PLATING

AND
PRESENTING
DESSERTS
Module 4
 Objectives:
After going through this module, you are expected to:

01 02 03

Identify the Present desserts Apply factors to consider in

accompaniments of attractively; and plating and presenting
desserts; desserts.
ASSEMBLE ME!
 Directions:
The class will be divided into two groups. Your task
to is to assemble the pictures , and after that, paste it
beside/next to its correct name. The group that
achieves a highest score will be declared as winner.
Pre- Assessment
 Direction:
Read the following statements carefully and choose
the letter that best describe the statements. Write your
answers on ½ sheet of paper.
1. Which of the following cannot be used as garnishing in dessert?

A. fruit B. nut C. Chocolate D. Flower

2. Which of the following guidelines should not be practiced in

plating dessert?

A. Layer flavors and textures B. Make garnishes edible

C. Don’t crowd the plate C. Use monotype of plate

3. In plating and presenting food, which among the following
statement is related to texture?
A. Enhances plate presentation B. Plays important part in
plate presentation
C. Adds visual interest to the food D. Serves as frame of
presentation
4. Flavored simple syrup use to moisten cakes.

A. Dessert syrup B. Pastry Cream

C. Custards D. Cream Anglaise

5. Contains starch as well as eggs, resulting in a much thicker and
more stable product.
A. dessert syrup B. pastry cream

C. Custards D. cream anglaise

ART OF DESSERT
PLATING
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.
Accompaniments , Garnishes
and Decorations for desserts
 DESSERT
SYRUP
Flavored simple syrup use to
moisten cakes. Flavorings maybe
extracts like vanilla, liquors like
rum. Add flavorings after the
syrup has cold, flavor may lost if
added to hot syrup. Lemon or
orange rind may also add flavor to
syrup.
 CREAM
ANGLAISE
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. It is used as a
cake and pastry fillings for cream
pies and pudding. With additional
liquid, it is used as custard sauce.
 CUSTARDS
Consist of milk, sugar, eggs and
flavorings. (Whole eggs are used
for greater thickening power).
Used as pie fillings, as a dessert by
itself and as a basis for many bake
puddings.
4 Garnishes that add attraction
Fruit Garnish Nut Garnish
Chocolate Garnish
Cookie Garnish
Guidelines in plating dessert
 1. Make garnishes edible

Everything on the dessert plate should be edible and

delicious.
 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 the dessert needs color.
 4. Layer flavors and textures in
your dessert
Textures and flavors hit the plate 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.
Plating and Presenting Tips
and Techniques
Plating and Presenting Tips and
Techniques
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
Color
Always consider color as an important part of plate
presentation. Always try to have a variety of colors on
the plate.
Color
is fresh and cool, and can be soothing
GREEN
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. Take a look at the plate and
ask yourself if it is pleasing to the eye. It should not
look sloppy and dirty.
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.
Garnish to Impress
Some other techniques to
keep in mind when
garnishing:
1.

Never decorate a plate with

something inedible
2.

Ensure the garnish complements

and enhances the dish.
3.

Choose garnishes that are the

correct size; they should be easy
to eat.
 Assessment
1. Which of the following cannot be used as garnishing in dessert?

A. fruit

B. Nut

C. chocolate

D. flower
 Assessment
2. Which of the following guidelines should not be practiced in plating
dessert?

A. Layer flavors and texture

B. Make garnishes edible

C. Don’t crowd the plate

D. Use monotype of plate

 Assessment
3. In plating and presenting food, which among the following statement
is related to texture?

A. Enhances plate presentation

B. Plays important part in plate presentation

C. Adds visual interest to the food

D. Serves as frame of the presentation

 Assessment
4. Flavored simple syrup use to moisten cakes.

A. dessert syrup

B. pastry cream

C. custards

D. cream anglaise
 Assessment
5. Contains starch as well as eggs, resulting in a much thicker and more
stable product

A. dessert syrup

B. pastry cream

C. custards

D. cream anglaise
 Assignment
Direction: Write at least two sentences about your learning on this
lesson/module using the following guide phrases.

I______________________________________________________________
have learned that
________________________________________________________
I have realized that
______________________________________________________________
________________________________________________________
I will apply
______________________________________________________________
________________________________________________________
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