cblm-bpp-5.present-desserts-1

COMPETENCY BASED
LEARNING MATERIAL
Sector: Tourism (Hotel and Restaurant)
Qualification: Bread and Pastry Production NC II
Unit of Competency: Present desserts
Module Title: Presenting desserts
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RCTI TRAINING & ASSESSMENT CORP
HOW TO USE THIS LEARNER’S GUIDE
Welcome to the module: BREAD AND PASTRY PRODUCTION NC II. This
module contains training materials and activities for you to complete.
The unit of competency “Present desserts” contains the knowledge, skills
and attitudes required for a bakers and pastry cooks (patissiers). It is one of
the CORE Modules at National Certificate Level (NCII).
You are required to go through a series of learning activities in order to
complete each learning outcomes of the module. In each learning outcome
there are Information Sheets, Resource Sheets and Reference Materials
for further reading to help you better understand the required activities.
Follow these activities on your own and answer self-check at the end of each
learning outcome. Get the answer key from your instructor and check your
work honestly. If you have questions please don’t hesitate to ask your
facilitator for assistance
Recognition for Prior Learning (RPL)
You may already have some or most of the knowledge and skills
covered in this learner’s guide because you have:
• Been working for some time

• Already completed training in this area
If you can demonstrate to your trainer that you are competent in a particular
knowledge or skills, talk to him/her about having them formally recognize so
you won’t have to do the same training again. If you have qualification or
Certificate of Competency from previous training, show them to your trainer.
If the skills you acquired are still relevant to the module, they may become
the part of the evidence you can present for RPL.
At the end of this learning material is a learner’s Diary. Use this diary to record
important dates, jobs undertaken and to other workplace events that will
assist you in further details to your trainer or assessors. A Record of
Achievement is also provided for your trainer to complete once you complete
this module.
This learning material was prepared to help you achieve the required
competency, in BREAD AND PASTRY PRODUCTION NC II. This will be the
source of information for you to acquire knowledge and skills in this particular
trade, with minimum supervision or help from your instructor.
In doing the activities to complete the requirements of this module, please be
guided by the following:
1. Talk to you trainer and agree on how you will both organize the training
of this unit. Read through the learning guide carefully. It is divided into
2
sections which cover all the skill and knowledge you need to
successfully complete in this module.
2. Work through all the information and complete the activities in each
section. Read information sheets and complete the self- check.
Suggested references are included to supplement the materials
provided in this module.
3. Most probably your trainer will also be your supervisor or manager.
He/she is there to support you and show you the correct way to do
things. Ask for help.
4. Your trainer will tell you about the important things you need to
consider when you are completing activities and it is important that you
listen and take notes
5. You will be given plenty of opportunity to ask questions and practice on
the job. Make sure you practice your new skills during regular work
shifts. This way you will improve both your speed and memory and also
your confidence. Talk to more experience workmates and ask for their
guidance.
6. Use the self-check questions at the end of each section to test your own
progress.
7. When you are ready, ask your trainer to watch you perform the
activities outline in this module.
8. As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/pre-assessment reports for this
reason. When you have this learning material and feel confident that
you have sufficient knowledge and skills your trainer will arrange and
appointment with a registered assessor to assess you. The results of the
assessment will be recorded in you competency Achievement Record.
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LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
Prepare and Produce Preparing and Producing

1. TRS741379
Bakery Products Bakery Products
TRS741380
Prepare and Produce Preparing and Producing
2.
Pastry Products Pastry Products
TRS741342
Prepare and Present

Preparing and Presenting
3. Gateaux, Tortes and
Gateaux, Tortes and Cake
Cake
TRS741344
Prepare and Display Petit Preparing and Displaying
4.
Fours Petit Fours
TRS741343
5. Prepare Desserts Preparing Desserts
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LEARNING OUTCOME SUMMARY
Qualification/Level: BREAD AND PASTRY PRODUCTION NC II
Unit of Competency: PRESENT DESSERTS
Module Title: Presenting desserts
Module Descriptor: This unit covers the knowledge and skills in presenting the
various and specialized techniques of desserts presentation
required by bakers and pastry cooks (patissiers) in commercial
food production environments and hospitality establishments.
Nominal Duration: 9 hours
Summary of Learning Outcomes:
At the end of this module you MUST be able to:
LO1. Present and serve plated desserts
LO2. Plan, prepare and present dessert buffet selection or plating
LO3. Store and package desserts
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DETAILS OF LEARNING OUTCOME
LEARNING OUTCOME #1 PRESENT AND SERVE PLATED
DESSERTS
CONTENTS:
• Portion control and presentation of dessert

• Steps in plating and decorating dessert
ASSESSMENT CRITERIA:
1. Desserts are used and prepared according to product items; occasion and
enterprise standards are procedures.
2. Desserts are plated and decorated in accordance with enterprise standards
and procedures
CONDITION: (Tools, equipment, s/m, references/materials)
• CBLM
• LMS
• Personal protective clothing
• Measuring Devices
• Piping bags and attachment
• China ware
• Decorating materials
METHODOLOGIES:
• Reading instructional materials thru online using the LMS

• Synchronous online instructions (JITSI Meet, zoom, Google meet and other
available online application software
• Lecture/Discussion (Online)
ASSESSMENT METHODS:
• Online examination
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LEARNING EXPERIENCES
LEARNING OUTCOME #1
PRESENT AND SERVE PLATED DESSERTS
Learning Activities Special Instructions
This Learning Outcome deals with the

