Plated Dessert Assignment

• Utilize basic techniques learned in class
• Utilize production list planning
• Utilize production items made throughout the week
• Demonstrate proper plating techniques
• Demonstrate sanitation, cleanliness & organization

Can the dessert be plated efficiently

Components of a properly plated dessert

• Sauce
• Garnish
• Additional component optional
• Main component should be focus of plate

Characteristics of a well plated dessert

• Balance of flavors
• Use of space, empty space
• Hot & cold contrasts can be effective
• Textures; crunchy, creamy, chewy
• Colors & design

Theme plating can be fun but not practical

Keep it simple

Classic desserts

Do the components make sense together

Efficiency in plating

Utilize basic techniques covered in class

Frozen dessert plating must be timed perfectly