Assessment Questions

Q1. What are the five key elements of proper food presentation?

Q2. When you have everything measured and placed out so that you’re not distracted as you
work, it is said you have ___________________________.

Q3. When planning a meal flavors should always be ____ and____?

a) Salty
b) Bland
c) Balanced
d) Complementary

Q4. Which of the following is an example of complementary colors?

a) Blue and white
b) Blue and red
c) Blue and orange
d) Blue and yellow

Q5. True or False: Choosing foods with complementary colors means that you should select
colors that are similar and go with each other, such as a pinkish strawberry mousse and a
red strawberry.

Q6. Which of these are examples of foods that are not in proper scale? (Select all that apply.)
a) 8 onion rings on top of a steak
b) 1 escargot with 4 russet potatoes
c) 3 strawberries and 7 blackberries
d) 1 bowl of soup with an entire loaf of French bread

Q7. True or False: A plate should always receive the final touch of a perfect garnish.

Q8. When arranging the food on your plate, with what kind of design should you approach
the arrangement?
a) A symmetrical design
b) An asymmetrical design
c) Both A and B
d) Either A or B

Q9. Fill in the blanks with either “natural” or “enhanced.” An example of a(n) ___________
shape is a baby carrot, while an example of a(n) ___________ shape is a carrot medallion.

Q10. If you have a plate with overcooked fish, overcooked broccoli, and mashed potatoes,
what key element of food preparation is most lacking? (Choose the one best answer.)
a) Color
b) Texture
c) Shape
d) Arrangement