Read: Information Sheet 5.1-1
development of the Institutional
DEFINITION OF TERMS Competency Evaluation Tool which
trainers use in evaluating their trainees
INTRODUCTION after finishing a competency of the
qualification.
The Dessert in the Menu
PLAN DESSERT DISPLAY Go through the learning activities

outlined for you on the left column to
1. Plan dessert display appropriate gain the necessary information or
to location, facilities and knowledge before doing the tasks to
practice on performing the
equipment requirements of the evaluation tool.
2. Plan appropriate amount and
The output of this LO is a complete
variety for event and or service Institutional Competency Evaluation
period Package for one Competency of BREAD
AND PASTRY PRODUCTION NCII.
Your output shall serve as one of your
portfolios for your Institutional
Perform: Task Sheet 5.1-1 Competency Evaluation for Presenting
Desserts.
Feel free to show your outputs to your

trainer as you accomplish them for
guidance and evaluation.

Competency Evaluation Tool which
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after finishing a competency of the
qualification.
Go through the learning activities

gain the necessary information or
knowledge before doing the tasks to
practice on performing the requirements
of the evaluation tool.
After doing all the activities for this LO1:

Presents and Serve Plated Desserts;
you are ready to proceed to the next
LO2: Plan prepare and present dessert
buffet selection or plating.
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DEFINITION OF TERMS
Term Explanation
Amaretto A liqueur from Italy, the primary flavour comes
from sweet and bitter almond.
Angelica Young leaf stalks of a plant which are candied and
used for decoration.
Anglaise Sauce Known as custard sauce, vanilla sauce or crème
Anglaise.
Arrowroot A kind of thickener, and it thickens at a lower
temperature than either cornstarch or flour
Aspic Savoury jelly.
Batter Soft completed cake mixture.
Baume Degrees on the scale of a saccharometer (sugar
hydrometer).
Bavarois Whipped cream and melted gelatine folded to a
custard sauce (also known as Bavarian Cream).
Beignets Fritters.
Blackjack Dark caramelized sugar syrup used for colouring
rich fruit cake mixing.
Bombe Mixture Made from egg yolks, sugar, and cream (similar to
a parfait)
Bombes A frozen dessert with a combination of either Ice
Cream, Sorbet, Sherbet and Bombe Mixture.
Boulangerie Bakery department.
Butterfmilk Is made from sweet (or sour) milk after it has been
churned to remove the Fat.
Calvados Apple brandy from France.
Candied Preserved by immersion in super-saturated sugar
solution.
Caramel Sugar solution boiled above 150 ºC until turns
golden brown.
Caramel Fruits Fruits dipped in Caramel.
Caramelize Sugar heated above its melting point.
Cassata An Ice cream and Parfait specialty.
Charlotte Moulded desserts typically made in a dome and
pail-shaped moulds.
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Term Explanation
Chocolate Vermicelli Polished granules of Chocolate used as a
decorations.
Compote stewed or boiled fruit.
Coulis cooked or raw fruit purees that are sweetened,
then used or served as sauces.
Coupe An individual serving bowl.
Cointreau A colourless French liqueur flavoured with peel of
curacao oranges.
Crême de Cacao A chocolate-flavoured liqueur.
Crême de Cassis liqueur made from Black currants.
Crêpes Thin pancakes
Crème Fraîche is a cultured cream made by adding an acid-
producing bacteria to pasteurized heavy cream.
Croquant Melted sugar with nuts or rice
Crystallization Formation of crystals deliberately in various sugar
boiling operations.
Dariole Special shape of mould.
Essences Compounds used for flavouring sweets and
confectionery.
Essential Oils Aromatic oils of fruit s, nuts, flowers extracted and
used as flavouring.
Flambee To set a liqueur or brandy alight during the
cooking process.
Framboise A liqueur distilled from raspberry juice
Frangelico Liqueur derived primarily from hazelnuts but
flavoured with berries and flowers as well.
Frappé Chilled
Friandise Petit Fours.
Galette a round and flaky pastry dough
Glacé Ice or Ice Cream.
Glaze To impart a gloss by coating with an agent such as
apricot purée/
Glaze Caramelizing sugar by the use of the oven,
salamander or blow-torch.
Gianduja a creamy chocolate confection flavoured with
toasted nut paste.
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Term Explanation
Grand Marnier Liqueur made with oranges and aged cognac.
Gratinate a dish coloured brown in an oven, salamander or
blow-torch.
Beurre Noisette known as brown butter or hazelnut butter
Kirsch – Liqueur made from cherries, also known as
kirschwasser.
Liqueurs – Spirits with an alcohol content of at least 30% vol.
sweetened with sugar and flavoured with
essences, essential oils or fruit juices.
Madiera A fortified sweet wine.
Maraschino Liqueur made from cherries and used for
flavouring.
Marsala an Italian dessert wine.
Mascarpone Cheese is made from fresh cream derived from cow’s milk
