Q2 M3

Question 1

It pertains to the art of modifying processing,arranging,or decorating food to enhance its aesthetic appeal.

Answer 1

FOOD PRESENTATION

Question 2

ESSENTIAL FACTORS OF FOOD PRESENTATION

Answer 2

1.Good preperation and cooking techniques
2.Professional Skills
3.Visual Sense
•balance
•Portion size
•Arrangement on the plate

Question 3

CREATIVE PRESENTATION TECHNIQUES

Answer 3

1.vegetable purees
2.Ribbon vegetables
3.Vegetable rings

Question 4

What is plating?

Answer 4

Is the arrangement and overall styling of food upon bringing it to the plate

Question 5

PLATING STYLES WITH VEGETABKE DISHES

Answer 5

Classic arrangement:

1. Main item in front, vegetables, starch items and garnish at the rear.
2. Main item in the center, with vegetable distributed around it.
3. Main item in the center with neat piles of vegetables carefully arranged around.
4. A starch or vegetable item heaped in the center the main item sliced and leaning up against it.

Question 6

GUIDELINES IN PLATING

Answer 6

1.keep food off the rim of the plate
2.arrange the items for the convenience of the custome.
3.keep space betwwen items unless they are stacked on one another
4.maintain unity
5.make every component count
6.Add sauce or gravy attractively on plate
7.keep it simple

Question 7

WHAT IS STORAGE?(STORING VEGETABLES)

Answer 7

Is the action or method of storing vegetable for future use and to expand the life span of vegetabke