Plating and presenting desserts Flashcards
__________________ is to a chef what painting a blank canvas is to Picasso.
Plating a dessert
Factors that come into focus when defining a plated dessert.
- Customer
- Environment
- Service
A well-balanced plated dessert consists of 4 factors. What are those?
- Texture
- Color
- Flavor
- Temperature
Spice-up plated desserts with a
nice blend of _______ without going too over the top and do not forget
to consider plate choice when deciding on the ________ direction.
color
As with any dessert, balancing the
___________ on the plate is important to ensure the flavor of each component blends nicely.
flavors
These are desserts that are served by an establishment (such as restaurant, resort, or dessert café) after it is ordered by a guest and enjoyed on site.
Plated dessert presentations
4 components of plated desserts
- Main item
- The sauce
- The crunch component
- Garnish
It should be the main focal point of the dessert presentation. It is the most important part of the dessert and should not be overwhelmed or lost among the other components.
Main item
It is most commonly used when the main item lacks flour though 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
5 accompaniments for desserts
- Berry sauce
- Whipped cream
- Butterscotch sauce
- Passion fruit and yoghurt
- Chocolate fudge sauce
Mixes should be rotated following the “__________, _________” principle and should not be used beyond their code or use-by date.
first in, first one
______________________________
mix is one of the major sources of bacterial contamination in soft-serve operations.
leftover or “holdover” ice cream
Transferring mix to the freezer supply tank should be done in a manner that prevents _____________.
Contamination
