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8. PLATED DESSERTS (1).pptx for grade 9 cookeryb
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- 2. Nature and Characteristics of Desserts PRESENTINGDESSERTS 02 03 04 Types of Desserts Presenting, Serving, and Evaluating Plated Dessert Storing and Packaging Desserts 01
- 3. What are thedifferent kinds of desserts that you know how to prepare?
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- 5. DESSERT comes from theFrench word DESSERVIR which means “TO CLEAR UP THE TABLE”
- 6. In the olddays, classic desserts included …..
- 7. With the adventof modern cuisines… crème brulee plated chocolate tortes panna cotta souffles mousse
- 8. Today….. Europe: cakes andpastries Americans: apple crumble, pies, ice cream, and bread pudding Chinese: buchi or sesame seed balls Filipinos: kakanin, halaya, leche flan
- 9. Desserts are hereto stay, to complement, and to complete every meal.
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- 11. Strawberry cupcake 1. Dessert is takenas the last course of a dinner or buffet. You can give a brief description of the topic you want to talk about here
- 13. 2. Desserts are predominantly sweetin flavor, with sugar as one major ingredient.
- 14. Strawberry cupcake 3. Desserts canbe light or slightly heavy depending on the type of dessert being served. You can give a brief description of the topic you want to talk about here
- 15. 4. Desserts can befresh as ripe fruits or cooked.
- 16. 5. Desserts can befried, steamed, and frozen.
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- 18. PUDDING, PIES, ANDTARTS
- 19. VARIETY OF CAKESAND CAKE SPECIALTIES
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- 22. CREAM PUFF ANDPOPOVERS
- 23. ICE CREAM ANDSHERBETS
- 24. FRESH, COOKED, ORPROCESSED FRUITS
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- 29. The Main Item Themain item can be anything such as slice of pie, a mini tart, a cluster of cookies, custard. It is the actual dessert itself. The main item should never be large that is overwhelming. It should be the main focal point of the dessert presentation. It should be the main source of flavor for the presentation while the other components contrast and complement it.
- 30. The sauce Plated dessertshould have up to two sauces each. Sauce is very important for dry items like pies and cakes although a sauce can be also be added to any dessert. The sauces used should be about the same consistency. The sauces should be able to hold their own shape. This allows for dessert sauces to be manipulated like paint to create fun designs.
- 31. The Crunch The crunchcomponent is an added component that adds a crunch to the desert. It is usually a dry decorative cookie or biscuit added to any dessert to make it crunchy. It enriches the dish and makes the flavor of the dish more enjoyable from the first bite up to the last. This is especially important to soft desserts.
- 32. Garnish The garnishesthe final component of a plated dessert. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work, and sorbet. Garnish should be used with restraint just as much as it should be used tastefully. A garnish that is over used garnish is the mint leaf. Although an amount leaf has a refreshing flavor and adds a color to dessert, this garnish is very common. A pastry chef should push his boundaries and use his creativity to find a garnish that works better than a mint
- 33. Goals of PlatingDessert 1. To satisfy the customer. 2. To complement the venue’s theme. 3. To make a dessert that is affordable in the terms of the restaurant.
- 34. This emphasize flavorabove all else, through you can argue that the actual visual design of the plate also satisfies a customer.
- 35. 2. To complementthe venue’s theme These emphasize the visual and creative expressions of a dessert continue to bring customers back.
- 36. 3. To makea dessert that is affordable in the terms of the restaurant This is in terms of both complexity and price.
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- 38. Mango Sticky Rice,Thailand Mango sticky rice topped with mint leaves and black sesame seeds then served with coconut Sauce Main item Garnish Crunch
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- 41. Evaluating Dessert Appearance –pleasing combination of color, form, and texture – neatly and attractively set in platter or container Shape – fruits are firm and well shaped Size – cut fruits are uniform in size Color – bright, not dull Texture – smooth to rough Flavor – pleasing, well-blended, has a predominant taste of the fruits and dressing
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- 43. Storing Desserts 1. Aproduct is only as fresh as it is when you put it in the freezer. 2. Wrap desserts properly in moisture and vapor-proof paper or foil before storing in the freezer.
