The document provides instructions for a puzzle focused on identifying words related to desserts and outlines key learning objectives in dessert presentation, such as planning, preparing, and serving plated desserts. It elaborates on various components of dessert creation, including sauces, garnishes, and effective plating techniques, as well as guidelines for storing and handling desserts, particularly ice cream. Additionally, it discusses the importance of packaging and branding in marketing desserts, emphasizing how packaging can influence consumer perception.

1. Directions: Find the hidden words in the puzzle. They may appear horizontally,
diagonally, vertically, forward and backward. Write the words on your answer sheet.

2. Some of the Answers:

3. UNIT 13
PRESENT DESSERTS
BY: STARLETTE KAYE M. BADON

4. Learning Objectives:
• Present and serve
plated desserts
• Plan, prepare and
present dessert buffet
selection or plating
• Store and package
dessert

5. What are desserts?

6. Desserts
The word "dessert"
originated from the French
word desservir, meaning
"to clear the table".
The term dessert can apply to
many sweets, such as biscuits,
cakes, cookies, custards,
gelatins, ice creams, pastries,
pies, puddings, macaroons,
sweet soups, tarts, and fruit
salad.

7. Dessert presentation is all
about making the dessert
look as attractive as possible
to the customer.
It does not involve the
creation of "monuments‟ on
each plate, but rather an
attempt create and present
food to the best of its
potential.
Presenting desserts for service
Other factors will also
influence a customer‟s
perception,
including decor, comfort,
friendliness and the efficiency
of staff

8. Plan and Present Plated Desserts has
3 main goals:
To satisfy
customer To complement
the venues theme
To make
desserts that
is affordable

9. Present plated deserts
Portion Desserts
•Buffet
•Function
•A la Carte
Plate and present and decorate
desserts
•Design: How it looks on the plate
•Elements on plate: The base,
sauce and the garnish
Control service temperature
•Time: Out of controlled atmosphere
•Quality: How to keep required temperature
•Food Safety: Protect from contamination
•Speed and efficacy: Cooperation between areas.

10. The main Item
Crunch Component
Garnish
Components of
platted desserts
The sauce

11. •The actual dessert itself.
•The main item should be the main focal
point of the dessert presentation.
•The main item as a finished product should
weigh between three and five ounces and
not more than 8 ounces.
•The main item should have taken longer to
prepare than any other component in the
presentation.
The main item

12. • A plated dessert should have up to two sauces
but if tastefully approached more can be used.
• Sauce adds flavor, moisture texture and color to
dessert maybe cook or uncooked.
Catagories:
• Fruit based-coulis, fruit sauce,preserve based
• Custard based-crème anglaise,sabayon
• Sugar based-caramel
• Chocolate based- solid chocolateand/or cocoa
The Sauce

13. •A crunch component is exactly how it
sounds. It is an added component that
adds a crunch to the dessert.
• Crunch components are usually a dry
decorative cookie, such as a tuille or
biscotti, but anything can be used
such as nougat.
Crunch Component

14. •Food garnishes are decorations added to an item
forecolor contrast and to provide visual appeal and
flavor.
•Garnishes can be cooked or raw. Not only should garnishes be
edible, but appropriate to a particular dish.
•For example, adding a candied lemon or orange zest with chocolate
mousse instead of strawberry is appropriate as their flavours are
compatible with that of the mousse and are a point of difference
Garnish that add attraction

15. Basic elements of plating the dish
1.Create a framework
2.Keep it simple
3.Balance the dish
4.Get the right portion Size
5.Highlight the key ingredients

16. Successful desserts have a variety of contrasts
•Flavor - an indication of the essential character of something.
• Basic Taste – sweet salty, sour, bitter and umami
• Aroma – must be able to float into the nose so the molecules must be small
and light. It is highly complicated and contains many different kinds of
molecules.
• Chemical Feeling Factors – ‘are the components of flavor that human perceive
as sensations within the mouth such as “the pungency of ginger, the burn of
cinnamon, the coolong of mint, the tingling of carbon dioxide, the sting of
alcohol.”

17. Successful desserts have a variety of contrasts
• Texture – is the way a product feels; weather it is creamy and smooth
or hard or crunchy.
• Temperature – to remain the food at its best.
• Form and Color- influences consumers not only on the conscious
level but also on the subconscious level
• Shape -common shapes are circles triangles and square. The biggest
pitfall to unique shape is waste
• Size - is a component of form. Weight and the actual measurement of
the dessert can influence size

18. HOT
• HOT PUDDING
• SOUFFLE
• DEEP-FRIED
• TART AND PIES
• PANCAKES AND CREPES
• ICE CREAM
• FRUIT BASED
• COLD PUDDINGS
• JELLIES
• TART AND PIES
DESSERTS
COLD FROZEN
• ICE CREAM
• FROZEN YOGHURTS
• PARFAITS
• SORBETS
• GELATOS
• GRANITE

19. • Serving platters
• Sauce jugs
• Plates
• Cutlery
• Napkins
Desirable equipment
for display
• Tongs
• Lifters
• Refrigerated cooling
• Hot display bain-marie

