Plating Desserts

1. ICE BREAKER!
ICE BREAKER!

2. PAS
PAS

3. PASTRY CREAM
PASTRY CREAM
CORRECT ANSWER:
CORRECT ANSWER:

4. GAR
GAR NISH
NISH

5. FRUIT GARNISH
FRUIT GARNISH
CORRECT ANSWER:
CORRECT ANSWER:

7. COLOR
COLOR
CORRECT ANSWER:
CORRECT ANSWER:

9. PLATE
PLATE
CORRECT ANSWER:
CORRECT ANSWER:

10. PLATE/PRESENT
DESSERTS
PLATE/PRESENT
DESSERTS

11. At the end of this lesson, students are expected to:
a. identify the accompaniments of desserts
b. present desserts attractively; and
c. identify factors to consider in plating and presenting
desserts.
LEARNING OBJECTIVES:
LEARNING OBJECTIVES:
01

12. ACCOMPANIMENTS, GARNISHES
ACCOMPANIMENTS, GARNISHES
AND DECORATIONS FOR DESSERTS
AND DECORATIONS FOR DESSERTS
03

13. DESSERT SYRUP
DESSERT SYRUP
03
Flavored simple syrup use to moisten cakes.
Flavorings maybe extracts like vanilla, liquors
like rum.
Add flavorings after the syrup has cold, flavor
may lost if added to hot syrup. Lemon or
orange rind may also add flavor to syrup

14. CREAM ANGLAISE
CREAM ANGLAISE
Stirred vanilla custard sauce;
consists of milk, sugar, egg
yolks and vanilla stirred over
low heat until lightly thickened.
03

15. PASTRY CREAM
PASTRY CREAM
Contains starch as well as eggs,
resulting in a much thicker and
more stable product. It is used as a
cake and pastry fillings for cream
pies and pudding. With additional
liquid, it is used as custard sauce.
03

16. CUSTARDS
CUSTARDS
Consist of milk, sugar, eggs and
flavorings. (Whole eggs are used for
greater thickening power).
Used as pie fillings, as a dessert by itself
and as a basis for many bake puddings.
03

17. ART OF DESSERT PLATING
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. 03

18. GARNISHES THAT ADD
GARNISHES THAT ADD
ATTRACTION
ATTRACTION
03

19. FRUIT GARNISH NUT GARNISH
06

20. CHOCOLATE
GARNISH
COOKIE
GARNISH
06

21. GUIDELINES IN PLATING
GUIDELINES IN PLATING
DESSERT:
DESSERT:
03

22. 1. Make garnishes edible
Everything on the dessert plate should be edible
and delicious.
2. Keep it clean and simple
Don't crowd the plate. If your dessert is beautiful, it
shouldn't need a lot of garnishes. And keep the rim
of the plate clear, so the servers aren't touching the
food when they place the desserts in front of the
customers.

23. 3. Make your garnishes relate to the dessert on the
plate.
The only time you should garnish with fresh mint is if
you're serving mint ice cream.
Don't put it on there just because you think the
dessert needs color.
If you have a brown dessert, like apples in puff pastry,
then make sure all of those elements are executed
well-puff pastry should look beautiful and crisp.

24. 4. Layer flavors and textures in your dessert.
Textures and flavors hit the palate at different
times. Ask yourself, "How can I make this better?" If
the answer is a little lemon zest, then add it as a
garnish. All the components on the plate should
build on the dessert, making it better.

25. 5. Try different plates various sizes and shapes.
The right plate can add or enhance the theme really
well.

26. PLATING AND
PLATING AND
PRESENTING TIPS AND
PRESENTING TIPS AND
TECHNIQUES
TECHNIQUES 03

27. 1. THE PLATE
1. THE PLATE
When plating desserts, the choice of
plate is critical to the final presentation.
Remember, the plate is the frame of the
presentation. There are many sizes,
shapes, and colors
03

28. 2. COLOR
2. COLOR
Always consider color as an important
part of plate presentation. Always try to
have a variety of colors on the plate.
03

29. 2. COLOR
2. COLOR
Green is fresh and cool, and can be soothing.
Red is passion and excitement.
Black is sophisticated and elegant.
Blue is a natural appetite suppressant, since
it can make food look unappetizing.
03

30. 3. TEXTURE
3. TEXTURE
Texture is critical to food presentation,
as well as enjoyment. Contrasting hard
and soft, smooth and coarse, adds visual
interest to your food, and it will enhance
your customers' enjoyment to the food.
03

31. 4. KEEP THINGS CLEAN
4. KEEP THINGS CLEAN
Remember that neatness counts. Food
should be contained within the rim of
the plate, yet it should not be crowded in
the center. Take a look at the plate and
ask yourself if it is pleasing to the eye. It
should not look sloppy and dirty. 03

32. 5. GARNISH TO IMPRESS
5. GARNISH TO IMPRESS
Garnishes and decorations can enhance
your plate presentation. Choose
garnishes that are appropriate to the
ingredients. For example, using a
chocolate curls for chocolate cake.
03

33. HERE ARE SOME OTHER TECHNIQUES TO KEEP IN MIND
HERE ARE SOME OTHER TECHNIQUES TO KEEP IN MIND
WHEN GARNISHING:
WHEN GARNISHING:
Never decorate a plate with something
inedible
Ensure the garnish complements and
enhances the dish
Choose garnishes that are the correct size;
they should be easy to eat
03

34. THANK
YOU
THANK
YOU
THANK
YOU !
THANK
YOU !