SHS

Cookery NC II
Quarter 4: Module 5
Plate/Present Desserts

ABM - Organization and Management

Grade 11 Quarter 1: Week 1 - Module 1
TVL – Cookery NC II
Grade 11:Quarter 4: Module 5 :Plate/Present Desserts
First Edition, 2020

Copyright © 2020
La Union Schools Division
Region I

All rights reserved. No part of this module may be reproduced in any form
without written permission from the copyright owners.

Development Team of the Module

Author: Madeline L. Millares, T-Ill

Editor: SDO La Union, Learning Resource Quality Assurance Team

Illustrator: Ernesto F. Ramos Jr., P II

Management Team:

ATTY. Donato D. Balderas, Jr.

Schools Division Superintendent

Vivian Luz S. Pagatpatan, Ph.D

Assistant Schools Division Superintendent

German E. Flora, Ph.D, CID Chief

Virgilio C. Boado, Ph.D, EPS in Charge of LRMS

Melba N. Paz, Ed.D, EPS in Charge of EPP/TLE/TVL

Michael Jason D. Morales, PDO II

Claire P. Toluyen, Librarian II
 Target

The way a dessert is presented contributes a lot to how people will receive
or appreciate it. After all, food presentation is part of food presentation. Chefs and
cooks should be creative in plating and presenting the food that they prepare.
Selecting the right plates, cutlery, glasses and linens will ensure the overall
appearance of a dessert. These should all add to the appeal and visual interest of
a dish without interacting from the food itself.

This module will provide you information and activities that will help you
plate/present desserts.

After going through this module, you are expected to:

1. identify dessert accompaniments and hygienic procedures;
2. present desserts attractively; and
3. identify factors in plating and presenting desserts.
TLE_HECK9-12PD-IVg-17

Pre-Test

Directions: Read carefully each item. Write only the letter of the best answer
for each test item. Use separate sheet of paper for your answers.

1. Which of the following dessert accompaniments is made from starch and eggs, it
is thick and used as a filling for cakes and flans?
A. Cream Anglaise C. Dessert syrup
B. Custard D. Pastry cream
2. It is a light pouring custard that is used as a dessert cream or sauce and made
from a mixture of sugar, egg yolks and hot milk often flavored with vanilla.
A. Cream Anglaise C. Dessert syrup
B. Custard D. Pastry cream
3. This is a dessert or sweet sauce made of milk, eggs and sugar.
A. Cream Anglaise C. Dessert syrup
B. Custard D. Pastry cream
4. The following can be used as flavoring for dessert syrup EXCEPT
A. Beer C. Orange rind
B. Lemon rind D. Vanilla

1
5. In order to create a quality dish, the following guidelines are followed EXCEPT
A. Measure and weigh ingredients properly.
B. Use branded ingredients bought in big supermarkets.
C. Always wash hands before and after handling ingredients.
D.Avoid cross-contaminating foods by keeping raw and cooked foods separately.
6. What component of plated dessert consists of any of the varieties of dessert nad
and weighs 3 and 5 ounces?
A. Crunch Component C. Main Item
B. Garnish D. Sauce
7. Which of the following components of plated dessert refers to any edible item
that adds crunch or texture to a dessert?
A. Crunch Component C. Main Item
B. Garnish D. Sauce
8. What component includes ingredients such as fresh mint leaves, fruit, chocolate
and sugar work, sorbet, and edible gold leaf?
A. Crunch Component C. Main Item
B. Garnish D. Sauce
9. This color represents freshness and coolness.
A. Black C. Green
B. Blue D. Red
10. It provides a contrasting hard and soft, smooth and coarse feel that adds visual
interest and enjoyment to the dessert.
A. Garnish to impress C. Texture
B. Height D. Size
11. This factor in plating dessert is achieved when sugar and wafer sticks are used
to add to its visual interest.
A. Garnish to impress C. Texture
B. Height D. Size
12. Which of the following is NOT a factor in plating and presenting dessert?
A. Color C. The plate
B. Keep things clean D. Visual interest
For items 13-15
Tell what guideline in plating dessert is followed in each situation. Use the choices
below.
13. The rim of the plate is kept clear of the dessert components.
14. Use the right plate to enhance the dessert theme.
15. Chocolate curl is used as a garnish for chocolate flavored ice cream.
A. Make garnish edible
B. Keep it clean and simple
C. Layer flavors and texture in your dessert
D. Try different plates – various sizes and shapes
E. Make your garnishes relate to the dessert on the plate

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 Jumpstart

Activity 1. NAME ME!

