TEOFILA DELOS REYES

WEB SCRIPT Tourism Sector
Sector:
Qualification: Bread and Pastry Production
Unit of Competency:
Module Title: Present Desserts

Learning Outcomes: Presenting Desserts

 Present and Serve Plated Desserts
 Plan ,Prepare and Conduct a Trolley Presentation
 Store and Package Desserts

Developer/s: ELIZABETH B. LAVINA/ TEOFILA S. DELOS REYES
TITLE
OBJECTIVES Presenting and serving plated desserts
INTRODUCTION At the end of this unit, you should be able to:

 Identify portion control presenting desserts
 Practice decorating and plating desserts using different techniques

In this unit we will be discussing the presentation of desserts and different
techniques of plating and serving desserts

LESSON 1 Portion Control and Presentation of Desserts
Topic 1: Portion control means ensuring that the right quantity of
food is prepared and served every time a customer
orders a menu item.

Dishes can be served in different profile
Yield refers to the number of servings that are
generated by a particular recipe.

Singledesserts

Buffetdessert

Topic 2: Presenting Desserts for service

Dessert presentation is all about making the dessert
look as attractive as possible to the customer.

It does not involve the creation of „monuments on each
plate, but rather an attempt to create and present food to
the best of its potential. In an ever- changing world, food
tastes have also changed. Pretentious presentation has-

LESSON 2 been overtaken by a simpler and cleaner style. Dessert
Topic 1: presentation, while an important part of an establishment,
is only part of the dining experience.

Plating and DecoratingDesserts

Five Components of Plated Desserts
1. Main Item – oddnumber/s(1,3,5… ...........................)

The main item can be anything such as a slice of pie, a
tartlet, a cluster of cookies, custard. Here the main item is

a slice of turtle pie.
2.Sauce/s - 1-2ounces

Plated linzer tart slice made by a team in one of my classes. The two sauces here are
creme anglais and raspberry sauce. Notice that raspberries are used to help identify
the secondary sauce. Also notice that the plate is flooded, which is accepted for very

dry desserts like a linzer tart

3.Garnish- Fruit, chocolate lines, powdered sugar
4.Crunch Garnish - Cookie, chocolate decoration, fruit chips, sugarcage.
This almond tart has several garnishes including fruit peel,
mint leaves, chantilly cream, and a chocolate butterfly. The
tuille flower is a crunch component but because the main
item has crunchy toasted almonds it may be considered
more of a garnish in this instance.

5.Frozen Components(optional)- Sorbet, ice cream

Topic 2: Decorating desserts

1. Be creative with color

A splash of color can bring your desserts to life. A dark chocolate cake can go from
a brown lump to an artful concoction when garnished with vibrant berries; a lemon

Topic3 tart goes from a fairly monotone palette to lively and lovely when presented with the
contrast of a violet flower and marbled raspberry coulis.

2. Combine textures

Adding different textures to the plate adds excitement to the visual appeal of
dessert course, and the enjoyment only continues when the eating commences.
For example, pairing a smooth, rich ganache with nubbly cookie crumbs and soft,
pillow marshmallows adds just enough “busyness” to draw the eye in to the dessert.
The different textures excite the senses,

giving an anticipatory sense of the taste pleasures to come.

3. Compose your plate as you would painting

There are many ways to compose a plate. Consider the plate as if it were a blank
canvas or as if you were composing the frame for a photograph. What would fill the
space in an interesting way? Will you choose a minimalist approach, aligning
different dessert elements as bookends on an oblong plate, as shown above? Or
will you have a central focus on a round dessert plate? There is not a right or wrong
answer, and you can experiment to see what looks and feels right to you.

4. Consider the vessel

It may seem like common sense, but consider the experience of eating the dessert
when you choose the type of plate. Don’t serve it on a too-tiny plate which may
have garnish popping off and on to the table once the tines of a fork hit the dessert.
If your dessert is creamy, it’s going to be easier to access in a rounded container or
bowl. Don’t get so lost in the form that you forget the function involved in eating the
dessert.

experience of eating the dessert when you choose the type of plate. Don’t serve it
on a too-tiny plate which may have garnish popping off and on to the table once the
tines of a fork hit the dessert. If your dessert is creamy, it’s going to be easier to
access in a rounded container or bowl. Don’t get so lost in the form that you forget
the function involved in eating the desserts may “wilt” too. This can vary depending
on the dessert. A slightly chilled plate may be helpful when plating cold desserts,
whereas room temperature will do just fine for most cakes or pies

Classic and Contemporary Dessert Cakes

A. Classic Dessert Cakes

1.Ube-Macapuno Cake is a purple yam cake, which is a well-loved dessert by
Filipinos

