LO1 PRESENT AND SERVE PLATED DESSERTS

MODULE OVERVIEW

This module focuses on knowledge and skills in presenting the various and specialized
techniques of dessert presentation that are required by bakers and pastry cooks in commercial food
production environments and hospitality establishments.

MODULE LEARNING OBJECTIVES

At the end of the lesson, the student should be able to:

1. Understand what dessert is, its classifications, and dessert characteristics.

2. Evaluate how the desserts are plated and decorated by standards and procedures.
3. Create a dessert and plate and decorate it according to the procedures.

LEARNING CONTENTS (DESSERT)

WHAT IS DESSERT?

Dessert is a course that is usually offered after a meal and is mostly made up of sweets. It's a great
way to clear your palate and a lovely way to end a meal. Cakes, pies, pastries, cookies, puddings,
ice creams, sorbets, fruits, and more are examples of desserts in different forms.

Desserts are frequently savored for their rich tastes, textures, and visual appeal. Depending on the
occasion and the food tastes of those involved, they can be simple or elaborate. Desserts can be
made at home, bought from bakeries or eateries, or made by pastry chefs with experience.

Desserts can be served to commemorate special events like birthdays, weddings, holidays, and other
joyous gatherings in addition to satisfyingly a sweet tooth. They are frequently enjoyed as a group
activity with family and friends and act as the center of attention during celebrations.
All things considered, dessert is a major part of culinary customs around the world, providing a
delightful way to wrap up meals and delighting those who partake in its sweet treats.

CLASSIFICATIONS OF DESSERT:

Desserts can be classified in various ways based on their ingredients, preparation methods, textures,
and cultural origins. Here are some common classifications of desserts:

1. Cake and Tortes

Cakes are baked sweets that are usually made with eggs, butter, sugar, and flour. They are available
in different flavors and textures, such as pound cakes, layer cakes, and sponge cakes. Tortes are a
type of cake that often contains ground nuts or breadcrumbs in addition to flour.

2. Pie and Tarts

Fruit pies, custard pies, and cream pies are common variations, and tarts typically have a pastry shell
filled with fruit, custard, or chocolate. Pies and tarts are made with a pastry crust filled with sweet or
savory ingredients.

3. Pastries and Baked Goods

1
Pastries are a broad category of sweet baked goods that include cream puffs, Danish pastries,
croissants, and éclairs. Layers of delicate pastry dough filled with chocolate, cream, or fruit are used
to make these desserts.

4. Cookies and Biscuits

Little sweet baked goods called cookies and biscuits are created from dough that usually consists of
flour, sugar, butter, and eggs. They are available in a variety of flavors and forms, such as
gingerbread, shortbread, and chocolate chip cookies.

5. Frozen Desserts
Ice creams, sorbets, gelatos, and frozen yogurts are examples of frozen desserts. These desserts
are created by freezing a blend of flavorings and dairy or non-dairy ingredients, creating a creamy or
fruity treat.

6. Puddings and Custards

Creamy desserts made with milk, eggs, sugar, and flavorings are called puddings and custards. They
come in a variety of flavors, such as rice pudding, chocolate pudding, and crème brûlée, and can be
served hot or cold.

7. Fruit-Based Dessert
Fresh or cooked fruits are the main component of fruit-based desserts. Fruit salads, fruit tarts, fruit
cobblers, and fruit crisps are all included in this category.

8. Specialty Dessert
Unique and frequently intricate creations made by skilled pastry chefs are included in the category of
specialty desserts. These sweets could have elaborate sugar decorations, sculpted chocolates, and
multi-layered cakes.

9. Regional and Cultural Desserts

Desserts are a reflection of regional ingredients, customs, and cooking methods, and they differ
greatly between cultures and regions. Some culinary examples are Middle Eastern baklava, Italian
tiramisu, and Latin American flan.

10. Healthier Desserts

Desserts made with whole grains, natural sweeteners, and an increased number of fruits and nuts
are becoming more and more popular as people become more health conscious.

These classifications provide a broad overview of the diverse world of desserts, showcasing the
creativity and versatility of pastry chefs and home bakers alike.

CHARACTERISTICS OF DESSERTS

1. Sweetness
Sweetness is perhaps the most noticeable feature of desserts. Desserts are usually made with sugar
or other sweeteners to give a luxurious and enjoyable flavor.

2. Richness:
Rich and decadent ingredients like butter, cream, chocolate, and nuts are frequently found in
desserts. Desserts have an opulent texture and flavor thanks to these ingredients.

