Jomarregalario910idn
Answered

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Task 1: Direction: Answer the questions in your answer sheet.
1. Why is portion plating important?
2. How can you obtain contrast in arranging foods?
3. How should you present and serve food?
4. Why are texture, color and shape important in preparing food for service? 5. What are the common problems encountered in garnishing food?​

Sagot :

Rhiandenisebernabeidn

Explanation:

1. IDENTIFICATION Direction. Identify the concept that is being described in each item. Choose the correct answer from the box below. Write the correct answer on the space provided before the number. 1. Often served preceding a meal, they are served as the food at cocktail parties involving alcoholic beverages, 2. Served between the soup and fish course. In today's shortened menus, they are often served instead of hot entrée. 3. It should stimulate appetite, and therefore should always be served at the first course in the menu. 4. The rules of good menu balance also apply to plating. Select foods and garnishes that offer variety and contrast 5. This is important for presentation as well as for costing