2. Yema Cake is a creamy and delicious custard cake originate in southern part of
Luzon.

3. Chocolate Moist Cake (with glossy chocolate icing)

4. Banana Bundt Cake

B. Contemporary Dessert Cakes

1. Three-layer Naked cake
2. Two-layer Fondant Cake

3. Three-layer Bolied Icing Cake

TITLE 4. Three-layer Chocolate Cake
Objectives Other Types of Dessert
Gelato, Pudding, Pies, tarts and flans, Fritters Custards, Creams, Prepared fruits
INTRODUCTION Bavarois, mousse and hot/cold, soufflés, Sorbet, ice creams and parfaits
LESSON 1 Plan, Prepare and Conduct a Trolley Presentation
Topic 1:
At the end of this unit, you should be able to: and
Topic 2:  Prepare desserts according to occasion ,enterprise standard
procedure
Topic 3:  Prepare and arrange variety of desserts on the table or trolley

In this unit we will be discussing the preparation and presentation of desserts and
how to arrange the variety of desserts in accordance with the standard
Dessert trolleys

Dessert trolleys are specially designed for serving desserts, such as cheese, fruit
or puddings. The large working area features an easy-clean surface that presents a
sample of the dessert options, with a middle shelf for utensils, flatware and serving
accessories on the trolley.

Trolley service

Trolley serves as a visual aid to selling desserts. Guests are more
likely to order a dessert if they can see what is available, particularly if it is well
presented. Some dessert trolleys are refrigerated. Gateaux, pastries, jellies,
tarts, pies, flans and souffles can be served from a dessert trolley.ing to
remove the sugary surface, and then dry thoroughly a kitchen paper.

Arranging and preparing variety of desserts

1.. Think about your guests first and what they might want on a dessert table. If you
are having kids, It is recommended nothing too fancy or messy. Some staples
might be cupcakes, Rice Krispie treats, cake pops, chocolate dipped
marshmallows, and chocolate covered Oreos. Here's a fun kids dessert table with
just a few simple items on it, but notice the

2. Pay attention to the colors of the desserts to make sure there's harmony on the
table. One way to add drama is to limit the number of colors you use. It is loveable
how all the desserts here fit the color scheme.

3.Add lots of different heights. It makes everything more visually interesting. Use
different size cake stands and dessert tray

4. Apothecary jars are always pretty. Save On Crafts has a great selection, but
shop around because you can usually findpretty wrapping paper and putting

TITLE containers on top of them is another great way to create levels.
OBJECTIVES
Introduction 5. If you're planning to add party printables to your table (which is always
Topic 1 recommend . because they aren't expensive and add so much), It is recommended
printing them on glossy brochure paper to make them pop. If you need to find great
Topic 2 party printables designers take a look at the designers in our party vendor directory.
We've got the best of the best. Look how these gorgeous printables tie this whole
table together.

6. Adding a backdrop gives your dessert table some depth and adds a frame. Here
are some easy backdrop tutorials from our site to give you ideas. Plus here's my
interest board of backdrops. It had to show off this backdrop because the striped
curtains make the carnival theme come alive.

7. Some people like to label everything on a dessert table, some people like to label
nothing. It is preferable to label only things that might confuse people (likethe
flavor of the cupcakes), however, if you have cool creative names for things, like
these "Tie Fighters," Go for it and label everything!

. Store and package desserts

 Identify the temperature range in storing desserts
 Know the packaging design and techniques in storing desserts
In this unit we will be discussing the temperature range needed in storing desserts
and the appropriate techniques and design for the products
Temperature range in storing desserts

• Desserts that contain uncooked eggs should be handled with extreme care since
dangerous bacteria such as salmonella can increase in raw eggs. You have to be
really careful with food containing eggs such as chocolate mousse and uncooked
cheesecakes.

• Food like egg custards contains protein that provides good food for bacteria. If
custards are not heated and cooled properly and quickly, bacteria in the custard
can grow quickly that might be dangerous for food consumption

s• Any dessert that is not necessary to be consumed immediately must be cooled
rapidly and stored in a cool room until needed.

• In keeping a pre-prepared dessert hot until service, make sure that the
temperature of the food is over 65 °C. Any dessert that is kept hot in the Bain-Marie
or hot water bath for a while should be discarded at the end of the service.

• Desserts that were made using milk and cream should not be left to stand at room
temperature for any length of time. They should be kept inside the refrigerator until
they are needed to avoid the risk of food poisoning.

• Make sure to follow organizational requirements since many desserts have a
limited shelf life

Packaging design techniques
, Packing down is a term used to describe the action of securing and storing the

product securely until required.
• Cooks “pack done” a kitchen at the end of service.

 Pastry cooks pack desserts away for safe storage until required for sale or
service period.

• All product needs to be packaged so that the integrity of the product is not
compromised during storage.
• Ice cream is placed into freezer compatible food safe containers before being
wrapped securely, labelled and stored in the freezer until it is required.
• Fresh desserts that have not sold would be stored in container that will allow them
to be covered without destroying any garnish that might be placed on top.
• Wrapping or covering is the most dangerous part of keeping everything in place.
Any container that is the wrong size will cause damage to finished product.

References