Chapter 19 Restaurant and Plated Desserts The Restaurant
- Slides: 7
Chapter 19 Restaurant and Plated Desserts
The Restaurant Dessert • Restaurant desserts are based on staples in the baking repertoire, to create specific dishes appropriate for their restaurant. • Pastry chef’s can use one formula to prepare a number of items by: – Varying shape and size of baking pans – Changing components – Molding custards, mousses and creams On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
The Plate • Desserts combining several components presented in a manner similar to the main meal are called plated desserts. • Both size and shape of plates and colors and patterns must be taken into account for the presentation. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
The Composition • Composition of the plated dessert makes it appealing to the customer. • Should be balanced and harmonious. • When composing the dessert consider: – – – Shape of the components Colors Textural elements Flavors, which can be contrasting or complementary Temperature of the components On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
Arranging Desserts on Plates • Strike a balance between overcrowding the plate and leaving large gaps. • Keep foods from touching the rim. • Choose a focal point when designing the plate composition. • Create flow in the composition, places where the eye goes when looking before eating. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
Plate Garnishes • Plate decorating and garnishes add dramatically to presentation. • This can be accomplished by: – Garnishing with herbs and edible flowers – Decorating with sauces – Creating edible garnished from dried and candies fruits On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.
