Principles of Food Preparation
Final Exam Questions
Course Introduction
Principles of Food Preparation introduces students to the foundational concepts and techniques involved in the safe, efficient, and nutritious preparation of foods. This course covers topics such as kitchen safety and sanitation, measurement and equipment usage, basic cooking methods, ingredient selection, and the scientific principles underlying food transformation during preparation. Students gain practical skills through hands-on experience in preparing a variety of dishes while exploring factors affecting food quality, flavor, texture, and nutrient retention. Emphasis is placed on applying critical thinking and problem-solving skills to achieve desirable culinary outcomes in both home and professional settings.
Recommended Textbook
On Cooking A Textbook of Culinary Fundamentals 5th Canadian Edition by Sarah R. Labensky
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Chapter 1: Professionalism
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Q1) In which style of service does the waiter take an order from each diner and bring the food to the table on individual plates?
Answer: American
Q2) The transfer of energy from a heat source to a food is known as___________.
Answer: cooking
Q3) All professional kitchens are set up according to the classic brigade system established by Escoffier.
A)True
B)False
Answer: False
Q4) The word "restaurant" is derived from the French word_________. Answer: restaurer (to restore)
Q5) Grande cuisine was based on the rational identification,development,and adoption of strict culinary principles.
A)True
B)False
Answer: True
Q6) Transnational cuisine is better known as ___________ cuisine. Answer: fusion
Page 3
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Chapter 2: Food Safety and Sanitation
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Sample Questions
Q1) What is the time-and-temperature principle?
Answer: keep hot foods hot and cold foods cold
Q2) Most toxins can be destroyed at 82°C (180°F).
A)True
B)False
Answer: False
Q3) Escherichia coli 0157:H7 is known to grow at refrigerator temperatures.
A)True
B)False
Answer: True
Q4) In general,prepared foods should be kept below __________ or above
Answer: 4ºC (40ºF);60 ºC (140ºF)
Q5) The correct ratio for a sanitizing solution is 15mL of bleach per 4.5 L of water.
A)True
B)False
Answer: True
Q6) What is the common name for bovine spongiform encephalopathy (BSE)?
Answer: mad cow disease
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Chapter 3: Menus and Recipes
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Sample Questions
Q1) Labelling regulations stipulate that a food cannot be listed as a source of a nutrient unless it contains at least __________ of the recommended daily intake of that nutrient.
A)0.5%
B)2%
C)5%
D)10%
Answer: A
Q2) __________ and __________fats come primarily from plants. Answer: monounsaturated;polyunsaturated
Q3) What is Canada's Food Guide?
Answer: It is an educational tool for a healthy,balanced diet.
Q4) The type of fat found mainly in animal products is referred to as ____________. Answer: saturated
Q5) What is the difference between a food allergy and a food intolerance?
Answer: A food allergy is an adverse reaction to foods and involves an immune response.Food intolerance is also an adverse reaction to food but one that does not involve the immune system.
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Chapter 4: Tools and Equipment
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Sample Questions
Q1) Shrimp packages that are labelled 21/25 indicate the number of shrimp per kilogram.
A)True
B)False
Q2) What is the conversion factor used to change a recipe that makes 4 kg of bread dough into a recipe making 13 kg of dough?
Q3) One quarter of one L = _________ mL = ___________ fl oz
Q4) A typical North American meal consists of appetizer,entree,and dessert.
A)True
B)False
Q5) A menu that repeats itself at the end of a set time period is a:
A)periodic menu
B)rotating menu
C)cycle menu
D)none of the above
Q6) FIFO stands for _______________
Q7) How many 150 mL servings can you get from 8.5 L of chicken consommé?
Q8) What is the measurement format used to measure the mass or heaviness of a substance?
Q9) Why is portion control important? Page 6
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Chapter 5: Knife Skills
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Sample Questions
Q1) A French knife is:
A)used for frenching a lamb rack
B)also known as a chef's knife
C)a good choice for boning meats
D)a baker's scale
Q2) A balance scale is also known as a ___________ _____________.
Q3) Woks are only useful when preparing Asian dishes.
A)True
B)False
Q4) What should be your first priority when operating food service equipment?
Q5) The ______________ the portion scoop number is the ___________ the scoop's capacity.
Q6) A convection steamer is simply a convection oven fitted with steam injectors,which are useful for making hard,crusty breads.
