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Dessert Presentation

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by

Ashlea Tobeck

on 24 August 2015

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Transcript of Dessert Presentation

Dessert Presentation
we eat with our eyes first
Four Components of a Plated Dessert
Main Item- 3-5 oz
Side Item- 1-2 oz; fruit, ice cream, sorbet, cookies
Sauce- 1-2 oz
Garnish- 1 oz or less; whipped cream, fruit chips, chocolate or sugar decorations, choux lattice, tuile, candy, nuts, edible flowers/plants
Complement vs. Contrast
If all of the flavors and textures in our dessert are the same, we would get bored
Serving Vessel
The plate you choose is just as important as what goes on it!
History
Plated desserts went from very basic to overly complex & architectural
Importance of Plating
plated desserts bring excitement and anticipation to the diner
3 essentials in a plated dessert:
simplicity, complexity, balance
things to consider:
-flavor
-appearance
-texture
-temperature
All components must be edible and have a purpose on the plate
If the flavors and textures are too different, the diners don't understand the combination and enjoy it less
You want your colors, textures, flavors, & temperatures to have a focus to achieve the most impact
desserts are one of the highest profit centers in a food service establishment; they can drive ticket averages up and increase overall customer satisfaction
Ways to achieve contrast
Temperature differences: warm pie with cold ice cream
Texture differences: creamy custard with crisp tart dough
Flavor differences: tart fruits with rich chocolate or custards
Color differences: raspberry coulis on chocolate cake; kiwi side w/ a frangipane tart
You don't always NEED contrast
Ensure you have enough white space to balance out the items on the plate
Plate, bowl, cup, etc. can be used to achieve complement or contrast
Think about ease of eating and customer satisfaction
Desserts became more about presentation than about flavor and customer satisfaction
Customers became dissatisfied with desserts that looked so much better than they tasted
Multiple components & difficulty in plating led to inconsistency
1980's were turning point
rising food costs drove up the prices of food in restaurants
to compensate, plating became a necessity
starting in 1988, the Culinary Olympics included a plated dessert competition
the US won the team competition with a dessert made by Pastry Chef Chris Northmore called the 'Big Apple'
B.U.F.F.
balance- components and flavors that don't overpower each other
unity- all components and items work together to create one theme or concept
flavor- combinations that don't produce unnatural or undesirable flavors
form/function- each component should have a true function; you want to create height and flow on your plate
Modern dessert plating combines artistry and flavor
Full transcript