3. Texture Variation:
Desserts are frequently made with a range of textures, such as fluffy, crunchy, chewy, and creamy,
which adds complexity and appeal to the eating experience.
4. Visual Appeal:
Desserts frequently have eye-catching hues, elaborate patterns, and creative presentation. In

2
particular, plated desserts are frequently prepared with meticulous attention to detail to produce a
visually stunning presentation.

5. Indulgence:
Desserts are thought to be a symbol of celebration and excess. They provide a feeling of contentment
and pleasure and are frequently savored as a treat or reward.

6. Versatility:
Desserts allow for endless creativity and experimentation because they can be made in so many
different ways and with so many different flavors. There is a dessert to fit every taste and occasion,
ranging from pies and cakes to ice creams and pastries.

7. Cultural Significance:
In many societies, desserts are culturally significant and are frequently connected to holidays,
celebrations, and special events. Recipes for traditional desserts are handed down through the
generations, protecting cultural and culinary traditions.

8. Seasonality:
Certain desserts have ingredients that are only available at specific times of the year, making them
seasonal. Desserts with fruit as an ingredient, for instance, could showcase the abundance of
summer produce, but fall and winter are when spiced desserts are most popular.

9. Comforting Qualities:
Desserts evoke memories of home-cooked meals, family get-togethers, and childhood treats, and are
therefore frequently linked to feelings of coziness and nostalgia. Dessert enthusiasts of all ages favor
them because they can evoke feelings of coziness and familiarity.

10. Balance of Flavors:

Desserts are sweet, but the best ones frequently have umami, bitterness, and acidity in balance. This
harmony gives the overall taste profile more depth and complexity while preventing desserts from
being unduly sugary.

Dessert plating and decorating require technical proficiency, artistic vision, and meticulous attention
to detail to comply with standards and procedures. The following is a general guideline for plating and
decorating desserts in professional culinary settings:

1. Preparation
• Assemble the dessert's essential ingredients, such as the cake layers, creams, sauces,
garnishes, and decorations.
• Make sure every component is of the best quality and is ready ahead of time.

2. Plate Selection
• Select serving utensils or plates that go well with the dessert to improve presentation. It is
important to take into account the plate's size, shape, and color.

3. Base Layer
• Start by covering the plate with a base layer of the dessert ingredient. This could be a dollop
of pudding, a scoop of ice cream, or a slice of cake.

4. Sauces and Coulis

• Use sauces and coulis to add flavor and visual interest to the plate. Deliberately drizzle
sauces, using squeeze bottles or piping bags for precision.

5. Building Height and Layers

3
 • To add depth and visual appeal, layer the dessert's various ingredients. This could be putting
layers of cake on top of each other, switching up the fillings, or layering different textures, like
creamy and crunchy.

6. Garnishes and Decorations

• To improve the dessert's presentation, strategically add garnishes and decorations. These
could be candied nuts, chocolate shavings, edible flowers, or fresh fruits.
• To create a visually appealing composition, pay attention to color placement and contrast.

7. Plating Techniques
• To produce a variety of visual effects, use different plating techniques. These methods could
be pipetting decorations, quenelling whipped cream or ice cream, or using stencils for designs
in powdered sugar.

8. Balance and Proportion

• Keep the plating arrangement proportionate and balanced. Make sure that all the parts are
arranged harmoniously and that they are all distributed equally.

9. Final Touches
• To make sure the dessert is balanced and coherent, take a step back and evaluate it from
several perspectives.
• Maintaining standards of cleanliness and presentation requires wiping off any spills or
smudges from the plate rim.

10. Consistency and

• Make sure desserts are plated and decorated uniformly for every serving. Portion sizes,
placement, and general presentation all fall under this category.
• Take quality control procedures to make sure that every dessert that is plated satisfies the
requirements that the establishment has set forth.

SUMMARY

Dessert is a course that is usually offered after a meal and is mostly made up of sweets. It's a great
way to clear your palate and a lovely way to end a meal. Cakes, pies, pastries, cookies, puddings,
ice creams, sorbets, fruits, and more are examples of desserts in different forms.

Desserts are frequently savored for their rich tastes, textures, and visual appeal. Depending on the
occasion and the food tastes of those involved, they can be simple or elaborate. Desserts can be
made at home, bought from bakeries or eateries, or made by pastry chefs with experience.

Desserts can be served to commemorate special events like birthdays, weddings, holidays, and other
joyous gatherings in addition to satisfyingly a sweet tooth. They are frequently enjoyed as a group
activity with family and friends and act as the center of attention during celebrations.
All things considered, dessert is a major part of culinary customs around the world, providing a
delightful way to wrap up meals and delighting those who partake in its sweet treats.