A)True
B)False
Q7) Balance scales are the most precise of all scales.
A)True
B)False
Q8) A ¾-length tang is also referred to as a ________________.
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Chapter 6: Flavors Flavorings
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Sample Questions
Q1) The only way to sanitize a chef's knife is in a commercial dishwasher.
A)True
B)False
Q2) How should you clean and store your knives?
Q3) What term refers to a very large cut mirepoix?
A)very large dice
B)jardinière
C)macedoine
D)matignon
Q4) When would it be useful to use a mandoline in place of your chef's knife?
Q5) What is the name of the cut resulting from dicing a batonnet?
A)large dice
B)medium dice
C)brunoise
D)small dice
Q6) Mixed garden vegetables in various shapes are referred to as:
A)jardinière
B)macedoine
C)matignon
D)chiffonade
Page 9
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Chapter 7: Dairy Products
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Sample Questions
Q1) People experience certain tastes on different areas of the tongue.
A)True
B)False
Q2) Generally,fresh herbs should be added to a dish:
A)at any time
B)at the start of cooking
C)when cooking is completed
D)near the end of cooking
Q3) The unfermented juice from unripe grapes that can be used as a substitute for vinegar is ________________.
Q4) How much dried basil does it take to substitute for 15 mL (1 Tbsp)of fresh basil?
A)5 mL (1 tsp)
B)15 mL (1 Tbsp)
C)30 mL (2 Tbsp)
D)45 mL (3 Tbsp)
Q5) What is the first cold-pressing of olive oil with less than 1% free acidity called?
Q6) What are three examples of foods that produce the sensation of umami?
Q7) What are two factors that can compromise a person's taste perception?
Page 10
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Chapter 8: Mise En Place
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Sample Questions
Q1) What has been removed from concentrated milks?
A)fat
B)sugar
C)water
D)flavour
Q2) Emmenthaler (Swiss)
Q3) At what temperature do egg whites coagulate?
Q4) Evaporated milk is a type of concentrated milk.
A)True
B)False
Q5) Which of the following milk products is not fermented?
A)buttermilk
B)sour cream
C)crème fraîche
D)cream
Q6) Eggs are not a very good source of protein.
A)True
B)False
Q7) ricotta
Q8) English cheddar
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Chapter 9: Principles of Cooking
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Sample Questions
Q1) Broiling uses radiant heat from an overhead source.
A)True
B)False
Q2) What cooking method is similar to pot roasting?
Q3) Stir-frying is another name for pan-frying.
A)True
B)False
Q4) What are two combination cooking methods?
Q5) Describe two examples of foods coagulating.
Q6) The hot water bath for sous vide preparation should be maintained at:
A)60°C
B)70°C
C)85°C
D)95°C
Q7) When heat is transferred through a fluid or a gas (air,water,or fat)it is referred to as:
A)radiation
B)induction
C)conduction
D)convection
Page 12
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Chapter 10: Stocks and Sauces
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Sample Questions
Q1) Which of the following would assist in producing a clear stock?
A)do not stir
B)start with cold water
C)do not boil
D)all of the above
Q2) Under ideal conditions,the recommended storage time for stocks is 4 to 5 days.
A)True
B)False
Q3) How do you remove the impurities from the bones when making a white stock?
Q4) Compound butters are used to flavour and enrich sauces.
A)True
B)False
Q5) An aromatic court bouillon that may be served as an accompanying sauce is known as a ___________.
Q6) Bones from any fish species can be used to make a fumet.
A)True
B)False
Q7) Stocks should be covered while cooking to preserve flavours.
A)True
B)False
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Chapter 11: Soups
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Sample Questions
Q1) When preparing a broth,meats should not be browned in order to ensure the clarity of the broth.
A)True
B)False
Q2) At what temperature should all soups be stored?
Q3) Which of the following is not an appropriate method for thickening a cream soup that is too thin?
A)add a slurry
B)reduce it by boiling
C)add a beurre manié
D)add a liaison
Q4) What type of soup is hearty vegetable beef?
Q5) Stocks and broths are different in that a broth:
A)is clarified
B)is made with meat,not just bones
C)is made without any meat or bones
D)cannot be served as a finished dish
Q6) What is the clarifying agent used in making consommés?
Q7) In classic cuisine,what is used as a base for cream soups?
Q8) How can you rescue a poorly clarified consommé?
