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ch20: Plated Desserts.pptx
- 1. Copyright ©2016 TheCulinary Institute of America. All rights reserved. 20 Plated Desserts
- 2. Copyright ©2016 TheCulinary Institute of America. All rights reserved. TRENDS IN PLATED DESSERTS • Consider current trends to keep your menu fresh and interesting. • Look at classic desserts with a contemporary eye. • Current trends include: – Architectural style – Rustic • Comfort foods, galettes
- 3. Copyright ©2016 TheCulinary Institute of America. All rights reserved. CONTRAST: FLAVOR, TASTE, TEXTURE, TEMPERATURE, AND EYE APPEAL • Incorporate contrasting characteristics in a dessert, but be sure they are necessary and thoughtful. • A balanced menu should contain warm and cold, sweet and tart, and rich and lean desserts. • Keep plates interesting by combining contrasting elements. • Consider seasonality and locality when planning combinations.
- 4. Copyright ©2016 TheCulinary Institute of America. All rights reserved. CONTRAST: FLAVOR, TASTE, TEXTURE, TEMPERATURE, AND EYE APPEAL (CONT’D) Seasonality Flavor & Aroma Taste Texture Temperature Presentation Fall Chocolate Sweet Crunchy Frozen Shape Spring Vanilla Salty Crisp Chilled Volume Summer Fruit Bitter Brittle Cool Color Winter Spice Acidic Chewy Room temperature Visual texture Nut Umami Creamy Liquid Icy Tender Cakey Warm Hot
- 5. Copyright ©2016 TheCulinary Institute of America. All rights reserved. • Use the contrast table to create a fresh, original restaurant menu. • Menus should change with the season, though some items will remain constant. • Seasonality benefits: – Cost – Flavor – Marketing • Use specials to ingredients at their peak. • Use preservice meetings to promote menu items to front-of- house staff, who will then help sell to the customers. RESTAURANT DESSERTS
- 6. Copyright ©2016 TheCulinary Institute of America. All rights reserved. • Consider the size of a station, as well as its proximity to key tools and equipment. – If preparing hot soufflés, the station should be near the oven. • Keep often-used items within reach for maximum efficiency. • Stock your station with paper towels, toothpicks, rubber gloves, and other nonfood items for quick access. • Keep the station clean and sanitary, and always have a container of sanitizer available. DESSERT STATION MISE EN PLACE
- 7. Copyright ©2016 TheCulinary Institute of America. All rights reserved. • Frozen desserts are often complementary components of plated desserts. • Can be molded or used in a variety of containers. • Freezer space and proximity is an important consideration. PLATING FROZEN DESSERTS
- 8. Copyright ©2016 TheCulinary Institute of America. All rights reserved. • Desserts that can be prepared for ten can usually be prepared for a hundred. • Consider changes in equipment, storage, timing of service, and labor when planning for banquets. • Lack of equipment may force you to change the look of a dessert. – Not enough molds or oven space, for example • Keep sauces in squeeze bottles of funnel droppers for control. PLATED DESSERTS AT BANQUETS
Editor's Notes
- #2 Learning Objectives After reading and studying this chapter, students should be able to: Identify trends in plated desserts. Explain the importance of flavor, taste, texture, temperature, and presentation in plated desserts. Identify different textures and how they can be used to create contrast. Discuss the menu planning process for plated desserts. Describe the mise en place for a plated dessert station. Discuss frozen desserts and the techniques for plating and serving them. Discuss considerations for planning plated desserts at a banquet.
- #4 - The classic apple pie à la mode is a perfect example. Think of how it relates to the contrast table: An exceptional apple pie will have a crisp, flaky crust and perhaps a filling that still retains a little tartness from the apples, while the ice cream will lend its creamy, soft nature. The pie should be served warm to bring out its flavors and aromas, as well as to provide temperature contrast with the cold ice cream.
- #6 A good barometer for the success of a dessert is how well it sells, but also keep in mind that items that don’t sell well may have a poor placement or wording on the menu; if corrected, an item that used to be problematic could become one of the best sellers.
- #9 - Lack of equipment (not enough of a particular mold, for example) might force you to change the shape or look of a dessert.