Present desserts
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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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Plated desserts are individual desserts served after a meal at restaurants or cafes. They consist of 4 main components - the main dessert item, one or two sauces, a crunch element, and a decorative garnish. Common types of plated desserts include baked goods, fried treats, frozen confections, and chilled preparations. Plated desserts are an artful way for establishments to showcase their skills through beautifully presented sweet endings to a meal.
present desserts [Autosaved].pptx in home economics![present desserts [Autosaved].pptx in home economics](https://cdn.slidesharecdn.com/ss_thumbnails/presentdessertsautosaved-250209154306-6b86c409-thumbnail.jpg?width=560&fit=bounds)
present desserts [Autosaved].pptx in home economicsKIMANGELAMEJESBULAON
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prepare and present dessertsPerform mise en place Prepare & Present a Dessert Store Dessert
Perform mise en place Prepare & Present a Dessert Store DessertJepoyPablo1
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LO 1. Perform mise en place TLE_HECK9 12PD-IVa-15
1.1 Identify tools and equipment needed in preparing desserts
1.2 Importance of dessert in a meal
1.3 Classify desserts according to the types of ingredients used
1.4 identify characteristics of desserts
LO 2. Prepare desserts TLE_HECK9 12PD-IVb-f-16
2.1 identify ingredients for desserts
2.2 select and prepare sweet sauces
2.3 prepare a variety of desserts and sauces using sanitary practices
2.4 follow workplace safety procedures
LO 3. Plate/Present desserts
3.3 Identify dessert accompaniments and hygienic procedures
3.4 Present desserts attractively
3.5 Identify factors in plating and presenting desserts
LO 4. Storing desserts
4.1 Keep desserts in appropriate conditions to maintain their quality and taste4TH GRADING TLE 9 LESSON 2
4TH GRADING TLE 9 LESSON 2JANETHDOLORITO
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Plated desserts should incorporate multiple textures, colors, flavors, and temperatures for visual appeal and taste. The main dessert item is the focal point, often accompanied by a sauce, crunch component, and garnish. Common plated dessert components include frozen desserts, warm desserts, custards, fruits, chocolates, and cheeses. Proper plating techniques present harmonious flavor and texture combinations in attractive, balanced arrangements.Easy Dessert Decoration Tips
Easy Dessert Decoration Tipsaminah afra
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A delicious dessert makes for a perfect end to any meal.Whatever the occasion may be, desserts are always superstars.Here are some helpful dessert making tips to delight all dessert loversDESSERT.pptx
DESSERT.pptxMaynard Caspillo
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This document discusses different types of desserts and their characteristics. It begins by describing fruits as one of the simplest and most nutritious dessert options. It then discusses cheeses, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts like ice cream and sherbet, baked desserts, and fried desserts. It provides details on key ingredients used in making desserts and sweet sauces, such as sugar, gelatin, eggs, cream, fruit, nuts, chocolate, and batters. It also includes sections on identifying the classification of different desserts and the common element that links virtually all desserts.Food plating
Food platingssuserfaec03
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The document discusses food garnishing and accompaniments. It provides examples of popular foods and their typical garnishes and pairings, such as soups being garnished with herbs or bread and burgers often accompanied by chips or drinks. The document also discusses guidelines for pairing wines and cheeses as well as chocolates with wines. Standardized recipes are covered, outlining their benefits and key components like ingredients, measures, and yields.Retail food guide w pics 0617
Retail food guide w pics 0617sonomabakingco
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This document provides descriptions and ingredients for various pastries, baked goods, and food items served at Sonoma Food Manual. It includes 14 types of pastries such as croissants, danishes, and morning buns. It also lists 12 cake options including frangipane tarts, cheesecakes, and brownies. Additionally, it outlines 11 breakfast items and sandwiches along with 5 salad choices. For each item it provides a brief description and lists the main ingredients.ICING AND FROSTING.pptx
ICING AND FROSTING.pptxRichelleDomingo4
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This document discusses icing and frosting, their functions, types, and ingredients. Icing refers to a sweet glaze used to decorate baked goods, while frosting is used to enhance flavor and appearance. Both are primarily used to cover and decorate cakes, and can be formed into shapes. There are many types of icings including buttercream, fondant, ganache, and royal icing, as well as cooked and uncooked varieties. Ingredients commonly used include sugar, butter, milk, cream cheese, and flavorings.COOKERY 1 - DESSERT DISHES ( LO1. MISE EN PLACE)