20. A dessert buffet offers the guests at your event
multiple treats to choose from in a grab-and-go
format. This dessert option is perfect for weddings,
bridal or baby showers, sweet 16 celebrations and
graduation parties. While not a traditional way to
serve the last course, dessert buffets are growing in
popularity.
Step 1: Choose Your Dessert Buffet Menu
Step 2: Cake Stands, Candy Jars and Decorative Trays
Step 3: Accessorize Your Dessert Buffet
Buffet dessert service: How to create a stunning Dessert Buffet

21. Storing Desserts
Puff Pastry
Cover with foil store in
freezer up to 1 week
Pate a choux or cream puff
Store in airtight container in the
freezer up to five days
Baked cream puff
freeze beautifully
up to 1 month,
tightly covered
Classic Puff pastry dough
wraped in plastic and store in
the refregerator up to 3 days

22. Avoid Odor Absorption
Royal Icing, Meringue-based
icing keeps for up to 4 weeks
at room temperature.
Whipping Cream, Whipped cream will last
5 to 7 days when it is continuously
refrigerated. The leftover whipped cream
can collapse and spoil sooner if you
remove it from the refrigerator to use
some of it because of the temperature
difference
Butter Cream, well covered to prevent
odor absorption, can be stored in the
refrigerator up to 1 week, in the
freezer up to 1 month. Allow to stand
at room temperature one hour after
removing from the freezer

23. Lady Fingers, freeze in
plastic container with wax
paper between layers up to
10 days.
Chiffon cake will keep at a
room temperature up to 2
days, wrap in a plastic wrap
Cream brullee, the custard
can be refrigeratedb up to 2
days; just before serving
cover with sugar and
blowtorch to a rich dark
brown

24. • Make the ice cream
aisle your last stop
during your trip to
the supermarket.
• Make the grocery
store or ice cream
parlor your last
errand before going
home. This will
insure that your ice
cream does not sit
in a warm car while
you are making
other stops.
• Insulate ice cream
products for the
ride home. When
your groceries are
packed, request a
freezer bag or
additional brown
paper bag to
insulate your ice
cream.
Storing and handling
of Ice Cream
In the Store
Check the temperature of your
grocer's freezer case. The
optimum temperature is 0°F (-
18°C) or colder. The
temperature in the
supermarket's freezer case
should not be above 10°F (-
12°C).

25. • Do not allow ice
cream to repeatedly
soften and re-
freeze. When ice
cream's small ice
crystals melt and re-
freeze, they can
eventually turn into
large, unpalatable
lumps.
• Don't store ice
cream alongside
uncovered foods;
odors may
penetrate ice cream
and affect its flavor.
• Keep the ice cream
container lid tightly closed
when storing in the freezer
to reduce the formation of
ice crystals. Once you’ve
opened the container, you
can press a piece of plastic
wrap or waxed paper
directly on the surface of the
ice cream before replacing
Storing and handling
of Ice Cream
At Home
• Store ice cream in the main
part of the freezer. Do not
store ice cream in the
freezer door, where ice
cream can be subject to
more fluctuating
temperatures since the
door is repeatedly open and
shut.

26. For shorter periods,
it's best not to
refrigerate your
pastries as the moist
air inside a fridge can
affect the crispness of
a pastry's crust.
Room Temperature
Storage
Keeping Pastry Fresh
For 1-3 Weeks+
To store them for as long
as possible, freeze them
rather than keeping them
in the fridge. When it's time
to eat, don't try to defrost
them in the microwave;
unwrap them and leave
them on a cooling rack to
defrost at room
temperature.
Keep Pastries
Fresh

27. The packaging reflects your
brand and is sometimes the
first thing buyers see. It's
vital that your packaging
corresponds with your
company identity and values.
Your brand's packaging
should convey its values,
objectives, and unique selling
characteristics.
Packaging and Branding
Packaging may be a very
effective marketing strategy. It
may serve to draw customers'
attention, showcase the aspects
of your business, and develop
an emotional connection with
your customers.
Importance of Packaging and Branding in Marketing
Packaging and Marketing The Psychology of Packaging
The appearance and feel of the
package can impact how people
perceive the product within. Colors,
images, and other design aspects
of packaging have been
demonstrated in studies to impact
customer perception and behavior.
Bright colors and vivid images, for
example, might express a sense of
enthusiasm and urgency, whereas
minimalist design can offer a sense
of sophistication and beauty.

28. • Glass container
• Plastic container
• Plastic/ vcellophane
• Aluminum Foil
• Packaging tapes
• boxes/ cartoons
Packaging materials
for storing desserts

29. • What type of dessert needs to be packaged and what are the requirements for
storage? Is the nature of the dessert sticky or oily? Liquid or dry? Will it melt?
Can it be heated, or does it need to be chilled or frozen?
• How long are desserts going to be stored before consumption?
• Where will desserts be consumed and what are the likely waste handling options
available once the food packaging has served its original purpose?
• What are the customer expectations around the type of packaging that is used?
• What is the best packaging to match any brand values or promises?
What are your dessert packaging
requirements?… you need to
answer these questions first

31. Thank
You