3. Dessert Syrup
Flavored simple syrup use to moisten cakes.
Flavorings maybe extracts like vanilla, liquors
like rum. Add flavorings after the syrup has
cold, flavor may lost if added to hot syrup.
Lemon or orange rind may also add flavor to
syrup
4. Cream Anglaise
Stirred vanilla custard sauce; consists of milk,
sugar, egg yolks and vanilla stirred over low
heat until lightly thickened.
5. Pastry Cream
Contains starch as well as eggs, 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.
6. 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.
7. Art of Dessert Plating
Desserts should turn heads in the dining
room.
Garnishingand plating desserts shouldn't
be an afterthought.
It should be an integral part of how you
build your recipe.
12. Guidelines in plating dessert:
1. Make garnishes edible.
2. Everything on the dessert plate should be edible
and delicious.
2. Keep it clean and simple.
Don't crowd the plate. If your dessert is beautiful,
it shouldn't need a lot of garnishes. And keep the
rim of the plate clear,so the servers aren't touching
the food when they place the desserts in front of
the customers.
13. Guidelines in plating dessert:
3. Make your garnishes relate to the dessert on
the plate.
The only time you should garnish with fresh mint
is if you're 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.
14. Guidelines in plating dessert:
4. Layer flavors and textures in your dessert.
Textures and flavors hit the palate 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 the 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.
15. Plating and presenting tips and techniques)
There are many factors and techniques to consider
in food plating that affect the overall appearance of
a dessert. Applying one of the tips may enhance
presentation.
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. Choosing the
right size of plate is important because food should
not be crowded onto the plate.
16. 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.
17. 3. Texture –
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.
18. 4. Keep 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 sloppy and dirty.
19. 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.
20. Here are some other techniques to
keep in mind when garnishing:
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
21. A. Answer the following questions:
1. What are the important factors
to be considered in plating and
presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper
plating of desserts before
presenting them to the guest?
