T.L.E.

10
WEEK 6

PRESENTING AND SERVING

PLATED PETIT FOURS
PRESENTING AND SERVING PLATED
PETIT FOURS

Dessert are traditionally served as the last course of any

meal. However, as bread and pastry industry flourished,
there are now foodservice establishments ramping up its
effort to produce indulgent and up-scaled line of desserts.
PRESENTING AND SERVING
PLATED PETIT FOURS
Determine the
classification of dessert.
Dessert are traditionally
served as the last course
of any meal. However, as
bread and pastry industry
flourished, there are now Portion and present desserts
Plate and decorate desserts
according to product items,
foodservice occasion and enterprise in accordance with
enterprise standards and
standards and procedures.
establishments ramping procedures.

up its effort to produce

indulgent and up-scaled
line of desserts.

Value the importance of

proper presenting of
desserts.
 T.L.E. 10WEEK 6

DESSERT PORTION AND

PRESENTATION OF CLASSICAL
DESSERTS
DESSERT PORTION AND
PRESENTATION OF CLASSICAL
DESSERTS

Leche Flan – also known as Crema de Fruta (Filipino

crème caramel or caramel custard,
has been in most restaurant menus
because of its convenience in Coconut Bibingka – is a
preparation and long shelf life. traditional Philippine Christmas
Merano, 2009) time food sold outside churches
after night masses. However, this
dessert is now available
throughout the year in malls and
other food service establishments.
Version) – is usually served
during Christmas holidays and
other special celebrations. It is
made with sponge cake topped in
succeeding layers of cream,
custard, gelatin, and candied
fruits.
Ube Cake with Macapuno – is
another well-loved Filipino
dessert. It is a purple yam cake
often served at special occasions
as a great centerpiece on table.
 T.L.E. 10WEEK 6

DESSERT PORTION AND

PRESENTATION OF
CONTEMPORARY DESSERTS
 DESSERT PORTION AND
PRESENTATION OF
CONTEMPORARY DESSERTS

Trio of mousses

It has three types of

chocolate in one elegant
mousse. These modern
type of dessert is not just
pleasing to the eye but
also satisfying to sweet
tooth of customers.
Decadent Chocolate
Cake

It is one of richest
chocolate recipe.
 T.L.E. 10
WEEK 6

FACTORTS TO CONSIDER
WHEN MAKING PRODUCT
PORTION
FACTORTS TO CONSIDER WHEN
MAKING PRODUCT PORTION

▪ Total amount of the ingredients used

▪ Process of production and how long does it take to produce the product,
including the following specific expenses:

o Staff cost (included as they are involved in the production)

o Purchasing expenses
o Operating expenses

▪ Portion size of food to be served to the customer

▪ Expectation of the customer against to the cost of the portion size

FACTORTS TO CONSIDER
WHEN MAKING PRODUCT
PORTION

NUMBER OF NUMBER OF SLICES

INCHES
SQUARE ROUND
(baking pan size)

10 50 40
12 72 60
14 98 80
16 128 200
18 162 150

It is important to properly portion dessert considering the

production cost and the value that the customer wanted to
receive.
 T.L.E. 10
WEEK 6

COMMON CHARACTERISTICS
OF QUALITY PRODUCTS
COMMON
CHARACTERISTICS OF
QUALITY PRODUCTS

▪ Freshness. Customers usually appreciate the total appearance of the product.

It should always be made from fresh ingredients so as it will also generate the
same appearance.

▪ Flavor. The taste of end product matters a lot. The marketability of the
product would certainly depend on how the product tastes, considering the
blending taste of the product from the crust or dough to the filling.

▪ Color. Presentation of the products is affected by the color combination. Color

blending of the components should be given consideration as it will affect the
general appearance of the dessert.
COMMON
CHARACTERISTICS OF
QUALITY PRODUCTS

▪ Texture. Texture is the proper blending of crispness and softness of the dessert products.
Generally, dessert should have a contrasting and blending texture. The texture of the product
must be preserved until presentation.

▪ Shape. The use of molder will help get the desired shape of the product.

▪ Appearance. The total appearance of the product would lead product marketability. Its
appearance must be in accordance with what is expected of the product.

▪ Size. When producing dessert in huge number, you must ensure that the portion or serving
size of the product should be standard and consistent. For a single serving, it should not be made
too big
 T.L.E. 10
WEEK 6

PLATING AND DECORATING

DESSERT
PLATING AND DECORATING
DESSERT

▪ Satisfying customer. Presentation of desserts must satisfy the cravings of the eyes and
palates of the customers. Since desserts are served at the end of the meal, these leave the final
impression of the whole dining experience. The flavor must complement the visual design of the
presentation.

▪ Complementing venue’s theme. In plating desserts, the venue should also be

considered. The plating of dessert should suit the theme and ambience of the restaurant.

▪ Making the desserts’ price suited to the restaurant. This entails both complexity
and price of desserts. Too complicated designs of desserts may be strenuous to kitchen staff.
Likewise, too expensive desserts may not be patronized by customers.
 T.L.E. 10
WEEK 6

COMPONENTS OF PLATED
DESSERT
COMPONENTS OF PLATED
DESSERT

1. Main item. When presenting the main item, it should not be too
large that it will occupy the biggest portion of the plate used.

2. Sauces. Adding sauces enhances texture, color, flavor, and

design of desserts. There are different types, colors, and
combinations of sauces available

3. Crunch component. This adds contrasting texture to soft-plated

desserts. These include dry decorative items such as cookie and
nougat. One type of cookie used as crunch component is tuille.
Tuille is very versatile as its flavor and shape can easily be altered.

4. Garnish. It is considered as the final component of a plated

dessert. In any other artistic presentation of plated food, garnish is
known to be used as decorative element that would enhance the
appearance of the end product
 T.L.E. 10
WEEK 6

PRESENTING DESSERTS FOR

SERVICE
PRESENTING DESSERTS FOR
SERVICE

▪ Color
As the adage says, “People eat with their eyes. colors must be natural looking
and not too bright.

▪ Plate selection
Consider the plate to be used. There are several types, shapes, and colors
of plates available. Check if the type of plate to be used is appropriate and
can contain all the components of desserts to be plated.
PRESENTING DESSERTS FOR
SERVICE
▪ Color
As the adage says, “People eat with
their eyes. colors must be natural
looking
and not too bright.
▪ Plate selection
Consider the plate to be used. There
are several types, shapes, and colors
of plates available. Check if the type
of plate to be used is appropriate and
can contain all the components of
desserts to be plated.
o Position of dessert – each of the components should be placed in a
strategic and proper positions.
o Freshness in food – customers would always appreciate how the
presented dessert looks like and most especially how the ingredients are
carefully selected and utilized.
o Innovate in dessert – to suit the changing desire of your customers,
bread and pastry industry should engage in innovative dishes and strategic
measures in running a business.
o Portion control – Ensure the right quantity of food is being prepared and
served every time customers order a menu item. It should also consider the
amount of desserts against the portion being served.
T.L.E. 10 WEEK 6

DONE!
THANK YOU FOR COOPERATING WITH US.