Grade 9-Cookery-4th-Quarter- Learning Outcome 3 Plate/present desserts

 At the end of this lesson, students are expected to:  

1. identify the accompaniments of desserts; 

 2. present desserts attractively; and 

 3. identify factors to consider in plating and presenting desserts.    

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  - Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over low heat until lightly thickened.   
  
  
  
•  Pastry Cream  - Contains starch as well as eggs, resulting in a much thicker and more stable product. It is used as a cake and pastry fillings for cream pies and pudding. With additional liquid, it is used as custard sauce.    
  
  
  
• Custards  - Consist of milk, sugar, eggs and flavorings. (Whole eggs are used for greater thickening power). Used as pie fillings, as a dessert by itself and as a basis for many bake puddings. 
  
  
  

 Art of Dessert Plating 

• Desserts should turn heads in the dining room. Garnishing and plating desserts shouldn't be an afterthought. It should be an integral part of how you build your recipe. 

4 Garnishes that add wow factor      

      

1. FRUIT GARNISH                                    

2. NUT GARNISH   

3. CHOCOLATE GARNISH 

4. COOKIE GARNISH 

ACTIVITY # 1 Direction: Give 4 Garnishes that add wow factor to a dessert. 

 

1. ________________________       3. ______________________ 2, ________________________       4. ______________________ 

 

ACTIVITY # 2 Direction: Identify the following statement. 

 

__________________1. Consist of milk, sugar, eggs and flavorings. Used as pie fillings, as a dessert by itself and as a basis for many bake puddings.  

__________________ 2. Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over low heat until lightly thickened.  

__________________ 3. Contains starch as well as eggs, resulting in a much thicker and more stable product. It is used as a cake and pastry fillings for cream pies and pudding. With additional liquid, it is used as custard sauce. 

 __________________ 4. 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. 

 

 

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, so the servers aren't touching the food when they place the desserts in front of the customers. 

3. Make your garnishes relate to the dessert on the plate. The only time you should garnish with fresh mint is if 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 and crisp. 

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. 

5.  Try different plates—various sizes and shapes. The right plate can add or enhance the theme really well. 

Plating and presenting tips and techniques)  

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. The 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. Choosing the right size of plate is important because food should not be crowded onto the plate.  

 

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 customers' 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. Take a look at the plate and ask yourself if it is pleasing to the eye. It should not look sloppy and dirty. 

 

5. Garnish to Impress Garnishes and decorations can enhance your plate presentation. Choose garnishes that are appropriate to the ingredients. For example, using a chocolate curls for chocolate cake. 

       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 the correct size; they should be easy to eat. 

PERFORMANCE TASK # 1 Direction: Draw or cut 5 pictures of packaging materials for storing desserts. Draw/Paste inside the box. 

PERFORMANCE TASK # 2 Direction: Cut 5 pictures of plated desserts. (Desserts that are decorated and well presented. Following plating and presenting tips and techniques discussed.) Paste inside the box.