Present desserts

Bread and Pastry Production NC II

1. Present Dessert P repare and Serve Plated D esserts Prepared by: Abe King C. Dela Cruz

2. Plated Desserts Plated dessert presentations (or simply plated desserts) 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.

3. Four Components of Plated Desserts The Main Item The Sauce Crunch Component Garnish

4. The Main Item The main item of a plated dessert is the actual dessert itself. I t should never be so large that is overwhelming.

5. The Sauce A plated dessert should have up to two sauces but if tastefully approached more can be used . Sauce is very important for dry items like pies and cakes but a sauce can add to any dessert.

6. Crunch Component A crunch component is exactly how it sounds.  It is an added component that adds a crunch to the dessert.  This is especially important to soft desserts like custard and ice cream. 

7. Garnish 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.  

8. Types of Dessert Baked Dessert Fried Dessert Frozen Dessert Chilled Dessert

9. Baked Dessert Baked desserts are made by putting the ingredients in a hot oven.

10. Fried Dessert Fried desserts are made using a cooking process called  deep frying.

11. Frozen Dessert Frozen desserts are made by blending the ingredients in a freezer.

12. Chilled Dessert Chilled dessert are made by putting the ingredients to the refrigerator and let it chilled.