Macerate To steep in a liquid to soften , generally applied to
fruit.
Mise en place Basic operations prior to the service.
Mousse A dish which is light in consistency, served either
hot or cold.
Mousseline Sauce sabayon mix fold into a whipped heavy cream.
Nibs Small fragments, such as almond or sugar nibs.
Nougat Mixture of melted sugar and almonds/hazelnut
ground to a paste and mix with chocolate.
Mixture of melted sugar and almonds known as
praline – croquant.
A confection made from sugar, honey, and egg
whites, with added Glacé fruits and nuts.
Parfait Frozen cream mixture made from syrup, egg yolks,
and cream, and frozen in moulds.
Praline Croquant which has been coarsely chopped or
milled into a smooth paste.
Pudding A soft mixture bake or steam in a basin or dish.
Purée Food passed through a sieve to make a thick pulp.
Romanoff Sauce A mixture of whipped heavy cream and sour
cream.
Sabayon Sauce made from the yolks of eggs or either water
or wine and sugar, beaten over a double boiler.
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Term Explanation
Saccharometer Special hydrometer for determining the density of
sugar solutions.
Saffron Dried stigmas of the saffron crocus.
Salamander A type of grill heated from above.
Tapioca Pearl Is derived from the root of the South American
cassava plant, it is available in several forms.
Tapioca must be soaked in water before cooking.
Zuppa Inglese a trifle with fresh fruit, served in a glass bowl
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INTRODUCTION
The Dessert in the Menu
All good food affords pleasure; desserts are devised for pleasure alone.
At the end of the meal, when appetites are largely satisfied, the dessert
restores the palate and hints at sensuous luxury. It provides a vital structure
and balance to a restaurant’s menu.
Presentation of dessert is very important, first impression always an
advantage from a Chef points of view, it compliments the flavour of the food.
In this book the main concept of presenting desserts is to be presented on a
dining plate.
Mrs.Beeton (the 19th century culinary encyclopaedist) said once:
"If there is any poetry at all in meals or in the process of feeding, there
is poetry in desserts."
Although people have eaten various kinds of sweet dishes since earliest times,
the notion of a separate sweet course, at the end of a meal, is a relatively
modern idea.
As late as the 14th century, as one recorded Parisian menu reveals, a French
banquet might feature 'frumenty' (a kind of sweet grain porridge) as well as
fruit jellies and fritters, set alongside haunches of venison and platters of
lampreys and sturgeon, the guests helped themselves to whatever they fancied
(These days we call it buffet).
A table crowded with many different dishes, as it would bear, made an
impressive display.
At the same time, because sweetening was costly, a host who served sweet
dishes at every opportunity left his guests in no doubt that he was a man of
means.
Even when low priced sugar became widely available, the separation of dessert
into the final course of a meal took time.
Cooks were reluctant to abandon the grandiose table settings they had grown
up with, and it was not until the middle of the 19th century that the idea of
presenting foods in the order in which they should be eaten, so that each
course in turn was replaced with a subsequent course, won full acceptance.
Diners welcomed a new system; since they were at last able to eat all their
food while it was still at the correct temperature.
Cooks benefited because their creations would be enjoyed at their best.
At the same time, cooks had the pleasant challenge of developing a new and
demanding art form: THE MENU.
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Because of its culminating position in the menu, the dessert must
complement, and even complete with, all that has gone before it.
In order to tempt the appetites of guests at the conclusion of a long meal;
‘the dessert presentation should be exciting and attractive.’
Indeed the art of dessert cookery is very much the art of temptation.
In the past dessert presentation owed as much to architecture as to cookery;
the Victorians favoured enormous, multi tiered centerpieces, vast and
fantastically assemblies decorated with spun sugar and gold leaf.
Few diners today would be impressed by such creations.
In fact, their very size often made them a poor way of appreciating them as
food. Immense jellies
For Example: they would only support their own weight if they contained so
much gelatine that the dessert's texture was almost chewy.
Nevertheless although the trend is towards relative simplicity, modern cooks
still enjoy making displays that demonstrate the beauty of their materials,
and since the materials for desserts are so varied and often so eye catching,
decorative presentation remains as attainable as ever.
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INFORMATION SHEET 5.1-1
PLAN DESSERT DISPLAY
1. Plan dessert display appropriate to location, facilities and

