11 Technical

Vocational Education
Bread and Pastry Production NC II
Quarter 4- Module 3
Quarter
Present 1
Desserts
TLE_HEBP11PD
-IVj-18-19
Maintain Hand Tools, Drawing Instruments,
Equipment and Paraphernalia
TLE_ICTTD7/8MT-0b-1

English – Grade 7
1
 OBJECTIVES
Thismodule encourages youfamiliar
to be with presenting and serving
plated desserts. Various activities are provided for you to meet the target skills.
At the end of this lesson,
youshould be able to:

 identify the components of plated and

dessert;
 plate anddecorate desserts in accordance with enterprise standards
and procedures.

Directions: Read each item carefully. Choose the letter of the correct answer.
1. What is the final component of a plated dessert?
A. Crunch B. Garnish C. Main Item D. Sauce
2. What dessert component is the actual dessert itself?
A. Crunch B. Garnish C. Main Item D. Sauce
3. Which dessert component attributes the moist characteristics of dessert?
A. Crunch B. Garnish C. Main Item D. Sauce 4. Which of the following
is an added component that is essential for soft desserts like custard and ice cream?
B. Crunch B. Garnish C. Main Item D. Sauce
4. Which ensures the right quantity of food is prepared and served to customers?

A. Markup B. portion control C. Standard size D. Yield

5. Which of the following is not included as component of a plated desserts?
A. Crunch B. Garnish C. Main item D. Size
6. The following are the goals of plated desserts EXCEPT____________.
A. To complement the venue’s theme.
B. To satisfy the customer.
C. To add expenses for the customer.
D. To make a dessert that is affordable.
7. A dry decorative cookie or biscuit added to any dessert to make it crunchy is an example
of _______________.
A. Crunch B. Garnish C. Main Item D. Sauce
8. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping and
_____________.
A. Fruit B. Chocolate C. Ice cream D. All of the above
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9. It is the main focal point of the dessert presentation.
A. Crunch B. Garnish C. Main Item D. Sauce
10. The following are desirable equipment for display EXCEPT_______.
A. Serving platters B. Sauce jugs C. Plates D. Basket
11. Components or elements can work together by either complementing or by
________________.
A. Supplementing B. Contrasting C. Balancing D. Enhancing
12. Which of the following could not be used for dessert display?
A. Plates B. Soup bowl C. Bain marie D. Cutlery
13. Which of the following is a good concept when planning dessert presentation? A. When
elements contrast, be sure they balance.
B. Each component has no purpose.
C. It is necessary to garnish every dessert.
D. Complementing or contrasting is not important in presentation.
15. The following are the importance of plating dessert EXCEPT_______________.
A. Improving the presentation of a dish.
B. Adds value to the dining experience.
C. Provides room for a higher mark-up on your food.
D. Make the product more expensive.

Let us help our Pastry Chef plate a dessert for his restaurant.
Directions: What do you think are the components of a dessert? Choose your answer
from the box and write it inside the plate below.

Sauce Soup Appetizer Main item

Crunch Beverage Main dish Garnish

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Plating Dessert Component of a Plated Dessert
Plated dessert presentations or simply plated desserts are desserts served by an
establishment such as restaurant, resort, or dessert café after being ordered by a guest
and enjoyed on site.

There are four components of a plated dessert: The main item, the dessert sauces, the
crunch component, and the garnish. A plated dessert should compose of all these items,
but any case it lacks any one of these items except for the main item it can still be a
plated dessert. It is widely believed that all of the components should be edible. Many
chefs believe that each component should be eaten as well.

Three main goals of plated dessert 1. To satisfy the customer

This emphasizes flavor above all else, though you can argue that the actual visual
design of the plate also satisfies a customer.

2. To complement the venue’s theme

This emphasizes the visual and creative expressions of a dessert continue to bring
customers back.

3. To make a dessert that is affordable in the terms of the restaurant This is in

terms of both complexity and price. A dessert that is too complex will put too much
stress on the kitchen staff when it needs to be reproduced and a dessert that is too
expensive will never be purchased by the customer.

