1. It is an integral part of any type of desserts.

a) Prsenting
b) Plating
c) Decoration
d) Garnish

2. A well-balanced plated dessert consists of the following EXCEPT:

a) Aroma
b) Color
c) Flavor
d) Temperature

3. The choice of ______________ is critical to the final presentation of dessert.

4. It means that food should be contained within the rim of the plate, yet it should not be crowded
in the center
a) Cleanliness
b) Texture
c) Color
d) Plate

5. This spices up plated desserts.

a) Flavor
b) Plate
c) Color
d) Texture

6. ____________________ is sophisticated and elegant.

7. ______________________ is fresh and cool and can be soothing.
8. _________________________ is for passion and excitement.
9. ________________________ is top choice for many chefs for framing their creation.

10. When it is balanced, it is always pleasing to the palate.

a) Flavor
b) Plate
c) Color
d) Texture
11. Which of the following is NOT a guideline in plating desserts.
a) Try different plates.
b) Be sure to play with colors and flavors.
c) The garnish should complement the food.
d) Never decorate a plate with something inedible.

12. Which of the following is true in plating desserts techniques?

a) The main item of a plated dessert is the sauce.

b) The garnish complements and enhances the dish.

c) Soft dessert cannot be garnished using crunch components.

d) You can decorate a plate with something inedible.

Answer Keys

1. b) Plating
2. a) Aroma

3. Plate, plate, Plates, plates, PLATE

4. a) Cleanliness

5. c) Color

6. Black Plate, black plate, Black plate, BLACK PLATE

7. green plate, Green plate, Green Plate, GREEN PLATE

8. Red plate, RED PLATE, red plate, Red Plate

9. White Plate, White plate, white plate, WHITE PLATE

10. a) Flavor

11. d) Never decorate a plate with something inedible.

12.b) The garnish complements and enhances the dish.