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20 Plated Desserts

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TRENDS IN PLATED DESSERTS
• Consider current trends to keep your menu fresh and interesting.
• Look at classic desserts with a contemporary eye.
• Current trends include:
– Architectural style
– Rustic
• Comfort foods, galettes

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CONTRAST: FLAVOR, TASTE, TEXTURE,
TEMPERATURE, AND EYE APPEAL
• Incorporate contrasting characteristics in a dessert, but be sure
they are necessary and thoughtful.
• A balanced menu should contain warm and cold, sweet and tart,
and rich and lean desserts.
• Keep plates interesting by combining contrasting elements.
• Consider seasonality and locality when planning combinations.

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CONTRAST: FLAVOR, TASTE, TEXTURE,
TEMPERATURE, AND EYE APPEAL (CONT’D)
Seasonality Flavor &
Aroma
Taste Texture Temperature Presentation
Fall Chocolate Sweet Crunchy Frozen Shape
Spring Vanilla Salty Crisp Chilled Volume
Summer Fruit Bitter Brittle Cool Color
Winter Spice Acidic Chewy Room
temperature
Visual texture
Nut Umami Creamy
Liquid
Icy
Tender
Cakey
Warm
Hot

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• Use the contrast table to create a fresh, original restaurant menu.
• Menus should change with the season, though some items will
remain constant.
• Seasonality benefits:
– Cost
– Flavor
– Marketing
• Use specials to ingredients at their peak.
• Use preservice meetings to promote menu items to front-of-
house staff, who will then help sell to the customers.
RESTAURANT DESSERTS

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• Consider the size of a station, as well as its proximity to key
tools and equipment.
– If preparing hot soufflés, the station should be near the oven.
• Keep often-used items within reach for maximum efficiency.
• Stock your station with paper towels, toothpicks, rubber gloves,
and other nonfood items for quick access.
• Keep the station clean and sanitary, and always have a container
of sanitizer available.
DESSERT STATION MISE EN PLACE

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• Frozen desserts are often
complementary components
of plated desserts.
• Can be molded or used in a
variety of containers.
• Freezer space and proximity
is an important
consideration.
PLATING FROZEN DESSERTS

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• Desserts that can be prepared for ten can usually be prepared for
a hundred.
• Consider changes in equipment, storage, timing of service, and
labor when planning for banquets.
• Lack of equipment may force you to change the look of a
dessert.
– Not enough molds or oven space, for example
• Keep sauces in squeeze bottles of funnel droppers for control.
PLATED DESSERTS AT BANQUETS