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Present desserts

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Abe King Dela Cruz

This document discusses the components and types of plated desserts. Plated desserts are individually served desserts at restaurants and cafes. There are four main components - the main item, sauce(s), a crunch component, and garnish. The main item is the dessert itself, sauce adds moisture, the crunch adds texture, and garnish is for visual appeal. There are four types of desserts - baked, fried, frozen, and chilled - which are prepared through different cooking methods like baking, frying, freezing, or chilling.

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Present PrepDare aned Sesrve Pslateed Derssertts Prepared by: Abe King C. Dela Cruz
Plated Desserts Plated dessert presentations (or simply plated desserts) are desserts that are served by an establishment (such as restaurant, resort, or dessert café) after it is ordered by a
Four Components of Plated Desserts The Main Item The Sauce Crunch Component Garnish
The Main Item The main item of a plated dessert is the actual dessert itself. It should never be so large that is overwhelming.
The Sauce A plated dessert should have up to two sauces but if tastefully approached more can be used. Sauce is very important for dry items like pies and cakes but a sauce can add to
Crunch Component A crunch component is exactly how it sounds. It is an added component that adds a crunch to the dessert. This is especially important to soft desserts like custard and ice cream.
Garnish The garnish is the final component of a plated dessert. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work,
Types of Dessert Baked Dessert Fried Dessert Frozen Dessert Chilled Dessert
Baked Dessert Baked desserts are made by putting the ingredients in a hot oven.
Fried Dessert Fried desserts are made using a cooking process called deep frying.
Frozen Dessert Frozen desserts are made by blending the ingredients in a freezer.
Chilled Dessert Chilled dessert are made by putting the ingredients to the refrigerator and let it chilled.
Present desserts
Present desserts

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Present desserts

  • 1. Present PrepDare aned Sesrve Pslateed Derssertts Prepared by: Abe King C. Dela Cruz
  • 2. Plated Desserts Plated dessert presentations (or simply plated desserts) are desserts that are served by an establishment (such as restaurant, resort, or dessert café) after it is ordered by a
  • 3. Four Components of Plated Desserts The Main Item The Sauce Crunch Component Garnish
  • 4. The Main Item The main item of a plated dessert is the actual dessert itself. It should never be so large that is overwhelming.
  • 5. The Sauce A plated dessert should have up to two sauces but if tastefully approached more can be used. Sauce is very important for dry items like pies and cakes but a sauce can add to
  • 6. Crunch Component A crunch component is exactly how it sounds. It is an added component that adds a crunch to the dessert. This is especially important to soft desserts like custard and ice cream.
  • 7. Garnish The garnish is the final component of a plated dessert. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work,
  • 8. Types of Dessert Baked Dessert Fried Dessert Frozen Dessert Chilled Dessert
  • 9. Baked Dessert Baked desserts are made by putting the ingredients in a hot oven.
  • 10. Fried Dessert Fried desserts are made using a cooking process called deep frying.
  • 11. Frozen Dessert Frozen desserts are made by blending the ingredients in a freezer.
  • 12. Chilled Dessert Chilled dessert are made by putting the ingredients to the refrigerator and let it chilled.