prepare dessert

prepare dessert

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  WELCOME Notre Da meof Sto . Nino, Sto . Nino, South Cota ba to
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  BREAD AND PASTRYPRODUCTION NCII (present dessert) ROEL C. PENAFLORIDA Trainer
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  DESSERT-is a coursethat concludes a meal; often an evening meal. The course usually consists of sweet foods, such as confections dishes or fruit.
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  CORE COMPETENCIES UC 5PRESENT DESSERT LO1 Present and serve plated dessert LO2 Plan, prepare and present dessert buffet selection or plating LO3 Store and package dessert
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  PRESENT DESSERT MATERIALS, TOOLSAND EQUIPMENT
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  OVEN-an equipment usedfor baking, heating, or drying foods
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  BAKING PAN-an aluminumor tempered glass dish, rectangular or square in form used for baking cakes SPATULA-a flat, thin and blunt metal used for leveling-off dry ingredients and spreading icing and frosting on cakes. Wooden spoon-a tool used for mixing and stirring flour mixture
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  Mortar and Pestle- Plate- Breadknives-
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  Overview of preparingDESSERT The art of preparing dessert is a fairly new aspect today. Dessert kinds have changed. Pastry chefs began to shift their focus back to flavor, discovering that they could create great looking and great tasting desserts.
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  Preparing Dessert Components inpreparing dessert Dessert presentation or simply plated desserts are desserts that are served by an establishment such as restaurants, resort, or dessert café after it is ordered by a guest and enjoyed on site. Components of plated dessert Main item Dessert sauces Crunch components The garnish
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  Three Main Goalsof Plated Dessert To satisfy the costumer This emphasizes flavor above all, though you can argue that the actual visual design of the plate also satisfies a customer. To complement the venue’s theme Emphasizes the visual and creative expressions of a dessert. To make a dessert that is affordable in the terms of the restaurant Complexity and price. A dessert that is too complex will put too much stress. A dessert that is too expensive will never be purchase.
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  The main item Itshould be the main focal point of the presentation. It should be the main source of flavor for the presentation while the other components contrast and complement it.
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  The Dessert Sauce Sauceis very important for dry items like pies and cakes. The sauces should be able to hold their own shape. It can be manipulated like paint to create fun designs.
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  Crunch Component It isa 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 like custard and ice cream.
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  Garnish It is thefinal component of a plated dessert. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar.
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  Sample Dessert Plating Picturesample