Grade 9 for demo Plan dessert.pptx quarter 4

dessert planning

1. PLAN, PREPARE AND PRESENT DESSERT BUFFET SELECTION OR PLATING

2. Objectives: At the end of the lesson, the students will be able to: Identify the different basic presentation principles in planning and utilizing dessert buffet. Demonstrate an understanding of planning and utilizing dessert buffet. Value the importance of planning and utilizing dessert

3. Dessert presentation - is all about making the dessert look as attractive as possible to the customer. - dessert can be presented in a variety of ways: as party favors, in a dessert buffet or as a grouping of delicious confections.

4. Dessert Buffet - a dessert buffet is a striking presentation of quality sweets that is designed to harmonize the theme or color scheme of your event.

5. BASIC PRESENTATION PRINCIPLES Color Grabs attention, people enjoy food more and perceive more enthusiastically when it has visual appeal. a chef uses color imaginatively can produce very effective results.

6. 2. Plate selection Plates come in many shapes, size, patterns, and colors. Primary role is to serve as a receptacle for food, which needs to be transported from the place of preparation (kitchen) to the customer (dining area).

7. 3. Positioning Plates come in many shapes, size, patterns, and colors. Primary role is to serve as a receptacle for food, which needs to be transported from the place of preparation (kitchen) to the customer (dining area).

8. 4. Freshness in foods Ingredients have been sensitively handled 5. Garnishes Food garnishes are decorations added to an item for color contrast and to provide visual appeal and flavor. Garnishes can be cooked or raw. Garnishes not only edible, but appropriate to a particular dish.

9. 6. Traditional garnishes Some dishes have become famous for their garnishes, and although created many years ago, they are still in use today. 7. Innovation Innovation in commercial cookery involves the development of new ideas or the further refinement of existing ones to suit changing tastes and trends.

10. 8. Portion control Portion control means ensuring that the right quantity of food.

11. Dishes can be served in different profile Single dessert: larger portion Buffet dessert: smaller portion Enterprises can present greater variety while maintaining cost control and quality.

12. Facilities Electricity Working space Ability of the staff in the kitchen Ability of the staff front of house Quality of the equipment that is given to work with Preparation of the product can be conducted elsewhere Dessert Selection and Plating Requirements

13. 2. Desirable Equipment for Display *Serving Platter *Sauce Jug * Plate

14. *Cutlery * Napkin * Tong *Lifter * Refrigerated * Hot display cooling bain marie

15. 3. Production, Storage and Service Requirements - after the product has been produce and stored, the equipment needed to display and serve desserts need to be taken into consideration, as well as where it is going to be served.

16. 4. Choice of Location - most establishments will be operating out of hotel and restaurant kitchens with all the required equipment. Prudent management practices required a complete list of all equipment that may be required to be taken ‘offsite’ for when customer desires a function ‘by the river’ or ‘in the park’.

17. 5. Complexity of Dessert - some dessert are more complex than others to serve. Hot souffle needs special considerations and teamwork so it is not desirable to place on menu for dessert display.

18. Cold souffle would be a better choice for a dessert display. It will stand at room temperature for short period s if required.

19. Always keep in mind these general concepts when planning a dessert presentation. Every component should have a purpose. Do not add elements merely to make the plate fuller. Limit the items added primarily for decorations.

20. Components or elements can work together by complementing or by contrasting. When elements are contrast, be sure they balance. It is possible to get carried away with the concept of balance. It is not necessary to garnish every soft dessert with something crisp or every hot dessert.

21. Five characteristics in planning for a plated dessert Apply to mouth: Visual Flavor 1. Color Texture 2. Shape Temperature

22. Flavors should enhance or complement each other. Example: caramel sauce served with roasted fruit, or offer a pleasing contrast Plan for pleasing combinations of texture and temperature. If the main item is soft, such as ice cream add crisp or crunchy components.

23. Visually, a variety of colors and shapes can be attractive, but be careful not to include too much. The plate needs to be visually appealing. Through the balance use the color and shape. Variety and diversity in textures and the elements of taste make for interesting food, avoid monotony.

24. Contrast is as important as harmony, but avoid extremes and imbalance. Food that come from the same place (time/season or location) usually works together Fresh and ripe rules every time.

25. Group Activity: Grouped into 3 groups. Each groups will plan an event or party. Fill out the information using the appropriate dessert buffet selection requirements. Write it on the manila paper. Present your work in front in a creative way. 5 minutes to do the task.

26.   4 points 3 points 2 points 1 point Accuracy   Demonstrate and explain 100%, the given task Demonstrate and explain 75%, the given task Demonstrate and explain 50%, the given task Demonstrate and explain 25%, the given task Timeliness Finished the task before the given time. Finished the task on the given time. Late to finish the task for 1 minute. Late to finish the task for 2 or more minutes. Cooperation All group members actively participated on the task given. One of the group members does not actively participate on the task given. Two of the group members do not actively participate on the task given. Three or more members of the group do not actively participate on the task given.

27. Short Quiz: 1-8 items. A. Direction: Identify the different basic presentation principles in planning and utilizing dessert buffet. 1. It is a food that placed on the plate in specific positions. 2. It is the decorations added to an item for color contrast and to provide visual appeal and flavor.

28. Short Quiz: 1-8 items. A. Direction: Identify the different basic presentation principles in planning and utilizing dessert buffet. 3. This is what the chef uses to produce very effective results. 4. This is some dishes become famous for their dishes created many years ago.

29. Short Quiz: 1-8 items. A. Direction: Identify the different basic presentation principles in planning and utilizing dessert buffet. 5. It means that ensuring that the right quantity of food. 6. It is come from many shapes, sizes, aptterns and colors.

30. Short Quiz: 1-8 items. A. Direction: Identify the different basic presentation principles in planning and utilizing dessert buffet. 7. This ingredients have been sensitively handled and it is always appreciated by customers. 8. It is the commercial cookery involves the development of new ideas.

31. Research on how to arrange the dessert on a display area.