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    Present and Serve Plated Dessert

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    Xyrhel Sta. Cruz

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    © All Rights Reserved
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    Present and Serve Plated Dessert

    Uploaded by

    Xyrhel Sta. Cruz
    69 views11 pages

    Copyright

    © © All Rights Reserved

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    PPTX, PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    69 views11 pages

    Present and Serve Plated Dessert

    Uploaded by

    Xyrhel Sta. Cruz

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 11

    PLATING

    DESSERT
    Components of a
    Plated Dessert
    Three Main Goals of Plated Dessert
    • To satisfy the customer
    • Plated dessert presentations or simply
    • Plated desserts are desserts that are served by an
    establishment such as restaurant, resort, or dessert café
    after it is ordered by a guest and enjoyed on site.
    There are four components of a
    plated dessert:

    1.The main item


    2. The dessert sauces
    3. The crunch component
    4. The garnish.
    • A plated dessert should have all of
    these items, but if it lacks any one
    of these items except for the main
    item it can still be a plated
    dessert.
    • It is widely believed that all of the
    components should be edible.
    Many chefs believe that each
    component should be eaten as
    well.
    • This emphasizes flavor above all
    else, though you can argue that
    the actual visual design of the
    plate also satisfies a customer.
    Four Components of
    Plated Dessert
    1. The Main Item
    The main item can be anything such as a
    slice of pie, a mini tart, a cluster of
    cookies, custard. It is the actual dessert
    itself. The product should weigh
    between three and five ounces but it is
    not unusual for it to weigh as much as 8
    ounces. The main item should never be
    large that is overwhelming. It should be
    the main focal point of the dessert
    presentation. It should be the main
    source of flavor for the presentation
    while the other components contrast
    and complement it.
    2. The Sauce
    Plated desserts should have up to two
    sauces each. Overall the sauces should
    not weigh more than one to two ounces
    with the exception of a flooded design.
    Sauce is very important for dry items like
    pies and cakes although a sauce can also
    be added to any dessert. The sauces
    used should be about the same
    consistency. The sauces should be able
    to hold their own shape. This allows for
    dessert sauces to be manipulated like
    paint to create fun designs.
    3. Crunch Component
    A crunch component is an added
    component that adds a crunch to
    the dessert. It is usually a dry
    decorative cookie or biscuit added
    to any dessert to make it crunchy.
    It enriches the dish and makes the
    flavor of the dish more enjoyable
    from the first bite up to the last.
    This is especially important to soft
    desserts like custard and ice
    cream.
    4. Garnish
    The garnish is the final component of a
    plated dessert. Common garnishes
    include fresh mint leaves, powdered
    sugar, chocolate piping, fruit, chocolate
    and sugar work, and sorbet. Garnish
    should be used with restraint just as
    much as it should be used tastefully. A
    garnish that is over used loses its effect
    and can ruin a dessert. The most
    commonly over used garnish is the mint
    leaf. Although a mint leaf has a
    refreshing flavor and adds a color to
    desserts, this garnish is very common.
    A pastry chef should push his boundaries and
    use his creativity to find a garnish that works
    better than a mint leaf. Portion Control Portion
    control means ensuring that the right quantity
    of food is prepared and served every time a
    customer orders a menu item. Dishes can be
    served in different profile. Dishes can be served
    in different profile.
    -Single dessert: larger portion
    -Buffet dessert: smaller portion.
    Restaurants can present greater variety while
    maintaining cost control and quality. In other words,
    customers will be consistently satisfied every time they
    visit.

    Note that the main item is the flan and everything


    seems to draw your eye toward it. Notice all the
    different shapes used to give the presentation life and
    energy.

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