Summative Test #4
Name:
TLE 9
- Section:_
Directions: Read and analyze the following statements, write TRUE on the
is correct and FALSE if otherwise.
1. An important factor in the development of plating styles is th
kitchen chefs work together'as a team to shape the culinary identity of the
2. Plated dessert presentations or simply plated desserts are de
by an establishment such as restaurant, resort, or dessert café after it is o
and enjoyed on site.
3. The garnish should never be large that is overwhelming.
4. Plated desserts should have up to four sauces each.
5. Portion control means ensuring that the right quantity of foo
served every time a customer orders a menu item.
6. Cold souffle needs special consideration and teamwork so it i
place on menu for dessert display.
7. It is necessary to garnish every soft dessert with something
dessert with something old.
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