Exam 36: Buffet Presentation

The texture of foods refers to how _____________ or _____________ and __________ or _____________ it looks.

The appearance of the food is contingent on the skillful application of preparation and fabrication techniques.

Which of the following could you use to decorate entree plates?

What are two attractive ways to cut vegetables to enhance plate presentation?

Which serviceware is best for presenting a ravioli appetizer?

The cutting,slicing,or carving of foods is secondary to its successful presentation.

Serviceware should be selected based on its unique shapes or bold patterns and colours.

Oversized plates make food look plentiful.

Hot foods should be served _______________ and cold foods should be served very ___________.

What four elements should you consider when composing a plate presentation?

What is important to remember when plate decorating with two sauces?

White and cream plates are safe choices because they compliment all foods.

Any herb can be used to garnish a dish as long as it looks attractive.