7. Dessert presentation
- is all about making the dessert
look as attractive as possible to the customer.
- dessert can be presented in a variety of
ways: as party favors, in a dessert buffet or as
a grouping of delicious confections.
8. Dessert Buffet
- a dessert buffet is a striking
presentation of quality sweets that is
designed to harmonize the theme or color
scheme of your event.
9. BASIC PRESENTATION PRINCIPLES
1. Color
Grabs attention, people enjoy food more
and perceive more enthusiastically when
it has visual appeal.
a chef uses color imaginatively can
produce very effective results.
10. 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).
11. 3. 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).
12. 4. Freshness in foods
Ingredients have been sensitively handled
5. 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.
13. 6. Traditional garnishes
Some dishes have become famous for their
garnishes, and although created many years ago,
they are still in use today.
7. Innovation
Innovation in commercial cookery involves the
development of new ideas or the further refinement
of existing ones to suit changing tastes and trends.
15. 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.
16. 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
18. *Cutlery * Napkin * Tong
*Lifter * Refrigerated * Hot display
cooling bain marie
19. 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.
20. 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’.
21. 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.
22. Cold souffle would be a better choice for a
dessert display. It will stand at room
temperature for short period s if required.
23. 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.
24. 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.
25. Five characteristics in planning for a plated
dessert
Apply to mouth: Visual
1. Flavor 1. Color
2. Texture 2. Shape
3. Temperature
26. 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.
27. 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.
28. 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.
29. Group Activity:
Grouped into 3 groups.
Each groups will plan an event or party. Fill out the information using the
appropriate dessert buffet selection requirements. Write it on the manila
paper.
Present your work in front in a creative way.
5 minutes to do the task.
30. 4
points
3
points
2
points
1
point
Accuracy
Demonstrate and
explain 100%, the
given task
Demonstrate and
explain 75%, the
given task
Demonstrate
and explain
50%, the given
task
Demonstrate and
explain 25%, the
given task
Timeliness
Finished the task
before the given
time.
Finished the task
on the given time.
Late to finish the
task for 1
minute.
Late to finish the task
for 2 or more
minutes.
Cooperation
All group members
actively
participated on the
task given.
One of the group
members does
not actively
participate on the
task given.
Two of the group
members do not
actively
participate on
the task given.
Three or more
members of the
group do not actively
participate on the
task given.
31. Short Quiz: 1-8 items.
A. Direction: Identify the different basic presentation principles in
planning and utilizing dessert buffet.
1. It is a food that placed on the plate in specific
positions.
2. It is the decorations added to an item for color
contrast and to provide visual appeal and flavor.
32. Short Quiz: 1-8 items.
A. Direction: Identify the different basic presentation principles in
planning and utilizing dessert buffet.
3. This is what the chef uses to produce very
effective results.
4. This is some dishes become famous for their
dishes created many years ago.
33. Short Quiz: 1-8 items.
A. Direction: Identify the different basic presentation principles in
planning and utilizing dessert buffet.
5. It means that ensuring that the right quantity
of food.
6. It is come from many shapes, sizes, aptterns
and colors.
34. Short Quiz: 1-8 items.
A. Direction: Identify the different basic presentation principles in
planning and utilizing dessert buffet.
7. This ingredients have been sensitively handled
and it is always appreciated by customers.
8. It is the commercial cookery involves the
development of new ideas.
