Plan prepare and present dessert

1. PLAN, PREPARE AND
PRESENT DESSERT BUFFET
SELECTION OR PLATING

2. Dessert presentation
- is all about making the dessert
look as attractive as possible to the
customer.

3. BASIC PRESENTATION PRINCIPLES
1. Color
 a chef uses color imaginatively
can produce very effective results.

4. 2. Plate selection
 Plates come in many shapes, size, patterns,
and colors.
Primary role is to serve as a receptacle for food,
which needs to be transported from the place of
preparation (kitchen) to the customer (dining
area).

5. 2. Positioning
 Plates come in many shapes, size, patterns,
and colors.
Primary role is to serve as a receptacle for food,
which needs to be transported from the place of
preparation (kitchen) to the customer (dining
area).

6. 3. Freshness in foods
 Ingredients have been sensitively handled
4. Garnishes
Food garnishes are decorations added to an
item for color contrast and to provide visual
appeal and flavor. Garnishes can be cooked or
raw.
Garnishes not only edible, but appropriate to a
particular dish.

7. 5. Traditional garnishes
 Some dishes have become famous for their
garnishes, and although created many years ago,
they are still in use today.
6. Innovation
Innovation in commercial cookery involves the
development of new ideas or the further refinement
of existing ones to suit changing tastes and trends.

8. In Australia, it could be said that there has been
dramatic innovation in recent years.
There has been attributed to a number of
factors which included:
a. Multi-culturalism
b. New product availability
c. Increased customer awareness and expectations

9. d. The state of the economy
e. Tastes and trends in cuisine
7. Portion control
Portion control means ensuring that the right
quantity of food is prepared and served every
time a customers order a menu item.

10.  Dishes can be served in different profile
a. Single dessert: larger portion
b. Buffet dessert: smaller portion
c. Enterprises can present greater variety while
maintaining cost control and quality.

11. Dessert Presentation
Dessert can be presented in a variety of ways: as
party favors, in a dessert buffet or as a grouping
of delicious confections aimed and dazzling your
guests.
There are certain dessert that should be
available for display but it depends on the
available facilities.

12. Pan a dessert display appropriate to the
location.
If there is no electricity, then the possibility of
having ice cream is now greatly diminished and
chilled cream cakes and desserts will not be on
the menu.

13. 1. Facilities
 Electricity
 Working space
 Ability of the staff in the kitchen
 Ability of the staff front of house
 Quality of the equipment that is given to work with
 Preparation of the product can be conducted
elsewhere
Dessert Selection and Plating Requirements

14. 2. Desirable Equipment for Display
*Serving Platter *Sauce Jug * Plate

15. *Cutlery * Napkin * Tong
*Lifter * Refrigerated * Hot display
cooling bain marie

16. 3. Production, Storage and Service Requirements
- after the product has been produce and
stored, the equipment needed to display and serve
desserts need to be taken into consideration, as
well as where it is going to be served.

17. 4. Choice of Location
- most establishments will be operating out
of hotel and restaurant kitchens with all the
required equipment.
Prudent management practices required a
complete list of all equipment that may be
required to be taken ‘offsite’ for when customer
desires a function ‘by the river’ or ‘in the park’.

18. 5. Complexity of Dessert
- some dessert are more complex than
others to serve.
Hot souffle needs special considerations and
teamwork so it is not desirable to place on
menu for dessert display.

19. Cold souffle would be a better choice for a
dessert display. It will stand at room
temperature for short period s if required.

20. Always keep in mind these general concepts
when planning a dessert presentation.
Every component should have a purpose. Do
not add elements merely to make the plate
fuller.
Limit the items added primarily for
decorations.

21. Components or elements can work together by
complementing or by contrasting.
When elements are contrast, be sure they
balance.
It is possible to get carried away with the concept
of balance. It is not necessary to garnish every
soft dessert with something crisp or every hot
dessert.

22. Five characteristics in planning for a plated
dessert
Apply to mouth: Visual
1. Flavor 1. Color
2. Texture 2. Shape
3. Temperature

23.  Flavors should enhance or complement each
other.
Example: caramel sauce served with roasted
fruit, or offer a pleasing contrast
Plan for pleasing combinations of texture and
temperature. If the main item is soft, such as
ice cream add crisp or crunchy components.

24. Visually, a variety of colors and shapes can be
attractive, but be careful not to include too
much.
The plate needs to be visually appealing.
Through the balance use the color and shape.
 Variety and diversity in textures and the
elements of taste make for interesting food,
avoid monotony.

25. Contrast is as important as harmony, but avoid
extremes and imbalance.
Food that come from the same place
(time/season or location) usually works together
Fresh and ripe rules every time.