LO3. Dessert Plating

1. COMPARE ME
Picture 1 Picture 2

2. 1. ______________________________

3. 2 .
______________________________

4. 3. ______________________________

5. 4. ______________________________

6. 5. ______________________________

7. 6 .
______________________________

8. 7 .
______________________________

10. ACCOMPANIMENTS, GARNISHES
AND DECORATIONS FOR
DESSERTS

11. 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
Dessert Syrup

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

13. 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.
Pastry Cream

14. 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.
Custards

15. 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.

16.  Fruit Garnish
 Nut Garnish
 Chocolate Garnish
 Cookie Garnish
GARNISHES THAT ADD
ATTRACTION

17. GARNISHES THAT ADD
ATTRACTION
FRUIT
GARNISH

18. NUT
GARNISH
GARNISHES THAT ADD
ATTRACTION

19. CHOCOLATE
GARNISH
GARNISHES THAT ADD
ATTRACTION

20. COOKIE
GARNISH
GARNISHES THAT ADD
ATTRACTION

21. 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.

22. 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.

23. 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.

24. (Plating and presenting tips and techniques)
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.

25. 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.

26. Green is fresh and cool, and can be
soothing

27. Red is passion and excitement

28. Black is sophisticated and elegant.

29. Blue is a natural appetite suppressant, since
it can make food look unappetizing

30. 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.

31. 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.

32. 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.

33. 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

34. “Let’s Work on This”
A.Identify the accompaniment used in the
following dessert.
1. ______________________ 2. ______________________

35. “Let’s Work on This”
A.Identify the accompaniment used in the
following dessert.
3. ______________________ 4. ______________________

36. B. TRUE OR FALSE: Write T if the statement is true and
F if the statement is false.
______1. A pastry chef can make superior plated desserts
without having mastered basic skills and techniques.
______ 2. A plated dessert is an arrangement of one or
more components. For most desserts, all the components
are prepared well in advance.
______ 3. When plating desserts, the choice of plate is
critical to the final presentation.
______ 4. Food should be contained within the rim of the
plate. It should not be crowded in the center.
______ 5. When creating a pastry display, it is important
to give some thought to your design as you choose the
pastries to be prepared.

37. A. Directions. Identify what is being described in the following
item. Read the following statements carefully, then choose the
correct answer from the given choices.
1. Flavored syrup is used to _______ cakes.
a. Color
b. Cream
c. Emulsifiers
d. Moisten
2. It is an act of adding final touch of a dish using edible
decorations.
a. Garnishing
b. Plating
c. Presentation
d. Storing

38. 3. This is a look of a dessert on a plate that tempts
guest’s eyes, making them want to
taste it.
a. Dessert Decorations
b. Desert Garnishes
c. Dessert Presentation
4. This requires proper placement of every single
element of the dish including the
garnishes on the plate.
a. Garnishing b. Packaging c. Plating d.
Storing

39. 5. This consists of milk, sugar, egg yolks, and vanilla
stirred over low heat until lightly
thickened used as garnish for dessert.
a. Chocolate sauce
b. Stirred Vanilla sauce
c. Melted chocolate
d. Syrup
6. Garnishes on the dessert plate should be ______.
a. Colorful
b. Edible
c. Flavorful
d. small items

40. 7. This serves as the frame of the presentation of a dish.
a. Color
b. Dessert
c. Garnish
d. Plate
8. This is the natural appetite suppressant, since it can
make food look unappetizing.
a. Red
b. Green
c. Blue
d. Black

41. 9. Is a critical to food presentation, as well as
enjoyment.
a. Color
b. Texture
c. Plate
d. Garnish
10. The following are some other techniques to keep in
mind when garnishing, except;
a. Never decorate a plate with something in edible.
b. Ensure the garnish complements and enhances the
dish.
c. Put a lot of garnishes.
d. Choose garnishes that are the correct size; they