CLASSIFICATIONS OF DESSERT:

Desserts can be classified in various ways based on their ingredients, preparation methods, textures,
and cultural origins. Here are some common classifications of desserts:

1. Cake and Tortes

4
Cakes are baked sweets that are usually made with eggs, butter, sugar, and flour. They are available
in different flavors and textures, such as pound cakes, layer cakes, and sponge cakes. Tortes are a
type of cake that often contains ground nuts or breadcrumbs in addition to flour.

2. Pie and Tarts

Fruit pies, custard pies, and cream pies are common variations, and tarts typically have a pastry shell
filled with fruit, custard, or chocolate. Pies and tarts are made with a pastry crust filled with sweet or
savory ingredients.

3. Pastries and Baked Goods

Pastries are a broad category of sweet baked goods that include cream puffs, Danish pastries,
croissants, and éclairs. Layers of delicate pastry dough filled with chocolate, cream, or fruit are used
to make these desserts.

4. Cookies and Biscuits

Little sweet baked goods called cookies and biscuits are created from dough that usually consists of
flour, sugar, butter, and eggs. They are available in a variety of flavors and forms, such as
gingerbread, shortbread, and chocolate chip cookies.

5. Frozen Desserts
Ice creams, sorbets, gelatos, and frozen yogurts are examples of frozen desserts. These desserts
are created by freezing a blend of flavorings and dairy or non-dairy ingredients, creating a creamy or
fruity treat.

6. Puddings and Custards

Creamy desserts made with milk, eggs, sugar, and flavorings are called puddings and custards. They
come in a variety of flavors, such as rice pudding, chocolate pudding, and crème brûlée, and can be
served hot or cold.

7. Fruit-Based Dessert
Fresh or cooked fruits are the main component of fruit-based desserts. Fruit salads, fruit tarts, fruit
cobblers, and fruit crisps are all included in this category.

8. Specialty Dessert
Unique and frequently intricate creations made by skilled pastry chefs are included in the category of
specialty desserts. These sweets could have elaborate sugar decorations, sculpted chocolates, and
multi-layered cakes.

9. Regional and Cultural Desserts

Desserts are a reflection of regional ingredients, customs, and cooking methods, and they differ
greatly between cultures and regions. Some culinary examples are Middle Eastern baklava, Italian
tiramisu, and Latin American flan.

10. Healthier Desserts

Desserts made with whole grains, natural sweeteners, and an increased number of fruits and nuts
are becoming more and more popular as people become more health conscious.

These classifications provide a broad overview of the diverse world of desserts, showcasing the
creativity and versatility of pastry chefs and home bakers alike.

CHARACTERISTICS OF DESSERTS

1. Sweetness
Sweetness is perhaps the most noticeable feature of desserts. Desserts are usually made with sugar
or other sweeteners to give a luxurious and enjoyable flavor.

5
 2. Richness:
Rich and decadent ingredients like butter, cream, chocolate, and nuts are frequently found in
desserts. Desserts have an opulent texture and flavor thanks to these ingredients.

3. Texture Variation:
Desserts are frequently made with a range of textures, such as fluffy, crunchy, chewy, and creamy,
which adds complexity and appeal to the eating experience.
4. Visual Appeal:
Desserts frequently have eye-catching hues, elaborate patterns, and creative presentation. In
particular, plated desserts are frequently prepared with meticulous attention to detail to produce a
visually stunning presentation.

5. Indulgence:
Desserts are thought to be a symbol of celebration and excess. They provide a feeling of contentment
and pleasure and are frequently savored as a treat or reward.

6. Versatility:
Desserts allow for endless creativity and experimentation because they can be made in so many
different ways and with so many different flavors. There is a dessert to fit every taste and occasion,
ranging from pies and cakes to ice creams and pastries.

7. Cultural Significance:
In many societies, desserts are culturally significant and are frequently connected to holidays,
celebrations, and special events. Recipes for traditional desserts are handed down through the
generations, protecting cultural and culinary traditions.

8. Seasonality:
Certain desserts have ingredients that are only available at specific times of the year, making them
seasonal. Desserts with fruit as an ingredient, for instance, could showcase the abundance of
summer produce, but fall and winter are when spiced desserts are most popular.

9. Comforting Qualities:
Desserts evoke memories of home-cooked meals, family get-togethers, and childhood treats, and are
therefore frequently linked to feelings of coziness and nostalgia. Dessert enthusiasts of all ages favor
them because they can evoke feelings of coziness and familiarity.

