Which design movement heavily influenced modern food plating techniques, emphasizing simplicity and functionality?

What is 'mise en place' in culinary design?

Which of these elements is MOST crucial when designing a nutritionally balanced and visually appealing food product?

What role does biomimicry play in food design?

The 'rule of thirds' is commonly applied in food photography and plating. What does it refer to?

Which sensory element is MOST affected by temperature when evaluating a food product's design?

What is the primary function of the packaging in food design beyond containing the product?

In food product development, what does 'sensory analysis' involve?

What does the term 'foodscaping' generally refer to?

What design principle is exemplified by arranging food items on a plate to create visual height and dimension?