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Plating/Presenting &
Storing Desserts
Lesson 3 & 4
 identify the accompaniments of desserts,

know the factors to consider in plating and

presenting desserts,

Objectives demonstrate how to present desserts

attractively and storing desserts properly, and

value the importance of good and attractive

presentation of a food and the proper way of
storing desserts.
Plating/Presenting
Desserts
Lesson 3
 Accompaniments,
Garnishes and
Decoration for Desserts

 Dessert
syrup
Flavored simple syrup use to
moisten cakes. Flavorings
maybe extracts like vanilla,
liquors like rum.
Cream Anglaise
(English Cream)
Stirred vanilla custard sauce;
consist of milk, sugar, egg
yolks and vanilla stirred over
low heat until lightly
thickened.
Pastry Cream
Contains starch as well as
eggs, resulting in a much
thicker and more stable
product.
 Custards
Consist of milk, sugar, eggs
and flavorings. (Whole eggs
are used for greater
thickening power).
"Art of Dessert Plating- Desserts should turn heads in the dining
room. Garnishing and plating desserts shouldn't be an
afterthought. It should be an integral part of how you build your
recipe."

4 Granishes that adds

wow factor
Fruit garnish
Nut garnish
Chocolate
garnish
Cookie
garnish
 1. Make garnishes edible.
2. Keep it clean and simple.
Guidelines in 3. Make your garnishes relate to
plating dessert the dessert on the plate.
4. Layer flavors and textures in
your dessert.
5. Try different plates—various
sizes and shapes.
 1. The plate – when plating desserts, the
choice of plate is critical to the final
presentation.
2. Color - always consider color as an
Plating and important part of plate presentation.
Presenting tips and o Green is fresh and cool and can be
techniques. soothing.
o Red is passion and excitement.
o Black is sophisticated and elegant.
o Blue is a natural appetite
suppressant, since it can make food
look unappetizing.
 3. Texture - texture is critical to
food presentation, as well as
Plating and enjoyment.
4. Keep things clean Remember that
Presenting tips and neatness counts.
techniques. 5. Garnish to Impress Garnishes and
decorations can enhance your plate
presentation.
 Never decorate a plate with something
inedible
Other techniques to Ensure the garnish complements and
consider in Plating enhances the dish.
dessert
Choose garnishes that are the correct
size; they should be easy to eat.
Store Desserts
Lesson 4
 Desserts containing uncooked eggs should be
handled with extreme care, as raw egg is a
Observe the medium in which dangerous bacteria such as
salmonella can thrive.

following Custards should be heated and cooled quickly to

prevent bacteria growth.
Any dessert that is not required for immediate
guidelines: consumption must be cooled rapidly and stored in
the cool room until required.
 Never leave egg mixture in Bain-Marie
for long.
Observe the Desserts that contains milk and cream
must be kept at room temperature.
following Many desserts have a limited storage

guidelines: life. Make sure you check with your

supervisor and follow organizational
requirement
 Packaging 1. glass container
2. plastic container
Materials for 3. plastic/cellophane
Storing 4. aluminum foil
5. packaging tapes
Desserts 6. boxes
 1. chiller
Equipment 2. freezer
3. refrigerator
 1. Handle the food properly to
prevent spoilage and
Sanitary contamination.
2. Wash utensils and equipment
Practices thoroughly.
When Storing 3. Keep away from food when
you are ill.
Desserts 4. Store foods and ingredients
properly.
5. Safeguard the food during
distribution and service.
 1. Refrigerate – to keep cold or
cool
Storage 2. Cold Storage – the process of

Techniques storing food by means of

refrigeration
3. Chilling – to refrigerate or to
reduce the temperature of food
 ACTIVITY 3 LABORATORY
-Students will create a video presentation of their own desserts
and they will show how to plate and store dessert properly.
They will be graded based on the rubric below:

TOTAL OF 20 POINTS
 Performance test & Summative test:
-Be ready for your Performance test on May 16 (Tuesday). You
will create a Dessert hot and cold with your own packaging.
- Your summative test will be on May 19 (50 items).
 Assignment:
-Create your own dessert with plating and garnishing and a
reflection (two paragraphs) about the activity with design and
picture. DEADLINE: May 5 (FRIDAY) 2:30PM