Present

Dessert
Prepare and Serve
Plated Desserts

Prepared by: Abe King C. Dela

Plated Desserts
Plated dessert
presentations (or
simply plated
desserts) are desserts
that are served by an
establishment (such
as restaurant, resort,
or dessert caf) after
Four Components of Plated
Desserts
The Main Item
The Sauce
Crunch
Component
Garnish
The Main Item
The main item of
a plated dessert is
the actual dessert
itself. It should
never be so large
that is
overwhelming.
The Sauce
A plated dessert
should have up to two
sauces but if
tastefully approached
more can be used.
Sauce is very
important for dry
items like pies and
cakes but a sauce can
add to any dessert.
Crunch Component
A crunch component is exactly
how it sounds. It is an added
component that adds a crunch
to the dessert. This is
especially important to soft
desserts like custard and ice
cream.
Garnish
The garnish is the
final component
of a plated
dessert. Common
garnishes include
fresh mint leaves,
powdered sugar,
chocolate piping,
fruit, chocolate
Types of Dessert
Baked Dessert
Fried Dessert
Frozen Dessert
Chilled Dessert
Baked Dessert
Baked desserts
are made by
putting the
ingredients in a
hot oven.
Fried Dessert
Fried desserts
are made using
a cooking
process
calleddeep
frying.
Frozen Dessert
Frozen desserts
are made by
blending the
ingredients in a
freezer.
Chilled Dessert
Chilled dessert
are made by
putting the
ingredients to
the refrigerator
and let it chilled.