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Final Demo Powerpoint

Here are 5 pictures of sample dessert plating: 1. A slice of chocolate cake topped with chocolate shavings, raspberries, and chocolate sauce. 2. A mini fruit tart topped with fresh berries, mint leaves, and powdered sugar. 3. A scoop of vanilla ice cream nestled between two cookies with caramel sauce drizzled over top. 4. A donut stacked with layers of cream, chocolate chips, and sprinkles. 5. A bowl of pudding topped with whipped cream and graham cracker crumbs.

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Ivie Bargamento
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© © All Rights Reserved
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Download as PPTX, PDF, TXT or read online on Scribd
70 views

Final Demo Powerpoint

Here are 5 pictures of sample dessert plating: 1. A slice of chocolate cake topped with chocolate shavings, raspberries, and chocolate sauce. 2. A mini fruit tart topped with fresh berries, mint leaves, and powdered sugar. 3. A scoop of vanilla ice cream nestled between two cookies with caramel sauce drizzled over top. 4. A donut stacked with layers of cream, chocolate chips, and sprinkles. 5. A bowl of pudding topped with whipped cream and graham cracker crumbs.

Uploaded by

Ivie Bargamento
Copyright
© © All Rights Reserved
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Prayer

GROUP
ACTIVITY
Are you
ready?
RUBRICS USED FOR SCORING
For Group 1
5- All of the pictures are correctly assembled
4 – Almost all of the ingredients are correctly
assembled
3 - Some of the pictures are correctly
assembled
2- few of the pictures are correctly assembled
1-None of the pictures is correctly assembled.
RUBRICS USED FOR SCORING
For Group 2
5- All of the ingredients are correctly matched
4 – Almost all of the ingredients are correctly
matched
3 - Some of the ingredients are correctly
matched
2- few of the ingredients are correctly
matched
1-None of the ingredients is correctly
matched
PLATING
DESSERT
Plating Dessert
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
1. The main item
The main item can be anything such
as a slice of pie, a mini tart, a cluster
of cookies, custard. It is the actual
dessert itself. The product should
weigh between three and five ounces
but it is not unusual for it to weigh as
much as 8 ounces.
2. The sauce
Plated desserts should have
up to two sauces each.
Overall, the sauces should not
weigh more than one to two
ounces with the exception of
a flooded design.
3. Crunch component
A crunch component is an added
component that adds a crunch to
the dessert. It is usually a dry
decorative cookie such as tuile or
biscotti added to any dessert to
make it crunchy. Exactly how it
sounds.
4. 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. Garnish should be used with
restraint just as much as it should be
used tastefully.
THE THREE MAIN
GOALS
OF
PLATED
DESSERT
1. To satisfy the customer

This emphasizes flavor


above all else, through you
can argue that the actual
visual design of the plate
also satisfies customer.
2. To complement the venue’s theme

This emphasizes the


visual and creative
expression of a dessert
continue to bring
customer back.
3. To make a dessert that is affordable in the
terms of the restaurant
This is in terms of both complexity
and price. A dessert that is too
complex will put too much stress
on the kitchen staff when it needs
to be reproduced and a dessert
that is too expensive will never be
purchased by the customer.
Identification.
Directions: Identifying the following sentences
and give the correct answer.

1. The art of desserts that are served by an


establishment (such as restaurant, resort, or
dessert café) after it is ordered by a costumer.
2. The final component of a plated dessert.
Examples are mint leaves, chocolate piping, At
the actual dessert itself. It can be a slice of pie,
a mini tart, a cluster of cookies, custard.
4. It is very important for dry items
like pies and cakes although it can
also be added to any dessert.
5. It is an added component that
adds a crunch to the dessert. It is
usually a dry decorative cookie or
biscuit added to any dessert to
make it crunchy .
Enumeration
What are the three
main goals of plated
dessert?
ASSIGNMENT:

Assignment. In Short bond


paper. Collect 5 pictures of
sample dessert plating

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