19 Restaurant and Plated Desserts

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

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.

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

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

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

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.

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.

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

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.

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

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

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.

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.

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.