equipment
What is required on the dessert display?

It is nice to expect certain desserts to be
available for display but the dessert display is
restricted by the facilities that are available.
Plan a dessert display appropriate to the
location.
• Is it to be in a fully equipped commercial
kitchen in a five-star location?
• Is it to be at a tranquil picnic spot by the
river 25 kilometres from the place of production?
If there is no electricity then the possibilty of having ice cream is now greatly
diminshed and chilled cream cakes and desserts will not be on the menu.
Facilities
• Electricity
• Working space
• Ability of the staff in the kitchen
• Ability of the staff front of house
• Quality of the equipment that is given to work with
• Preparation of the product can be conducted elsewhere.
All these possibilities need to be considered when planning the dessert
display.
This is of no concern to the public. This is the concern of the catering
business owner, the head chef and pastry chef and requirements for the
customer.
With possibilities being considered then comes the opportunity to produce
whatever the customer desires.
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Desirable equipment for display
• Serving platters
• Sauce jugs
• Plates
• Cutlery
• Napkins
• Tongs
• Lifters
• Refrigerated cooling
• Hot display bain-marie.
What is needed for production, storage and service requirements?
After the product has been produced and stored, the equipment needed to
display and serve desserts need to be taken into consideration, as well as
where it is going to be served.
Choice of Location
Most establishments will be operating out of hotel and restaurant kitchens
that have all the equipment that is required.
Prudent management practices require a complete list of all equipment that
may be required to be taken 'off-site' for when customer desires a function
'by the river' or 'in the park'.
Complexity of dessert
Some desserts are more complex than others to serve.
Hot souffle needs special consideration and teamwork so
it is not desirable to place on menu for dessert display.
Cold souffle would be a better choice for a dessert
display. It will stand at room temperature for short
periods if required.
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2. Plan appropriate amount and variety for event and or
service period
Appropriate Amount
How much to produce has always been an issue in most restaurants
Keeping records of how much was produced against how many served were
sold is now much easier with computerisation.
In the past roecord that were kept were usually on scraps of paper or notes
in journals.
Computers can now keep records down to the minutest details.
Al a carte is just as hard to plan for as is buffet.
Buffet has a greater control over production planning but is no gaurantee that
the product will actually be consumed.
A dessert buffet for 100 people might have a choice of 8 or 15
dessertsdesserts.
Allowing for smaller portion sizes the kitchen might produce enough to allow
for each person to have 1 serve each.
Some customers would have more than one dessert each while others will
have no dessert.
So????? How much to produce??
8 desserts with 15 portions of each desserts gives a total of 120 serves of
desserts produced.
Averaging like this is the only way to ensure enough production is available.
Of the 8 desserts produced there can be back-up in
coolroom if number produced is insufficient.
Some desserts will be more popular than others so more of
these desserts might be produced to allow for customer
choice.
Planning production is difficult and hard to predict.
Averaging is the only way to try and meet the requirements
of the customer.
With each dessert will be the requirement to produce a
sauce and a garnish.
It is bad planning to have the same chocolate garnish on all
desserts
All this needs to be considered when planning the menu and production
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Service Period
Is the function in the evening or in middle of the day, Some desserts are more
popular if served during day while other desserts served in evening might be
a better choice.
Day service lighter cooler desserts
Evening service warmer desserts can be more appropriate1.3
Garnishes.
• Chocolate motifs
• Chocolate curls
• Glace fruits
• Roasted nut slivers
• Tuilles
• Glass biscuits
• Brandy snap
• Florentine
• Almond bread
• Biscotti
• Praline.
Many a garnish can be produced for the elaborate decoration of dessert
creations
Rule No:1 If there are 100 desserts then 150 garnish pieces need to be
produced
Why?
• Fine delicate work sometimes breaks
• Workers handle too roughly causing breakages
• Dropped work.
Fine chocolate filigree and motifs need ot be stored in dry cool conditions. It
needs to be protected from damage.
Chocolate curls need to be contained in shallow containers that can be lidded.
• Tuilles, glass biscuits and Florentines are high in sugar and if left out they
will soften as the sugar attracts moisture from the air
• Almond bread, biscotti will soften if exposed to the air for extended period
• Roasted nut slivers keep fresh taste longer if kept in sealed container.
These should be roasted every two days to keep freshness. Roast in small
batches.
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Hot sauces
• Butterscotch
• Anglaise sauce
• Starch thickened custards
• Chocolate.
Heat only what is required fro the service period.
Anglaise and starch thickened sauces cannot be
reheated after service period.
Cold sauces
• Anglaise
• Burnt Orange
• Chocolate sauce
• Berry coulis
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TASK SHEET 5.1-1
Title:
WORK PROJECT
Performance Objectives:
It is a requirement of this Unit you complete Work Projects as advised by
your Trainer.
You must submit documentation, suitable evidence or other relevant proof
of completion of the project by the agreed date with your Trainer.
Student needs to plan a dessert buffet for 100 people.
A report needs to be submitted to your Trainer and this report needs to
include the following information.This report will relate to this entire unit
and will compliment any practical assessment.
The dessert buffet will have a variety of desserts available from which to
choose.
Some will be hot desserts, some that need to be served chilled and some
served at room temperature.
The buffet will be served in fully equipped building with inside and outside
dining.
The report will cover 8 different desserts. The student needs to supply the
following.
Supplies:
Equipment:
NONE
Steps/Procedure:
following.
• Recipe for each dessert
• Yield expected from each recipe
• Portion size
• Cost of portion size
Include garnish cost for each dessert.
Assessment Method:
Use the Performance Criteria Checklist
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PERFORMANCE CRITERIA CHECKLIST FOR
TASK SHEET 5.1-1
Criteria YES NO
Plan dessert display
1.1 Plan dessert display:
• What desserts will be required

• Some hot, some cold, some served at room
temperature.
1.2. Plan appropriate amounts:
• How many of each will be produced

• Decide which will be more popular and allow for
more of these to be produced
• Allow for smaller portion size
• Allow for possibility of more than one portion per
person.
1.3. Plan sauces and garnish for each.
• Decide sauce to be served with each dessert

• Decide on garnish to be used.
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LEARNING OUTCOME #2 PLAN, PREPARE AND PRESENT
DESSERT BUFFET SELECTION
OR PLATING
CONTENTS:
• Trolley services in preparation and presentation of dessert

• Diagram presentation on how to arrange and prepare variety of dessert
1. Planned and utilized trolley services for dessert according to available

facilities equipment and customer/enterprise requirements.
2. Prepared and arranged variety of dessert in accordance with enterprise
standards and procedures
• CBLM
• LMS
• Personal protective clothing
• China ware
• Decorating materials
• Packaging materials
• Trolley
METHODOLOGIES:

