TLE 9-COOKERY

Name: _______________________________________
Grade & Section: ______________________________

Learning Module 24

What is this module about?

This learning module deals with the different techniques to keep in mind when garnishing and
plating different types of desserts attractively.

What do you need to learn?

Learning Outcome 3: Plate/Present Desserts
 Identify accompaniments of desserts.
 Present desserts attractively.
 Identify factors to consider in plating and presenting desserts.

Pre-test
Directions: Identify the names of the following garnishes for desserts.

1. ______________ 2. ______________ 3._______________ 4.____________ 5._____________

Refer to the Answer Key on the last page of this module to check your answers.

Art of Dessert Plating

Dessert is a variety of sweets or confectioneries usually served at the final phase of meal. Many
customers look forward to a variety of delicious desserts. Garnishing and plating desserts should turn
heads in the dining room. A meal is never complete without it.

What will you do?

Copy ONLY the important concepts and accomplish the activity on a separate paper.

LAS # 24.1
Activity Title: Accompaniments, Garnishes and Decorations for Desserts
Learning Target: The learner will be able to identify the accompaniments of desserts.
Values/Graduate attribute: The learner will become a critical thinker as well as clean and healthy in
lifestyle.
References: Cookery 9 Learning Modules pp. 191-195/ Learning and Living in the 21st Century pp. 61
Concept Notes:
1. Dessert Syrup
Flavored simple syrup is used to moisten cakes. Flavorings may be extracts like vanilla and liquors like
rum. Add flavorings after the syrup becomes cold; flavor may be lost if added to hot syrup. Lemon or
orange zest may also add flavor to syrup.
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 2. Cream Anglaise
Stirred vanilla custard sauce consists of milk, sugar, egg yolks, and vanilla stirred over low heat until
lightly thickened
3. Pastry Cream
Contains starch as well as eggs, resulting in a much thicker and more stable product. It is used as a cake
and pastry fillings for cream pies and pudding. With additional liquid, it is used as custard sauce.
4. Custards
Custards consist of milk, sugar, eggs, and flavorings (Whole eggs are used for greater thickening
power.) and are also used as pie fillings, as a dessert by itself, and as a basis for many baked puddings.

Garnish - consists of an edible component such as vegetables, herbs, sauces, berries, or chopped fruits. It
doesn't just enhance the appearance and the flavor of the food; it also adds additional nutritional value to it.
Here are 4 garnishes that add wow factors in presenting desserts.

1. Fruit garnish
2. Nut garnish
3. Chocolate garnish
4. Cookie garnish

Exercise
Directions: Identify what is being referred to in the following statements:
____________1. It consists of an edible component that enhances the appearance and flavor of the food like
chopped fruits, nuts, or cookies.
____________2. In general usage and culinary sense, it is a wide variety of dried seeds composed of a hard
shell which is generally edible.
____________3. It is a variety of sweets or confectioneries usually served at the final phase of meal.
____________4. It is a preparation of roasted and ground cacao seeds that are made in the form of a liquid,
paste, or in a block, which may also be used as a flavoring ingredient in other foods.
____________5. It is a baked or cooked food that is typically small, flat, and sweet. It usually contains flour,
sugar, and some type of oil or fat. It may include other ingredients such as raisins, oats, chocolate chips, nuts,
etc.

What will you do?

Copy ONLY the important concepts and accomplish the activity on a separate paper. Do not copy
the images.
LAS # 24.2
Activity Title: Plating Desserts
Learning Target: The learner will be able to identify factors to consider in plating and presenting desserts
attractively.
Values/Graduate attribute: The learner will become critical thinker, clean, and healthy in lifestyle.
References: Cookery 9 Learning Modules pp. 191-195/ Learning and Living in the 21st Century pp. 61
Concept Notes:
Guidelines in plating dessert:

1. Make garnishes edible. Everything on the dessert plate should be edible and delicious.
2. Keep it clean and simple. Don't crowd the plate. If your dessert is beautiful, it shouldn't need a lot of
garnishes. And keep the rim of the plate clear, so the servers aren't touching the food when they place the
desserts in front of the customers.
3. Make your garnishes relate to the dessert on the plate. The only time you should garnish with fresh mint

