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1.What can you see from the picture?

2. Can you describe the picture assigned to your


group?
3. As a costumer in a restaurant, which plate
presentation would you prepare?
TLE
COOKERY
9
PLATE/PRESENT DESSERTS
OBJECTIVES
1. IDENTIFY FACTORS
TO CONSIDER IN
PLATING AND
PRESENTING
DESSERTS.
2. EXPLAIN THE
PURPOSE OF ART OF
DESSERT PLATING.
3. DEMONSTRATE TO
LEARNERS THE ART OF
DESSERT PLATING.
ART OF DESSERT PLATING

DESSERTS SHOULD TURN HEADS IN THE


DINING ROOM. GARNISHING SHOULD BE
AN INTEGRAL PART HWO YOU BUILD YOUR
RECIPE.

THE EYES EATS FIRST.


ACCOMPANIMENTS, GARNISHES
AND DECORATIONS FOR
DESSERTS
DESSERT SYRUP CUSTARDS
(CHOCOLATE) SAUCE

PASTRY CREAM
CREAM ANGLAISE
FOUR GARNISHES THAT ADDS
WOW FACTOR TO THE PLATED
DESSERTS
FRUITS

CHOCOLATES

COOKIE

NUTS
GUIDELINES IN PLATING
DESSERTS:

Add a picture
1.
MAKE
GARNISHE
S EDIBLE.
2. KEEP IT
CLEAN
AND
SIMPLE.
3. MAKE YOUR
GARNISHES
RELATE TO
THE DESSERT
ON THE PLATE.
4. LAYER
FLAVORS AND
TEXTURES IN
YOUR
DESSERTS.
5.
TRY
DIFFEREN
T PLATES.
PLATING AND PRESENTING
TIPS AND TECHNIQUES:

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1. Explain the important factors to be considered in
plating and presenting desserts?
2. How do you plate desserts?
3. Why do we do the proper plating of desserts
before presenting them to the guest?
GARNISHES RELATE
MAKE TO THE DESSERT ON
GARNISH THE PLATE.
EDIBLE.

LAYERED
FLAVOR AND
TEXTURE
KEEPIT CLEAN
AND SIMPLE.
TRY
DIFFERENT
1. What is the garnish used in the plate presentation? Is it edible or not?
2. Is the plating of the dessert crowded?
3. Is the plate appropriate with the plated dessert?
4. Does the garnish relate to the dessert on the plate? Why did you say so?
5. Do you think all these factors necessary in the overall success of plate
presentation?
LET’S DO IT!
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GARNISHES RELATE
MAKE TO THE DESSERT ON
GARNISH THE PLATE.
EDIBLE.

LAYERED
FLAVOR AND
TEXTURE
KEEPIT CLEAN
AND SIMPLE.
TRY
DIFFERENT
ANSWER IT!
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TAKE HOME TASK!

Add a picture
THANK YOU!

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