Lesson 2.3.2
2.3.2 Presentation techniques Quiz: WJEC Hospitality and Catering, Unit 2
20 questions
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Lesson 2.3.2, Presentation techniques: 20 multiple choice questions for the WJEC Hospitality and Catering (5409), Unit 2: Hospitality and catering in action, written with Revision Ninja.
Host it live on the board and students join with a game code on their own devices, or revise alone with Free Play. The answers are revealed in the game.
The 20 questions
-
Which of these is formally classified as a presentation technique?
- Garnish and decoration
- Waste disposal
- Stock rotation
- Cross contamination
-
Which technique refers to foods served alongside the main dish?
- Accompaniments
- Creativity
- Portion control
- Garnish
-
Which presentation technique helps control how much food is served?
- Garnish
- Accompaniments
- Creativity
- Portion control
-
Which listed presentation technique involves imaginative arrangement?
- Waste reduction
- Creativity
- Dough proving
- Stock rotation
-
Which of these is NOT a dish presentation technique?
- Portioning
- Garnish
- Decoration
- Cross contamination control
-
What is the primary purpose of a food garnish?
- Visual decoration
- Chemical preservation
- Bulk nutrition
- Main ingredient
-
What does creativity in dish presentation involve?
- Imaginative styling
- Rapid reheating
- Strict standardisation
- Bulk purchasing
-
What is the main aim of professional presentation techniques?
- Reducing weight
- Extending shelf-life
- Lowering protein
- Visual appeal
-
Which term describes adding a herb sprig to plated fish?
- Garnish
- Glaze
- Marinade
- Emulsion
-
A dessert is served with a fruit compote beside the cake. Which technique is this?
- Garnish
- Creativity
- Portion control
- Accompaniments
-
Each guest receives an identical, measured serving of the main dish. Which technique is this?
- Garnish
- Creativity
- Portion control
- Accompaniments
-
A chef arranges vegetables in a spiral to make a new plate design. Which technique is this?
- Garnish
- Portion control
- Creativity
- Accompaniments
-
A chef serves bread and butter alongside soup. Which technique is this?
- Portion control
- Creativity
- Accompaniments
- Garnish
-
A cook halves a pasta portion and adds a side salad to reduce waste. Which technique helps this?
- Accompaniments
- Portion control
- Garnish
- Creativity
-
What are edible flowers used on a salad considered?
- Raising agent
- Binding agent
- Decoration
- Seasoning
-
A chef wants each plate to look distinct from night to night with new styling. Which technique is this?
- Creativity
- Accompaniments
- Portion control
- Garnish
-
Which factor best balances customer appeal and kitchen profit?
- Removing vegetables
- Oversized portions
- Portion control
- Random plating
-
Why is consistent portion control vital for food presentation?
- Faster cooking
- Predictable costs
- Sharper knives
- Brighter colours
-
How should accompaniments be selected for a main dish?
- Mask main taste
- Match exact weight
- Complement flavours
- Duplicate ingredients
-
Which rule applies to adding a dish garnish?
- Double portion size
- Replace seasoning
- Enhance appearance
- Hide bad cooking
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