Present DessertPrepare and Serve Plated Desserts

Prepared by: Abe King C. Dela Cruz

Plated Desserts

Plated dessertpresentations (orsimply plateddesserts) are dessertsthat are served by anestablishment (suchas restaurant, resort,or dessert café) afterit is ordered by aguest and enjoyed on

Four Components of Plated Desserts

The Main Item

The Sauce

CrunchComponent

Garnish

The Main Item

The mainitem of aplated dessertis the actualdessert itself.It should neverbe so largethat isoverwhelming.

The Sauce

A plated dessertshould have up totwo sauces but iftastefullyapproached morecan be used.Sauce is veryimportant for dryitems like piesand cakes but asauce can add toany dessert.

Crunch Component

A crunch component is exactlyhow it sounds. It is an addedcomponent that adds a crunchto the dessert. This isespecially important to softdesserts like custard and icecream.

Garnish

The garnish is thefinal componentof a plateddessert. Commongarnishes includefresh mint leaves,powdered sugar,chocolate piping,fruit, chocolateand sugar work,

Types of Dessert

Baked Dessert

Fried Dessert

Frozen Dessert

Chilled Dessert

Baked Dessert

Baked dessertsare made byputting theingredients in ahot oven.

Fried Dessert

Fried dessertsare made usinga cookingprocesscalled deepfrying.

Frozen Dessert

Frozen dessertsare made byblending theingredients in afreezer.

Chilled Dessert

Chilled dessertare made byputting theingredients tothe refrigeratorand let it chilled.