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    3rd Demo

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    LenLen Peñaflorida
    The document discusses principles of design used to organize structural elements. It also discusses garnishing and plating desserts, noting that garnishes should be edible, plates should be kept clean and simple without overcrowding, garnishes should relate to the dessert flavor, different plate shapes can enhance themes, and flavors and textures should be layered. The document also describes decorating cakes using fruit garnishes and guidelines, with extra points for self-discipline, and a short quiz on applying the guidelines correctly.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    3rd Demo

    Uploaded by

    LenLen Peñaflorida
    319 views23 pages
    The document discusses principles of design used to organize structural elements. It also discusses garnishing and plating desserts, noting that garnishes should be edible, plates should be kept clean and simple without overcrowding, garnishes should relate to the dessert flavor, different plate shapes can enhance themes, and flavors and textures should be layered. The document also describes decorating cakes using fruit garnishes and guidelines, with extra points for self-discipline, and a short quiz on applying the guidelines correctly.

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    The document discusses principles of design used to organize structural elements. It also discusses garnishing and plating desserts, noting that garnishes should be edible, plates should be kept clean and simple without overcrowding, garnishes should relate to the dessert flavor, different plate shapes can enhance themes, and flavors and textures should be layered. The document also describes decorating cakes using fruit garnishes and guidelines, with extra points for self-discipline, and a short quiz on applying the guidelines correctly.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    319 views23 pages

    3rd Demo

    Uploaded by

    LenLen Peñaflorida
    The document discusses principles of design used to organize structural elements. It also discusses garnishing and plating desserts, noting that garnishes should be edible, plates should be kept clean and simple without overcrowding, garnishes should relate to the dessert flavor, different plate shapes can enhance themes, and flavors and textures should be layered. The document also describes decorating cakes using fruit garnishes and guidelines, with extra points for self-discipline, and a short quiz on applying the guidelines correctly.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 23

    DIFFICULT TERM

    VOCABULARY
    PRINCIPLES OF DESIGN
    The principles of designs are concepts used
    to organize or arrange the structural
    elements of design. These are the ways in
    which these principles are applied the affects
    of expressive content, or the message of the
    work.
    ART OF DESSERT
    PLATING
    Integral part of
    Dessert Plating

    1. Garnishes
    2. Guidelines in
    plating the desserts
    What is garnish?
    4 types of garnish

    Fruit
    garnish
    Nuts garnish
    Chocolate
    garnish
    Cookie
    garnish
    GUIDELINES IN
    PLATING
    DESSERTS
    1. Make garnishes
    edible. Everything
    on the dessert plate
    should be edible
    and delicious.
    2. Keep it clean and simple.
    Don't crowd the plate. If your
    dessert is beautiful, it
    shouldn't need a lot of
    garnishes. And keep the rim
    of the plate clear, so the
    servers aren't touching the
    food when they place the
    desserts in front of the
    customers.
    3. Make your garnishes
    relate to the dessert on
    the plate. The only time
    you should garnish with
    fresh mint is if you're
    serving mint ice cream.
    Don't put it on there just
    because you think the
    dessert needs color.
    4. Try different
    plates—various sizes
    and shapes. The right
    plate can add or
    enhance the theme
    really well.
    5. Layer flavors and textures
    in your dessert. Textures and
    flavors hit the palate at
    different times. Ask yourself,
    "How can I make this better?"
    If the answer is a little lemon
    zest, then add it as a garnish.
    All the components on the
    plate should build on the
    dessert, making it better.
    DIFFICULT TERM
    VOCABULARY
    PRINCIPLES OF DESIGN
    The principles of designs are concepts used
    to organize or arrange the structural
    elements of design. These are the ways in
    which these principles are applied the affects
    of expressive content, or the message of the
    work.
    ACTIVITY
    DIRECTION- ( DECORATE A CAKE )
    Each student is going to decorate a
    cake through the use of fruit
    garnishes and by applying the
    guidelines in plating desserts and the
    principles of designs
    There will be a plus factor
    points of 5 points for those
    who will demonstrate self-
    discipline in doing the task.
    SHORT QUIZ
    DIRECTION : Examine the statement below and write
    the word FACT if the statement is true and change the
    underlined words with the correct words to make the
    statement correct.
    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.

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