3. 1. Dessert Syrup - Flavored
simple syrup use to moisten
cakes. Flavorings maybe
extracts like vanilla, liquors
like rum. Add flavorings
after the syrup has cold,
flavor may lost if added to
hot syrup. Lemon or orange
rind may also add flavor to
syrup
4. 2. Cream Anglaise -
Stirred vanilla custard
sauce; consist of milk,
sugar, egg yolks and
vanilla stirred over
low heat until lightly
thickened.
5. 3. Pastry Cream - Contains
starch as well as eggs,
resulting in a much thicker
and more stable product. It
is used as a cake and pastry
fillings for cream pies and
pudding. With additional
liquid, it is used as custard
sauce.
6. ACTIVITY # 2 Direction: Identify the following
statement.
__________________1. Consist of milk, sugar,
eggs and flavorings. Used as pie fillings, as a dessert
by itself and as a basis for many bake puddings.
__________________ 2. Stirred vanilla custard
sauce; consist of milk, sugar, egg yolks and vanilla
stirred over low heat until lightly thickened.
7. ACTIVITY # 2 Direction: Identify the
following statement.
________3. It is used as custard sauce,
cake and pastry fillings for cream pies and
pudding that contain starch as well as eggs.
_______ 4. Flavored simple syrup use to
moisten cakes.
8. • 4. Custards - Consist of
milk, sugar, eggs and
flavorings. (Whole eggs
are used for greater
thickening power). Used
as pie fillings, as a
dessert by itself and as a
basis for many bake
puddings.
17. 5. Layer flavors and textures in
your dessert.
Ask yourself, "How can I make this
better?" If the answer is a little
lemon zest, then add it as a
garnish.
18.
19. 1. Can you give at least one
guidelines in plating dessert?
2. As a beginner chef how could
these guidelines will help you in
improving your plating skills.
20. PERFORMNACE TASK
DIRECTION- ( Dessert Plating )
Each student will going to plate a
piece of cake through the use of
garnishes and other ingredients by
applying the guidelines in plating
desserts and the principles of designs
23. SHORT QUIZ
DIRECTION : Examine the statement below and write
the word FACT if the statement is true and if it is false
change the underlined words with the correct words to
correct the statement.
1. Using right plate could enhance the theme very well.
2. Garnish fresh mint if your ice cream has strawberry flavor
3. Do not overcrowd the plate
4. Make all the garnishes not edible
5. Layer flavors and textures in your dessert.
24. SHORT QUIZ
DIRECTION : Examine the statement below and write
the word FACT if the statement is true and if it is false
change the underlined words with the correct words to
correct the statement.
1. Using right plate could enhance the theme very well. FACT
2. Garnish fresh mint if your ice cream has strawberry flavor -
MINT FLAVOR
3. Do not crowd the plate- FACT
4. Make all the garnishes not edible - EDIBLE
5. Layer flavors and textures in your dessert.- FACT
25. ASSIGNMENT:
Answer the following questions:
1. Why do we need to do the proper plating
of desserts before presenting them to the guest?
2. Enumerate the guidelines in Storing cold
and hot desserts.
27. 1. The plate – when plating desserts, the
choice of plate is critical to the final
presentation. Remember, the plate is the
frame of the presentation. There are many
sizes, shapes, and colors available.
Choosing the right size of plate is
important because food should not be
crowded onto the plate.
28. 2. Color - always consider color as an
important part of plate presentation. Always
try to have a variety of colors on the plate.
•Green is fresh and cool, and can be
soothing.
• Red is passion and excitement.
•Black is sophisticated and elegant.
•Blue is a natural appetite suppressant, since
it can make food look unappetizing.
29. 3. Texture - texture is critical to food
presentation, as well as enjoyment.
Contrasting hard and soft, smooth
and coarse, adds visual interest to
your food, and it will enhance your
customers' enjoyment to the food.
30. 4. Keep things clean - Remember that
neatness counts. Food should be
contained within the rim of the plate, yet
it should not be crowded in the center.
Take a look at the plate and ask yourself
if it is pleasing to the eye. It should not
look sloppy and dirty.
31. 5. Garnish to Impress- Garnishes and
decorations can enhance your plate
presentation. Choose garnishes that are
appropriate to the ingredients. For
example, using a chocolate curls for
chocolate cake.
32. Here are some other techniques to keep in
mind when garnishing:
•Never decorate a plate with something
inedible
•Ensure the garnish complements and
enhances the dish.
•Choose garnishes that are the correct size;
they should be easy to eat.
