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WorksheetsPlating and Presenting Dessert
Total questions: 12
Worksheet time: 10mins
It is an integral part of any type of desserts.
Garnish
Decoration
Plating
Prsenting
A well-balanced plated dessert consists of the following EXCEPT:
Color
Temperature
Flavor
Aroma
The choice of (a) is critical to the final presentation of dessert.
It means that food should be contained within the rim of the plate, yet it should not be crowded in the center
Plate
Color
Texture
Cleanliness
This spices up plated desserts.
Color
Texture
Flavor
Plate
(a) is sophisticated and elegant.
(a) is fresh and cool and can be soothing.
(a) is for passion and excitement.
(a) is top choice for many chefs for framing their creation.
When it is balanced, it is always pleasing to the palate.
Texture
Flavor
Color
Plate
Which of the following is NOT a guideline in plating desserts.
Try different plates.
Never decorate a plate with something inedible.
The garnish should complement the food.
Be sure to play with colors and flavors.
Which of the following is true in plating desserts techniques?
Soft dessert cannot be garnished using crunch components.
You can decorate a plate with something inedible.
The garnish complements and enhances the dish.
The main item of a plated dessert is the sauce.
