Republic of the Philippines

Department of Education
Region XIII-Caraga Region
SCHOOLS DIVISION OF SURIGAO DEL SUR
CARRASCAL NATIONAL HIGH SCHOOL
Nat’l. Highway, Gamuton, Carrascal, Surigao del Sur

GRADE LEVEL: 9 DISCIPLINE: Prepare Desserts

SUBJECT AREA: TLE-Cookery_ TOPIC: Plate/present desserts
QUARTER: 4th WEEK: Week 5

INTRODUCTION:

Blessed morning my dear learners! I am happy to be with you again today.

Last week, you learned about the preparation of desserts and sauces.
This week you will learn something new. Come and join me in our discussion!

What’s in?
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 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.

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.

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.

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.

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 - 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. 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.

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 curl for chocolate cake.

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.

Think and write

Direction: Answer the following questions and write it on paper.

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?

ASSESSMENT:

Direction: Choose the best answer and write the letter in your answer sheet.

1. Which of the following cannot be used as garnishing in dessert?

A. fruit C. chocolate
B. nut D. flower

2. Which of the following guidelines should not be practiced in plating dessert?

A. Layer flavors and texture C. Don’t crowd the plate
B. Make garnishes edible D. Use monotype of plate

3. In plating and presenting food, which among the following statement is related to texture?
A. Enhances plate presentation C. Adds visual interest to the food
B. Plays important part in plate presentation D. Serves as frame of the presentation

4. Which of the following could enhance your plate presentation?

A. Garnish B. texture C. color D. plate

5. When adding garnishes, which of the following SHOULD NOT be used?

A. Inedible B. imported C. colored D. fresh

Prepared by: Checked by: Recommending Approval: Approved by:

CERELINA M. GALELA EMERITA P. LLERA ALBERTO C. ESTAMPA FLUELLEN L. COS, PhD

Subject Teacher Subject coordinator Asst. Principal Principal IV