Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Acfef ppt plated_desserts
Upcoming SlideShare
Loading in...5
×

Acfef ppt plated_desserts

2,908
-1

Published on

This is a Power Point Presentation from the American Culinary Federation on the Art of Plated Desserts.

Published in: Education
0 Comments
2 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total Views
2,908
On Slideshare
0
From Embeds
0
Number of Embeds
5
Actions
Shares
0
Downloads
508
Comments
0
Likes
2
Embeds 0
No embeds

No notes for slide
  • Where does the word dessert come from? It is the French term for “clear the table”.
  • Remember dessert is the last impression. We eat with our eyes but the second bite is determined by the first.
  • (not always in this order)
  • Discuss Flavors being picked up through different senses and that a blend of these is a plus.
  • Sugar can have many profiles depending on the application of the carmelization process.
  • A touch of salt is sometimes all that is needed to balance the dessert.
  • “ This lends itself to choices in composition”
  • Contrasting temperatures are helpful to make well composed items. The blend of cold and hot has always been a plus - think Pie Ala Mode
  • Colors should be on the plate NOT in the Plate….White plates are a nice palate to work on. “Whiteout” plates means white/light sauces on a white plate, and “blackout” plates means dark sauces on a black plate.
  • Don’t choose the sauce for the color. There are many choices for products in sauces. There are 3 main types of painting And all 3 …………have a place ……what are your reasons for the plate to have sauce and how it works?
  • Garnishes should make sense and add something to the plate, not be a deterrent.
  • This is straight forward but the emphasis is on educating yourself as a Chef
  • Planning Know your basics Know your goal Know the path to get there PROCEDURE Know your Basics Know the Execution Precision and Professionalism PERFORMANCE Know your basics (get the point) Know your Final Plate Cold is Cold Hot is Hot Positively Reach the goal
  • This is most important to stress that there was a lot of hard work to create the finished product.
  • It is the end of the meal - make sure you achieve the goal.
  • Take a look at your audience, if more are young student culinarians then imitation is ok as they are young and still learning.
  • Remember Where you are , Who you Are, and What the Facility's Capabilities are. This really gets discussed in slide 16
  • Check plates when they return Visit the tables when possible Walk a freebie by for everybody to BUY! Get feedback from the service staff They are the sales force (so don’t piss them off)
  • Open the discussion to questions from the audience.
    1. A particular slide catching your eye?

      Clipping is a handy way to collect important slides you want to go back to later.

    ×