PLATED DESSERT

PRESENTATION
 DESSERT
sweet course or
dish

originates from an
interesting French
After the dinner word, desservir,
dishes are ( to clear the table )
removed, the host
brings out the
dessert.
 Popular Filipino Desserts

Leche flan Halo-halo

 Popular Filipino desserts

Sorbetes Fruits
What is plated dessert?
Plated dessert presentations
(or simply plated desserts)
are desserts that are
served by an establishment
(such as restaurant, resort,
or dessert caf) after it is
ordered by a guest and
enjoyed on site.
 Anatomy of a dessert

crunch garnish Main item sauces

Four components of a
plated dessert
1. The main item of a plated dessert
is the actual dessert itself.
-the main item can be anything such
as a slice of pie, a mini tart, a
cluster of cookies, or a custard.
2. The sauces.
-a plated dessert should have up to
two sauces but if tastefully
approached more can be used.
 Four components of a
plated dessert
3. The crunch.
- it is an added component that
adds a crunch to the
dessert. This is especially
important to soft desserts like
custard and ice cream. The
main idea behind a crunch
component is to add contrasting
texture to a dessert.
Four components of a
plated dessert
4. Thegarnish 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.
Materials needed in plating desserts

Plate (plain
white)
Sauce Bottle
Skewer(
knife)
The Dessert
Personal Protective Equipment

Hairnet
Mask
Apron
Plastic
Gloves
 Plating Technique

Spider Web

Round Dots
Plated Linzer Tart
 Round Dots
the easiest layering
technique is to place
some small drops or
dots using a squirt
bottle filled with
sauce of the opposite
color. The dots can
be placed in a
decreasing size order
or in a succession.
Lets do It !
Interweaving lines/spider web
Concentric
circles of a
contrasting
sauce are piped
over a base
sauce.
STEPS FOR DESIGNING AN
INTERWEAVING LINES
1. Concentric circles of a contrasting
sauce are piped over a base sauce.
2. Use a skewer to dragged from the
center of the innermost circle
moving outward, pulling the sauce
through the remaining circles
toward the outer edge of the plate
in a straight line.
RETURN DEMONSTRATION
Thank you