Scribd Logo
Upload

Welcome to Scribd!

  • 01 Laboratory Worksheet 19

    Uploaded by

    Marife Abadia
    38 views2 pages
    This document contains questions about food styling and plate presentation for a main course meal. The questions ask about: 1) the functions of plate elements in food styling and why they should be considered, 2) the importance of proper plate selection and situations where different plate considerations may apply, and 3) what practical plate presentation technique would be used for a main dish consisting of pan fried fish, roasted carrots, and asparagus and why that technique was chosen. Responses will be graded based on providing evidence and details, correct grammar, and clear organization of ideas.

    Original Description:

    dxs

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document contains questions about food styling and plate presentation for a main course meal. The questions ask about: 1) the functions of plate elements in food styling and why they should be considered, 2) the importance of proper plate selection and situations where different plate considerations may apply, and 3) what practical plate presentation technique would be used for a main dish consisting of pan fried fish, roasted carrots, and asparagus and why that technique was chosen. Responses will be graded based on providing evidence and details, correct grammar, and clear organization of ideas.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    38 views2 pages

    01 Laboratory Worksheet 19

    Uploaded by

    Marife Abadia
    This document contains questions about food styling and plate presentation for a main course meal. The questions ask about: 1) the functions of plate elements in food styling and why they should be considered, 2) the importance of proper plate selection and situations where different plate considerations may apply, and 3) what practical plate presentation technique would be used for a main dish consisting of pan fried fish, roasted carrots, and asparagus and why that technique was chosen. Responses will be graded based on providing evidence and details, correct grammar, and clear organization of ideas.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    TH1901

    Name: Date:

    Food Styling Review


    Answer the following questions in no more than 10 sentences. Write your answer on the space provided. (10
    points x 3 items)

    1. Explain the functions of each element of the plate and discuss why these should be considered in food
    styling and design.

    2. Discuss the importance of selecting the proper plate for food service and give two (2) situations where each
    consideration in plate selection may be applied.

    01 Laboratory Worksheet 1 *Property of STI


    Page 1 of 2
    TH1901

    3. You were tasked to style a full main course meal which consists of the following: pan fried fish fillets with
    lemon cream sauce, roasted carrots, and asparagus. What practical plate presentation technique will you
    apply for this dish? Justify your answer.

    You will be graded based on the following rubric:


    Criteria Performance Indicators Points #1 #2 #3
    Provided pieces of evidence, supporting details, and factual
    Content 6
    scenarios
    Grammar Used correct grammar, punctuation, spelling, and capitalization 2
    Organization Expressed points in a clear and logical arrangement of ideas in
    2
    of ideas the paragraph

    Total 10

    01 Laboratory Worksheet 1 *Property of STI


    Page 2 of 2

    You might also like