Chapter 19

Restaurant and Plated Desserts

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

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.

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

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.

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.

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