Decorations

and
Presentation
of Pastry
Products
 Food presentation is just as essential to the
success of a dish as its taste and flavour. The way
the food looks on the plate is what tempts our
eyes and makes you want to taste it. There is a
saying that “The eye eats first”.
Accompaniments and garnishes
are additions to the main
ingredients of a meal. They can be
used to enhance the flavour,
colour, aroma and overall
presentation of the meal.
Activity 1

Look, Choose and

Post!
Accompaniments
• Accompaniments can be defined as any
additional food items that are served
with the main food. These
accompaniments complement the
dessert and enrich its taste. It also
provides an aesthetic value to the pastry
products.
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.
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.
Creme Anglaise ( English Cream)

Stirred vanilla custard

sauce; consist of
milk, sugar, egg yolks
and vanilla stirred
over low heat until
lightly thickened.
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
Garnish
•It is the way of decorating the
food so that it is aesthetically
appealing for the guests/customers.
It works on the plate. Garnishing also
harmonizes color, flavor, and taste of
the main dish.
FRUIT GARNISH
NUT GARNISH
CHOCOLATE GARNISH
COOKIE GARNISH
 Rules for Garnishing pastry products

1. Make garnishes edible. Everything on the

dessert plate should be edible and delicious.
2. Simplicity is beauty. Garnishes should appear
natural, fresh and dainty.
3.Do not overcrowd. A few small groups of
garnish are often more attractive than a
continuous one.
4. Colors should be harmonized – never clash.
Contracting colors usually produce an artistic
picture. Artificial coloring should be kept to
the minimum.

5. Garnishes which are highly seasoned are

not good in taste.
6. Garnishes need not to be expensive.

7. Try different plates—various sizes and

shapes. The right plate can add or enhance
the theme really well.
Plating and presenting pastry products
Factors to consider in plating and
presenting pastry products
Color of the product
a color stimulates sense of sight and
enhanced once appetite. It is
essential that the presentation and
plating must be eye-catching
Appearance

Is about the form and shape of pastry

products after baking. It is important that
each piece/slice has the same size, shape
and form
Consistency

The uniformity in grains and texture. It is

how it feels in the mouth when eating
Moisture Content

Amount of moisture present in the pastry

products which contribute in the
moistness and softness of pastries.
Moistness also enhance flavor and
palatability.
 Activity 2.
Identify what is being described in the sentences below. Write your
answer in your answer notebook.

1. It refers to the uniformity in grains and texture.

2. It is the amount of moisture present in pastry products which
contribute in the moistness and softness of pastries.

3. It refers to the form and shape of pastry products after baking.

4. It stimulates sense of sight and enhanced once appetite.

 Quiz:
True or False: Write true if the statement is correct and false it is not.

1. Garnish is an edible food item used to make the dish look more
attractive.
2. Overcrowding food decoration makes the pastry more appealing.

3. Adding food syrup does not affects the taste of the pastry products.

4. Food decorations and presentation is important.

5. Garnishes should be expensive to look attractive and appealing.

Family Bonding

•Next meeting, bring baked

pastries such as cookies and
cupcakes and your choice of
garnish or accompaniments
for your practicum.
Class dismissed!