Answer:

Guidelines in plating dessert:

• Make garnishes edible. Everything on the dessert plate should be edible and delicious.

• Keep it clean and simple. Don't crowd the plate. If your dessert is beautiful, it shouldn't need a lot of garnishes. And keep the rim of the plate clear, so the servers aren't touching the food when they place the desserts in front of the customers.

• Make your garnishes relate to the dessert on the plate. The only time you should garnish with fresh mint is if you're serving mint ice cream. Don't put it on there just because you think the dessert needs color. If you have a brown dessert, like apples in puff pastry, then make sure all of those elements are executed well—puff pastry should look beautiful and crisp.

• Layer flavors and textures in your dessert. Textures and flavors hit the palate at different times. Ask yourself, "How can I make this better?" If the answer is a little lemon zest, then add it as a garnish. All the components on the plate should build on the dessert, making it better.

• Try different plates—various sizes and shapes. The right plate can add or enhance the theme really well.

2)biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, sweet soups, tarts and fruit salad.

3)Tuiles

Sliced fruit

Meringue disk

Small cookie

Chocolate garnish

Crumbs

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