1. Portion size. This is seen in all areas - petit fours, pastries, and plated desserts. Petit four - 1 ¼ ounces depending on materials, such as ganache truffle versus meringue cookie. Dessert - 3.5 ounces depending on materials.

2. Coating too thick or sloppy. Coating should give a product a finish and contribute to flavor. It should not be too thick to dominate or overpower the product, which is coated. Avoid runs and drips, rough edges, and foot.

3. Thickness of rolled or piped items. Too often, materials are not made the proper thickness. This applies in many areas:
· Chocolate ornaments, piped;
· Pastillage or modeled chocolate;
· Marzipan or rolled fondants;
· Rolled or sliced cookies and bases; and
· Pulled and poured sugar.

Thin, fine work illustrates skill, workmanship and elegance, creating a product that is light and appetizing. Avoid heavy, bulky appearance.

4. Improper use of glazes. These should be kept to a minimum. Edible (vegetable-base) shellac gives food a plastic appearance when overused. Do no use shellac t cover poor workmanship. For example, properly tempered chocolate has a natural shine. Properly applied fondant has a natural shine. Shellac should not be used as a substitute for good technique and workmanship.

5. Lack of imagination and overly complex presentation. In working in the art of food presentation, many people lose sight of the art of appetizing and practical presentation. Effective simplicity is what we must strive for.

6. Oversized centerpieces. Quantity and size do not show quality. You may impress the general public, but the judges will not be impress. Hours of work also do not merit a medal. A centerpiece should demonstrate the chef's skills and workmanship with one or more materials, such as nougat and pulled sugar, chocolate, pastille, and marzipan. Centerpieces should be in proportion to other elements on the table (cake, platters and plates).

7. Individual dessert plates - overdone or not enough. Plates should demonstrate "philosophies and techniques" and presentation methods.

Pastry experts often look for more than a slice of pie, yet things simple enough to be practically applied. Also, inedible items should not be used on a dessert plate such as pulled sugar or chocolate décor.

8. Improper use of colored sugar. Avoid marzipan, fondant, gumpaste and the like, which are too heavily colored. Colors should be pastel in tone, appear natural and appetizing.

9. Poor layout of plates and platters. Keep with elements of flow, focal point, heights and dimension, balance, and strong lines.