Learning Insights: How Will I Use What I've Learned in The Future?

Learning Insights

The most important I have learned in this lesson:
The food presentation is also important in serving food and it can attract the
attention and I believe that you can taste a food without touches of it on your tongue
because we visually taste our food by looking the food we begin deciding how the meal
will taste based on how the food looks. With a little extra time spent plating, you can
utilize the texture, color, and taste of the food to create a masterpiece on the plate.

How will I use what I've learned in the future?

I can use the basic food presentation techniques it is not applicable in home. In
our home we simply put the food an viola it ready to serve we did not take effort to make
a pleasing presentation but by learning this topic I can make our food more attractive I
the future.
Does the lesson leave you with any questions?
No.

Post-Test
DIRECTION: Read the statement carefully. Choose the best answer and type
before in each number. 1 point each.
DIRECTION: Read the statement carefully. Choose the best answer and type
before in each number. 1 point each.
C 1. This applied to a food depending upon the texture and color characteristics of
the item.
a. Cutting techniques
b. Molding and shaping techniques
c. Saucing techniques
d. Cooking techniques
B 2. This includes a variety of this in each composition of the plates by carefully

selecting foods with soft, hard, chewy, crunchy, creamy or meaty texture.
a. Height
b. Texture
c. Shape
d. Flavor
B 3. It is the art of telling guests about the food by the way it is arranged on a
serving piece.
a. Plating
b. Presentation
c. Garnish
d. Shaping
D 4. Example of flavored sauce

a. Milk
b. Soy sauce
c. Tomato sauce
d. Pesto
D 5. Each element on a plate falls into one of the following categories, EXCEPT:
a. Main item
b. Side dishes
c. Sauces
d. condiments
D 6. Food should be served at the appropriate __________.

a. Flavor
b. Texture
c. Shape
d. temperature
C 7. Which is NOT included in the basic food presentation techniques?

a. Symmetrical compositions
b. Asymmetrical compositions
c. Curves
d. Lines
D 8. It is the innermost flat surface of the dinner plate when food is creatively
arranged and served.
a. Rim
b. Edge
c. Verge line
d. Interior plane
A 9. Food presentation are represented by sauces and long strips of food items
that may come in straight or curve forms of various lengths.
a. Lines
b. Contrasting elements
c. Focal points
d. Asymmetrical compositions
D 10. This should complement the food and must be the crowning touch on a
presentation of food.
a. Texture
b. Flavor
c. Temperature
d. garnish
C 11. It is the flat, separate border that stretches in 1 ½ inches to 2 ½ inches

thickness found at the outer part of the dinner plate.
a. edge
b. Interior plane
c. Rim
d. Verge
C 12. It is the art of offering the food on a plate with art and style that will make
food visually pleasing and satisfactory to diners.
a. Food carving
b. Table setting
c. Food presentation
d. Food preservation
D 13. Which statement is Wrong?

a. All garnishes must be edible.
b. Garnishes should be positioned for maximum effect.
c. Garnishes should not be so large that they obscure other elements on the
plate or get in the way when the guest starts to eat.
d. Garnishes can be more elaborate.
B 14. In plate composition, it is often one of the most difficult elements to achieve
varies the heights of the food on a plate.
a. Color
b. Height
c. Shape
d. texture
D 15. Which is NOT included in the basic guidelines for plate arrangement?
a. Put more sauce on the food for better taste
b. Keep food off the platter 's rim.
c. Do not spread the food to all parts of the plate.
d. Refrain from applying the same pattern again and again.
B 16. It should be considered when choosing ingredients, the preparation and

cooking methods, and the seasonings to be used.
a. Temperature
b. Flavor
c. Texture
d. Shape
B 17. Chefs consider a garnish that does nothing more than add a spot of color,
without a specific link to the dish.
a. Edible garnish
b. Non-functional garnish
c. Non-edible garnish
d. Functional garnish
A 18. This food presentation means that both sides are exactly the same when
split in half.
a. Symmetrical compositions
b. Asymmetrical compositions
c. Contrasting elements
d. Complementary elements
A 19. According to Asian Institute of Culinary Arts (2012), in food presentation, one
should consider the following, EXCEPT:
a. The proper temperature and flavor of food.
b. The color, shape, and texture of food
c. The person who will eat the food.
d. The plate, garnish and arrangement
A 20. It is the outermost side of the dinner plate where the thumbs of the food
server have direct contact with the plate while the rest of the four fingers
are supporting underneath.
a. Edge
b. Rim
c. Verge line
d. Interior plane
Activity
1. In your home practice plating your own plate using the basic guidelines for plate
arrangement. Take a picture of your work here, and paste it.
1. Give examples of 10 fruits and10 vegetables that can be used in garnishing.
FRUITS:
1. Water Melon
2. Banana
3. Apple
4. Orange
5. Lemon
6. Kiwi
7. Strawberry
8. Pineapple
9. Grapes
10. Avocado
VEGETABLES:
1. Carrot
2. Tomato
3. Radish
4. Celery
5. Green or Red Pepper
6. Cabbage
7. Potato
8. Onion
9. Brocolli
10. Cucumber

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How will I use what I've learned in the future?

Does the lesson leave you with any questions?

B 2. This includes a variety of this in each composition of the plates by carefully

D 4. Example of flavored sauce

D 6. Food should be served at the appropriate __________.

C 7. Which is NOT included in the basic food presentation techniques?

C 11. It is the flat, separate border that stretches in 1 ½ inches to 2 ½ inches

D 13. Which statement is Wrong?

B 16. It should be considered when choosing ingredients, the preparation and

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