Directions: Unscrable the letters to identify the dessert accompaniments and the
factors in plating desserts by arranging the words from the box. Use
separate sheet for your answers.

1. MAECR ENIGAALS

https://i0.wp.com/bakingamoment.com/wp-content/uploads/2018/02/MVI_6313-1-creme-anglaise-
vanilla-custard-sauce-vertical.jpg?resize=720%2C1080&ssl=1

2. DUTCSRA

https://www.tasteofhome.com/wp-content/uploads/2018/01/Caramel-Custard_EXPS_DIYD20_3136_E07_29_9b.jpg

3. SHARGNI

4. CASEU
5. NIAM ETIM

https://fthmb.tqn.com/uWhtIw5WlHqN1gjiYq4_OL0_1-8=/3000x2352/filters:fill(auto,1)/mixed-berry-sauce-583a99b03df78c6f6a2e26fd.jpg

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 Discover

Even the simplest desserts are irresistible on their own, but presenting them
in an attractive manner that makes them all more tempting. Ending a delicious
meal with a delectable dessert that is artfully presented can truly enhance one’s
dining experience.

Dessert Accompaniments

1. Dessert Syrup. It is a flavored syrup use to moisten cakes. Flavorings

maybe extracts like vanilla, liquors like rum. Flavoring can be added to the
syrup when it is cold, flavor may lose if it is added when it’s still hot. Lemon
or orange rind may also be added to flavor syrup.

https://i0.wp.com/images-prod.healthline.com/hlcmsresource/images/AN_images/maltose-syrup-1296x728.jpg?w=1155&h=1528

2. Cream Anglaise. It is a light pouring custard used as a dessert cream or

sauce. It is a mixture of sugar, egg yolks and hot milk often flavored with
vanilla.

https://i.pinimg.com/736x/35/11/5a/35115a605b7457f5b23509d5d15a0936--frostings-food-networktrisha.jpg

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 3. Pastry Cream. A thick, creamy custard used as a filling for cakes and flans.
It contains starch as well as eggs, resulting in a much thicker and more
stable product. With additional liquid, it is used a cream sauce.

https://www.pastrieslikeapro.com/wp-content/uploads/2014/01/Piping-4-1-of-1.jpg

4. Custard. A dessert or sweet sauce made with milk, eggs and sugar. It is
used as pie fillings as a dessert itself and as a basis for many bake puddings.

https://everydaydishes.com/wp-content/uploads/2013/11/classic-custard-pie-everydaydishes_com-B1.jpg

Kitchen Safety
In plating/presenting desserts, a few safety rules should be kept in mind
and followed in order to prevent accidents that may cause injury, disease or death.
1. Spills
Clean up spills quickly to avoid slips and falls. After wiping up any spill, put
away the cleaning equipment so that no one will trip over them or knock
them over.
2. Kitchen attire
Wearing the proper attire when working around food can protect you from
injury. Wear shirts, an apron and closed non-skid shoes.
3. Food quality and safety
In order to come with a quality dish, these guidelines be strictly followed:
a. Measure and weigh ingredients properly. Use the appropriate measuring
tool for various types of ingredients.
b. Always wash hands before and after handling ingredients. Wear plastic
gloves when working with ready to eat food.
c. Avoid cross-contaminating foods by keeping raw and cooked foods
separately.

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Components of a Plated Desserts

Plated desserts are more common in restaurants and other food

establishments than they are at home. Generally, chefs and cooks at food
establishments are guided by the four components of a plated dessert in creating
an artistic dessert presentation. These are the main item, the dessert sauce, the
crunch component and the garnish. Ideally, a plated dessert should have all of
these items, but if it lacks on of these items – except, of course, for the main item
itself – it can still be considered a plated dessert. Also, all of the components must
be edible.