ASSESSMENT METHODS:
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LEARNING EXPERIENCES / ACTIVITIES
LEARNING OUTCOME # 2
PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION

OR PLATING
Read: Information Sheet 5.2-1 This Learning Outcome deals with the
PRESENT PLATED DESSERTS Competency Evaluation Tool which
1. Portion Desserts after finishing a competency of the
qualification.
2. Plate and present and/or
decorate desserts
3. Control service temperature of Go through the learning activities
desserts gain the necessary information or
Perform: Task Sheet 5.2-1 requirements of the evaluation tool.
Institutional Competency Evaluation
Package for one Competency of BREAD
portfolio for your Institutional
Competency Evaluation for Preparing
and Display Petits Fours.

23
qualification.


Plan, Prepare and Present Dessert
Buffet Selection or Plating; you are
ready to proceed to the next LO3: Store
and Package Desserts.
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PRESENT PLATED DESSERTS
1. Portion Desserts
Introduction
Portion sizes is to be considered when overall return to the
enterprise.
• What is the value of the ingredients used?
• How long does it take to produce the product? Staff
costs.
• What is to be the portion size served to the customer?
• What are the expectations of the customer relative to
the cost of the portion size?
Example:
This is the story of two restaurants. Restaurant A and Restaurant B
• They both make the same size Apple pie
• They charge the same price per serve of apple pie
• Restaurant A cuts the pie into 10 portions
• Restaurant B cuts the pie into 12 portions
• Which restaurant is going to make the most profit from their Apple pie?
Why are the customers from Restaurant B happy to pay more for their slice
of the pie than Restaurant A customers?
• Does it taste better?
• Do they prefer the smaller portion size?
All things being equal then portion size and prices would
always be the same.
Buffet Service
Buffet service allows for smaller sizes to be served giving
greater array of choice for the customer.
These smaller serves can actually increase turnover and be
more profitable
Where 2 portions normal size becomes 4 serves on buffet.
Buffet size price per unit is 70% of the normal size price then
profit is increased.
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2. Plate and present and/or decorate desserts
Presenting Desserts for service

