Directions: Read the statement carefully then choose the best answer from the given options. Write the chosen letter on a separate sheet of paper.

d. flower

c. dessert syrup

d. cream anglaise

c. plate

d. garnish

4. Which of the following guidelines should not be practiced in plating dessert?

1. Which of the following cannot be used as garnishing in dessert? a fruit

b. nute, chocolate

2. It consists of milk, sugar, eggs and flavorings.

a custards

b. pastry cream

3. The following are factors and techniques to consider in food plating EXCEPT for

a. color

b. aroma

a. Layer flavors and texture

b. Make garnishes edible

c. Don't crowd the plate

d. Use monotype of plate

5. In plating and presenting food, which among the following statement is related

totexture?

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​