PREPARATION OF DESSERT: WEEK 3

PREPARATION OF DESSERT: WEEK 3

Factors to consider in plating and presentation

WORKPLAN

• Review of Past Lesson

• Collaborative Discussion

• Smart Q-time

• Quiz #1 Pointers

• Wrap-up

LEARNING TARGET

I can discuss the things I learned about preparation of desserts and storing techniques.

Art of Dessert Plating

Desserts should turn heads in the dining room. Garnishing and plating desserts shouldn't be an afterthought. It should be an integral part of how you build your recipe.

Guidlines in Plating Desserts

• Make garnishes edible

• Keep it clean and simple

• Make garnishes relate to the dessert on the plate

• Layer flavors and textures in your dessert

• try different plates

Tips

• Plate

• Color

• Texture

• Keep things clean

• Garnish to impress

KEEP IN MIND

• NEVER DECORATE A PLATE WITH SOMETHING INEDIBLE

• ENSURE THE GARNISH COMPLEMENTS AND ENHANCE THE DISH

• CHOOSE GARNISHES THAT ARE IN CORRECT SIZE, THEY SHOULD BE EASY TO EAT

Storing Cold and Hot Dessert

• Desserts containing uncooked eggs 

• Any dessert that is not required for immediate consumption 

• milk and cream 

• Many desserts have a limited storage life.

Sanitary Practices When Storing Desserts 

• Handle the food properly to prevent spoilage and contamination. 

• Wash utensils and equipment thoroughly. 

• Keep away from food when you are ill. 

• Store foods and ingredients properly. 

• Safeguard the food during distribution and service. 

Storage Techniques 

• Refrigerate

• Chilling

• Freezing

QUIZ 1 POINTERS

• Reasons/ Importance of eating dessert

• Classifications of desserts (discussed in Pre-recorded Video)

• Ingredients used in preparing desserts and sweet sauces

• Dessert Sauces

• Factors to consider in plating and presenting desserts

• Storing cold and hot desserts

Multiple Choice

Desserts has a potential health hazard if not stored properly.

Multiple Choice

Desserts containing uncooked eggs are not harmful

Multiple Choice

Any dessert that is not required for immediate consumption must be cooled rapidly and stored in the cool room until required.

Multiple Choice

Milk and cream should be kept at room temperature.

Multiple Select

Sanitary Practices When Storing Desserts

• Handle the food properly to prevent spoilage and contamination.

• Wash utensils and equipment thoroughly.

• Keep away from food when you are ill.

• Store foods and ingredients properly.

• Safeguard the food during distribution and service.

Multiple Choice

What's her name?

• Hetti

• Yum

• Popo

• Twirlie