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Chapter 12: Principles of Meat Cookery
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Sample Questions
Q1) The process of aging meat in vacuum-sealed bags is referred to as __________ aging.
Q2) Braising is a moist-heat cooking technique appropriate for less tender cuts of meat.
A)True
B)False
Q3) Deep-frying and pan-frying are suitable cooking techniques for less tender cuts of meat.
A)True
B)False
Q4) How does today's preferred low-temperature roasting of meats effect carryover cooking principles?
Q5) When an animal fattens,some of water and protein in the lean muscle is replaced by fat that is referred to as __________________.
Q6) What is the appearance and texture of a medium-rare grilled lamb chop?
A)very red with almost no resistance
B)bright red in the centre,slightly springy
C)very little pink in the centre,firm and springy
D)large,deep red centre,spongy
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Chapter 13: Beef
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Sample Questions
Q1) Which of the following is a fabricated cut from the chuck?
A)flap steak
B)flank steak
C)blade steak
D)plate
Q2) Which of the following cuts is not taken from the tenderloin?
A)strip loin
B)chateaubriand
C)tender tips
D)tournedos
Q3) Where is a New York steak cut from?
A)boneless strip loin
B)tenderloin
C)ponderosa hip
D)sirloin
Q4) The _________ _________ primal is the anterior part of the beef loin.
Q5) The knuckle makes a good roast.
A)True
B)False
Q6) The _________ is located between the loin and the hip.
Page 16
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Chapter 14: Veal
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Sample Questions
Q1) Which primal cut produces the most cutlets?
A)shoulder
B)rack
C)leg
D)loin
Q2) Veal chops are cut from:
A)rib or loin
B)loin only
C)rib and foreshank
D)rib only
Q3) Veal scallops (cutlets)are fabricated from the leg.
A)True
B)False
Q4) Together,the loin and rib of veal form the:
A)back
B)foresaddle
C)whole loin
D)hindsaddle
Q5) The shoulder of veal is sometimes referred to as the _____________.
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Chapter 15: Lamb
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Sample Questions
Q1) When frenching a rack,the bones are trimmed to about 10 cm (4 in)from the edge.
A)True
B)False
Q2) Lamb that has not eaten grass is:
A)spring mutton
B)young lamb
C)baby lamb
D)spring lamb
Q3) A lamb carcass generally weighs:
A)22-40 kg (49-88 lbs)
B)30-45 kg (66-99 lbs)
C)13-30 kg (30-65 lbs)
D)28-38 kg (62-84 lbs)
Q4) The flank is commonly used in shepherd's pie.
A)True
B)False
Q5) The loin has no ribs.
A)True
B)False
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Chapter 16: Pork
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Sample Questions
Q1) After it has been cured and smoked,the pork shoulder blade is called the:
A)picnic
B)cottage ham
C)butt
D)jowl
Q2) The arm bone is found in the ______________ primal.
Q3) What is the meaty,tender pork cut containing a portion of the blade bone?
A)spareribs
B)ham
C)Boston butt
D)loin
Q4) loin chops
Q5) The approximate weight of a hog carcass is:
A)40-70 kg (88-154 lbs)
B)55-95 kg (120-210 lbs)
C)70-110 kg (154-243 lbs)
D)75-115 kg (165-254 lbs)
Q6) Canadian back bacon is prepared from boneless pork loin.
A)True
B)False
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Chapter 17: Poultry
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Sample Questions
Q1) Turkey is divided into two classes: _________________ and __________________.
Q2) What is the approximate weight of a Cornish game hen?
A)300-450 g (10 oz to 1 lb)
B)450-900 g (1-2 lb)
C)up to 1.3 kg (3 lbs)
D)none of the above
Q3) The traditional Thanksgiving turkey is from the "young" class.
A)True
B)False
Q4) At what age is free-range chicken marketed?
A)7-8 weeks
B)11-12 weeks
C)9-10 weeks
D)4-5 weeks
Q5) A Frenched breast has all skin and bones removed.
A)True
B)False
Q6) A fowl can be as small as a fryer.
A)True
B)False
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Chapter 18: Game
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Q1) What is the most popular game bird served in restaurants?
A)pheasant
B)quail
C)squab
D)chukar partridge
Q2) Which of the following are characteristics of rabbit?
