PRESENT DESSERTS REPORT in MAVE Pro.pptx

Present Desserts my presentation in my Masters in Technological and Vocational Education

1. Directions: Find the hidden words in the puzzle. They may appear horizontally, diagonally, vertically, forward and backward. Write the words on your answer sheet.

2. Some of the Answers:

3. UNIT 13 PRESENT DESSERTS BY: STARLETTE KAYE M. BADON

4. Learning Objectives: Present and serve plated desserts Plan, prepare and present dessert buffet selection or plating Store and package dessert

5. What are desserts?

6. Desserts The word "dessert" originated from the French word desservir , meaning "to clear the table". The term dessert can apply to many sweets, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad.

7. Dessert presentation is all about making the dessert look as attractive as possible to the customer. It does not involve the creation of "monuments‟ on each plate, but rather an attempt create and present food to the best of its potential. Presenting desserts for service Other factors will also influence a customer‟s perception, including decor, comfort, friendliness and the efficiency of staff

8. Plan and Present Plated Desserts has 3 main goals: To satisfy customer To complement the venues theme To make desserts that is affordable

9. Present plated deserts Portion Desserts •Buffet •Function •A la Carte Plate and present and decorate desserts •Design: How it looks on the plate •Elements on plate: The base, sauce and the garnish Control service temperature •Time: Out of controlled atmosphere •Quality: How to keep required temperature •Food Safety: Protect from contamination •Speed and efficacy: Cooperation between areas.

10. The main Item Crunch Component Garnish Components of platted desserts The sauce

11. •The actual dessert itself. •The main item should be the main focal point of the dessert presentation. •The main item as a finished product should weigh between three and five ounces and not more than 8 ounces. •The main item should have taken longer to prepare than any other component in the presentation. The main item

12. A plated dessert should have up to two sauces but if tastefully approached more can be used.  Sauce adds flavor, moisture texture and color to dessert maybe cook or uncooked. Catagories : Fruit based-coulis, fruit sauce,preserve based Custard based-crème anglaise,sabayon Sugar based-caramel Chocolate based- solid chocolateand /or cocoa The Sauce

13. •A crunch component is exactly how it sounds. It is an added component that adds a crunch to the dessert. • Crunch components are usually a dry decorative cookie, such as a tuille or biscotti, but anything can be used such as nougat. Crunch Component

14. •Food garnishes are decorations added to an item forecolor contrast and to provide visual appeal and flavor. •Garnishes can be cooked or raw. Not only should garnishes be edible, but appropriate to a particular dish. •For example, adding a candied lemon or orange zest with chocolate mousse instead of strawberry is appropriate as their flavours are compatible with that of the mousse and are a point of difference Garnish that add attraction

15. Basic elements of plating the dish 1.Create a framework 2.Keep it simple 3.Balance the dish 4.Get the right portion Size 5.Highlight the key ingredients

16. Successful desserts have a variety of contrasts • Flavor - an indication of the essential character of something. • Basic Taste – sweet salty, sour, bitter and umami • Aroma – must be able to float into the nose so the molecules must be small and light. It is highly complicated and contains many different kinds of molecules. • Chemical Feeling Factors – ‘are the components of flavor that human perceive as sensations within the mouth such as “the pungency of ginger, the burn of cinnamon, the coolong of mint, the tingling of carbon dioxide, the sting of alcohol.”

17. Successful desserts have a variety of contrasts • Texture – is the way a product feels; weather it is creamy and smooth or hard or crunchy. • Temperature – to remain the food at its best. • Form and Color- influences consumers not only on the conscious level but also on the subconscious level • Shape -common shapes are circles triangles and square. The biggest pitfall to unique shape is waste • Size - is a component of form. Weight and the actual measurement of the dessert can influence size

18. HOT HOT PUDDING SOUFFLE DEEP-FRIED TART AND PIES PANCAKES AND CREPES ICE CREAM FRUIT BASED COLD PUDDINGS JELLIES TART AND PIES DESSERTS COLD FROZEN ICE CREAM FROZEN YOGHURTS PARFAITS SORBETS GELATOS GRANITE

19. Serving platters Sauce jugs Plates Cutlery Napkins Desirable equipment for display Tongs Lifters Refrigerated cooling Hot display bain-marie

