Plating and Presenting Dessert Flashcards
It is to a chef what painting a blank canvas is to Picasso, which begins with a blank dish and ends with a beautifully constructed masterpiece.
Plating a dessert
What are the three factors when defining a plated dessert?
(1) Customer
(2) Environment
(3) The Service
What are the four techniques for a well-balanced plated dessert?
(1) Texture
(2) Color
(3) Flavor
(4) Temperature
It always include multiple textures such as soft, creamy, and crunchy elements.
Texture
It spice-up plated desserts with a nice blend of color without going too over the top and do not forget to consider plate choice when deciding on the color direction.
Color
It is as with any dessert, balancing the flavors on the plate is important to ensure the flavor of each component blends nicely.
Flavor
It is the pairing of hot and cold is always pleasing to the palate, so consider a frozen element combined with a warm sauce.
Temperature
These are desserts that are served by an establishment (such as restaurant, resort, or dessert cafe) after it’s ordered by a guest and enjoyed on site.
Plated dessert presentations
What are the four components of plated desserts?
(1) Main item
(2) The sauce
(3) The crunch component
(4) Garnish
It is the actual dessert itself, which should be the main focal point of the dessert presentation, and the most important part of the dessert and should not be overwhelmed or lost among the other components.
Main item
These are used to dress up dessert plating in a number of different ways.
The sauce
It is most commonly used when the main item lacks flour through it can be used to enhance any dish whether it has flour or not.
The crunch component
It is the final component of a plated dessert.
Garnish
What are the five accompaniments for desserts?
(1) Berry Sauce
(2) Whipped Cream
(3) Butterscotch Sauce
(4) Passion Fruit and Yoghurt
(5) Chocolate Fudge Sauce
