REGION I

DIVISION OF LAUNION
CABA NATIONAL HIGH SCHOLL

SENIOR HIGH SCHOOL

Quarter 3
BREAD AND PASTRY PRODUCTION
Module 7
Week 7

Presenting and Plating

Sponges Cakes
Cutting Portion Controlled for
Cakes

PREPARED BY:
LORDY B. PICAR
 MELCS

4.1 Present cake in accordance with customers

4.2 Established standards and procedure
4.3 Select and use equipment in accordance with service requirements
4.4 Maintain products freshness, appearance and eating qualities in accordance with established standard
procedures
4.6 Marked cakes or cut portion controlled with enterprise specifications and customer preference

JUMPSTART

Watch the video: https://www.youtube.com/watch?v=8WDTd5Sjgqw

https://www.youtube.com/watch?v=tVOjfy5ft34

After watching the videos answer the following questions.

1. What is your insight when you watch the videos?

2. Do you think you can do it?

3. Can you able to follow all the procedures?

4. What are your suggestions in order to improve those products?

5. Will you please explain this sayings, “PEOPLE EAT WITH THEIR EYES FIRST”
 DISCOVER

PRESENTING AND PLATING CAKES

Tips on how to plate and present cakes

It is important to learn how to plate cakes properly. Pastry chefs in
restaurants spend a lot of their time to plate desserts so that they look as good as they
taste.

1. Be creative with color.

A splash of color can bring your desserts to life. A dark chocolate cake can go
from a brown lump to an artful concoction when garnished with vibrant berries; a
lemon tart goes from a fairly monotone palette to lively and lovely when presented
with the contrast of a violet flower and marbled raspberry coulis.

2. Combine textures.
Adding different textures to the plate adds excitement to the visual appeal of
cake. Different textures excite the senses, giving an anticipatory sense of the taste
pleasures to come.

3. Compose your plate

There are many ways to compose a plate. Consider the plate as if it were a
blank canvas or as if you were composing the frame for photograph. What would fill
the space in an interesting way?
 4. Consider the vessel.
It may seem like common sense, but consider the experience of eating the dessert when you choose of
plate

5. Contrast temperatures.
There’s nothing like pairing a slice of perfectly prepared cake with a cool slice
of ice cream. Combining temperatures can be a beautiful thing, but your plating does
require some consideration. Do not put your dessert on a hot plate. A slightly chilled
plate may be helpful when plating cold desserts, whereas room temperature will do
just fine for most cakes or pies.

6.Let it be dramatic.
Have a little fun with your cake. Employ tricks to add some magic to the
presentation
.

7. Don’t make it too tall or wobbly.

A slice of layer cake looks fantastic standing up on a plate. But if it’s too tall,
there’s a strong chance of it toppling over even on a short journey to where it is
being served.

8. Garnish with care.

Keep in mind how the garnish will function on the finished plate.

9. Be consistent.

When plating cakes, be consistent in your design and in serving size.

It can be confusing to see different presentation on each plate, and
nobody likes looking over to the plate across the table and seeing a
serving double the size
NAME: ____________________________________________ DATE: ___________________________
GRADE AND SECTION: ____________________________ MODULE NO: _________________
TEACHER: _________________________________________ PARENT’S SIGNATURE: ___________

Explore

Direction: Fill in the Blanks try to complete the sentences by filling up the missing word.

1. A splash color can bring ________________ to life

2. Different __________________ excites the senses, giving an anticipatory sense of the taste
pleasures to come.
3. Consider the _____________ as if were a blank canvass or as if you were composing the frame for
photograph.
4. Pairing a slice of perfectly prepared cake with a cool slice of __________________.
5. Employ ______________________ to add some magic to the present

Deepen

PERFORMANCE #4

Prepare any type of cake and make different styles of plating and presenting a dessert. Note down
the characteristics/styles that attracts you most and apply it on your own presentation.
Take Note: Follow the correct procedure of making a cake.
 Your output will be rated using the Scoring Rubric below

PERFORMANCE
LEVELS
20- Can perform this skill without supervision and with initiative and
adaptability to problem situations
17 - Can perform the skill satisfactorily without assistance or supervision
15 - Can perform the skill satisfactorily but requires some
assistance and/or supervision
10 - Can perform parts of the skill satisfactorily, but requires
considerable assistance and/or supervision

GAUGE

Direction: Arrange the Jumbled Word

1.A splash of color can bring your desserts to life. V-E-T-I-R-E-A-C _____________________

2. Different textures excite the senses, giving an anticipatory sense of the taste pleasure to
come. N-E-B-I-M-O-C R-E-S-T-U-X-E-T ______________________________
3. It is were a canvas or as if you were composing the frame for photograph. P-O-S-E-C-O-M-
T-E-P-L-A ______________________
4. Do not put your dessert on a hot plate. S-U-R-E-T-A-R-P-E-T-E-M _____________________
5. Keep in mind how the garnish will function on the finished plate. S-H-I-N-R-A-G
________________________