20. A dessert buffet offers the guests at your event multiple treats to choose from in a grab-and-go format. This dessert option is perfect for weddings, bridal or baby showers, sweet 16 celebrations and graduation parties. While not a traditional way to serve the last course, dessert buffets are growing in popularity. Step 1: Choose Your Dessert Buffet Menu Step 2: Cake Stands, Candy Jars and Decorative Trays Step 3: Accessorize Your Dessert Buffet Buffet dessert service: How to create a stunning Dessert Buffet

21. Storing Desserts Puff Pastry Cover with foil store in freezer up to 1 week Pate a choux or cream puff Store in airtight container in the freezer up to five days Baked cream puff freeze beautifully up to 1 month, tightly covered Classic Puff pastry dough wraped in plastic and store in the refregerator up to 3 days

22. Avoid Odor Absorption Royal Icing , Meringue-based icing keeps for up to 4 weeks at room temperature. Whipping Cream , Whipped cream will last 5 to 7 days when it is continuously refrigerated. The leftover whipped cream can collapse and spoil sooner if you remove it from the refrigerator to use some of it because of the temperature difference Butter Cream , well covered to prevent odor absorption, can be stored in the refrigerator up to 1 week, in the freezer up to 1 month. Allow to stand at room temperature one hour after removing from the freezer

23. Lady Fingers, freeze in plastic container with wax paper between layers up to 10 days. Chiffon cake will keep at a room temperature up to 2 days, wrap in a plastic wrap Cream brullee , the custard can be refrigeratedb up to 2 days; just before serving cover with sugar and blowtorch to a rich dark brown

24. Make the ice cream aisle your last stop during your trip to the supermarket. Make the grocery store or ice cream parlor your last errand before going home. This will insure that your ice cream does not sit in a warm car while you are making other stops. Insulate ice cream products for the ride home. When your groceries are packed, request a freezer bag or additional brown paper bag to insulate your ice cream. Storing and handling of Ice Cream In the Store Check the temperature of your grocer's freezer case. The optimum temperature is 0°F (-18°C) or colder. The temperature in the supermarket's freezer case should not be above 10°F (-12°C).

25. Do not allow ice cream to repeatedly soften and re-freeze. When ice cream's small ice crystals melt and re-freeze, they can eventually turn into large, unpalatable lumps. Don't store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor. Keep the ice cream container lid tightly closed when storing in the freezer to reduce the formation of ice crystals. Once you’ve opened the container, you can press a piece of plastic wrap or waxed paper directly on the surface of the ice cream before replacing the lid. Storing and handling of Ice Cream At Home Store ice cream in the main part of the freezer. Do not store ice cream in the freezer door, where ice cream can be subject to more fluctuating temperatures since the door is repeatedly open and shut.

26. For shorter periods, it's best not to refrigerate your pastries as the moist air inside a fridge can affect the crispness of a pastry's crust. Room Temperature Storage Keeping Pastry Fresh For 1-3 Weeks+ To store them for as long as possible, freeze them rather than keeping them in the fridge. When it's time to eat, don't try to defrost them in the microwave; unwrap them and leave them on a cooling rack to defrost at room temperature. Keep Pastries Fresh

27. The packaging reflects your brand and is sometimes the first thing buyers see. It's vital that your packaging corresponds with your company identity and values. Your brand's packaging should convey its values, objectives, and unique selling characteristics. Packaging and Branding Packaging may be a very effective marketing strategy. It may serve to draw customers' attention, showcase the aspects of your business, and develop an emotional connection with your customers. Importance of Packaging and Branding in Marketing Packaging and Marketing The Psychology of Packaging The appearance and feel of the package can impact how people perceive the product within. Colors, images, and other design aspects of packaging have been demonstrated in studies to impact customer perception and behavior. Bright colors and vivid images, for example, might express a sense of enthusiasm and urgency, whereas minimalist design can offer a sense of sophistication and beauty.

28. Glass container Plastic container Plastic/ vcellophane Aluminum Foil Packaging tapes boxes/ cartoons Packaging materials for storing desserts

29. What type of dessert needs to be packaged and what are the requirements for storage? Is the nature of the dessert sticky or oily? Liquid or dry? Will it melt? Can it be heated, or does it need to be chilled or frozen? How long are desserts going to be stored before consumption? Where will desserts be consumed and what are the likely waste handling options available once the food packaging has served its original purpose? What are the customer expectations around the type of packaging that is used? What is the best packaging to match any brand values or promises? What are your dessert packaging requirements?… you need to answer these questions first

30. Thank You