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    Bread & Pastry Production: Quarter 3 Presenting & Plating Sponge and Cakes

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    ShekinahJewel
    This document provides guidance on plating and presenting sponge cakes and desserts. It discusses the importance of aesthetics in food presentation and how it enhances the dining experience. Key points covered include using edible garnishes, keeping plating simple and balanced, and following design principles such as adding a splash of color on the left side and height on the right side to draw the eye across the plate. Learners are taught various plating techniques and container materials for different baked goods. Guidelines are provided for achieving visual harmony and balance when arranging items on a plate.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Bread & Pastry Production: Quarter 3 Presenting & Plating Sponge and Cakes

    Uploaded by

    ShekinahJewel
    2K views9 pages
    This document provides guidance on plating and presenting sponge cakes and desserts. It discusses the importance of aesthetics in food presentation and how it enhances the dining experience. Key points covered include using edible garnishes, keeping plating simple and balanced, and following design principles such as adding a splash of color on the left side and height on the right side to draw the eye across the plate. Learners are taught various plating techniques and container materials for different baked goods. Guidelines are provided for achieving visual harmony and balance when arranging items on a plate.

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    TLE BPP10-Q3-M10

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    This document provides guidance on plating and presenting sponge cakes and desserts. It discusses the importance of aesthetics in food presentation and how it enhances the dining experience. Key points covered include using edible garnishes, keeping plating simple and balanced, and following design principles such as adding a splash of color on the left side and height on the right side to draw the eye across the plate. Learners are taught various plating techniques and container materials for different baked goods. Guidelines are provided for achieving visual harmony and balance when arranging items on a plate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    2K views9 pages

    Bread & Pastry Production: Quarter 3 Presenting & Plating Sponge and Cakes

    Uploaded by

    ShekinahJewel
    This document provides guidance on plating and presenting sponge cakes and desserts. It discusses the importance of aesthetics in food presentation and how it enhances the dining experience. Key points covered include using edible garnishes, keeping plating simple and balanced, and following design principles such as adding a splash of color on the left side and height on the right side to draw the eye across the plate. Learners are taught various plating techniques and container materials for different baked goods. Guidelines are provided for achieving visual harmony and balance when arranging items on a plate.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 9

    Bread & Pastry

    Production
    10
    Quarter 3
    Module 10
    PRESENTING &
    PLATING
    SPONGE and CAKES
    Writer: Marianne Q. Estilong
    Validators: Ma.Gina C. Bunda and
    Katherine J. Guevarra
    EXPECTATIONS

    At the end of this module, the learners should be able to:

    A. identify presentation and plating technique; and


    B. explain design principles in food plating.

    PRETEST

    Directions: True or False. Read and understand each statement. Write the letter
    of the correct answer on the space provided before each number.
    ________1.Inedible garnishes are on the plate.
    ________2.Plate is considered the canvass of presentation.
    ________3.Keep it clean and simple. Do not overcrowd the plate.
    ________4.Design principle of plating is from right to left.
    ________5.Basket is appropriate as container for bread.

    RECAP
    ICING is a sweet coating made of sugar, __(1.)__, water and egg
    whites or __(2.)__. It is often __(3.)__ and cooked, used to cover
    or __(4.)__ baked goods such as __(5.)__ or cookies and
    cupcakes.

    LESSON

    In a food service industry food plating and presentation plays a huge role in
    making your guest happy as they experience dining. People eat with their eyes and
    so creative and thoughtful plating enhances both the look and taste of the food.
    Focusing on presentation also allows the pastry chef to display his/her creations and
    demonstrate to guest that they are getting their money’s worth.
    Containers or packages used in presenting and serving baked products create
    a huge impression to the guest that may lead to purchase. Knowing the materials to
    use to present your cake and desserts will surely showcase your creativity. Taking
    into consideration its make, size shape and décor, it should complement the design,
    shape and color of the baked product. Not to exclude, the occasion and theme which
    help determine the technique to employ. Garnishes adds color to highlight the
    product.

    Guidelines in Plating Dessert:


    1. Make garnish(es) edible. Everything on the plate is edible and delicious.
    2. Keep it clean and simple. Don’t crowd the plate.
    3. Garnishes are related to the food on the plate (ex. fruit, nut, chocolate and
    cookies).
    4. Layer flavor and texture. Textures and flavors hit the palate at different times.
    5. Use different plates in various sizes and shapes.