A)relatively tough,mild flavour
B)strong flavour,coarse texture
C)lean,relatively tender
D)somewhat fat,darker meat
Q3) When the venison loin is left attached to the backbone,the cut is called a:
A)sirloin
B)rack
C)tenderloin
D)saddle
Q4) Fresh game must be hung to age the meat.
A)True
B)False
Q5) The taste and texture of rabbit are similar to those of ________________.
Q6) Moose,reindeer,and deer are all part of the _____________ family.
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Chapter 19: Fish Shellfish
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Sample Questions
Q1) What temperatures should fish and shellfish be stored at?
Q2) The most common edible mussel is the ________________ mussel.
Q3) Eels are known for their high nutritional value and lean meat.
A)True
B)False
Q4) Which of the following fish would be best prepared by deep-frying?
A)lemon sole
B)catfish
C)salmon
D)mahi-mahi
Q5) _________________ are fresh water creatures that look like lobsters.
Q6) Like salmon and cod,shellfish are very lean.
A)True
B)False
Q7) ___________________ fish migrate from salt water habitat to spawn in fresh water.
Q8) What is tomalley?
Q10) A 675 g lobster takes ________ minutes to boil. Page 22
Q9) A cooking method in which food is wrapped in paper,leaves,or foil is called
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Chapter 20: Eggs Breakfast
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Q1) Kielbasa,hot dogs,and bologna are examples of:
A)cooked sausages
B)fresh sausages
C)forcemeats
D)hard sausages
Q2) How much gelatin is added to one litre of liquid when making a soft aspic for glazing slices of pâté?
A)40 g
B)50 g
C)80 g
D)100 g
Q3) Sausage is simply a forcemeat stuffed into a casing.
A)True
B)False
Q4) Thin slices of raw beef served with garnish are called:
A)tartar
B)gravlax
C)carpaccio
D)confit
Q5) What are two types of casings used in sausage making?
Page 24
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Chapter 21: Vegetables
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Sample Questions
Q1) Food can be heated in a chafing dish.
A)True
B)False
Q2) An ice carving is an appropriate centrepiece for an elegant wedding buffet.
A)True
B)False
Q3) Considering the number of items on the buffet,how long should the table be?
A)30-35 cm square area per item
B)30 to 35 cm length per item
C)1 m length per item
D)1 m square area per item
Q4) What is the term for a large centrepiece consisting of the principal food offered?
Q5) An option to increase efficiency of buffet service for large groups is to use _______________ buffet lines.
Q6) A buffet is always self-serve.
A)True
B)False
Q7) Only animals that ___________ ________________ ____________ and have ____________ ____________ can be considered kosher.
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Chapter 22: Potatoes, Grains and Pasta
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Sample Questions
Q1) Which of the following is actually a fruit?
A)tomato
B)eggplant
C)chayote
D)A and B
Q2) It is appropriate to season a broiled tomato with sugar.
A)True
B)False
Q3) Light batters are made by eliminating the starch component.
A)True
B)False
Q4) Which of the following are not preserved by drying?
A)tomatoes
B)beans
C)peppers
D)Brussels sprouts
Q5) Sweet onions can be eaten raw because they contain fewer sulfuric compounds than do other bulb onions.
A)True
B)False
Page 26
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Chapter 23: Healthy Cooking
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Q1) Instant rice is rice that has been cut into small pieces so it cooks faster.
A)True
B)False
Q2) Which of the following is the best type of potato for making French fries?
A)new red
B)russet
C)sweet
D)bintje
Q3) Properly cooked risotto is:
A)firm and slightly crunchy
B)individually grained and fluffy
C)al dente and individually grained
D)creamy and porridge like
Q4) Bintje potatoes are:
A)white
B)red
C)new
D)sweet
Q5) How should potatoes be stored?
Q6) Waxy potatoes are best for all ________________________ cooking methods.
Page 27
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Chapter 24: Salads and Salad Dressings
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Q1) A living foodist is a:
A)vegetarian who eats eggs but not dairy
B)person who follows a diet designed to balance the inner forces of yin and yang
C)vegetarian for religious reasons
D)vegan who eats only raw or slightly warmed plant products
Q2) Many vegetarian products are designed to imitate meat products.What cooking techniques can be used to prepare these products?
Q3) A fruitarian will eat fruits but not nuts or seeds.
A)True
B)False
Q4) Name three "meaty" vegetables that work well as the centrepiece of a vegetarian dish.
