DIRECTION: Get ¼ sheet of paper. Read b.

Sauce, Main Item, Crunch, Garnish

carefully the questions and write only the c. Sour, Main Item, Crunch, Garnish
letter of the correct answer.
d. Sour, Main Item, Crumbs, Garnish
4. Why do you need to follow standard
1.What is the meaning of mise-en-place? procedures in plating dessert?
a. To separate things c. a. It is just required to be followed
Destroy
c. To prevent accident
b. Prepare things in place d. Wipe
the area b. To achieve a standardized finish product

2. Why do you think garnish is important for d. To maintain cleanliness

presentation? .
a. It can enhance the taste of food 5. Why do you need to follow safety
c. It is required procedures in every tasks that you need to
b. It can enhance the appearance of dessert perform?
d. None of the above a. To gain mastery c. To
3. What are the 4 components of plated attain accuracy
dessert? b. To a have perfect finish product d. To
a. Sweet, Main item, Crumbs, Garnish avoid accidents.