Present Dessert

Prepare and Serve Plated Desserts

Prepared by: Leah U. Cinco

PLATED DESSERT
---Plated dessert presentations (or simply
plated desserts) are desserts that are served by
an establishment (such as restaurant, resort, or
dessert café) after it is ordered by a costumer.
Three main goals of plated dessert
1. satisfaction
This emphasizes flavor above all else, though you can
argue that the actual visual design of the plate also satisfies a
customer.
2. complementation
This emphasizes the visual and creative expressions of a
dessert continue to bring customers back. (venue’s theme )
3. affordability
This is in terms of both complexity and price. A dessert
that is too complex will put too much stress on the kitchen staff
when it needs to be reproduced and a dessert that is too
expensive will never be purchased by the customer.
Four Components of Plated Dessert

 The Main Item

 The Sauce
 Crunch Component
 Garnish
The Main Item
 The main item of a plated dessert is the actual
dessert itself. It should never be so large that
is overwhelming.
The Sauce
 Plated desserts should have up to two sauces each.
Overall the sauces should not weigh more than one
to two ounces with the exception of a flooded design.
Sauce is very important for dry items like pies and
cakes although a sauce can also be added to any
dessert.
The Crunch Component
 A crunch component is exactly how it sounds.
It is an added component that adds a crunch
to the dessert. This is especially important to
soft desserts like custard and ice cream.
Garnish
 The garnish is the final component of a plated
dessert. Common garnishes include fresh mint
leaves, powdered sugar, chocolate piping,
fruit, chocolate and sugar work, and sorbet.
Short Quiz. Get ¼ sheet of paper.
Identification.
_________1. The art of desserts that are served by an
establishment (such as restaurant, resort, or dessert café) after
it is ordered by a costumer.
_________2.The final component of a plated dessert. Examples
are mint leaves, chocolate piping, chocolate and sugar work,
and sorbet.
_________3.It is the actual dessert itself. It can be a slice of pie, a
mini tart, a cluster of cookies, custard.
_________4.It is very important for dry items like pies and cakes
although it can also be added to any dessert.
_________5.It is an added component that adds a crunch to the
dessert. It is usually a dry decorative cookie or biscuit added to
any dessert to make it crunchy
Short Quiz. Get ¼ sheet of paper.
Identification.
Plated Dessert 1. The art of desserts that are served by an
establishment (such as restaurant, resort, or dessert café) after
it is ordered by a costumer.
Garnish 2.The final component of a plated dessert. Examples
are mint leaves, chocolate piping, chocolate and sugar work,
and sorbet.
The Main Item3.It is the actual dessert itself. It can be a slice of
pie, a mini tart, a cluster of cookies, custard.
The Sauce 4.It is very important for dry items like pies and
cakes although it can also be added to any dessert.
Crunch Component5.It is an added component that adds a
crunch to the dessert. It is usually a dry decorative cookie or
biscuit added to any dessert to make it crunchy
ASSIGNMENT
In Short bond paper. Collect 5
pictures of sample dessert plating.
 Thank You
for Listening!!!