UPPER CAPE VOCATIONAL

LESSON PLAN
CULINARY ARTS

SUBJECT: PLATED DESSERTS

STUDENTS: JUNIORS

LESSON (TITLE)/ OBJECTIVES / OUTCOMES:

-Describe contrast in desserts and what roles flavor, taste, texture, temperature, and eye appeal
play in a plated dessert.
-Select and prepare ingredients, methods, and equipment necessary to prepare a variety of
plated desserts.
- Identify the techniques, equipment, and set up necessary to create restaurant desserts.

INTRODUCTION:

Contrast: Flavor, Taste, Texture, Temperature, and Eye Appeal .

The pastry contrast table that follows is a visual guide to understanding the basic characteristics
that the chef can use in the creation of a plated dessert. When conceptualizing desserts, think about
incorporating a number of contrasting characteristics by using different components, but never add
components just to have another contrast. The number of components should make sense for the
dessert. (MAIN ITEM, SAUCE (USUALLY TWO), CRUNCH, AND GARNISH)
Keep the idea of contrast in mind when adding new desserts to a current menu or designing a
new menu. A balanced menu should contain warm and cold, sweet and tart, and rich and lean desserts.
Combining contrasting elements on one dessert plate will keep the palate interested and excited.

ACTIVITIES / STRATEGIES:

1. Students will plate up a dessert

ASSESSMENT:
- STUDENTS WILL BE GRADED ON FOLLOWING THE PROPER PROCEDURES
FOR PLATING DESSERT
- STUDENTS WILL BE GIVEN A WRITTEN TEST

NOTES/ RESOURCES

When designing a plated dessert, the chef must consider contrasting and complementing flavors and
textures, the color and style, customer base, specific event or menu needs, and the environment for
preparation and service. Even with all of this in mind, it is important to realize that a dessert does not have
to be complex to be flavorful and memorable. There are a number of simple and easy ways to dress up a
basic dessert. Some simple examples are the addition of a warm sauce, a frozen element such as ice

*The professional chef chapter 36 “plated desserts”