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

2. BREAD AND PASTRY PRODUCTION
NCII
(present dessert)
ROEL C. PENAFLORIDA
Trainer

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. 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. PRESENT DESSERT
MATERIALS, TOOLS AND EQUIPMENT

6. OVEN-an equipment used for baking,
heating, or drying foods

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. Mortar and Pestle-
Plate-
Bread knives-

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. 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. 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. 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. 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. 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. 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. Sample Dessert Plating
Picture sample