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Lo 3

1. The document discusses various accompaniments, garnishes, and decorations for desserts including dessert syrups, cream anglaise, pastry cream, and custards. 2. It also discusses the art of dessert plating including using garnishes that are edible, keeping the plating clean and simple, and making sure garnishes relate to the dessert. 3. Key factors in plating include using the right size and color plate, incorporating varying textures, keeping things neat, and using appropriate garnishes to enhance the presentation.

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Carla Grace Tobias-Samoy Roc
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165 views

Lo 3

1. The document discusses various accompaniments, garnishes, and decorations for desserts including dessert syrups, cream anglaise, pastry cream, and custards. 2. It also discusses the art of dessert plating including using garnishes that are edible, keeping the plating clean and simple, and making sure garnishes relate to the dessert. 3. Key factors in plating include using the right size and color plate, incorporating varying textures, keeping things neat, and using appropriate garnishes to enhance the presentation.

Uploaded by

Carla Grace Tobias-Samoy Roc
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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LO 3: PLATE/PRESENT DESSERTS

ACCOMPANIMENTS,GARNISHES AND DECORATIONS


FOR DESSERT
1. DESSERT SYRUP- flavored simple syrup use to
moisten cakes. Flavorings maybe extracts like
vanilla, liquors like rum. Add flavorings after the
syrup has cold, flavour may lost if added to hot syrup.
Lemon or orange rind may also add flavour to syrup.
2. Cream Anglaise- stirred vanilla custard sauce;
consists of milk, sugar, eggyolks and vanilla stirred
over low heat until lightly thickened.
3. PASTRY CREAM- CONTAINS STARCH AS WELL
AS EGG, 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.
4. CUSTARDS- 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.
QUESTION 1 : WHAT ARE THE ART OF DESSERT
PLATING?
GARNISHES- THAT WILL ADD ATTRACTION OF
THE FOODS/PRODUCTS.
1. FRUIT GARNISH
2. NUT GARNISH
3. CHOCOLATE GARNISH
4. COOKIE GARNISH
5. OTHERS
GUIDELINES IN PLATING DESSERT:
1. MAKE GARNISHES EDIBLE- EVERYTHING ON
THE DESSERT PLATE SHOULD BE EDIBLE AND
DELICIOUS.
2. KEEP IT CLEAN AND SIMPLE- DON’T CROWD
THE PLATE. IF DESSERT IS BEATIFUL, IT
SHOULDN’T NEED A LOT OF GARNISHES. AND
KEEP THE RIM OF THE PLATE CLEAR, SO
THESERVERS ARENT TOUCHING THE FOOD
WHEN THEY PLACE THE DESSERTS IN FRONT
OF THE CUSTOMERS.
3. MAKE YOUR GARNISHES RELATE TO THE
DESSERT ON THE PLATE.
- THE ONLY TIME YOU SHOULD GARNISH WITH
FRESH MINT IS IF YOURE SERVING MINT ICE
CREAM. DON’T PUT IT ON THERE 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.
4. LAYER FLAVORS AND TEXTURES IN YOUR
DESSERT.
 TEXTURES AND FLAVORS HIT THE PLATE 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
plate should build on the dessert, making it better.
 5. Try different plates
 - various sizes and shapes. The right plate can add
or enhance the theme really well.
PLATING AND PRESENTING TIPS AND
TECHNIQUES
1. The plate- when plating desserts, the choice of
plate is critical to the final presentation.
Remember, the plate is the frame of the
presentation. There are many sizes, shapes,
and colors available.
Question # 2 :
What is the reason why you should choose the
right size of plate?
2. COLOR- always consider color as an important
part of plate presentation. Always try to have a
variety of colors on the plate.
*Green is fresh and cool, and can be soothing.
*Red is passion and excitement.
*Black is sophisticated and elegant.
*Blue is a natural appetite suppressant, since it
can make food look unappetizing.
3. TEXTURE- is critical to food presentation, as
well as enjoyment. Contrasting hard and soft,
smooth and coarse, adds visual interest to your
food, and it will enhance your customers
enjoyment to the food.
4. KEEPING THINGS CLEAN- remember that
neatness counts. Food should be contained
within the rim of the plate,yet it should not be
crowded in the center.Take a look at the plate
and ask yourself if it is pleasing to the eye. It
should not look sloopy and dirty.
5. GARNISH TO IMPRESS- garnishes and decorations
can enhance your plate presentation. Choose
garnishes that are appropriate to the ingredients. For
example, using a chocolate curls for chocolate cake.
Here are some techniques to keep in mind whwn
garnishing:
1. Never decorate a plate with something inedible.
2. Ensure the garnish complements and enhances
the dish.
3. Choose garnishes that are the correct size, they
should be easy to eat.
GROUP ACTIVITY: COUNT YOURSELF 1-5, AND
GROUP 1 STAY TOGETHER AND SO ON. ANSWER
THE FF. QUESTIONS AND DISCUSS YOUR ANSWER
WITH YOUR CLASSMATE.
1. WHAT ARE THE IMPORTANT FACTORS TO BE
CONSIDERED IN PLATING AND PRESENTING
DESSERT.
2. HOW DO YOU PLATE DESSERT?
3. WHY DO WE DO THE PROPER PLATING OF
DESSERT BEFORE PRESENTING THEM TO THE
GUESTS?

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