1. Chapter 20 Restaurant Desserts
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

2. The Dessert
Restaurant desserts are based on staples in the baking repertoire, to create specific dishes appropriate for their restaurant.
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
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

3. The Plate
Desserts combining several components presented in a manner similar to the main meal are plated desserts.
Composition should be balanced and harmonious.
Both size and shape of plates and colors and patterns must be taken into account for the presentation.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

4. Arranging Desserts on Plates
Overall composition should make the dessert appetizing to the customer.
The following principles are important:
Shape
Size
Color
Texture
Arrangement
Flavors may be complementary or contrasting.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

5. Classic Flavor Combinations
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

6. Decorating Plates
Plate decorating and garnish add dramatically to presentation
This can be accomplished by:
Plate dusting
Garnishing with herbs and edible flowers
Decorating with sauces
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458