Four components of plated dessert

1. The Main Item

main item

The main item can be anything such as a slice of pie, a mini tart, a cluster of cookies,
custard. It is the actual dessert itself. The product should weigh between three and five
ounces but it is not unusual for it to weigh as much as 8 ounces. The main item should
never be large that is overwhelming. It should be the main focal point of the dessert
presentation. It should be the main source of flavor for the presentation while the other
components contrast and complement it.

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2. The Sauce

sauce

Plated desserts should have up to two sauces each. Overall the sauces should not weigh
more than one to two ounces with the exception of a flooded design. Sauce is very
important for dry items like pies and cakes although a sauce can also be added to any
dessert. The sauces used should be about the same consistency. The sauces should
be able to hold their own shape. This allows for dessert sauces to be manipulated like
paint to create fun designs.

3. Crunch Component

crunch

A crunch component is an added component that adds a crunch to the dessert. It is

usually a dry decorative cookie or biscuit added to any dessert to make it crunchy. exactly
how it sounds. It enriches the dish and makes the flavor of the dish more enjoyable from
the first bite up to the last. This is especially important to soft desserts like custard and ice
cream.
4. Garnish

garnish

The garnish is the final component of a plated dessert. Common garnishes include fresh
mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work, and
sorbet. Garnish should be used with restraint just as much as it should be used tastefully.
A garnish that is over used loses its effect and can ruin a dessert. The most commonly
over used garnish is the mint leaf. Although a mint leaf has a refreshing flavor and adds a

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color to desserts, this garnish is very common. A pastry chef should push his boundaries
and use his creativity to find a garnish that works better than a mint leaf.

Portion control
Portion control means ensuring that the right quantity of food is prepared and
served every time a customer orders a menu item. Dishes can be served in different
profile.
-Single dessert: larger portion -Buffet dessert: smaller portion.

Restaurants can present greater variety while maintaining cost control and quality. In
other words, customers will be consistently satisfied every time they visit.

Sample Dessert Plating

Whipped cream Cherry

Chocolate syrup
Bread Pudding

sliced cake

Walnuts
Strawberry with
whipped cream

caramel

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 Che rry

Cashew nuts

Sponge
cake

Chocolate syrup

Dessert Presentations
Desserts can be presented in a variety of ways: as party favors, in a dessert buffet or as
a grouping of delicious confections aimed at dazzling your guests.
There are certain desserts that should be available for display but it depends on
the available facilities.

Plan a dessert display appropriate to the location.

• Will it be displayed in a fully equipped commercial kitchen in a fivestar location?
• Will it be displayed at a tranquil picnic spot by the river 25 kilometers from the place
of production?
• If there is no electricity, then the possibility of having ice cream is now greatly
diminished and chilled cream cakes and desserts will not be on the menu.

When planning for a plated dessert, there are five characteristics that should be considered.
Three apply to mouth feel and flavor, and are the most important:
• Flavor
• Texture
• Temperature
The other two are visual:
• Color
• Shape

Facilities
• Electricity
• Working space
• Ability of the staff in the kitchen
• Ability of the staff front of house
• Quality of the equipment that is given to work with
• Preparation of the product can be conducted elsewhere.

All these possibilities need to be considered when planning the dessert display.

Desirable equipment for display

• serving platters
• sauce jugs
• plates
• cutlery
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 • napkins
• tongs
• lifters
• refrigerated cooling
• hot display bain marie.

Production, Storage and Service Requirements

After the product has been produced and stored, the equipment needed to display
and serve desserts need to be taken into consideration, as well as where it is going to
be served Choice of Location
• Most establishments will be operating out of hotel and restaurant kitchens with all
the required equipment.
• Prudent management practices require a complete list of all equipment that may be
required to be taken 'offsite' for when customer desires a function 'by the river' or
“in the park”.

Complexity of dessert
• Some desserts are more complex than others to serve.
• Hot souffle needs special consideration and teamwork so it is not desirable to place
on menu for dessert display.
• Cold souffle would be a better choice for a dessert display. It will stand at room
temperature for short periods if required.

