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Plated Desserts Sample Lesson

This document discusses trends and considerations for plating desserts. It recommends incorporating contrasting flavors, textures, temperatures and visual elements into plated desserts. The document also provides a seasonal contrast table to guide menu planning and emphasizes using local ingredients when possible. Finally, it offers tips for mise en place, plating frozen desserts, and adapting desserts for banquets.

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Garnette Chipongwe
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448 views8 pages

Plated Desserts Sample Lesson

This document discusses trends and considerations for plating desserts. It recommends incorporating contrasting flavors, textures, temperatures and visual elements into plated desserts. The document also provides a seasonal contrast table to guide menu planning and emphasizes using local ingredients when possible. Finally, it offers tips for mise en place, plating frozen desserts, and adapting desserts for banquets.

Uploaded by

Garnette Chipongwe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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PLATED DESSERTS

TRENDS IN PLATED DESSERTS


• Consider current trends to keep your menu fresh and
interesting.
• Look at classic desserts with a contemporary eye.
• Current trends include:
• Architectural style
• Rustic
• Comfort foods, galettes
CONTRAST: FLAVOR, TASTE,
TEXTURE, TEMPERATURE, AND EYE
APPEAL

• Incorporate contrasting characteristics in a dessert, but be sure


they are necessary and thoughtful.
• A balanced menu should contain warm and cold, sweet and tart,
and rich and lean desserts.
• Keep plates interesting by combining contrasting elements.
• Consider seasonality and locality when planning combinations.
CONTRAST: FLAVOR, TASTE, TEXTURE,
TEMPERATURE, AND EYE APPEAL
(CONT’D)
Seasonality Flavor & Taste Texture Temperature Presentation
Aroma
Fall Chocolate Sweet Crunchy Frozen Shape
Spring Vanilla Salty Crisp Chilled Volume
Summer Fruit Bitter Brittle Cool Color
Winter Spice Acidic Chewy Room Visual texture
temperature
Nut Umami Creamy Warm
Liquid Hot
Icy
Tender
Cakey
RESTAURANT DESSERTS
• Use the contrast table to create a fresh, original restaurant menu.
• Menus should change with the season, though some items will remain
constant.
• Seasonality benefits:
• Cost
• Flavor
• Marketing
• Use specials to ingredients at their peak.
• Use pre-service meetings to promote menu items to front-of-house
staff, who will then help sell to the customers.
DESSERT STATION MISE EN
PLACE
• Consider the size of a station, as well as its proximity to key
tools and equipment.
• If preparing hot soufflés, the station should be near the
oven.
• Keep often-used items within reach for maximum efficiency.
• Stock your station with paper towels, toothpicks, rubber gloves,
and other nonfood items for quick access.
• Keep the station clean and sanitary, and always have a
container of sanitizer available.
PLATING FROZEN DESSERTS
• Frozen desserts are often
complementary components
of plated desserts.
• Can be molded or used in a
variety of containers.
• Freezer space and proximity
is an important
consideration.
PLATED DESSERTS AT
BANQUETS
• Desserts that can be prepared for ten can usually be prepared
for a hundred.
• Consider changes in equipment, storage, timing of service, and
labor when planning for banquets.
• Lack of equipment may force you to change the look of a
dessert.
• Not enough molds or oven space, for example
• Keep sauces in squeeze bottles of funnel droppers for control.

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