Incorrect sauce has been placed on the plate if you

Incorrect sauce has been placed on the plate.
If you drip some sauce accidentally, wipe it up . If some oil from cooked vegetables splatters
over the side of the plate, wipe the rim of the plate.
The dish does not look visually appealing.
1. Create height on the plate.
2. Cut meat horizontally.
3. Play with textures.
4. Use contrasting colors.
5. Match presentation to the restaurant theme.
Food is piled dangerously high on the plate and may spill when carried.
Take another plate or less some food from your plate.
The descriptions below are for six different fruit, vegetable, egg or farinaceous dishes. Use these
descriptions to answer questions 13 to 20.
Recipe Description
A
Line fluted tin with short crust pastry. Fry the bacon, cool then spread bacon and
cheese over bottom of flan. Prepare savoury custard by whisking eggs, milk,
cream and seasoning and pour into flan shell. Bake for 10 minutes until custard
has set and has a light brown surface.
B
Peel potatoes and trim to an even shape. Slice with a mandolin to about 1mm.
Cut potatoes into round slices. Place slices in frying basket and deep fry in oil at
185 °C. Shake gently to avoid sticking. Using a spider, keep the slices moving
until they are crisp and an even golden brown. Remove and drain well. Season.
C
Peel, core, slice and wash the apples and place them in a suitable pan. Add the
water, lemon juice and sugar, bring to the boil and simmer until the apples are
soft.

D
Tear lettuce into bite-sized pieces. Remove the crust from the bread and cut
evenly into 1cm cubes. Heat the peeled garlic cloves and olive oil gently in a
frying pan. Add the bread cubes and cook, turning continually until the croutons
are crisp and golden brown. Drain. Coddle the eggs by placing them into boiling
water for one minute. Break the eggs into a bowl, add the olive oil, lemon juice
and pepper and mix well. Cut the anchovy fillets into small pieces. Place the
lettuce in a bowl and toss with the coddled egg dressing. Scatter croutons and
anchovy on top and finish with shaved Parmesan.
E
Melt half the butter in a deep-sided pan. Add the onion and cook without colour
(sweat). Add the rice and cook until all the grains are coated with butter and it
takes on a glassy appearance. Add the boiling stock, season and add the bay

leaf and garlic. Bring to the boil, cover with a buttered cartouche and a lid and
cook in a preheated oven at 190 °C for 17 minutes. Check to see if the rice is
tender and al dente. Remove the bay leaf and garlic clove. Lightly fork the
remainder of the butter through the rice and adjust seasoning.
F
If using packet noodles, soak and drain according to package instructions. Mix
sauces (oyster sauce, peanut oil) and sugar together in a small bowl. Heat oil in
a wok over high heat. Add onions and garlic. Cook for approximately 1 to 2
minutes. Add beef and stir-fry for approximately 1 to 2 minutes until browned.