Dessert presentation is all about making the dessert look as attractive as
possible to the customer.
It does not involve the creation of ‘monuments’ on each plate, but rather an
attempt to create and present food to the best of its potential.
In an ever-changing world, food tastes have also changed. Pretentious
presentation has been overtaken by a simpler and cleaner style.
Dessert presentation, while an important part of an establishment, is only
part of the dining experience.
Other factors will also influence a customer’s perception,
including decor, comfort, friendliness and the efficiency of
staff.
Basic presentation principles
Colour
A chef who uses colour imaginatively can produce very
effective results. However, this must never be at the
expense of flavour, texture or balance.
For example, a piece of baked cheesecake may look more
effective when plated next to poached quince instead of a
strawberry. Unless this is deliberate there would be very
little contrast in colour or texture.
Plate selection
Plates come in many shapes, sizes, patterns and colours.
Their primary role is to serve as a receptacle for food, which
needs to be transported from the place of preparation
(kitchen) to the customer (dining area).
In this context, it could be argued that any container could
be used when serving food, but this is not so.
The reason: Presentation.
Positioning of food
Food is placed on the plate in specific positions. Which way
is to face the customer?
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Freshness in foods
This is nearly always appreciated by customers, particularly if the ingredients
have been sensitively handled.
Garnishes
Food garnishes are decorations added to an item for
colour contrast and to provide visual appeal and
flavour.
Garnishes can be cooked or raw. Not only should
garnishes be edible, but appropriate to a particular
dish.
For example, adding a candied lemon or orange zest
with chocolate mousse intead of strawberry is
appropriate as their flavours are compatible with that of the mousse and are
a point of difference.
Traditional garnishes
Some dishes have become famous for their garnishes, and although created
many years ago, they are still in use today.
Example:
• Peach Melba: poached peach dessert with vanilla ice cream and raspberry
sauce.
Innovation
Innovation in commercial cookery involves the development of new ideas or
the further refinement of existing ones to suit changing tastes and trends.
In Australia, it could be said that there has been dramatic innovation in recent
years.
This has been attributed to a number of factors which
include:
• Multi-culturalism
• New product availability
• Increased customer awareness and expectations;
• The state of the economy (how much people have to
spend);
• Tastes and trends in cuisine.
As mass tourism takes effect around the world evolution in cuisines of all
countries will happen.
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Portion control
Portion control means ensuring that the right
quantity of food is prepared and served every time
a customer orders a menu item.
Dishes can be served in different profile
• Single dessert: larger portion
• Buffet dessert: smaller portion.
Enterprises can present greater variety while
maintaining cost control and quality.
In other words, customers will consistently satisfied every time they visit.
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3. Control service temperature of desserts
Introduction
The temperature at which desserts are served all affect the eating sensation
and overall customer satisfaction
Most people do not eat HOT desserts.
Define hot: it is not boiling.
Most people will eat food at at temperature of
approximately 45°C.
This is well with in the 'Danger zone'.
This is not normally a problem. It is the amount of time
that the food has been in this temperature zone.
Hot food must be held at an internal temperature above
60°C to be considered safe.
Food held at this temperature will deteriorate in quality very quickly.
Food Quality versus Food Safety
Food that is held at temperatures above 60°C will dehydrate quickly thus
making the food dry and less palatable.
When serving buffet it will be that food is withdrawn from from display due to
the fact that is not looking very good. This is well with in the two (2) Four (4)
hour rule.
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Two - four hour rule
To be observed when preparing and serving food generally.
Reference:
Appendix 1, page 183 & 184, Safe Food Australia,
pages 26 & 62 of Standards & pages 10 to12 Food Safety: Skills and
knowledge for food businesses 2nd Edition, January 2001, FSANZ.
“Any ready-to-eat, potentially hazardous food, if it has been at temperatures
between 5C and 60C:
• For a total of less than 2 hours, must be refrigerated or used immediately
• For a total of more than 2 hours but less than 4 hours must be used
immediately
• For a total of 4 hours or longer, must be thrown out.”
Poterntially hazardous foods found in desserts
High protien foods milk, cream, eggs
How many of these ingredients are going to be kept 'in the danger zone'?
Sauces: Anglaise; any starch thickened custard
Cold Desserts
Cream based desserts that are held in suspension
with gelatine need to be chilled below 4°C to be
stable.
As these desserts rise in temperature above this
temperature the visual aspect of the dessert
diminishes. The dessert will spread because the
cream warms and the gelatin looses stability
causing the dessert to spread.
Ultimately the dessert will collapse and sread over the plate. All before the
'four hour' time has elapsed.
The four hour period is defined because it is the 'lag' period that bacteria will
go through before they start to multiply after being exposed to a new
environment.
Frozen Desserts
Frozen is defined as 'hard'.
Technically no desserts are sold hard.
Ice cream has come from the freezer where it is held
until required for service. Because there is air
incorporpated into
30
the mixture when it is churned Ice cream will contain a percentage (%) of air.
Parfaits are aerated and will quickly come to room temperature
Aerated desserts will soften quickly because of the air that is in the mixture
These desserts will be stored for long periods at a temperture of 18°C but
when required for service they will be moved to a freezer that holds them at a
temperture of approximately minus 5°- minus 10°C.
This allows product to soften enough for the customer to enjoy the 'cold'
sensation of the 'frozen' dessert.
Frozen desserts ready for consumption will need to be held in a freezer of
approximatetly minus 5°-minus 10°C for short periods of time. 1 or 2 days.
Room Temperature Dessert
Desserts served at room temperaturewill be the easiest to
maintain temperature suitability.
These desserts need to be protected from outside
contamination and are stable at room temperature for the
day period.
This is due to the nature of the ingredients
• Low protein
• High sugar
• Low moisture.
Sauces
Sauces for desserts can be included in all the above categories.
Hot sauces need to be kept hot; excess should be discarded
at the end of service
Cold sauces need to be kept chilled
Excess sauce can be kept for the next service period
depending on style of sauce
Dairy based (egg ceam milk) or starch thickened sauces
would only have a life of 2 days if kept chiiled so can be
excess can be reserved for the next service period if
temperature has been maintained below 4°C.
Never mix old and new sauces
High sugar sauces will have a life much longer time period. Clean excess
sauce from outside of containers.
31
TASK SHEET 5.2-1
Title:
WORK PROJECT
It is a requirement of this Unit you complete Work Projects as advised by
your Trainer.
You must submit documentation, suitable evidence or other relevant proof of
completion of the project by the agreed date with your Trainer.
include the following information.This report will relate to this entire unit
and will compliment any practical assessment.
choose.
dining.
Supplies:
Equipment:
NONE
Steps/Procedure:
following.
• Portion size
Assessment Method:
32
TASK SHEET 5.2-1
Criteria YES NO
Present Plated Dessert:
2.1 Define the portion size of each dessert:
• A standard recipe is involved with yield shown. A

buffet serve of same dessert will be proportionally
smaller
• Show both.
2.2. Draw a plan for each of the desserts and how they
will be presented.
• Each dessert plated with both sauce and

garnish.
2.3. Each dessert needs to be allocated to a temperature

control program.
• Hot Desserts: how are they going to be kept hot

and held for service period
• How quality is going to be addressed during that
service period
• Cold Desserts: how these will be held during
service period
• Room Temperature desserts: how is integrity
going to be controlled.
33
LEARNING OUTCOME #1 STORE AND PACKAGE
DESSERTS
CONTENTS:
• Temperature range in storing desserts

• Packaging design techniques
1. Stored dessert in accordance with the required temperature and customer’s

specification
2. Package desserts in accordance with established standard and procedures
• CBLM
• LMS
• Packaging materials
• Thermometer
• Display cabinets including temperature-controlled cabinets
• Refrigerator
• Chillers
• Freezers
• Chinaware
METHODOLOGIES:

ASSESSMENT METHODS:
34
LEARNING EXPERIENCES / ACTIVITIES
LEARNING OUTCOME # 3
STORE AND PACKAGE DESSERTS
Read: Information Sheet 5.3-1 This Learning Outcome deals with the
PRESENT DESSERT DISPLAY Competency Evaluation Tool which
1. Portion, Decorate, arrange after finishing a competency of the
qualification.
dessert display
2. Prepare dessert service
equipment Go through the learning activities
3. Control volume for quality gain the necessary information or
during event and/or service knowledge before doing the tasks to
period
requirements of the evaluation tool.
Perform: Task Sheet 5.3-1 Institutional Competency Evaluation
Package for one Competency of BREAD
portfolios for your Institutional
Competency Evaluation for Preparing
and Display Petits Fours.


