Plated dessert presentations or simply plated desserts are desserts that are served by an establishment such as restaurant, resort, or dessert café after it is ordered by a guest and enjoyed on site.

To satisfy the customer is one of the three main goals of a plated dessert.

The main item can be anything such as a slice of pie, a mini tart, a cluster of cookies, custard. It is the actual dessert itself.

The garnish is the final component of a plated dessert. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work, and sorbet.

 Portion control means ensuring that the right quantity of food is prepared and served every time a customer orders a menu item.

A chef who uses color imaginatively can produce very effective results.

Plates come in many shapes, sizes, patterns and colors. Their primary role is to serve as a receptacle for food, which needs to be transported from the place of preparation (kitchen) to the customer (dining area).

Food garnishes are decorations added to an item for color contrast and to provide visual appeal and flavor.  Garnishes can be cooked or raw.

The most commonly over used garnish is the mint leaf.

A pastry chef should push his boundaries and use his creativity to find a garnish that works better than a mint leaf.

Plated desserts should have up to two sauces each.

Dishes can be served in different profile.

- Single dessert: larger portion

- Buffet dessert: smaller portion.

Not only should garnishes be edible, but appropriate to a particular dish.

As mass tourism takes effect around the world evolution in cuisines of all countries will happen.