Presenting Dessert

Presenting and Serving
Plated Desserts
• Identify important components
of plated desserts;
• Portion and present desserts
according to product items,
occasion and enterprise
standards and procedures; and
• Appreciate the goals of plating
dessert.
Directions. Choose the letter of the
correct answer. Write your answer in your
activity notebook.
1. Which course that is usually serve after a

meal, and mostly sweets?
A. main dish C. dessert
B. soup D. appetizer
2. It is to ensure that the right quantity of
food is prepared and served to the
customer. What is being described here?
A. Mark up C. yield
B. Portion control D. portion size
3. What dessert component is the
most essential because of its being
the dessert itself?
A. Main item C. The crunch
B. The sauce D. The garnish
4. Which among the components of
plated dessert can be used to design
the desserts and is important to dry
items?
5. Which dessert adds texture to soft
desserts like ice cream?
6. It is the component wherein chefs can
make their own signature touch.
What component of desserts it is?
7. The following are goals of plated dessert,
EXCEPT ONE, which is NOT?
A. Compliment the venue’s theme
B. To satisfy customer
C. Lessened the expenses
D. Affordable and reasonable
8. Which is the main reason why need to
consider the principles of plated dessert?
A. Presentation C. Protection
B. Production D. Promotion
9. The following rules in the selection of plate and
food positioning are correct, EXCEPT ONE, which is
NOT?
A. Round plates are used for desserts with central
focal point
B. Rectangular plates are for elongated designs
C. Top of the plate should be the closest to the
customer
D. Bottom of the plate closest to the customer
10. Why is it important to follow FIFO or
first in first out especially in the
food preparation?
A. To ensure product freshness and quality
B. To Lessen the production cost
C. To make the food more expensive
D. To produce cheaper dish
Compare picture A from picture B.
What have you observed?
A B
Plated Dessert
-is simply an artistic arrangement of
desserts with its added components on
a plate. Just a simple dinner plate can
be used for plating desserts but a
different shapes and sizes are more
appealing.
Goals of Plated Dessert
• to satisfy the costumer

• to complement the venue’s
theme
• affordable in the terms of the
restaurant
Four Components of Plated
Dessert
1. The Main Item

2. The Sauce
3. Crunch Component
4. Garnish
The main item can be anything such as
a slice of pie, a mini tart, a cluster of
cookies, custard. It is the actual dessert
itself. The product should weigh
between three and five ounces but it is
not unusual for it to weigh as much as
8 ounces.
The main item should never be large
that is overwhelming. It should be the
main focal point of the dessert
presentation. It should be the main
source of flavor for the presentation
while the other components contrast
and complement it.
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
sauces used should be about the same
consistency.
The sauces should be able to hold their
own shape. This allows for dessert
sauces to be manipulated like paint to
create fun designs.
A crunch component 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.
It enriches the dish and makes the flavor
of the dish more enjoyable from the first
bite up to the last. This is especially
important to soft desserts like custard and
ice cream.
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.
A garnish that is over used loses its effect
and can ruin a dessert. The most
commonly over used garnish is the mint
leaf. Although a mint leaf has a refreshing
flavor and adds a color to desserts, this
garnish is very common. A pastry chef
should push his boundaries and use his
creativity to find a garnish that works
better than a mint leaf.
Portion Control
Portion control means ensuring that the
right quantity of food is prepared and
served every time a customer orders a
menu item. Dishes can be served in
different profile.
-Single dessert: larger portion
-Buffet dessert: smaller portion.
Basic Presentation Principles
Dessert PRESENTATION is about
presenting desserts attractively to the
customer. Since our main goal is to satisfy
customer, it is always because of
them that we want to present the food to
the best of its potential. In serving our
plated desserts, we have to follow the
following basic presentation principles.
A. Directions: Inside the cake are
facts referring to the four
components of plating desserts.
Write the letter to the correct column
where it belongs. Write your answer
on your answer sheet.
Colour
A good choice of colours makes the food
more appetizing like creamy white, warm
yellow, chocolate brown, lime green,
caramel, orange, and red.
Plate Selection and Food Position
Serves as vessel that plays an

important role of being the canvass
of your masterpiece and design
which you choose.
It will also the basis as to how you
place the food to plate. Remember the
following:
top of the plate is the farthest from the customer
 bottom be the closest.
 Round plates- can be used for desserts with
central focal point. Rectangular plates – for
elongated designs
Freshness
The general rule of FIFO- first in first

out- must be practiced all the time to
ensure quality of product.
Garnishes
It can be cooked or raw as long as it is

edible and most importantly, appropriate
to the dish.
The Main The Crunch Garnish
Item sauce Component
Below are sets of pictures for plated
desserts. Check what components are
lacking for each picture. Write your
answer on your activity notebook.
A
B

Presenting Dessert

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Presenting Dessert

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Presenting and Serving

1. Which course that is usually serve after a

• to satisfy the costumer

1. The Main Item

Serves as vessel that plays an

The general rule of FIFO- first in first

It can be cooked or raw as long as it is

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