C18 · ONLINE ASSESSMENT

Food Photography MCQ Exam

20 multiple-choice questions selected from the course question bank. Passing threshold: 70%.

Question 1Specular highlights on food should be controlled because? Aexcessive glare can hide texture and formBall highlights are badChighlights change the camera sensorDthey always improve appetite appeal

Question 2Diffusion can help food lighting by? Aremoving the need for stylingBsoftening harsh highlights and controlling contrastCincreasing focal lengthDchanging shutter speed automatically

Question 3Steam is fleeting, so the photographer should? Achange lenses during the actionBavoid monitoring the sceneCprepare focus, framing and exposure before the visible momentDwait to set the camera after steam appears

Question 4Editorial food photography should preserve? Athe intended identity and presentation of the dishBunrelated visual effectsCmisleading ingredientsDrandom substitutions

Question 5Texture can make food look more appealing by? Aremoving all shadowsBflattening highlightsCreducing color contrast to zeroDshowing surface detail and material qualities

Question 6Condensation can be emphasized by? Ausing a completely dark setupBcontrolled droplets, suitable light and careful timingCmaximum sharpening onlyDremoving all highlights

Question 7Styling should account for time because? Afood can change appearance through melting, drying or wiltingBcamera sensors change shapeClenses change focal lengthDtripods lose resolution

Question 8Side or back-side light can reveal food texture by? Amaking the sensor largerBchanging the dish color permanentlyCcreating directional highlights and shadowsDeliminating all texture

Question 9A professional food stylist-photographer workflow should? Aimprovise every element during exposureBavoid checking the foodCuse maximum propsDprepare the scene before the final camera moment and keep changes controlled

Question 10A shot list helps a restaurant assignment? Amake every image identicalBavoid client communicationCcover required dishes and views without disrupting service unnecessarilyDeliminate the need for styling

Question 11Overhead food photography is especially useful for? Along-distance wildlifeBflat lays, table arrangements and graphic compositionsCshowing vertical layers of a tall dish onlyDportrait background separation

Question 12Light direction should be chosen based on? Aonly the camera brandBonly ISOConly memory-card capacityDthe shape, texture and visual story of the food

Question 13Food visual language should support? Athe intended culinary story or brand identityBonly the photographer’s equipmentConly the lens focal lengthDonly the background color

Question 14Eye-level food views can emphasize? Aonly plate edgesBonly background textureCcamera settingsDheight, layers and the physical presence of a dish

Question 15Professional delivery should include? Aonly social media previewsBonly camera RAW filesCno naming systemDorganized files, agreed specifications and a clear selection process

Question 16A 45-degree viewpoint can be useful because it? Ashows both top surfaces and some side/front structureBeliminates depthCalways produces a flat imageDrequires no composition

Question 17Food styling aims to? Amake food physically largerBhide the main dishCmaximize propsDprepare the dish and supporting elements so the food photographs clearly and attractively

Question 18A pouring shot is easier to control when? Athe photographer never communicates with the assistantBthe shutter is randomCthe scene is left unplannedDthe action is rehearsed and timed to the camera sequence

Question 19Changing camera height can change? Afile formatBhow ingredients overlap and how much of the surface is visibleCsensor resolutionDmemory-card speed

Question 20Consistency across a menu is supported by? Aunplanned exposure changesBrepeatable camera, lighting, styling and color decisionsCrandom viewpointsDdifferent white balance per dish