Plating and Presentation 
                             Video Quiz
                 1. Why is the plating and presentation of food               7. Where on the plate is the most suitable location  
                    important?                                                  for a sauce?
                    a) It highlights the food                                    a) Covering the food 
                    b) It shows value to customer                                b) Under and/or around the food
                    c) It provides eye appeal                                    c) On the rim of the plate not touching the food
                    d) All of the above                                          d) Mixed in with the food
                 2. When plating foods, we want strong lines                  8. According to where the customer sits, the main food 
                    on the plate.                                               item should be plated at
                    True or False                                                a) 3 o’clock
                 3. What should a plate garnish provide?                         b) 12 o’clock
                                                                                 c) 6 o’clock
                    a) No garnish is needed                                      d) 9 o’clock
                    b) Eye appeal, texture and flavor
                    c) Plate coverage and color                               9. Which has more eye appeal on the plate?
                    d) Volume, depth and space                                   a) Even-numbered portions
                 4. The proper plate for food presentation can be                b) Odd-numbered portions
                    determined by                                             10. A good rule of thumb for the number of colors  
                    a) The color of the food                                     on the plate is:
                    b) The flow you are looking to create with the food          a) 1-2
                    c) The depth of the plate                                    b) 3-4
                    d) The color of the plate                                    c) 5-6
                 5. Food will look better on the plate naturally if              d) 7-8
                    a) There is a lot of it                                   11. The focal point of the plate presentation should be
                    b) It has 7 or 8 different colors                            a) The main item
                    c) It is handled and cooked properly                         b) The garnish
                    d) It is on a small plate                                    c) The accompanying components
                 6. The garnish on the plate should                              d) The sauce
                    a) Highlight the food 
                    b) Dominate the food
                    c) Cover the food
                    d) Be placed under the food
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                           Plating and Presentation 
                           Video Quiz
                12. What method do we want to avoid in                   14. Too many ingredients on the plate can create
                   plate presentation?                                      a) Taste confusion
                   a) Putting the food in the middle of the plate           b) Eye confusion
                   b) Keeping food close together                           c) No such thing as too many ingredients
                   c) Stacking foods                                        d) A and B
                   d) Placing foods in separate areas of the plate
                                                                         15. When determining the food items that go  
                13. Portion sizes on the plate should be determined by      on the plate, the most important element is
                   a) Whatever looks best                                   a) The size of the plate
                   b) The guest you are serving                             b) The colors of the food 
                   c) The size of the protein/main item                     c) The flow and flavors of the food
                   d) All of the above                                      d) The cooking times of the food
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