1. Chapter 19 Restaurant and Plated Desserts

2. 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 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

3. 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 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.

4. 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 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

5. 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 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.

6. 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

7. 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 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