- 44. Storing Desserts 3. Quick-freezebaked goods. Allow air to circulate and evenly set the food to freeze. 4. Follow the rule “Once defrosted, do not refreeze.” Store by batches so thawing can be done only as needed.
- 45. Storing Desserts 5. Thawas rapidly as possible in a warm area with circulating air. This prevents moisture from setting into the baked product that can cause soggy pots. Soft crusted and sugar coated breads and pastries can be thawed in an oven.
- 46. Storing Desserts 6. Cakesand cupcakes should be covered or boxed to prevent drying, then refrigerated.
- 47. Storing Desserts 7. Creamcustard or nut with custard base should be covered or boxed and must be refrigerated. Do not freeze after baking.
- 48. Storing Desserts 8. Doughnutsshould be covered or boxed and stored generally in an adequate space to avoid crushing.
- 49. Packaging Desserts Things toconsider in packaging desserts a. Protection b. Tampering resistance c. Special physical, chemical, or biological needs
- 50. a. to keepthe food in good condition until it is sold and consumed b. to attract and encourage customers to purchase the product c. to provide the correct environmental conditions for food, starting from the time food is packed until its consumption The main aim of packaging
- 51. A good packageshould therefore have the following functions: 1. Provide a barrier against dirt and other contaminants keeping the product clean. 2. Prevent losses. For example, packages should be securely closed to prevent leakage. 3. Protect food against physical and chemical damage such as the harmful effects of air, light, insects, and rodents.
- 52. A good packageshould therefore have the following functions: 4. Provide protection and convenience in handling and transport during distribution and marketing. 5. Help the customers identify the food and instruct them how to use it correctly. 6. Prevents any wastage such as leakage or deterioration which may occur during transportation and distribution.
Editor's Notes
- #6 Included dried fruits and cheese served with sweet wines. During those times, only the elites and the rich members of the society had the rare opportunity of having desserts in formal dinners.
- #7 With the advent of modern cuisines, pastry chefs improved their dessert collections. Elegant plated desserts in restaurants complement different cuisines – be it classic French crème brulee, individually plated chocolate tortes, smooth and creamy panna cotta with fruit variations and chilled souffles and mousse.
- #8 Every country and every culture has invented and reinvented their own desserts.
- #9 Desserts are here to stay, to complement, and to complete every meal.
- #12 Without dessert, the meal is never complete.
- #34 This, in itself, is a marketing strategy of attracting and selling different desserts to customers, depending on its presentation, neatness, orderliness, pleasing combination of color, form, size and texture.
- #35 This, in itself, is a marketing strategy of attracting and selling different desserts to customers, depending on its presentation, neatness, orderliness, pleasing combination of color, form, size and texture.
- #36 A dessert that is too complex will put too much stress on the kitchen staff when it needs to be the reproduced and a dessert that is too expensive will never be purchased by the costumers. This, in itself, is a marketing strategy of attracting and selling different desserts to customers, depending on its presentation, neatness, orderliness, pleasing combination of color, form, size and texture.
- #40 said to mean that something new can only be judged to be good or bad after it has been tried or used.
- #43 1. A product is only as fresh as it is when you put it in the freezer. Freezing prevents deterioration or staling but does not improve its freshness.
- #46 6. Cakes and cupcakes should be covered or boxed to prevent drying, then refrigerated. Do the same with whipped cream, cream filled cakes, puffs, and eclairs. Unsliced or butter frosted, fudge, iced, and whipped cream cakes can be frozen if wrapped in moisture and vapor-proof paper. Unbaked pies may be frozen if ingredients are designed for freezing. It is not advisable to freeze fruit pies when not yet baked and are not yet frosted. When baked and frosted, you can store it in a cool place or in the refrigerator.
- #47 7. Cream custard or nut with custard base should be covered or boxed and must be refrigerated. Do not freeze after baking. 8. Doughnuts should be covered or boxed and stored generally in an adequate space to avoid crushing. Like cakes, they can be frozen then thawed at room temperature. They can be heated in covered pan in an oven to refresh them .
- #48 8. Doughnuts should be covered or boxed and stored generally in an adequate space to avoid crushing. Like cakes, they can be frozen then thawed at room temperature. They can be heated in covered pan in an oven to refresh them .