Plate & Present

Desserts

Jezreel R. Ducsa
Plate & Present Desserts
Plating dessert is an important task by a chef just like Picasso did
in his blank canvas. The art of plating a dessert begins with a
blank dish and plate and ends with a beautifully constructed
masterpiece of plate. Plating is an integral part of any
type of desserts.

• 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.
Dessert Syrups
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
Cream Anglaise
Stirred vanilla custard sauce; consist
of milk, sugar, egg yolks and vanilla
stirred over low heat until lightly
thickened.
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.
 Art of Dessert Plating
Desserts should turn heads in the dining room. Garnishing
and plating desserts shouldn't be an afterthought. It should
be an integral part of how you build your recipe
4 Garnishes that adds WOW factor
4 Garnishes that adds WOW factor

Fruit Garnish Nut

 4 Garnishes that adds WOW factor

rnish Nuts Chocola

 4 Garnishes that adds WOW factor

ts Chocolate garnish Cooki

 4 Garnishes that adds WOW factor

arnish Cookie garnish

Guidelines in plating dessert
Guidelines in plating dessert

Make Everything on the dessert

garnishes plate should be edible
and delicious.
edible.

Don't crowd the plate. If your

Keep it clean dessert is beautiful, it shouldn't
need a lot of garnishes. And keep
Guidelines in plating dessert
Keep it clean
Don't crowd the plate. If your
dessert is beautiful, it shouldn't
need a lot of garnishes. And keep
and simple the rim of the plate clear, so the
servers aren't touching the food
when they place the desserts in
front of the customers.

The only time you should

Make your garnishes
garnish with fresh mint is if you're
relate to the dessert serving mint ice cream. Don't put it
on there just because you think the
on the plate
Guidelines in plating dessert
Make your garnishes The only time you should
garnish with fresh mint is if you're
relate to the dessert serving mint ice cream. Don't put it
on there just because you think the
on the plate
dessert needs color.

Layer flavors and Textures and flavors hit the

palate at different times. Ask
textures in your yourself, "How can I make this
Guidelines in plating dessert
Textures and flavors hit the
Layer flavors and
palate at different times. Ask
textures in your yourself, "How can I make this
better?" If the answer is a little
dessert. lemon zest, then add it as a garnish.

Try different Various sizes and shapes. The right

plate can add or enhance the
Guidelines in plating dessert
Try different Various sizes and shapes. The right
plate can add or enhance the

plates theme really well.

Plating and presenting tips
and techniques
 Plating and presenting tips and techniques

Garnish

Texture The Plate Color

Keep
Things
Clean
 Plating and presenting tips and techniques

Garnish

The Plate
Texture Color

Keep
Things
Clean
 Plating and presenting tips and techniques

Garnish

Texture Color The Plate

Keep
Things
Clean
 Plating and presenting tips and techniques

Garnish

Keep
The Plate Things Texture

Clean

Color
 Plating and presenting tips and techniques
Keep
Things
Clean

Texture Garnish The Plate

Color
That’s all!