Cot 2 - Plating Desserts
Cot 2 - Plating Desserts
PASTRY CREAM
CREAM ANGLAISE
FOUR GARNISHES THAT ADDS
WOW FACTOR TO THE PLATED
DESSERTS
FRUITS
CHOCOLATES
COOKIE
NUTS
GUIDELINES IN PLATING
DESSERTS:
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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!
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THANK YOU!