The document outlines the art and importance of dessert plating, emphasizing that garnishes, accompaniments, and decorations should be integral to the dessert experience. It provides guidelines for effective plating, such as ensuring garnishes are edible, keeping the presentation clean, and relating garnishes to the dessert. Additionally, it discusses various types of dessert syrups, custards, and creams used in dessert preparation.

2. Dessert
Accompaniments, Garnishes, & Decorations

3. Plating Dessert
is an important task by a chef just like
Picasso did in his blank canvas. The art of
plating a dessert begins with a blank dish
and plate and ends with a beautifully
constructed masterpiece of plate. Plating
is an integral part of any dessert.

4. Accompaniments,
Garnishes,
& Decorations
for Desserts

5. flavored simple syrup are used to
moisten cakes. Flavorings maybe
extracts like vanilla and liquors like
rum. Add flavorings after the syrup is
set cold, flavor is lost if added to hot
syrup. Lemon or orange rind may also
add flavor to syrup.
• Dessert Syrup

6. - French term for English cream
referring to pouring custard.
-stirred vanilla custard sauce;
consist of milk, sugar, egg yolks
and vanilla stirred over low heat
until lightly thickened.
2. Cream Anglaise

7. 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.
3. Pastry Cream

8. 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.
4. Custards

9. Desserts should turn heads in
the dining room. Garnishing
and plating desserts should be
an afterthought. It should be
an integral part of how you
build your recipe.
Art of Dessert Plating

12. Garnishes
that
adds attraction
to desserts

13. • Fruit Garnish

14. 2. Nut Garnish

15. 3. Chocolate Garnish

16. 4. Cookie Garnish

17. • Other garnishes includes wafers,
pretzels, edible flowers,
marshmallows, caramel, cotton
candies, sweet powder, etc.

18. Guidelines in
Plating Desserts

19. • Make garnishes edible.
Everything on the
dessert plate should
be edible and
delicious.

20. 2. Keep it clean and simple. Don't
crowd the plate. If your dessert is
beautiful, it doesn't need a lot of
garnishes. And keep the rim of the
plate clear, so the servers don't touch
the food when they place the
desserts in front of the customers.

21. 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 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.

22. 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.

23. 5. Try different plates. Various sizes and
shapes. The right plate can add or enhance the
theme really well.

24. Questions?

25. Identify the
following
Dessert garnishes or
accompaniments

26. Chocolate

27. Dessert Syrup

28. Cookie/Wafer

29. Fruit

30. Nuts

31. Chocolate

32. Fruit

33. Crème
Anglaise

34. Nuts

35. Dessert Syrup

36. Pastry Cream

37. Cookie/
Wafer

38. Cookie/
Wafer

39. Chocolate

40. Nuts

41. Cotton
Candy

42. Pastry Cream

43. Caramel

44. Cotton
Candy

45. Edible
flower

46. Crème
Anglaise

47. Pastry Cream
Pastry Cream

48. Pastry Cream

49. Fruit

50. Nuts

51. Dessert Syrup

52. Edible
flower

53. Sweet
Powder

54. Questions?

55. Quiz

56. Directions: Write TRUE
if the statement is
correct and FALSE if
not.

57. 1. Garnishes must
be related to the
dessert.

58. 2. Layer flavors and
textures in your
dessert.

59. 3. Use blue plate to
boost appetite.

60. 4. Keep the rim of
the plate clear.

61. 5. Garnishes must
be edible.

62. Direction: Identify the
following accompaniments,
garnishes, or decorations
for dessert.

63. 6.

64. 7.

65. 8.

66. 9.

67. 10.

68. Answers:

69. Directions: Write TRUE
if the statement is
correct and FALSE if
not.

70. 1. Garnishes must
be related to the
dessert.
TRUE

71. 2. Layer flavors and
textures in your
dessert.
TRUE

72. 3. Use blue plate to
boost appetite.
FALSE

73. 4. Keep the rim of
the plate clear.
TRUE

74. 5. Garnishes must
be edible.
TRUE

75. Direction: Identify the
following accompaniments,
garnishes, or decorations
for dessert.

76. 6.
FRUIT

77. 7.
DESSERT
SYRUP

78. 8.
CRÈME ANGLAISE
or
CREAM ANGLAISE

79. 9.
CHOCOLATE

80. 10.
NUTS