1. Main Item
The main item consists of any of the varieties of desserts. As finished
product, it should weigh between 3 and 5 ounces, but it is not unusual for it
to weigh as much as 8 ounces. Moreover, it should never be so large as to be
overwhelming.

https://i1.wp.com/media-cache-ak0.pinimg.com/736x/cc/42/75/cc4275952098381e841bf3e2c4879e3c.jpg

2. Sauce
Sauce is important for dry food items such as some cakes and
pastries, but it can be added to any kind of dessert. Since there are many
different kinds of dessert sauces, there are also various combinations of
flavors, textures, and colors that one can use. However, make sure that the
sauces used are complementary to or will round out the overall taste of the
dish. They should also have similar consistency so that they do not run or
bleed into one another. Furthermore, they should be able to sit next to one
another and hold their own shape.
A plated dessert has at most sauces, but if it is to be tastefully
approached, more sauces can be used. On the whole, the sauce should not
weigh more than 1 or 2 ounces with the exception of a flooded design.

https://i.pinimg.com/originals/75/02/89/750289037aa4bef1d1afb315317da226.jpg

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3. Crunch Component
A dessert’s crunch component refers to any edible item that adds
crunch to a dessert. Though it can be used to enhance any type of dessert, it
is commonly used when the main item lacks flavor. The main idea is to add
a contrasting texture to a soft dessert, like custard and ice cream. To add
crunch to a dessert, a dry decorative cookie such as a tuille or biscotti can
be used. Also, nuts and candy can give desserts a crunchy texture, nougat, a
confectionary made from sugar or honey, nuts and egg whites can also be
used as a crunch component.

http://www.lovagebistro.com/wp-content/uploads/2018/08/Post-4-1024x1024.jpg

4. Garnish
The final component of a plated dessert is the garnish. Though it is
not essential, dessert can be seen as dull, boring or unimaginative without it.
A garnish can include ingredients such as fresh mint leaves, fruit, chocolate
and sugar work, sorbet, and edible gold leaf. Since this component is broad
in nature, it gives a chef quite the selection, allowing him/her free rein over
what to do in order give a plated dessert depth and complexity. It should
also serve to provide contrast in flavor, texture, temperature, color, or form.
However, a garnish should be used with restraint, as an overused garnish
loses its effect and can ruin a dessert.

http://3.bp.blogspot.com/-d4ZhuNFadF4/VZ6GbKlWJRI/AAAAAAAAVMI/RM9tBIwp4pk/s1600/20150708_201338.jpg

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Guidelines in Plating Dessert
1. Make garnish edible. Everything on the dessert plate should be edible.

2. Keep it clean and simple. Don’t crowd the plate. If your dessert is beautiful,
it shouldn’t need a lot of garnishes. And keep the rim of the plate clear, so
the servers aren’t touching the food when they place the desserts in front of
the customers.

3. Make your garnishes relate to the dessert on the plate. The only time
you should garnish with fresh mint is if you’re serving mint ice cream. Don’t
put it on there just because you think dessert needs color. If you have a
brown dessert, like apples in puff pastry, then make sure all of those
elements are executed well – puff pastry should look beautiful and crisp.

4. Layer flavors and texture in your dessert. Textures and flavors hit the
palate at different times. Ask yourself, “how can I make this better?”. If the
answer is a little lemon zest, then add it as a garnish. All the components on
the plate should build on the dessert, making it better.

5. Try different plates – various sizes and shapes. The right plate can add or
enhance the theme really well.

Factors in Plating and Presenting Desserts

There are many factors and techniques to consider in food plating that affect
the overall appearance of a dessert. Applying on of the tips may enhance
presentation.
1. The Plate. When plating desserts, the choice of plate is critical to the final
presentation. Remember, the plate is the frame of the presentation. There
are many sizes, shapes and colors available. Choosing the right size of plate
is important because food should not be crowded onto the plate.

https://farm2.staticflickr.com/1270/989060278_42e3ddc19c.jpg

2. Color. Color is of extreme importance to dessert, as well as to other dishes.

In general, it is best to use natural colors in order to make the dessert
appetizing. Artificial colors can make the dessert take on an unnatural
feeling, thus taking away from its appeal. Incorporating various colors in a
presentation can make a dessert more interesting. This is because color

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 draws the eye more. Balance is also important. Do not use many different
colors on a single dessert that it appears garnish and distasteful.
 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.