10. Balance of Flavors:

Desserts are sweet, but the best ones frequently have umami, bitterness, and acidity in balance. This
harmony gives the overall taste profile more depth and complexity while preventing desserts from
being unduly sugary.

Dessert plating and decorating require technical proficiency, artistic vision, and meticulous attention
to detail to comply with standards and procedures. The following is a general guideline for plating and
decorating desserts in professional culinary settings:

1. Preparation
• Assemble the dessert's essential ingredients, such as the cake layers, creams, sauces,
garnishes, and decorations.
• Make sure every component is of the best quality and is ready ahead of time.

2. Plate Selection
• Select serving utensils or plates that go well with the dessert to improve the presentation. It is
important to consider the plate's size, shape, and color.

6
 3. Base Layer
• Start by covering the plate with a base layer of the dessert ingredient. This could be a dollop
of pudding, a scoop of ice cream, or a slice of cake.

4. Sauces and Coulis

• Use sauces and coulis to add flavor and visual interest to the plate. Deliberately drizzle
sauces, using squeeze bottles or piping bags for precision.

5. Building Height and Layers

• To add depth and visual appeal, layer the dessert's various ingredients. This could be putting
layers of cake on top of each other, switching up the fillings, or layering different textures, like
creamy and crunchy.

6. Garnishes and Decorations

• To improve the dessert's presentation, strategically add garnishes and decorations. These
could be candied nuts, chocolate shavings, edible flowers, or fresh fruits.
• To create a visually appealing composition, pay attention to color placement and contrast.

7. Plating Techniques
• To produce a variety of visual effects, use different plating techniques. These methods could
be pipetting decorations, quenelling whipped cream or ice cream, or using stencils for designs
in powdered sugar.

8. Balance and Proportion

• Keep the plating arrangement proportionate and balanced. Make sure that all the parts are
arranged harmoniously and that they are all distributed equally.

9. Final Touches
• To make sure the dessert is balanced and coherent, take a step back and evaluate it from
several perspectives.
• Maintaining standards of cleanliness and presentation requires wiping off any spills or
smudges from the plate rim.

10. Consistency and

• Make sure desserts are plated and decorated uniformly for every serving. Portion sizes,
placement, and general presentation all fall under this category.
• Take quality control procedures to make sure that every dessert that is plated satisfies the
requirements that the establishment has set forth.

LEARNING ACTIVITY
Performance Task:

Make one classification of dessert. Present and serve plated dessert.

RUBRIC:

CRITERIA EXEMPLARY (5) PROFICIENT (4) DEVELOPING BEGINNING

(3) (2)
Recipe Execution Followed the Demonstrated Followed the Deviated
recipe precisely, proficiency in recipe with some significantly from
resulting in a following the deviations, the recipe,

7
 perfectly recipe, resulting resulting in a resulting in a
executed dessert in a well- dessert that lacks dessert that is
with exceptional executed dessert consistency or unappealing or
taste, texture, with good taste flavor balance. inedible.
and consistency. and texture.
Presentation Presented the Presented the Presented the Presented the
dessert with dessert with dessert with dessert with
meticulous attention to detail, some attention to minimal attention
attention to detail, resulting in a detail but lacked to detail, resulting
showcasing visually appealing creativity or in a lackluster
creativity and presentation that finesse in plating presentation.
artistic flair in enhances the and decoration.
plating and overall dining
decoration. experience.
Garnishing and Garnished and Garnished and Garnished and Garnished and
Decoration decorated the decorated the decorated the decorated the
dessert with dessert dessert with dessert poorly,
precision and effectively, limited skill or detracting from its
artistry, using a adding visual imagination, overall
variety of interest and resulting in a appearance.
techniques to complementing presentation that
enhance visual the overall is somewhat
appeal and presentation. lacking.
texture.
Overall Impact The dessert The dessert The dessert The dessert fails
makes a leaves a positive makes a modest to make a
memorable impression, impression, significant
impact, leaving a offering a lacking the wow impression,
lasting satisfying and factor or falling short in
impression on the enjoyable dining refinement seen taste,
diner through its experience with in exemplary presentation, or
exceptional taste, its well-executed desserts. execution.
presentation, and elements.
creativity.

Scoring Guide:
• 16-20 points: Exemplary
• 11-15 points: Proficient
• 6-10 points: Developing
• 1-5 points: Beginning

REFERENCES

https://www.scribd.com/document/518281842/LO5-PRESENT-DESSERTS