35
qualification.


Presents and Serve Plated Desserts;
you are ready to proceed to take the
National Competency Assessment for
BREAD AND PASTRY PRODUCTION
NCII.
36
PRESENT DESSERT DISPLAY
1. Portion, Decorate, Arrange Dessert Display

Introduction
Using the template below, draw a plan of the dessert layout on the plate
Slice of Apple Pie
Garnish
Sauce
Rules
Yes there are rules to plating food:
Place food on plate as you wish customer to see it
• Top of the plate is the farthest away from the customer
• Bottom of the plate is closest to the customer.
• Place the food on the plate to maximise visual
impact to the customer.
Show on the plate the following
• main portion of dessert
• sauce
• garnish
When designing layout shape, colour, garnish
and glaze all have visual impact on the customers mind.
37
2. Prepare dessert service equipment
Introduction
Equipment required to serve the dessert will depend on how it is to be served.
• A la carte
• Buffet
• Counter service.
A la carte service
A la carte will only require the customer to be
supplied with the tools to consume the dessert.
• Knives
• Spoons
• Forks
• Plates.
Other equipment that might be neede to placed on the table for customers to
use
• Sauce boats
• Condiment containers.
Buffet service
Buffet service will require equipment for the
customer to lift the product onto their plate.
• Tongs
• Cake lifters
• Service spoons.
Counter service
Counter service the equipment is required by the
service staff behind the bar who are responsible
Other equipment that may be needed.
• Sauce pots or boats
• Squeeze bottles.
The style of service will be determined by the enterprise.
• An enterprise can have all 3 styles of service under their control
▪ Main dining room
▪ Function rooms
Coffee shop service.
38
Larger equipment required might be:
• Chilled refrigeration units for display of cold desserts
• Bain maries or chafing dishes for hot desserts
• Mobile trolleys required for display purposes.
Off site service
Will the service be held 'in premises' or 'off-site'?
When service is to be held away from the main place of business then many
other considerstions need to be looked at.
Guest facitlties
• Seating
• Toilets
• Washing facilities.
Service facilities
• Tables for guests
• Seating
• Refrigeration for food
• Electricity availability
• Water for human consumption,
(potable water)
• Garbage collection facilities
• Dishwashing facilities.
39
3. Control volume for quality during event and/or service
period
Introduction
Peaks and troughs of service
This only applies when a la carte service takes place or mutilple functions are
requitred at special times of the year like New Year celebrations.
• How many portions are needed each service
• How much product will be left over if too much is produced.
Action taken to minimise loss/wastage when displaying desserts for an
event or service:
• Place buffet items on smaller platters
• Use more decorations to make buffet table look
fuller
• Buffet tables are more compact
• Use different heights on same table.
Optimising display conditions:
How to make the display look full when stock is getting low towards the end
of service period
• Not to have platters 3/4 full
• Mix items on platters
• Use smaller patters.
Protecting items from contamination:
• Keep food covered until last minutes
• Use fans blowing over foods to keep flies away.
Maintaining eye appeal and freshness:
• Mix colours to add interest
• Do not allow dryness to appear on surface where
possible
• Different height products on same platter.
Matching the amount of items displayed to number of customers and

usage rate:
• Use larger platters to start buffet and as numbers slow use smaller platters
during top ups.
40
TASK SHEET 5.3-1
Title:
WORK PROJECT
It is a requirement of this Unit you complete Work Projects as advised by your
Trainer.
You must submit documentation, suitable evidence or other relevant proof of
completion of the project by the agreed date with your Trainer.
include the following information.This report will relate to this entire unit and
will compliment any practical assessment.
choose.
dining.
Supplies:
Equipment:
NONE
Steps/Procedure:
following.
• Portion size
Assessment Method:
41
TASK SHEET 5.3-1
Criteria YES NO
Present dessert display:
3.1 Draw plan for how desserts will be displayed:
Draw plate stencil and then show how desserts will be

positioned on plate
Define how many portions will be obtained from recipe
Shape of dessert to be defined, height as well as.
3.2. Make a list of all equipment that may be required to

deliver service.
List equipment required in kitchen and also front of

house.
3.3. Define all temperature requirements for all desserts

on menu.
How long can theses desserts be held at these

temperatures?
Why can they not be held for longer?
Each sauce used needs to have a temperature control
program attached.
42
Recommended reading
Hanneman, LJ, 1993, Patisserie 2nd ed; Butterworth Heinemann
Small, M & Fance, WJ, The International Confectioner, 1981
Collister, L & Blake, A, The Baking Book, 1996, Conran Octopus, London
Christian Teubner, Sybil Grafin Schonfeldt, 1983, Desserts, Hamlyn
Publishing Group, Australia.
Michel Roux, 1996, Desserts, A Life Long Passion, Conran Octopus Limited,
London, United Kingdom
Bo Friberg, 2004, The Professional Pastrychef, 4th ed., Van Nostrand
Reinhold,New York, USA
Paula Figoni, How baking works. 2004, Exploring the fundamentals of baking
science
John Wiley and Sons Inc. New Jersey, USA
Michel Saus, Advanced bread and pastry, A professional approach, Delmare
Cengage Learning, New York, USA
43
TRAINEE EVALUATION SHEET
The following statements are about the competency you have just
completed.
Does
Don’t Do Not
Please tick the appropriate box Agree Not
Know Agree
Apply
There was too much in this competency to

