Which of the following is usually the focal point of the plate? Main item
C. Sauces
.. Garnishes
D. Relishes
This plating approach uses odd numbers and negative space.
1. Arcs
C. Swirls
3. Circle
D. Trios
3. Which item provides color and finishing touches to the dish?
A. Main item
C. Sauces
B. Garnishes
D. Relishes
4. Which of the following is the ultimate criterion of the desirability of any
fc
product?
A. Color of the food
C. Quality of the food
B. Flavor of the food
D. Smell of the food
5. This egg dish is done by stirring or beating in a pan,
A. Boiled
C. Poached
B. Fried
D. Scrambled egg
6. It ties the elements of the dish together providing color and luster.
A. Fruits and vegetables
C. Sauces
B. Garnishes
D. Relishes​