garnish Kits

12. On hand for placing garnishes or small, delicate foods


A. Tongs B. Tungs C. Precision Tongs D. Spoon

13. A tool also help you develop height and structure when stacking ingredients
A. Garnish kit B. Brush C. Spoon & Fork D. Molds

14. It’s brought color and flavor to the dish.


A. Herbs and Vegetables B. Fruits C. Garnish D. Sauces

15. Which of the following is NOT a part of placing your ingredients


A. Use moist ingredients as your base
B. Place with a clock in mind
C. Don’t overcrowd your plate
D. Create height on your plate

B. IDENTIFICATION
________________16. Is an art and it is the best way for a chef to bring their personality into a dish.
________________17. This food presentation technique also requires care and precision.
__________ _____18. You can use them for both detailed line work and broad strokes as you apply sauces
________________19. perfect for smearing sauces and other soft ingredients into designs on your plate.
________________20. Proportioning of a dish is essential not only to its attractiveness
________________21. Served on large plates seem scanty
________________22. Ring molds also help you develop height and structure when stacking ingredients.
________________23. point of view and then presenting the starch between
________________24. Many tongs also feature micro-serrations for improved grip and stability.
________________25. It’s help you drag smears of sauces across your plate.
________________26. Remember to include the plating time in the preparation of the dish
________________27. Work well when shaving or grating.
________________28. Many of these items come with adjustable, precision control tips that allow you to
apply the perfect amount of product.
________________29. Including plating wedges, tongs, squeeze bottles, and brushes.
________________30. Decorating the dish more than it is required, too, can end up ruining it or making
it hideous

You might also like