Q5) Miso will keep indefinitely under refrigeration.
A)True
B)False
Q6) What are fresh green soybeans that are steamed and eaten as a snack called on menus?
Q7) Seitan is made from soy gluten.
A)True
B)False
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Chapter 25: Fruits
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Q1) Boston and bib are the least popular lettuces.
A)True
B)False
Q2) Hard vegetables are often __________ prior to being added or made into salads.
Q3) The standard ratio of oil to vinegar for preparing basic vinaigrette is 3 to 1.
A)True
B)False
Q4) ___________ lettuce grows in bunches.
Q5) The green with tiny,peppery-tasting leaves is called:
A)watercress
B)lola rosa
C)sorrel
D)arugula
Q6) A salad may be defined as one or more foods accompanied or bound by a dressing.
A)True
B)False
Q7) Cos is another name for romaine lettuce.
A)True
B)False
Q8) ___________ is the emulsifier used in making mayonnaise
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Chapter 26: Sandwiches
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Q1) The browning of cut fruits can be reduced by dipping them in an acidic liquid,a technique known as __________.
Q2) Canned pineapple will break down gelatin.
A)True
B)False
Q3) Any dish called "à la Normande" contains:
A)apples
B)pears
C)quince
D)pomes
Q4) What are three qualities to look for when purchasing citrus fruits?
Q5) Canning fruits destroys all their vitamins.
A)True
B)False
Q6) Stewed fruits can be referred to as:
A)gratin
B)compote
C)marmalade
D)salsa
Q7) __________ is a fruit gel made from fruit pulp and sugar.
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Chapter 27: Charcuterie
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Q1) Gases present in the dough or batter cause items to rise during baking;these gases are _________ _________,_________,and steam.
Q2) Which mixing method would be best for developing gluten?
A)folding
B)stirring
C)cutting
D)kneading
Q3) Sugar caramelizes at:
A)125°C
B)149°C
C)170°C
D)180°C
Q4) What is the minimum cocoa-butter content of couverture?
A)22%
B)28%
C)32%
D)40%
Q5) A strong network of gluten proteins is created when dough is kneaded. A)True
B)False
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Chapter 28: Hors Doeuvre and Canapés
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Q1) Products made with baking powder need to contain acid.
A)True
B)False
Q2) When using the biscuit method for making quick breads,the fat should be:
A)pure butter
B)cold
C)melted
D)softened
Q3) What causes quick breads to be dense?
A)old batter
B)outdated leavening agents
C)overmixing
D)any of the above
Q4) Griddle cakes are also called __________.
Q5) Baking ammonia the most appropriate leavening agent for:
A)cookies and crackers
B)biscuits and scones
C)muffins and loaf breads
D)popovers
Q6) To ensure uniform-sized muffins,the portioning is done using a __________.
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Chapter 29: Principles of the Bakeshop
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Q1) Rolled-in dough produces flaky results.
A)True
B)False
Q2) Mixing all yeast bread ingredients together in one step is called the __________ __________ method.
Q3) Liquid added to a yeast dough made with fresh yeast should have a temperature of:
A)16-18 °C (61-64°F)
B)20-24°C (68-76°F)
C)26-32°C (79-90°F)
D)38-42°C (100-108°F)
Q4) What is a type of roll made by baking three small balls of dough in a muffin cup?
A)Parker House
B)fan-tan
C)butterflake
D)cloverleaf
Q5) Rich dough does not form crisp crusts.
A)True
B)False
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Chapter 30: Quick Breads
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Q1) Most cookie dough is mixed using the creaming method.
A)True
B)False
Q2) What is the term for pricking small holes in an unbaked dough or crust to prevent the dough from rising while baking?
Q3) Choux paste sticks that are flavoured with cinnamon and deep-fat fried are:
A)Paris-Brests
B)churros
C)crullers
D)profiteroles
Q4) To give crisp cookies a softer texture:
A)use hygroscopic sugar
B)decrease the amount of fat
C)increase the amount of liquid
D)all of the above
Q5) What type of cookie is a spritz?
A)pressed
B)wafer
C)cut-out
D)icebox
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Chapter 31: Yeast Breads
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Q1) Biscuit Joconde is also known as ____________ _______________.
Q2) Formulas for high-ratio cakes require ________________ enings.
