A fruit stewed or cooked in syrup usually served

Compote
as a dessert.
It is something that accompanies or is served or
Accompaniments
used with something else.
A dessert of fruit and ice cream usually served
Coupe
in a glass goblet.
A dessert of ice cream lined or filled with
Bombe glacee
custard cake.
A dessert consisting of a meringue shell filled
Vacherin with whipped cream, ice cream, fruit, and
others.
A small cream puff with a sweet or savory
Profiteroles
filling, as of cream and chocolate sauce.
A deep-dish fruit pie with a rich biscuit crust,
Cobbler
usually only on top.
 
Why is it important to consider the different factors and techniques in plating and presenting
dessert?
The plate needs to be visually appealing. Through the balanced use of color and shape, you
can present a dessert simply and elegantly. Let the food speak for itself. Variety and diversity in
textures and the elements of taste make for interesting food; avoid monotony.
In addition, food plating can affect the overall appearance of a dessert that helps to enhance
the presentation. The choice of the plate is critical to the final presentation.
What are the different factors and techniques in plating and presenting desserts?
Many factors come into focus when defining a plated dessert. First, the customer, second,
the environment, and the third, the service.
A well-balanced plated dessert consists of the following:

1. Texture - Always include multiple textures such as soft, creamy, and crunchy elements.
2. Color - Spice-up plated desserts with a nice blend of color without going too over the  top and
do not forget to consider plate choice when deciding on the color direction.

3. Flavor - As with any dessert, balancing the flavors on the plate is important to ensure the
flavor of each component that blends nicely.
4. Temperature - Pairing hot and cold is always pleasing to the plate, so consider a frozen
element combined with a warm sauce.
Now, let’s discuss the four components of a plated dessert.
Plated dessert presentations (or simply plated desserts) are desserts that are served by an
establishment (such as restaurant, resort, or dessert cafe) after it is ordered by a guest and enjoyed
on site.
 1. Main item - The main item of a plated dessert is the actual dessert itself.  It should be the
main focal point of the dessert presentation. This reassures the guest’s choice and prevents the
customer from being distracted from all the other components of the plated dessert. In other
words, the slice of cake (or whatever the dessert is) is the most important part of the dessert
and should not be overwhelmed or lost among the other components. The main item should
have taken longer to prepare than any other component in the presentation. It should also be
the main source of flavor for the presentation while the other components contrast and
complement it.
2. The sauce - When plating individual desserts, such as cakes, pies, cheesecakes, or other
pastries, one of the techniques used by pastry Chefs is to paint the plate with dessert sauces.
Chocolate, vanilla, and fruit-based sauces are used to dress up dessert plating in a number of
different ways, from lining the plate with dots to drizzle the sauce over the dessert and onto the
open areas of the plate to pooling the sauce under the dessert. Designs can be created into the
sauces, especially when contrasting color sauces are used, such as hearts, spider webs, even
letters of the alphabet.
3. Crunch component - It is an added component that adds a crunch to the dessert. This
especially important to soft desserts like custard and ice cream. It is most commonly used when
the main item lacks flour though it can be used to enhance any dish whether it has flour or
not. Crunch components are usually dry decorative cookies, such as a tuille or biscotti, but
anything can be used such as nougat. Tuille is a very popular crunch component because it is
easy to make, its flavor is easily altered, and it can be shaped into various shapes, even three-
dimensional shapes. When it comes out of the oven and is still hot, it is pliable and can be
molded into a variety of shapes.
4. Garnish -  It 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.  Since
the garnish category is so broad in nature, it allows the chef to add to the depth and complexity
of the dessert. However, a garnish should be with restraint just as much as it should be used
tastefully. A garnish that is overused losses its effect and can ruin a dessert.
Generalization
The following are the key points of the discussed topic this week, in which it highlighted that
The art of plating a dessert begins with a blank dish and ends with a beautifully constructed
masterpiece. The plate needs to be visually appealing. Through the balanced use of color and
shape, you can present a dessert simply and elegantly. Let the food speak for itself. Variety and
diversity in textures and the elements of taste make for interesting food; avoid monotony. In addition,
food plating can affect the overall appearance of a dessert that helps to enhance the presentation.
The choice of the plate is critical to the final presentation.
The different factors and techniques in plating and presenting desserts were also discussed
and many factors come into focus when defining a plated dessert. First, the customer, second, the
environment, and the third, the service.
Also, a well-balanced plated dessert consists of texture, color, flavor, and temperature.
Moreover, there are four components of plated dessert which are the main item, the sauce,
crunch components, and garnishes. A plated dessert presentation (or simply plated desserts) are
desserts that are served by an establishment (such as a restaurant, resort, or dessert cafe) after it is
ordered by a guest and enjoyed on site.