35.Which of the following factors in presenting dessert where the neatness counts?
a. by using the plate
b.by using complex colors
c.by keeping things clean
d.by using good quality garnish

36.Which of the following techniques is not applicable when garnishing?

a.never decorate a plate with something inedible
b.ensure the garnish complements and enhances the dish
c.choose garnishes that are in the correct size that should be easy to eat.

d.make your garnishes,fillings and spread,relate to the dessert on the plate.​