COOKERY 1 - DESSERT DISHES ( LO1. MISE EN PLACE)julie arcilla
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Desserts are usually sweet courses served at the end of a meal. Common tools for preparing desserts include measuring cups, mixing bowls, knives, spoons, and baking pans. Reasons for eating desserts include balancing out meals, experiencing new flavors and textures, and being creative. Desserts are classified into fruits, cheeses, gelatins, custards, puddings, fruit cobblers, and frozen desserts like ice cream, sherbet, and frozen soufflés. Characteristics of different dessert types are described such as the simplicity of fruits, readiness of cheeses, varieties of gelatins, textures of custards and puddings, and toppings of fruit cobblers.Frozen Desserts.pptx
Frozen Desserts.pptxPankajChaudhary674071
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This document provides information on various types of frozen desserts. It discusses still frozen desserts like parfaits and bombes that are frozen without churning. It also covers churn frozen desserts like ice cream, sorbet, and frozen yogurt that are produced by constantly churning the mixture while freezing. The document describes different frozen desserts and provides details on their ingredients and preparation methods. It also discusses factors that affect frozen dessert quality like crystal size, overrun, mouthfeel, and storage temperature. The document concludes by covering additives and preservatives commonly used in commercial ice cream production to stabilize the emulsion and texture.
Power red team
Power red teammariona09
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The document provides menus for different cultural cuisines including Spanish, Polish, German, and Catalan dishes. For starters it lists truita de patates (Spanish potato omelette), vegetable soup, and vegetable salad. The main courses include canelons (Catalan stuffed pasta), dumplings, and trout from the oven. Dessert options are crema catalana (Catalan custard), strawberry pudding, and yeast dough. It also describes some special occasion dishes like nougat and mushroom soup for Christmas Eve from different cultures.Dessertsandsauces
DessertsandsaucesUniversidad Central del Ecuador, Carrera Plurilingue, Melani Moreno
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This document discusses dessert sauces and frozen desserts. It provides information on popular dessert sauces including creme anglaise, chocolate sauce, caramel sauce, and fruit sauces. It also discusses various frozen desserts like ice cream, sorbet, granite, and sherbet. Ice cream begins with a creme anglaise base and is made with an ice cream maker. Sorbet is made from pureed fruit, sugar, and water. Granite has a slightly less sweet style than sorbet. Sherbet is a cross between sorbet and ice cream with dairy added to fruit sauce.Roasted peach
Roasted peachCraig Barachiel
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This document describes a luxurious dessert of roasted peach stuffed with various nuts and served with bitter almond ice cream and pastry fingers. The dessert contains contrasting textures and flavors that will appeal to discriminating palates. The bitter almond ice cream has a slightly almond liqueur flavor that pairs well with the sweet roasted peach and nuts. For an indulgent experience, the dessert can be enjoyed with amaretto liqueur or spiked coffee. When serving to guests, the dessert works well with cocktails made with amaretto or champagne for a magical evening.
DESSERT.pptx
DESSERT.pptxMaynard Caspillo
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This document discusses different types of desserts and their characteristics. It covers fruits, cheese, gelatin desserts, custards, puddings, fruit cobblers, frozen desserts, and ingredients commonly used in making desserts such as sugar, gelatin, eggs, fruit, cream, batters, nuts, and chocolate. Each dessert type is described in 1-2 sentences and examples are provided. Key ingredients are also defined and tips provided on selecting high quality versions of each.Icings
Icingsehospitalitymentor. com
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This document discusses different types of icings and toppings used in baking. It begins by explaining that icings and toppings are used to complement cakes and provide flavor, texture, and decoration. Common icings described include buttercream, butter icing, fondant, and whipped toppings. The document then discusses the functions of icings, including making products more decorative, nutritious, contributing flavor, and protecting surfaces. It provides details on specific types of icings like buttercream, butter icing, soft icings, chocolate fudge, royal icing, and American whipped frosting. It concludes with instructions for coating cakes and recipes for different frostings.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.