1. 1. Present PrepDare aned Sesrve Pslateed Derssertts Prepared by: Abe King C.

Dela Cruz
2. 2. Plated Desserts 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
3. 3. Four Components of Plated Desserts The Main Item The Sauce Crunch Component
Garnish
4. 4. The Main Item The main item of a plated dessert is the actual dessert itself. It should
never be so large that is overwhelming.
5. 5. The Sauce A plated dessert should have up to two sauces but if tastefully approached
more can be used. Sauce is very important for dry items like pies and cakes but a sauce can
add to
6. 6. Crunch Component A crunch component is exactly how it sounds. It is an added
component that adds a crunch to the dessert. This is especially important to soft desserts
like custard and ice cream.
7. 7. 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,
8. 8. Types of Dessert Baked Dessert Fried Dessert Frozen Dessert Chilled Dessert
9. 9. Baked Dessert Baked desserts are made by putting the ingredients in a hot oven.
10. 10. Fried Dessert Fried desserts are made using a cooking process called deep frying.
11. 11. Frozen Dessert Frozen desserts are made by blending the ingredients in a freezer.
12. 12. Chilled Dessert Chilled dessert are made by putting the ingredients to the refrigerator
and let it chilled.

1. 1. WELCOME Notre Da me of Sto . Nino, Sto . Nino, South Cota ba to

2. 2. BREAD AND PASTRY PRODUCTION NCII (present dessert) ROEL C. PENAFLORIDA
Trainer
3. 3. DESSERT-is a course that concludes a meal; often an evening meal. The course usually
consists of sweet foods, such as confections dishes or fruit.
4. 4. CORE COMPETENCIES UC 5 PRESENT DESSERT LO1 Present and serve plated
dessert LO2 Plan, prepare and present dessert buffet selection or plating LO3 Store and
package dessert
5. 5. PRESENT DESSERT MATERIALS, TOOLS AND EQUIPMENT
6. 6. OVEN-an equipment used for baking, heating, or drying foods
7. 7. BAKING PAN-an aluminum or tempered glass dish, rectangular or square in form used for
baking cakes SPATULA-a flat, thin and blunt metal used for leveling-off dry ingredients and
spreading icing and frosting on cakes. Wooden spoon-a tool used for mixing and stirring flour
mixture
8. 8. Mortar and Pestle- Plate- Bread knives-
9. 9. Overview of preparing DESSERT The art of preparing dessert is a fairly new aspect today.
Dessert kinds have changed. Pastry chefs began to shift their focus back to flavor,
discovering that they could create great looking and great tasting desserts.
10. 10. Preparing Dessert Components in preparing dessert Dessert presentation or simply
plated desserts are desserts that are served by an establishment such as restaurants, resort,
or dessert café after it is ordered by a guest and enjoyed on site. Components of plated
dessert Main item Dessert sauces Crunch components The garnish
11. 11. Three Main Goals of Plated Dessert To satisfy the costumer This emphasizes flavor
above all, though you can argue that the actual visual design of the plate also satisfies a
customer. To complement the venue’s theme Emphasizes the visual and creative
expressions of a dessert. To make a dessert that is affordable in the terms of the restaurant
Complexity and price. A dessert that is too complex will put too much stress. A dessert that is
too expensive will never be purchase.
12. 12. The main item It should be the main focal point of the presentation. It should be the main
source of flavor for the presentation while the other components contrast and complement it.
13. 13. The Dessert Sauce Sauce is very important for dry items like pies and cakes. The
sauces should be able to hold their own shape. It can be manipulated like paint to create fun
designs.
14. 14. Crunch Component It is 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.
15. 15. Garnish It is the final component of a plated dessert. Common garnishes include fresh
mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar.
16. 16. Sample Dessert Plating Picture sample
1. Combine crushed grahams and condensed milk. Blend well. Make
sure it's not too wet nor too dry.
2. Add a bit more crushed grahams if it's wet and a bit more
condensed milk if its too dry.
3. Shape mixture into one inch balls and put a piece of chocolate candy
or marshmallow inside.
4. Roll the balls in crushed grahams, sprinkles, mini- marshmallows or
colored sugar to finish.
5. Chill before serving.