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is if you're serving mint ice cream. Don't put it on there just because you think the dessert needs color. If you
have a brown dessert, like apples in puff pastry, then make sure all of those elements are executed well—puff
pastry should look beautiful and crispy.
4. Layer flavors and textures in your dessert. Textures and flavors hit the palate at different times. Ask
yourself, "How can I make this better?" If the answer is a little lemon zest, then add it as a garnish. All the
components on the plate should build on the dessert, making it better.
5. Try different plates—various sizes and shapes. The right plate can add or enhance the theme really well.

Plating and presenting tips and techniques

There are many factors and techniques to consider in food plating that affect the overall appearance of a
dessert. Applying one of the tips may enhance presentation.

1. The plate – When plating desserts, the choice of plate is critical to the final presentation. Remember, the
plate is the frame of the presentation. There are many sizes, shapes, and colors available. Choosing the right
size of plate is important because food should not be crowded onto the plate.
2. Color - always consider color as an important part of plate presentation. Always try to have a variety of
colors on the plate.
l, and can be soothing.

unappetizing.
3. Texture - Texture is critical to food presentation, as well as enjoyment. Contrasting hard and soft, or smooth
and coarse adds visual interest to your food, and it will enhance your customers' enjoyment to the food.
4. Keep things clean - Remember that neatness counts. Food should be contained within the rim of the plate,
yet it should not be crowded in the center. Take a look at the plate and ask yourself if it is pleasing to the eye.
It should not look sloppy and dirty.

5. Garnish to Impress- garnishes and decorations can enhance your plate presentation. Choose garnishes that
are appropriate to the ingredients. For example, using a chocolate curls for chocolate cake.

Here are some other techniques to keep in mind when garnishing:

decorate a plate with something inedible.
that the garnish complements and enhances the dish.
with appropriate and correct size; they should be easy to eat.

Exercise
Directions: What is your favorite dessert? Do you know how to prepare it? Here is a chance for you to prepare
your favorite dessert and try to experiment on other desserts you are not familiar with or have not tasted yet.

Prepare a simple dessert following the guidelines using any available fruits and garnishes in your home. Take
pictures and attach them to your LAS, or send them to your subject teacher via messenger.

Examples of Fruits presentation:

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Here are the criteria for judging fruit desserts that you prepared. Five (5) is the highest score.
Criteria Characteristics Score
Appearance Pleasing combination of color, form, texture, and neatly and
attractively set in a platter or container
Shape Fruits are firm and well-shaped.
Size Cut/Sliced fruits are uniform in size
Color Bright, not dull, and shows characteristics of the freshness of
fruits
Total:

You did it! Congratulations! You are now ready to prepare your Final Performance Task in preparing and
presenting your favorite desserts.

Post-Test
Write your answers on a separate paper.
Directions: Answer the following questions briefly.

1. How important is dessert in a meal for you?

2. Do you think dessert should be light? Why?

CRITERIA (Comprehensive and Relevant)

5 Thorough and comprehensive explanation
4 Substantial explanation
3 Partial or not comprehensive explanation
2 Shows misconception in the explanation

My Learning Experience:
We want to hear your thoughts! Answer the following questions below. Write your answers on the same paper where you
have written your answers for the Post-Test.
1. What have you learned from this module?
2. Which activities did you find enjoyable and easy?
3. What difficulties did you encounter in accomplishing this module?

You did it! Congratulations for finishing this module!

ANSWER KEYS
Here are the answers in the pre-test. Please look at this part only after accomplishing the pre-test.
Remember, be honest! Please check your answers and determine how much knowledge you have attained.
Then, you may go back to answering the rest of this module.

cheese 5. Which items did you get correctly?

fruits 4.
chocolate 3.
cookies 2.
nuts 1.
NO PART OF THIS PUBLICATION MAY BE REPRODUCED,
Pre-test DISTRIBUTED, OR TRASMITTED IN ANY FORM OR BY ANY MEANS,
WITHOUT THE PRIOR WRITTEN PERMISSION OF THE AUTHOR.
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