Mastering Plated Desserts - Presentation, Pairing, and Menu Design

1. 19 Restaurant and Plated Desserts

2. Chapter Objectives • After studying this chapter, you will be able to: • recognize key considerations that go into planning a dessert menu. • understand the basic principles of plate presentation. • understand and use contemporary flavor pairing concepts. continued on next slide

3. Chapter Objectives • After studying this chapter, you will be able to: • use a variety of techniques to add visual appeal to plated desserts. • prepare a variety of restaurant and plated desserts.

4. The Restaurant Dessert • Restaurant desserts must be well prepared, then properly presented during service. • Proper portioning • Neat uniform slices of iced cakes • Clean knife always used to portion desserts continued on next slide

5. The Restaurant Dessert • Restaurant desserts must be well prepared, then properly presented during service. • Evenly browned foods such as meringue topping • Cold desserts served on cold plates; hot desserts served on warm plates. • Careful application of whipped cream, sauces and garnishes

6. The Restaurant Dessert Menu • Restaurant desserts menus match the type of service, theme, price point and other considerations of each specific operation. • New menu items may be created from staples in the baking repertoire. continued on next slide

7. The Restaurant Dessert Menu • Restaurant desserts menus match the type of service, theme, price point and other considerations of each specific operation. • Pastry chef's can use one formula to prepare a number of items by: • varying shape and size of baking pans. • changing components. • molding custards, mousses and creams.

8. The Plate • Desserts combining several components presented in a manner similar to the main meal are called plated desserts. • Both size and shape of plates and colors and patterns must be taken into account for the presentation.

9. The Composition • Composition of the plated dessert makes it appealing to the customer. • Composition should be balanced and harmonious.

10. The Composition • When composing the dessert, consider: • shape of the components. • colors. • textural elements. • flavors, which can be contrasting or complementary. • temperature of the components.

11. Guidelines for Designing Plated Desserts • Select the main element. • Consider portions size. • The more elements on the plate, the smaller the portion of each • Select the plate. • Consider the flavor profile of the main element. continued on next slide

12. Guidelines for Designing Plated Desserts • Identify textural elements on the plate. • Too few or too many elements not desirable. • Smooth or creamy • Chewy or brittle continued on next slide

13. Guidelines for Designing Plated Desserts • Identify the visual elements on the plate. • Identify temperature harmony or contrast possibilities. • Taste each element. • Adjust the components to best express the original concept and flavor profile.

14. Arranging Desserts on Plates • Strike a balance between overcrowding the plate and leaving large gaps. • Keep foods from touching the rim. • Choose a focal point when designing the plate composition. • Create flow in the composition, places where the eye goes when looking before eating.

15. Plate Garnishes • Plate decorating and garnishes add dramatically to presentation. • This can be accomplished by: • garnishing with herbs and edible flowers. • decorating with sauces. • creating edible garnished from dried and candied fruits.