    Plating and Presenting Techniques:


    1. Plate. The plate is the frame of presentation.
    2. Color. Green is fresh and cool; can be soothing. Red is passion and
    excitement. Black is sophistication and elegance. Blue is appetite
    suppressant.
    3. Texture. Critical to food presentation as well as enjoyment.
    4. Keep things clean. Food should be contained within the rim of the plate yet
    not crowded in the center. It shouldn’t look sloppy and dirty.
    5. Garnish to impress. Garnishes and decorations should complement and
    enhance your plate presentation. Choose garnishes of correct size, they
    should be easy to hold and eat.

    Design Principles for Plating Food


    ✓ Flow from left to right
    ✓ Splash of color on left
    ✓ Height on right side
    In the western world, we read from left to right. When an image is presented to
    us, we tend to scan it from the left side to the right side. Use this knowledge to
    influence the placement of food on the plate. If you have a bit of color on the left side
    of the plate (sauce, freshfruit, etc.), the eyes will be attracted to that. If you plan to
    have height on the right side of the plate (garnish, etc.), it will draw the eyes across
    the plate.
    Balance & Visual harmony Balance
    Visual harmony

    ACTIVITIES

    Directions: Read the instructions carefully. Study each image and answer.

    Part I. Place the product in appropriate container material (digital image) and list
    the material used.

    Baked
    Presentation Technique Material/s Used
    Product

    Part II. Design Principles for Plating Food. Write the instruction to achieve visual
    harmony and balance.

    A. B.

    Part III. Submit pictures or videos showing different styles of plating and presenting
    a cakes or desserts. Note down the characteristics that attracts you most and
    explain.
    WRAP-UP

    Directions: Supply the answers.

    A.Research and copy the image that best encapsulate ( Picture A)


    its presentation and plating technique.

    Picture A

    B.Enumerate the principles in food plating.

    VALUING

    Directions: Write your answers legibly in the space provided.

    A very close friend invited you to a birthday celebration at a


    fine dining restaurant. It’s fast approaching the end of the
    meal course, dessert was called to be served, this was
    served (refer to Picture B) to your party. What aesthetic
    points should be considered? Share your learnings.

    Picture B

    A.Plating and Presenting Techniques


    ___________________________________________________________________________
    ___________________________________________________________________________
    ___________________________________________________________________________

    B.Design Principles for Plating Food


    ___________________________________________________________________________
    ___________________________________________________________________________
    ___________________________________________________________________________

    C. Do you think that aesthetic is important in presenting you food? Would you
    spend more money just to add aesthetic value to the food that you are
    preparing? Discuss your answer below.
    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    __________________________________________________________________________________
    POST TEST
    Directions: Read and write the answer in your worksheet.

    1.Add color to highlight the product.


    2.A component placed at the left side of the plate when plating food.
    3.The frame of presentation and plating food.
    4.The first rule of garnishing your presentation.
    5.Give five (5) materials used in presenting and plating.
    5.a. _________________
    5.b. _________________
    5.c. _________________

    5.d. _________________

    5.e. _________________
    The sauce is piped across the entire surface
    of the plate, and the cake is brought almost
    to the center, creating more balance.
    The component have been brought
    together, making a connection between
    all three items. This create visual
    harmony.
    Part II
    This Photo by
    as garnishes

    This Photo by
    Tray, cup, fruit
    dollies
    Basket and
    Used Technique
    Baked Product
    Material/s Presentation
    Part I
    PRETEST
    RECAP 1.False
    2.True
    ICING is a sweet coating made of sugar,
    butter, water and egg whites or milk, it is 3.True
    often flavored and cooked and used to cover
    4.False
    or decorate baked goods, such as cakes,
    cookies ang cupcakes. 5.True
    KEY TO CORRECTION
    POSTTEST
    1.Garnishes
    2.sauce, freshfruit
    3.plate
    4.It should be
    edible
    5.Cake cutter,
    plate, garnishes,
    cake server, paring
    knife

    left
    Food
    Design

    color on
    Principles
    for Plating

    ✓ Splash of

    right side
    ✓ Height on
    ✓ Flow from
    left to right
    This Photo by Wrap Up
    The presentation of dessert has three
    different component but preserved
    balance and visual harmony.
    Part III (as an example)
    References
    2016. "Presenting Cakes." In Learning Module for Bread and Pastry Production, by
    Department of Education, 201 - 206. Pasig City, National Capital Region:
    Department of Education. Accessed September 16, 2020.

    n.d. opentextbc.ca. Accessed September 15, 2020. https://opentextbc.ca.

    Orbes, Nikka Jean. n.d. Presenting Serving and Storing Baked Products. Accessed
    September 14, 2020. www.slideshare.net.

    2017. teachergelo.blogspot. teachergelo. Accessed September 14, 2020.


    https://teachergelo.blogspot.com.

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