PLATE/PRESENT Factors and

DESSERTS techniques
OBJECTIVES
Identify factors in plating and
presenting dessert
Perform various plating techniques
Present desserts attractively
PRE-TEST
MULTIPLE CHOICE. Choose the letter of the correct
answer.
1. It is the frame of the presentation.
a.Color b. plate c. texture d. flavor
2. It plays a critical role in food presentation.
b.Color b. plate c. texture d. flavor

3. It plays a major role in presenting dessert.

 PRE-TEST
MULTIPLE CHOICE. Choose the letter of the correct
answer.
4. It increases liking for the food by suggesting greater care
on the part of the preparer.
a. Color b. neatness c. garnish d. flavor

5. It enhances your plate presentation

a. Color b. neatness c. garnish d. flavor
 PRE-TEST
Choices for items 6-9. Identify the sauce plating techniques
shown below.
A. spoon swoosh
B. dots
C. half moon push
D. zigzag lines
E. circles
 PRE-TEST
For items 6-9. Identify the sauce plating techniques shown
below.
6. 7.
 PRE-TEST

For items 6-9. Identify the sauce plating techniques shown

below.
8. 9.
 PRE-TEST
10. Which of the following techniques do not follow when
garnishing?
A. Ensure the garnish complements and enhances the dish
B. Choose garnishes that are the correct size
C. Decorate a plate with something inedible
FACTORS TO
CONSIDER IN
PLATING
DESSERTS
THERE ARE MANY FACTORS AND
TECHNIQUES TO CONSIDER IN
FOOD PLATING THAT AFFECT THE
OVERALL APPEARANCE OF A
DESSERT.
APPLYING ONE OF THE TIPS MAY
ENHANCE PRESENTATION.
THE PLATE
– when plating desserts, the choice of plate is
critical to the final presentation. Remember, the
plate is the frame of the presentation.

Choosing the right size of plate is important

because food should not be crowded onto the
plate.
COLOR
- always consider color as an important part of plate
presentation. Always try to have a variety of colors
on the plate.
 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.
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.
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.
GARNISH TO IMPRESS
- Garnishes and decorations can enhance your
plate presentation.
- Choose garnishes that are appropriate to the
ingredients. For example, using a chocolate
curls for chocolate cake.
TECHNIQUES TO KEEP IN MIND
WHEN GARNISHING
 Never decorate a plate with something
inedible
 Ensure the garnish complements and
enhances the dish.
 Choose garnishes that are the correct size;
they should be easy to eat.
PLATE PAINTING
- the plate is painted before the dessert is placed on
top.
- The idea is not only to create art, but to add more
flavors to the dessert.
- Everything you use should be a flavor match to the
dessert, and should be consumable with a fork or
spoon
DO IT YOURSELF!
PAINT YOUR OWN PLATE.
Using paper plate and syrup, create your own
art of painting the plate in presenting dessert.
Make an inspiration out of the video presented.
Photograph your output and send it through
messenger (group chat).
RUBRIC
POST-TEST
MULTIPLE CHOICE. Choose the letter of the correct
answer.
1. It increases liking for the food by suggesting greater care
on the part of the preparer.
a. Color b. neatness c. garnish d. flavor

2. It enhances your plate presentation

a. Color b. neatness c. garnish d. flavor
3. It plays a major role in presenting dessert.
 POST-TEST
MULTIPLE CHOICE. Choose the letter of the correct
answer.
4. It plays a critical role in food presentation.
a.Color b. plate c. texture d. flavor

5. It is the frame of the presentation.

a.Color b. plate c. texture d. flavor
 POST-TEST
Choices for items 6-9. Identify the sauce plating techniques
shown below.
A. spoon swoosh
B. dots
C. half moon push
D. zigzag lines
E. circles
 POST-TEST
For items 6-9. Identify the sauce plating techniques shown
below.
6. 7.
 POST-TEST

For items 6-9. Identify the sauce plating techniques shown

below.
8. 9.
 POST-TEST
10. Which of the following techniques do not follow when
garnishing?
A. Ensure the garnish complements and enhances the dish
B. Choose garnishes that are the correct size
C. Decorate a plate with something inedible