Q3) A cooked mixture of sugar,butter,and milk applied while warm is a:
A)royal icing
B)foam
C)fudge
D)fondant
Q4) Royal icing,made with powdered sugar and egg whites,becomes very hard and brittle when dry.
A)True
B)False
Q5) Proteins provide ____________ to cakes.
Q6) A cake batter containing a high proportion of sugar and water to flour is known as:
A)butter
B)genoise
C)high ratio
D)sponge
Q7) The amount of leavening agent should be ___________ at higher altitudes.
Q8) High-ratio cake formulas require the use of ___________ __________.
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Chapter 32: Pies, Pastries and Cookies
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Q1) Which of the following has most in common with a chiffon?
A)Bavarian cream
B)pastry cream
C)sabayon
D)crème anglaise
Q2) _______________ is a foamy,stirred custard made by whisking egg yolks,sugar,and wine over low heat.
Q3) Why are custards potentially hazardous foods?
Q4) Lemon curd is not a custard.
A)True
B)False
Q5) Soufflés are prepared from a custard base for desserts. A)True
B)False
Q6) The thickening agent for custards is _____________.
Q7) Pastry cream should not be boiled in order to prevent curdling of the eggs. A)True
B)False
Page 36
Q8) A _______________ is made by folding whipped egg whites into a flavoured pastry cream and baking.
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Chapter 33: Cakes and Frostings
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Q1) Fresh eggs are best for pan-frying because they:
A)are shiny and look better
B)have better flavour
C)hold their shape better during frying
D)are more nutritious
Q2) Blintzes are _____________ that are cooked on one side,spread with a cheese filling,folded,and then cooked again.
Q3) Fruits are a popular food for breakfast because they:
A)are light and flavourful
B)provide vitamins and energy
C)require little or no preparation
D)all of the above
Q4) People all over the world tend to eat the same types of food for breakfast.
A)True
B)False
Q5) Blintzes differ from crepes in that they are:
A)actually the same thing with a different name
B)cooked on one side initially
C)stuffed with cheese
D)golden brown
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Chapter 34: Custards, Creams, Frozen Desserts Sauces
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Q1) Corned beef,sauerkraut,swiss cheese,and Thousand Island dressing are the filling for a grilled:
A)Clubhouse sandwich
B)Monte Cristo sandwich
C)Reuben sandwich
D)Muffaletta sandwich
Q2) The boat-shaped savoury shell that is filled and served as a canapé is a:
A)barquette
B)tartlet
C)profiterole
D)rumaki
Q3) What are the components of a canapé?
A)base,spread
B)base,spread,filling
C)base,spread,garnish
D)base,spread,filling,garnish
Q4) What is the sushi seasoning made from a root that resembles horseradish?
Q5) Pizza is a form of a sandwich.
A)True
B)False
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Chapter 35: Plate Presentation
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Q1) What are the four standard descriptions,based on colour,for coffee roasts?
Q2) How is espresso made?
Q3) Which of these teas is partially fermented?
A)black
B)oolong
C)green
D)all teas are fermented
Q4) Labelling,origin,and attractive packaging are three important basics a chef should consider when evaluating a wine.
A)True
B)False
Q5) In Germany,beer is made from which ingredients?
A)water,hops and malted barley,and yeast
B)water,wheat and malted rye,and yeast
C)water,hops and malted wheat,and wild yeast
D)mineral water,rice or corn,malted hops,and rye sours
Q6) List the three names that,depending on the treatment process,must appear on the label of all bottled water in Canada.
Q7) Why is it important to brown foods before adding wine or other alcoholic beverages?
Page 39
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Chapter 36: Buffet Presentation
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Q1) Any herb can be used to garnish a dish as long as it looks attractive.
A)True
B)False
Q2) Give an example of an entree that illustrates how a sauce can be both an integral part of a dish and an addition to its visual appeal.
Q3) Why is good plate presentation important?
Q4) Serviceware should be selected based on its unique shapes or bold patterns and colours.
A)True
B)False
Q5) What are two attractive ways to cut vegetables to enhance plate presentation?
Q6) Which of the following could you use to decorate entree plates?
A)powdered sugar
B)finely chopped herbs
C)raspberry coulis
D)cocoa powder
Q7) Garnishes should not affect the food item's flavour,texture,or appearance.
A)True
B)False
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Q8) What four elements should you consider when composing a plate presentation?