Fundamentals of Plating Desserts

3. Checking of
Attendance
and
Assignment

12. PUDDINGS
Gelatin
Desserts Cheeses
Cheeses
Gelatin
Desserts
Custards Frozen
Desserts
Fruit
Cobblers
PUDDINGS
Fruit
Cobblers
Frozen
Desserts
Custards

15. to provide (a food)
with something that
adds flavor,
decorative color,
etc.

18.  Identified factors and techniques
in plating and presenting
desserts.
 Applied skills obtained in plating
and presenting desserts.
 Valued importance of presenting
foods in an appealing and
tempting manner.

20. FACTORS AND
TECHNIQUES
THE
PLATE
COLOR
TEXTURE
FLAVORTEMPERATURE
KEEP IT
CLEAN
GARNISH
TO
IMPRESS

21. 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.
Choosing the right size of plate is
important because food should
not be crowded onto the plate.

23. Passion and excitement
Natural appetite
suppressant, since it can
make food look
unappetizing
Sophistication and
elegance
Fresh and cool, and can
be soothing

24. Contrasting hard and
soft, smooth and coarse,
adds visual interest to
your food, and it will
enhance your customers’
enjoyment to the food.

25. Balancing the flavors
on the plate is important
to ensure the flavor of
each component
blends nicely.

26. Pairing hot and cold is
always pleasing to the
plate, so consider a
frozen element
combined with a warm
sauce.

27. Remember, neatness
counts. Food should be
contained within the rim of
the plate, yet it should not
be crowded in the center.
It should not look sloppy
and dirty.

28. Choose garnishes that are
appropriate to the ingredients.
Never decorate a plate with
something inedible.
Ensure the garnish complements and
enhances the dish.
Choose garnishes that are the
correct size, they should be easy to
eat.

31. The main item should never
be so large that is
overwhelming but it should
be the main focal point of
the dessert
presentation. This
reassures the guest’s
choice and prevents the
customer from being
distracted from all the
other components of the
plated dessert.

32. Sauce is very important for dry items like
pies and cakes but a sauce can add
to any dessert. A plated dessert
should have up to two sauces but if
tastefully approached more can be
used.
The sauces used should be about the
same consistency. This is so the
sauces don’t run into each
other. This effect is called
bleeding. The sauces should be able
to sit next to each, and even inside
one another, and hold their own
shape. This allows for dessert sauces
to be manipulated like paint and
create fun designs.

33. A crunch component is
exactly how it sounds. It
is an added component
that adds a crunch to
the dessert. It adds
contrasting texture to a
dessert. Crunch
components are usually
a dry decorative cookie,
such as a tuile or biscotti,
but anything can be
used such as nougat.

34. 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.

36. It is important to present
foods in an appealing and
tempting manner because
________________________
_____________________.
As a student, proper food
plating will help me
________________________
_______________________.

37. “Plate _________ in desserts is
an essential part of ______
experience because it adds a
_______ and _______ look to
the food that may _______
customers.”

38. “Plate presentation in
desserts is an essential part
of dining experience because
it adds a tempting and
appealing look to the food
that may satisfy
customers.”

39. Draw a sample plating of a
dessert following the
techniques and
components of plating and
be able to present it to the
class.

40. Exemplary
5 pts.
Accomplished
3 pts.
Developing
1 pt.
Use of tools,
equipments
and
paraphernalia
Appropriate
selection,
preparation and use
of materials and
tools/equipment all
the time.
Appropriate
selection, preparation
and use of materials
and tools/equipment
most of the time.
Never select,
prepare and use
appropriate
materials and
tools/equipment.
Application of
procedure
Systematic
application of
procedure all the
time without
supervision
Systematic
application of
procedure most of
the time without
supervision.
Never follow
systematic
applications and
procedure and
requires supervision
at all times.
Safety/Work
habits
Highly self-motivated
and observes all
safety precautions all
the time.
Highly self-motivated
and observes most
safety precautions at
all time.
Needs to be
motivated and does
not observe safety
precautions
Speed/Time Work finished ahead
of time.
Work finished on time. Work finished
beyond the given
time.
TOTAL:

41. Identify whether the statement is a
FACT or a BLUFF.
_____1. Contrasting hard and soft, smooth and coarse,
adds visual interest to your food.
_____2. The food should not be crowded onto the plate.
_____3. It is okay to decorate a plate with something
inedible.
_____4. The color red in plating symbolizes elegance and
sophistication.
_____5. The garnish is the final component of a plated
dessert.
FACT
BLUFF
BLUFF
FACT
FACT

43. FRUIT SKEWERS WITH
CHOCO DIP

44. A. Topic: PREPARATION OF WELL-PRESENTED DESSERT
(Fruit Skewers with Chocó Dip)
B. Word Study: Skewers, Kebab, Fondue
C. Guide Questions:
1. What are the ingredients needed in preparing Fruit Skewers?
2. How do we prepare an appetizing and well-presented Fruit Skewers?
3. Why is it necessary to observe variation of fruits in skewers?
D. Home Activity: Bring ingredients needed in making fruit skewers (by
group).
E. Reference/s:
1. Brown.2011.Understanding Food Preparation and Principles.
Cengage Learning Asia Pte. Ltd.pp.340-346
2. Food Magazines, Recipe clippings, etc.
Internet reference/s:
1.http://www.health.qld.gov.au/iihs/docs/jarjums-sect.3-less4.pdf
2.http://allrecipes.com

45. Did you know?
“STRESSED” spelled
backwards is
“DESSERTS”?
Today, try enjoying the
sweetness of life God
has given you.

47. GOODBYE
CLASS!