1. Which of the following tools is used for whipping eggs or butter,and for blending gravies,sauces and soups?
A. Grater
B. Whisk
C. Spatula
D. Scraper
2. Which of the following cannot be used as garnishing dessert?
A. Fruit
B. Chocolate
C. Nut
D. Flower
3. Which of the following guidelines should not ne practiced in plating dessert?
A. Layer flavors and texture
B. Make garnishes edible
C. Don't crowd the plate
D. Use monotype of plate
14. Which of the following sanitary practices is not true in storing desserts?
A. Wash utensils and equipment thoroughly
B. Keep away from food when you are ill
C. Store foods and ingredients in a dry place
D. Safeguard the food during distribution
5. In plating and presenting food,which among the following statement is related to texture?
A. Enhances plate presentation
B. Plays important part in plate presentation
C. Adds visual interest to the food
D. Serves as frame of the presentation​