Played dessert final exam written with accurate answers.

What are the three principles of a plated dessert presentation? - correct answers-Basic knowledge of pastry skills -prof. Work havits -visual sense What are the 3 basic elements of a plated dessert? - correct answers-main item (focal point) -secondaries -sauces What are the two broad categories of presentation techniques? - correct answers-plate as a whole -dessert itself Some techniques for applying sauces to a plated dessert are? - correct answersFlooding Dripping Using a comb What are the general guidelines for arranging desserts on a plate? - correct answers-Focal point -Comp. should flow -Test comp. draw __________ can influence how flavor is perceived? - correct answersSmell What are some considerations to make when creating a dessert menu? - correct answers-economic reasons -customers eyes -uniform size and portions -cold in cold, hot in hot -theme of venue What are the two basic aspects of the ACTUAL PLATE to be considered for all desserts? - correct answersSize and shape Color and texture 5 characteristics of a plated dessert? - correct answersColor Flavor Shape Temp. Texture 3 main goals of a plated dessert? - correct answers-satisfy the customer -complements venue theme -affordable Guidelines for designing desserts - correct answersFocal point Flavor Temp Texture Main idea Portion size Plate size and shape Color and pattern What are the 4 considerations of visual sense? - correct answers-flavor -simplicity & complexity -plating for customer -meeting expectations What are the general concepts when planning a presentation? - correct answers-every component has a purpose -compliments & element can work t/g -balance