https://pixnio.com/free-images/2017/06/22/2017-06-22-20-49-54.jpg

3. Texture. Texture is critical to food presentation, as well as enjoyment.

Contrasting hard and soft, smooth and coarse, adds visual interest to your
food, and it will enhance your customers’ enjoyment to the food.

https://s-media-cache-ak0.pinimg.com/736x/df/a1/f4/dfa1f4fd013dd023293eea79070f1c54.jpg

4. Keep things clean. Remember that neatness counts. Food should be

contained within the rim of the plate, yet it should not be crowded in the
center. Take a look at the plate and ask yourself if it is pleasing to the eye. It
should not look sloppy and dirty.

https://i.pinimg.com/originals/a0/39/ef/a039ef352823eed8e6e6672dc3a23a7c.jpg

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5. Garnish to impress. Garnishes and decorations can enhance your plate
presentation, compliments and enhances the dish. Choose garnishes that
are appropriate to the ingredients. For example, using a chocolate curls for
chocolate cake.

https://s-media-cache-ak0.pinimg.com/736x/15/d4/b3/15d4b39b8f676799774e39cb6a263c69.jpg

6. Size. As a rule of thumb, the main item of a plated dessert should be the
largest component on the plate. However, the size of a dessert is influence by
its weight and actual measurements. Heavier items should be served in
smaller pieces so as not to overwhelm the diner. Conversely, lighter desserts
can be served in bigger portions.

https://www.eatwell101.com/wp-content/uploads/2012/07/food-plate-presentation.jpg

7. Height. One of the best and easiest ways to add visual interest to a plated
dessert is to incorporate the element of height. This can be quite difficult to
achieve as it is imposable to add height to a dessert presentation by laying
the main item, particularly a round one, on its side. Long garnishes or
crunch components can also be used, like sugar sticks and wafer sticks.

https://i.pinimg.com/originals/f0/0e/d2/f00ed244b5e6728082eb64e19de56dcd.jpg

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 Explore

Activity 2. CHOOSE FROM THE BOX!

Directions: Identify what is described. Choose the correct term/word from the box.
Use separate sheet of paper for your answers.
Red Crunch Component
Cream Anglaise Garnishes and decorations
Sauce Main Item
Green Red
Plate Pastry Cream

1. It is a light pouring custard used as a dessert cream or sauce and used as a

dessert accompaniment.
2. This is a thick, creamy custard used as a filling for cakes and flans.
3. It is a component of a plated dessert that should weigh between 3 and 5
ounces and consists of any of the varieties of desserts.
4. Any edible item that adds crunch to a dessert that enhances texture of the
dessert.
5. This is added to dry food items such as cakes and pastries to moisten and to
add flavor.
6. The color of dessert for passion and excitement.
7. It serves as frame in presenting dessert.
8. A factor in plating dessert where it has contrasting hard and soft, smooth
and coarse feel that adds to the visual interest to the food.
9. It enhances the plate presentation and it compliments and enhances the
dish.
10. The color of the food that gives a fresh, cool, and soothing feel.

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 Deepen

Activity 3. SHOW ME!

Directions: Choose a variety of dessert and be able to plate and present it following
safety procedures and taking into consideration the guidelines and
factors in plating and presenting dessert. Record your activity and
submit it to your teacher through messenger or e-mail. Your performance
will be rated using a scoring rubric.
Points Description
4 Student’s work/performance is exemplary (strong) He/she goes
beyond what is expected of him/her to complete the task
3 Student’s work/performance is good (acceptable). He/she does
what is expected of him/her to complete the task.
2 Student’s work/performance is satisfactory (almost there but
acceptable). He//she may or may not complete the task with
limited understanding.
1 Student’s work/performance is not where it should e (weak)
He/she does not complete the task and/or has no understanding of
what to do.

Gauge

Directions: Read carefully each item. Write only the letter of the best answer
for each test item. Use separate sheet of paper for your answers.