cover without rushing.
Most of the competency seemed relevant to

me.
The competency was at the right level for

me.
I got enough help from my trainer.
The amount of activities was sufficient.
The competency allowed me to use my own

initiative.
My training was well-organised.
My trainer had time to answer my questions.
I understood how I was going to be assessed.
I was given enough time to practice.
My trainer feedback was useful.
Enough equipment was available and it

worked well.
The activities were too hard for me.
44
The best things about this unit were:
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
The worst things about this unit were:
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
The things you should change in this unit are:
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
45
DEMONSTRATION WITH QUESTIONING CHECKLIST
Trainee name:
Trainer name:
Qualification: BREAD AND PASTRY PRODUCTION NC II
Unit of competency: Present Desserts
Date of assessment:
Time of assessment:
Instructions for demonstration
Given the necessary tools, the candidate will be able to demonstrate,
Presenting Desserts following standard procedures within 15 minutes.
 to show if
DEMONSTRATION evidence is
demonstrated
During the demonstration of skills, did the Yes No N/A

candidate:
• Demonstrated ability to produce a range of
specialist bakery products, both sweet and savory
according to establishment standards and   
procedures.
• Demonstrated ability to produce a quantity of

bakery products according to establishment   
standards and procedures.
• Demonstrated ability to store and package bakery

products according to establishment standards   
and procedures.
• Demonstrated application of hygiene and safety

principles according to established standards and
procedures.
The candidate’s demonstration was:
Satisfactory  Not Satisfactory 
46
THIRD PARTY REPORT
Candidate
name:
Name of third Contact
party: no.
Position:
Relationship □ employer □ supervisor □ colleague □ other
with candidate:
Please specify
________________________________________________
Please do not complete the form if you are a relative, close
friend or have a conflict of interest]
Dates the candidate worked From: To:
with you
Competency BREAD AND PASTRY PRODUCTION NCII
Standards:
Unit of Presenting Desserts
Competency:
The candidate is being assessed against the competency standards for
We are seeking your support in the judgment of this candidate’s competence.

Please answer these questions honestly as a record of the candidate’s
performance while working with you. Thank you for your time.
Comments regarding candidate performance and experience

I can verify the candidate’s ability Yes No Not Comments to
to: sure support my
(tick the correct response] responses:
• Check the availability of all
□ □ □
resources required for training.
• Identify alternative resources for
□ □ □
contingency measures.
• Identify and arrange appropriate
training locations according to □ □ □
training needs.
• □ □ □
• □ □ □
Third party signature: Date:
Send to:
47

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COMPETENCY BASED

• Been working for some time

No. Unit of Competency Module Title Code

Prepare and Produce Preparing and Producing

Prepare and Present

Qualification/Level: BREAD AND PASTRY PRODUCTION NC II

Unit of Competency: PRESENT DESSERTS

Module Title: Presenting desserts

Nominal Duration: 9 hours

Summary of Learning Outcomes:

At the end of this module you MUST be able to:

LO1. Present and serve plated desserts

LO2. Plan, prepare and present dessert buffet selection or plating

LO3. Store and package desserts

• Portion control and presentation of dessert

CONDITION: (Tools, equipment, s/m, references/materials)

• Reading instructional materials thru online using the LMS

PRESENT AND SERVE PLATED DESSERTS

Learning Activities Special Instructions

This Learning Outcome deals with the

PLAN DESSERT DISPLAY Go through the learning activities

Feel free to show your outputs to your

This Learning Outcome deals with the

Go through the learning activities

After doing all the activities for this LO1:

1. Plan dessert display appropriate to location, facilities and

What is required on the dessert display?

Use the Performance Criteria Checklist

Plan dessert display

1.1 Plan dessert display:

• What desserts will be required

1.2. Plan appropriate amounts:

• How many of each will be produced

1.3. Plan sauces and garnish for each.

• Decide sauce to be served with each dessert

• Trolley services in preparation and presentation of dessert

1. Planned and utilized trolley services for dessert according to available

CONDITION: (Tools, equipment, s/m, references/materials)

• Reading instructional materials thru online using the LMS

PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION

Learning Activities Special Instructions

Feel free to show your outputs to your

Go through the learning activities

After doing all the activities for this LO2:

Presenting Desserts for service

Use the Performance Criteria Checklist

Present Plated Dessert:

2.1 Define the portion size of each dessert:

• A standard recipe is involved with yield shown. A

• Each dessert plated with both sauce and

2.3. Each dessert needs to be allocated to a temperature

• Hot Desserts: how are they going to be kept hot

• Temperature range in storing desserts

1. Stored dessert in accordance with the required temperature and customer’s

CONDITION: (Tools, equipment, s/m, references/materials)

• Reading instructional materials thru online using the LMS

STORE AND PACKAGE DESSERTS

Learning Activities Special Instructions

Feel free to show your outputs to your

This Learning Outcome deals with the

Go through the learning activities

After doing all the activities for this LO3:

1. Portion, Decorate, Arrange Dessert Display

Slice of Apple Pie