Principles in the

Preparation of
Dessert
DESSERT
S
is a course a meal consisting a
wide assortment of sweet- based
product whether fresh, cooked or
processed. Dessert is taken as the
last course of a dinner or a buffet.
Without which, the meal is never
complete.
BASIC PRESENTATION
PRINCIPLES FOR
DESSERT
COLOR
- Uses color imaginatively can
produce very effective results.
However, this must never be at the
expense of flavor, texture or balance.
Unless this is deliberate there would
be very little contrast in color or
texture.
PLATE SELECTION
- Plates come in many shapes,
sizes, patterns, and colors. Their
primary role is to serve as a
receptacle for food, which needs
to be transported from the place
of preparation (kitchen) to the
customer (dining area).
POSITIONING OF FOOD
- Selecting the right plate is
essential and how you put the
food on the plate is something
you also need to consider.
Make sure that the food is
placed facing the customer.
FRESHNESS IN FOODS
- This is nearly always
appreciated by customers,
particularly if the
ingredients have been
sensitively handled.
GARNISHES
- Food garnishes are
decorations added to an item
for color contrast and to
provide visual appeal and
flavor. Garnishes can be
cooked or raw.
PORTION CONTROL
- Portion control means
ensuring that the right quantity
of food is prepared and serves
every time a customer orders a
menu item. Dishes can be
serve in different profile.
 Single Dessert : large
portion

 Buffet Dessert : smaller

portion
ACTIVITY # 2
-In a one whole sheet yellow
paper
- Give the TYPES OF
PETIT FOUR and Define
each types