WorksheetsPLATING DESSERT PRODUCTS
Total questions: 10
Worksheet time: 2mins
The plating of dessert should suit the theme and ambiance of the restaurant.
Satisfying Customer
Complementing Venue's Theme
Dessert's Price
Materials Provided
A goal to leave a final impression of the whole dining experience.
Satisfying Customer
Complementing Venue's Theme
Dessert's Price
Materials Provided
The price that was enjoyed by the customer.
Satisfying Customer
Complementing Venue's Theme
Dessert's Price
Materials Provided
Primary source of flavor.
Main Item
Sauce
Crunch Component
Garnish
It includes commonly fresh mint leaves and powdered sugar.
Main Item
Sauce
Crunch Complement
Garnish
It is to add contrasting texture to a dessert.
Main Item
Sauce
Crunch Component
Garnish
Avoidance of crowded plate.
Balance
Unity
Flow
Focal Point
Main item on the dessert must be the center of the plate.
Balance
Unity
Flow
Focal Point
It will add on the beautification of the plating.
Balance
Unity
Flow
Focal Point
Ingredients must complimenting each other to arrive one taste.
Balance
Unity
Flow
Focal Point
