1. Important factors for plating desserts include choosing the right size and shape plate, using different colors and textures, keeping things neat and clean, and using appropriate garnishes. 2. When plating desserts, one should consider the plate as a frame, avoid crowding, and layer flavors and textures. 3. Proper plating of desserts is important because it makes the dessert visually appealing and enhances the dining experience of guests. Desserts plated well can draw attention and impress customers.

1. Learning Outcome 3
Plate/present desserts

2. Accompaniments, Garnishes
and Decorations for Desserts

3. Dessert Syrup
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

4. Cream Anglaise
Stirred vanilla custard sauce; consists of milk,
sugar, egg yolks and vanilla stirred over low
heat until lightly thickened.

5. 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.

6. 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.

7. 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.

8. Garnishes that add attraction
FRUIT GARNISH

9. Garnishes that add attraction
NUT GARNISH

10. Garnishes that add attraction
CHOCOLATE
GARNISH

11. Garnishes that add attraction
COOKIE
GARNISH

12. Guidelines in plating dessert:
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.

13. Guidelines in plating dessert:
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.

14. Guidelines in plating dessert:
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.
5. Try different plates—various sizes and shapes.
The right plate can add or enhance the theme
really well.

15. Plating and presenting tips and techniques)
There are many factors and techniques to consider
in food plating that affect the overall appearance
of a dessert. Applying one of the tips may enhance
presentation.
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 available. Choosing the right size of plate is
important because food should not be crowded
onto the plate.

16. 2. Color - always consider color as an
important part of plate presentation. Always
try to have a variety of colors on the plate.
 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.

17. 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.

18. 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.

19. 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.

20. Here are some other techniques to
keep in mind 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

21. A. Answer the following questions:
1. What are the important factors to be
considered in plating and presenting
desserts?
2. How do you plate desserts?
3. Why do we do the proper plating of
desserts before presenting them to the
guest?