ACCOMPANIMENTS

FOR DESSERT
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
 It is stirred vanilla custard sauce; consists of milk,
sugar egg yolks and vanilla stirred over a low heat
until thickened.
 PASTRY CREAM
 Pastry cream is used as a cake and pastry fillings for
cream pies and pudding. With additional liquid, it is
used as custard sauce.
 CUSTARD
 It contains starch as well as eggs, resulting in a much
thicker and more stable product. Consist of milk,
sugar, eggs and flavorings. (Whole eggs are used for
greater thickening power). Used as pie fillings, as
dessert by itself and as a basis for many bake
puddings.
 ART OF DESSERT PLATING
Here are garnishes that add attraction in our plating:
1. Fruit garnish
2. Nut garnish
3. Chocolate garnish
4. Cookie garnish
Fruit garnish
Nut garnish
Chocolate garnish
Cookie garnish
 Here are the 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.
3. Make your garnishes relate to the dessert on the plate.
The only time you should garnish with fresh mint is
you’re serving mint ice cream. Don’t put it on there just
because you think the dessert needs color. If you have a
brown dessert, like apples in puff pastry, then make sure
all of those elements are executed well- puff pastry
should look beautiful.
4. Layer flavors and textures in your dessert. Textures
and flavors hit the palate 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.
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.
1. Plate – when plating desserts, the choice of plate is
critical to the final presentation. Remember, the plate is
the frame of the presentation. There are many sizes,
shapes, and colors available.
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.
1. Plate – when plating desserts, the choice of plate is
critical to the final presentation. Remember, the plate is
the frame of the presentation. There are many sizes,
shapes, and colors available.
2. 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
3. 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 customer's enjoyment to the food.
4. 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.
5. Garnishes and decorations can enhance your plate
presentation. Choose garnishes that are appropriate to
the ingredients.
Here are some other 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 correct size; they should
be easy to eat
ESSAY TIME!
For 10 points, write it on ½ crosswise sheet of paper and take
a picture while doing the activity.

- How do accompaniments and plating

techniques elevate desserts?
TRUE OR FALSE
1. Accompaniments for desserts primarily serve aesthetic
purposes.
2. Plating techniques can influence the taste of the
dessert.
3. Accompaniments should always contrast with the
flavors and textures of the dessert.
4. Creative plating can enhance the overall appearance of
the dessert.
5. Decorate plate with an inedible garnish.
6. Plating techniques have no impact on the desserts
quality.
7. Accompaniments for desserts are served separately from
the main dessert.
8. Accompaniments should complement the flavors and
textures of the main dessert.
9. Plating techniques influence the overall experience and
dining satisfaction.
10.Plating techniques can affect the portion size of a
dessert.