INFORMATION SHEET 5.

1-3

PRESENT DESSERT DISPLAY

1. Portion, Decorate, Arrange Dessert Display

Introduction
Using the template below, draw a plan of the dessert layout on the plate

Slice of Apple Pie

Garnish

Sauce

Rules
Yes there are rules to plating food:
Place food on plate as you wish customer to see it
• Top of the plate is the farthest away from the customer
• Bottom of the plate is closest to the customer.
• Place the food on the plate to maximise visual
impact to the customer.
Show on the plate the following
• main portion of dessert
• sauce
• garnish
When designing layout shape, colour, garnish and
glaze all have visual impact on the customers mind.
 2. Prepare dessert service equipment
Introduction
Equipment required to serve the dessert will depend on how it is to be served.
• A la carte
• Buffet
• Counter service.
A la carte service
A la carte will only require the customer to be supplied with
the tools to consume the dessert.
• Knives
• Spoons
• Forks
• Plates.
Other equipment that might be neede to placed on the table for customers to use
• Sauce boats
• Condiment containers.
Buffet service
Buffet service will require equipment for the customer to
lift the product onto their plate.
• Tongs
• Cake lifters
• Service spoons.
Counter service
Counter service the equipment is required by the service
staff behind the bar who are responsible
Other equipment that may be needed.
• Sauce pots or boats
• Squeeze bottles.
The style of service will be determined by the enterprise.
• An enterprise can have all 3 styles of service under their control
 ▪ Main dining room
▪ Function rooms
Coffee shop service.
Larger equipment required might be:
• Chilled refrigeration units for display of cold desserts
• Bain maries or chafing dishes for hot desserts
• Mobile trolleys required for display purposes.
Off site service
Will the service be held 'in premises' or 'off-site'?
When service is to be held away from the main place of business then many other
considerstions need to be looked at.
Guest facitlties
• Seating
• Toilets
• Washing facilities.
Service facilities
• Tables for guests
• Seating
• Refrigeration for food
• Electricity availability
• Water for human consumption, (potable
water)
• Garbage collection facilities
• Dishwashing facilities.
 3. Control volume for quality during event and/or service
period
Introduction
Peaks and troughs of service
This only applies when a la carte service takes place or mutilple functions are requitred
at special times of the year like New Year celebrations.
• How many portions are needed each service
• How much product will be left over if too much is produced.
Action taken to minimise loss/wastage when displaying desserts for an event or
service:
• Place buffet items on smaller platters
• Use more decorations to make buffet table look fuller
• Buffet tables are more compact
• Use different heights on same table.
Optimising display conditions:
How to make the display look full when stock is getting low towards the end of service
period
• Not to have platters 3/4 full
• Mix items on platters
• Use smaller patters.
Protecting items from contamination:
• Keep food covered until last minutes
• Use fans blowing over foods to keep flies
away.
Maintaining eye appeal and freshness:
• Mix colours to add interest
• Do not allow dryness to appear on surface where possible
• Different height products on same platter.

Matching the amount of items displayed to number of customers and usage rate:
• Use larger platters to start buffet and as numbers slow use smaller platters during top
ups.