1. Which of the following dessert accompaniments is made from starch and eggs, it
is thick and used as a filling for cakes and flans?
A. Cream Anglaise C. Dessert syrup
B. Custard D. Pastry cream
2. It is a light pouring custard that is used as a dessert cream or sauce and made
from a mixture of sugar, egg yolks and hot milk often flavored with vanilla.
A. Cream Anglaise C. Dessert syrup
B. Custard D. Pastry cream
3. This is a dessert or sweet sauce made of milk, eggs and sugar.
A. Cream Anglaise C. Dessert syrup
B. Custard D. Pastry cream
4. The following can be used as flavoring for dessert syrup EXCEPT
A. Beer C. Orange rind
B. Lemon rind D. Vanilla

12
5. In order to create a quality dish, the following guidelines are followed EXCEPT
E. Measure and weigh ingredients properly.
F. Use branded ingredients bought in big supermarkets.
G.Always wash hands before and after handling ingredients.
H.Avoid cross-contaminating foods by keeping raw and cooked foods separately.
6. What component of plated dessert consists of any of the varieties of dessert nad
and weighs 3 and 5 ounces?
A. Crunch Component C. Main Item
B. Garnish D. Sauce
7. Which of the following components of plated dessert refers to any edible item
that adds crunch or texture to a dessert?
A. Crunch Component C. Main Item
B. Garnish D. Sauce
8. What component includes ingredients such as fresh mint leaves, fruit, chocolate
and sugar work, sorbet, and edible gold leaf?
A. Crunch Component C. Main Item
B. Garnish D. Sauce
9. This color represents freshness and coolness.
A. Black C. Green
B. Blue D. Red
10. It provides a contrasting hard and soft, smooth and coarse feel that adds visual
interest and enjoyment to the dessert.
A. Garnish to impress C. Texture
B. Height D. Size
11. This factor in plating dessert is achieved when sugar and wafer sticks are used
to add to its visual interest.
A. Garnish to impress C. Texture
B. Height D. Size
12. Which of the following is NOT a factor in plating and presenting dessert?
A. Color C. The plate
B. Keep things clean D. Visual interest
For items 13-15
Tell what guideline in plating dessert is followed in each situation. Use the choices
below.
13. The rim of the plate is kept clear of the dessert components.
14. Use the right plate to enhance the dessert theme.
15. Chocolate curl is used as a garnish for chocolate flavored ice cream.
A. Make garnish edible
B. Keep it clean and simple
C. Layer flavors and texture in your dessert
D. Try different plates – various sizes and shapes
E. Make your garnishes relate to the dessert on the plate

13
Answer Key

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References:
Books:

 Department of Education. (2016). Module 1 of 2: Technical-Vocational-

Livelihood Home Economics, Cookery Manual (pp. 182-184). Quezon City,
Philippines

Links:

 https://i0.wp.com/bakingamoment.com/wp-
content/uploads/2018/02/MVI_6313-1-creme-anglaise-vanilla-custard-
sauce-vertical.jpg?resize=720%2C1080&ssl=1
 https://www.tasteofhome.com/wp-content/uploads/2018/01/Caramel-
Custard_EXPS_DIYD20_3136_E07_29_9b.jpg
 https://fthmb.tqn.com/uWhtIw5WlHqN1gjiYq4_OL0_1-
8=/3000x2352/filters:fill(auto,1)/mixed-berry-sauce-
583a99b03df78c6f6a2e26fd.jpg
 https://i0.wp.com/imagesprod.healthline.com/hlcmsresource/images/AN_i
mages/maltose-syrup-1296x728.jpg?w=1155&h=1528
 https://i.pinimg.com/736x/35/11/5a/35115a605b7457f5b23509d5d15a09
36--frostings-food-networktrisha.jpg
 https://www.pastrieslikeapro.com/wp-content/uploads/2014/01/Piping-4-
1-of-1.jpg
 https://everydaydishes.com/wp-content/uploads/2013/11/classic-custard-
pie-everydaydishes_com-B1.jpg
 https://i1.wp.com/media-cache-
ak0.pinimg.com/736x/cc/42/75/cc4275952098381e841bf3e2c4879e3c.jpg
 https://i.pinimg.com/originals/75/02/89/750289037aa4bef1d1afb315317
da226.jpg
 http://www.lovagebistro.com/wp-content/uploads/2018/08/Post-4-
1024x1024.jpg
 https://i.pinimg.com/originals/a0/39/ef/a039ef352823eed8e6e6672dc3a2
3a7c.jpg
 https://i.pinimg.com/originals/f0/0e/d2/f00ed244b5e6728082eb64e19de5
6dcd.jpg

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