1. Dessert Presentations
Krystal Arrington
Pastry Chef

2. dessert \di-’zert\n: a course of fruit, pastry, pudding, ice cream, or cheese served at the close of a meal.

3. Design Considerations
Season
Cost
Staff
Flavor

4. Components Main item: 3-5 ounces Sauce: 1-2 ounces
Garnish: adds texture, temperature, and color
Crunch factor: used when main item contains no flour

5. Types
Banquet: large groups, done ahead of time (catering, large hotels)
A la Minute: literally, “by the minute,” done to order (restaurant)

6. Contrasts
Texture
Temperature
Shape
Flavor
Color

7. Architectural Aspects
Flavors
Balance – asymmetric or
symmetric
Unity
Flow/Movement
Piping
Glazes
Edible
Natural Colors
Plate Selection

8. Rules to Remember Always wear gloves Wipe plates
Bleeding, blobs on plate
No crumbs
Immaculate and appetizing
The Rim School
Clean
As a part of the presentation

9. Sauces Coulis Cooked fruit sauce Thickened sauce Egg-yolk-based sauces
Crème Anglaise
Sabayon
Chocolate sauce
Reductions
Caramel sauce
Preserve- based sauces

10. Rules for Sauces Consistency and Appearance Texture Thickness
Multiple sauces
Weight