Plating Presentation grade 10

2. Activity
•Identify the different examples of dessert in
different presentation. Choose your answer from
the word pool below by writing the letter of the
correct answer in your activity notebook.
• A. Cake B. Cup Cakes C. Mango float D. Maja
• E. Cassava Cake F. Brownies G. Salad H. Ice cream

3. Brownies

4. •Maja

5. •Mango
float

6. •Cup Cakes

7. •Ice
cream

8. •Cassava
Cake

9. • Cake

10. Accompaniments of a Dessert
•1. Garnish – it adds style and decorative factors
to the plate. It comes from solid ingredients and
must be relevant to the ingredients of the dessert
being garnished. It must always be edible; flavor and
odor must complement to the dessert being plated.

11. Accompaniments of a Dessert
• 2. Sauce – it comes from liquid ingredients such as syrup,
cream or custard. It may be added while mixing or making
the dessert but it could also be added when plating and
presenting desserts. Flavor of the sauce must be
considered if it will complement to the flavor of the
dessert being plated.

12. Accompaniments of a Dessert
•It’s all about presentation! By simply adding
garnishes and sauces, you add visual appeal to the
dessert and make it looks more elegant and delicious
to the eye. A dessert plate could be more inviting
and interesting with a good plating and presentation

13. Basic Tools for Plating and Presenting Desserts
•1. Pastry Bag – Used
to dispense and
decorate cream or
chocolate as garnish
to a plated dessert

14. Basic Tools for Plating and Presenting Desserts
•2. Shaver/ Grater –
shaves or grates solid
chocolates to drizzle
as garnish to a plated
dessert

15. Basic Tools for Plating and Presenting Desserts
•3. Peeler – to make
chocolate or fruit
curls used to
garnish to a plated
dessert

16. Basic Tools for Plating and Presenting Desserts
•4. Precision
Tong – a small
tong used to
design and plate
dessert

17. Basic Tools for Plating and Presenting Desserts
•5. Fruit Baller –
used to mold and
form balls of fruits
or chocolate as
garnish to a plated
dessert

18. Basic Tools for Plating and Presenting Desserts
•6. Pastry Brush –
used to brush
sauces or
chocolates when
garnishing a dessert

19. Basic Tools for Plating and Presenting Desserts
•7. Saucier Spoon – a
spoon can be used to
decorate syrup but it can
be easier and more
precise to use a saucier
spoon

20. Basic Tools for Plating and Presenting Desserts
•8. Squeeze Bottle –
used to squeeze sauce
when garnishing and
plating dessert. It
comes from different
sizes

21. Basic Tools for Plating and Presenting Desserts
•9. Clean Towel –
wipes the unnecessary
sauce scattered on a
plate. A table tissue
can be used also.

22. Factors in Plating and Presenting Desserts
• 1. Color – color of the ingredients used in
making a dessert is important. For instance,
a jelly looks more delicious when it comes
from various colors. When plating dessert,
choosing the appropriate color of the plate,
the dessert, the garnish and the sauce that
will make the dessert more appealing to the
eye is a crucial part of plate presentation.

23. Factors in Plating and Presenting Desserts
•2. Texture – texture of the dessert
gives an impression about what the
dessert may taste like. A
combination of smooth and well
fined food in a plate may look like
incompatible to each other. See to it
that it is well blended and
complemented to each other.

24. Factors in Plating and Presenting Desserts
•3. Height – layering the dessert
is one of the famous example of
plating it. Showing height to the
food in a plate enhances its
visual appeal and may look more
elegant and sumptuous to a
diner.

25. Factors in Plating and Presenting Desserts
•4. Flavor – the flavor
of the garnish and
sauce must complement
to the flavor of the
dessert being plated.

26. Factors in Plating and Presenting Desserts
•5. Balance – the plate must
have balance in visual appeal
some dessert may be
symmetrical or asymmetrical
to its garnish and sauce or the
other way around.

27. The Art of Dessert Plating
•Desserts should turn heads in the
dining room. Garnishing and
plating desserts shouldn't be an
afterthought. It should be an
integral part of how you build your
recipe. Here are some guidelines on
how to plate and present a dessert.

28. Guidelines in Plating Dessert
•1. Make garnishes edible.
Everything on the plate
should be edible and
delicious.

29. Guidelines in Plating Dessert
•2. Keep it clean and easy. Don't crowd
the plate. If your dessert is gorgeous, it
shouldn't need lots of garnishes. And
keep the rim of the plate clear, that the
servers aren't touching the food once
they place the desserts before the dinner

30. Guidelines in Plating Dessert
•3. Make your garnishes complement to the dessert
on the plate. the sole time you ought to garnish
with fresh mint is that if you're serving mint frozen
dessert. Don't put it there simply because you think
that the dessert needs color. If you've got a brown
dessert, like apples in puff pastry, then ensure all of
these elements are executed well - puff pastry
should look beautiful and crisp

31. Guidelines in Plating Dessert
•4. Layer flavors and textures in your dessert.
Textures and flavors hit the palate at different
times. Ask yourself, "How am i able to make
this better?" If the solution may be a little
lemon peel, then add it as a garnish. All the
components on the plate should repose on the
dessert, making it better.

32. Guidelines in Plating Dessert
•5. Try different plates—various
sizes and shapes of plate can
add or enhance the theme very
well.

33. Plating and Presenting Tips and Techniques
•1. The plate – when plating desserts, the
selection of plate is critical to the ultimate
presentation. Remember, the plate is the
frame of the presentation. There are many
sizes, shapes, and colors available. Choosing
the proper size of plate is very important
because food shouldn't be crowded onto the
plate.

34. Plating and Presenting Tips and Techniques
•2. Color - always consider color
as a vital a part of plate
presentation.

