On Baking THIRD EDITION UPDATE CHAPTER 19 Restaurant

On Baking THIRD EDITION UPDATE CHAPTER 19 Restaurant and Plated Desserts On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Chapter Objectives • After studying this chapter, you will be able to: § recognize key considerations that go into planning a dessert menu. § understand the basic principles of plate presentation. § understand use contemporary flavor pairing concepts. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Chapter Objectives • After studying this chapter, you will be able to: § use a variety of techniques to add visual appeal to plated desserts. § prepare a variety of restaurant and plated desserts. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

The Restaurant Dessert • Restaurant desserts must be well prepared, then properly presented during service. § Proper portioning § Neat uniform slices of iced cakes § Clean knife always used to portion desserts continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

The Restaurant Dessert • Restaurant desserts must be well prepared, then properly presented during service. § Evenly browned foods such as meringue topping § Cold desserts served on cold plates; hot desserts served on warm plates. § Careful application of whipped cream, sauces and garnishes On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

The Restaurant Dessert Menu • Restaurant desserts menus match the type of service, theme, price point and other considerations of each specific operation. § New menu items may be created from staples in the baking repertoire. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

The Restaurant Dessert Menu • Restaurant desserts menus match the type of service, theme, price point and other considerations of each specific operation. § 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, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. 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, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

The Composition • Composition of the plated dessert makes it appealing to the customer. • Composition should be balanced and harmonious. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

The Composition • 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, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Guidelines for Designing Plated Desserts • Select the main element. • Consider portions size. § The more elements on the plate, the smaller the portion of each • Select the plate. • Consider the flavor profile of the main element. continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Guidelines for Designing Plated Desserts • Identify textural elements on the plate. § Too few or too many elements not desirable. § Smooth or creamy § Chewy or brittle continued on next slide On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved

Guidelines for Designing Plated Desserts • Identify the visual elements on the plate. • Identify temperature harmony or contrast possibilities. • Taste each element. • Adjust the components to best express the original concept and flavor profile. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. 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, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. 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 candied fruits. On Baking, Third Edition Update Labensky | Martel | Van Damme Copyright © 2016, 2013, 2009 by Pearson Education, Inc. All Rights Reserved