Prepare and Plating Dessert
Quiz by Lorraine Llerena
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- Q1
What is the final component of a plated dessert?
garnish
crunch
main item
sauce
30sTLE_HEBP9- 12PD-IVj-18 - Q2
What dessert component is the actual dessert itself?
main item
sauce
crunch
garnish
30s - Q3
Which dessert component attributes moist characteristics of dessert?
main item
sauce
crunch
garnish
30s - Q4
Which among the following is an added component of desserts, and is essential for soft desserts like custards and ice cream?
sauce
crunch
garnish
main item
30s - Q5
Which refers to the right quantity of food prepared and served every time a customer orders a menu item.
quality control
portion control
yield
sizes
30s - Q6
How many dessert sauces do we need to use in our plated dessert?’
one
two
three
four
30s - Q7
Keep the rim of the plate clear.
yes
no
30s - Q8
Which is NOT the main goal of a plated dessert.
It should be the main focus of the dessert presentation
To satisfy the customer
To complement the venue’s theme
To make a dessert that is affordable in the terms of the restauran
30s - Q9
Place the food on the plate to maximize visual impact to the customer
True
False
30s - Q10
Textures and flavors hit the palate at different times
True
False
30s