35. Plating and Presenting Tips and Techniques
• 2. Color -
• Always attempt to have a range of colors on the plate.
• • Green is fresh and funky, and might be soothing
• • Red is passion and excitement
• • Black is sophisticated and chic.
• • Blue could be a natural suppressant, since it can make
food look unappetizing.

36. Plating and Presenting Tips and Techniques
•3. Texture - texture is critical to food
presentation, also as enjoyment. Contrasting
hard and soft, smooth and coarse, adds
visual interest to your food, and it'll
enhance your customers' enjoyment to the
food

37. Plating and Presenting Tips and Techniques
•4. Keep things clean - Remember that
neatness counts. Food should be contained
within the rim of the plate, yet it shouldn't
be crowded within the center. Take a glance
at the plate and ask yourself if it's pleasing
to the attention. It mustn't look sloppy and
dirty

38. Plating and Presenting Tips and Techniques
•5. Garnish to Impress. Garnishes and
decorations can enhance your plate
presentation. Choose garnishes that
are appropriate to the ingredients. For
instance, employing a chocolate curls
for cake

39. Here are other techniques to stay in mind when garnishing:
• • Never decorate a plate with something inedible
• • Ensure that the garnish complements and enhances the dish
• • Choose garnishes that are the proper size; they ought to be
easy to eat
• • Garnish with a healthy food to administer additional
nutritional value to the food
• • Bigger and bulky desserts may be sliced or chipped before
adding garnishes to create it more presentable

40. •Activity 2: IN or OUT Direction:
Write IN, if the statement is correct
and OUT, if the statement is wrong.
Write the correct answers in your
activity notebook.

41. •____________ 1. There should always have the
garnishes when plating and presenting desserts.
____________ 2. Flower can also be used as a
garnish to a dessert.
•____________ 3. Choosing the right size and color
of the plate enhances visual presentation of the
dessert.
• ____________ 4. You have to create height on a
dessert plate to enhance visual appeal

42. • ____________ 5. Crowding dessert into a plate is one way
of enhancing visual appeal.
• ____________ 6. Good plating and presentation of a
dessert may affect one’s interest and appetite to the food.
____________ 7. Pastry bag could also be used to brush
sauces when garnishing desserts

43. •____________ 8. There are complementary
colors of a dessert plate.
•____________ 9. Flavor of the garnish used
must be relevant to the flavour of the dessert
being plated.
•____________ 10. Saucier spoon is more
precise and easier to use when garnishing and
plating dessert

44. •____________ 8. There are complementary
colors of a dessert plate.
•____________ 9. Flavor of the garnish used
must be relevant to the flavour of the dessert
being plated.
•____________ 10. Saucier spoon is more
precise and easier to use when garnishing and
plating dessert

45. Assessment
•1. Which of the following guidelines should not be
practiced in plating dessert?
•A. Layer flavours and texture
•B. Make garnishes edible
•C. Don’t crowd the plate
•D. Use monotype plate

46. Assessment
•2. Which of the following cannot be used as
garnishing in dessert?
•A. Flower
•B. Nut
•C. Chocolate
•D. Fruit

47. Assessment
• 3. In plating and presenting food, which among the
following statements is related to texture?
• A. Plays important part in plate presentation
• B. Adds visual interest to the food
• C. Frame of the presentation
• D. If your dessert is beautiful, it shouldn’t need a lot of
garnish

48. Assessment
•4. Which of the following factors in plating and
presenting desserts enhances the theme of the food?
•A. Texture
•B. Cleanliness
•C. The plate
•D. Balance

49. Assessment
• 5. Contrasting a smooth food to a crunchy food gives a
classic combination of taste which refers to what factor in
plating and presenting dessert?
• A. Neatness
• B. Balance
• C. Texture
• D. Color

50. Assessment
•6. Which of the following techniques in plating and
presenting dessert utilizes the power of height on a
plate?
•A. Layering dessert on a plate
•B. Garnish to impress
•C. Try different plates
•D. Keep things clean

51. Assessment
•7. Which of the following garnishing tool is used to
drop tiny ingredients to garnish a dessert?
•A. Molds
•B. Shaver / Grater
•C. Peeler
•D. Precision Tong

52. Assessment
• 8. Which of the following statement is not related to a guideline
in plating and presenting dessert?
• A. Pouring the sauce just carelessly will make the plate inviting
• B. Never garnish dessert with something inedible or unfit to eat
• C. Cleanliness and neatness must be considered when plating
• D. Garnish to impress as well as to give nutritional value to fool

53. Assessment
•9. Which of the following factors in plating and
presenting dessert serves as the frame of the
presentation?
•A. Texture
•B. The plate
•C. Balance
•D. The color

54. Assessment
•10.It is used to create chocolate and fruit curls when
garnishing and plating dessert.
•A. Baller
•B. Shaver
•C. Grater
•D. Peeler

55. Assessment
•11. Which of the following can be used as a
garnish to a dessert?
•A. Flower
•B. Utensil
•C. Lemon
•D. Syrup

56. Assessment
•12. The following are ingredients that could be
considered as sauce to a dessert except one.
•A. Honey
•B. Cream
•C. Syrup
•D. Custard

57. Assessment
•13. What are the two accompaniments of a
dessert?
•A. Garnish and sauce
•B. Syrup and caramel
•C. Cream and chocolate
•D. Nuts and herbs

58. Assessment
•14. A sweet course eaten at the end of every
meal.
•A. Wine
•B. Dessert
•C. Appetizer
•D. Sweets

59. Assessment
•15. What should be done when the dessert is too big
or bulky?
•A. It depends on the color and flavour
•B. It must be added by sauce and garnish
•C. It should be garnishes accordingly
•D. It should be sliced before adding garnish