Accompaniments,

Garnishes &
Decorations for
Desserts
Presented by:
Miss Trisha Marie C. Basilio

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Accompaniments
• Dessert Syrup
• Cream Anglaise
• Pastry Cream
• Custards

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Flavoured simple syrup use to
moisten cakes.
Flavourings maybe extracts
like vanilla, liquors like rum.
Lemon or orange rind may
also add flavour to syrup.

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Stirred vanilla custard sauce;
consist of milk, sugar, egg
yolks and vanilla stirred over
low heat until lightly
thickened.

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Contains starch as well as
eggs, resulting in a much
thicker and more stable
products
It is used as a cake and pastry
fillings.

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Consist of milk, sugar, eggs
and flavourings.
It is used as pie fillings.
Basis for many bake puddings.

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Consist of milk, sugar, eggs
and flavourings.
It is used as pie fillings.
Basis for many bake puddings.

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

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Guidelines in
Plating Dessert 3. Make your
2. Keepit clean
and simple. garnishes relate
to the dessert on
the plate.
1. Make
garnishes edible.
4. Layer flavors
5. Try different and textures in
plates. your dessert.

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PLATING &
PRESENTING TIPS &
TECHNIQUES

1. The plate – the choice of plate is critical to the final

presentation.
it is the frame of the presentation.
2. Color – important part of plate presentation.
3. Texture – it is critical to food presentation that
enhance customers enjoyment to the food.
4. Keep things clean – Remember that neatness
counts. Food should be contained within the rim of
the plate.
5. Garnish to Impress – it enhance plate presentation.

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■Green is fresh and cool, and can be
soothing.
■Red is passion and excitement.
■Black is sophisticated and elegant.
■Blue is a natural appetite suppressant,
since it can make food look unappetizing.

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1. Never decorate a plate with
something inedible.
2. Ensure the garnish complements
and enhances the dish.
3. Choose garnishes that are correct
size (easy to eat).

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Thank you for listening!!

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