In summary, always keep in mind these general concepts when planning dessert
presentations.
• Every component should have a purpose. Do not add elements merely to make the
plate fuller. Limit the items added primarily for decoration.
• Components or elements can work together by complementing or by contrasting.
• When elements contrast, be sure they balance. For example, when you balance a
rich mousse with a tart fruit sauce, be sure the sauce isn’t so tart or strong flavored
that it overwhelms the mousse.
• It is possible to get carried away with the concept of balance. It is not necessary to
garnish every soft dessert with something crisp or every hot dessert with something
old. Sometimes customers prefer just a plain, unadorned dish of ice cream or a
simple slice of warm apple pie.

Independent Activity 1
Directions: Write the components of desserts and list down at least two examples of each.

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Independent Assessment 1

Directions: Write True if the statement is correct and False if it is incorrect. Write your
answer on the space provided before each number.

__________1. Crunch component is an added component that adds a crunch to the

dessert.
__________2. Garnish is very important for dry items like pies and cakes to create fun
design.
__________3. Sauce is the final component of a plated dessert.
__________4. The main item is the main source of flavor for the presentation while the
other components contrast and complement it.
__________5. Portion control means ensuring that the right quantity of food is prepared
and served every time a customer orders a menu item.
__________6. Components or elements can work together by complementing only the
main item.
__________7. When elements contrast, be sure that they are balance.
__________8. Desserts emphasizes the visual and creative expressions to bring
customers back.
_________9. Dessert menus are treated as an unrelated sweet course tacked on at the
end of the dining experience.
_________10. Dessert plating styles are constantly changing and evolving.

Independent Activity 2

Directions: Identify ingredients/components of desserts that you can use in plating which
are readily available at home or in your locality. List them down in the box below.

Main Item Sauce Crunch Garnish

Independent Assessment 2

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Directions: Plate and decorate desserts in accordance with enterprise standards and procedures.

Steps/Procedure:
1. Wear your available PPE’s.
2. Observe safety and proper sanitation.
3. Choose any ingredients/components of desserts that are available at home or in your
area. Consider also the availability of tools and materials to be used.
4. Prepare the needed tools, materials and/or equipment.
5. Plate and present dessert using your own design following the guidelines mentioned
above.
6. Observe precautionary measures at all times. You can ask the guidance/supervision
of your teacher while doing the activity. If possible, seek the guidance of adult at
home.
7. After working, clean the area and return the tools/materials to their proper place.
8. Take pictures and/or video of your performance to be submitted to your teacher for
evaluation. If not possible, you can draw your output.

Self-Check: Rate your performance based on the following Scoring Rubric below.

Performance Level
Dimension Excellent Very Satisfactory Needs No
(5) Satisfactory (3) Improvement Attempt
(4) (2) (1)

1. Use of tools and Uses tools and Uses tools and Uses tools and Uses tools and No
equipment equipment equipment correctly equipment correctly equipment attempt
correctly and and but less incorrectly and
confidently at all confidently most of confidently some less confidently
times. the time. times. most of the time.

2. Safety work habits Observes safety Observes safety Observes safety Not observing No
precautions at all precautions most precautions safety precautions. attempt
times. of the time. sometimes .

3. Completeness Tasks is completed Tasks is Tasks is nearly Task is not No

of task following the completed completed following completed. attempt
guidelines in the following the the
activity with guidelines in the guidelines in the
improvements/ activity . activity.
innovations .

4. Output/Product Output/product shows Output/product Output/product Output/product No attempt

creativity in design shows creativity shows some does not show
and in design but no degree of creativity in design
preciseness in preciseness in creativity in design and preciseness in
presentation. presentation. and preciseness presentation.
in presentation.

TOTAL POINTS

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Independent Activity 3
Directions: Have your neighbors/adult at home rate your product/output in Independent
Assessment 2 using the Score Sheet below. Document your activity.

Characteristics Excellent Very Good Good

(3) (2) (1)
1. Design Design is simple and Design is simple but not Design is not simple nor
creative. creative. creative.
2. Size Components are Components are Components are not
proportion with one somewhat proportion proportion with one
another. with one another. another.

3. Neatness The product shows The product shows The product does not
preciseness in preciseness in show preciseness
presentation and presentation but not in presentation and is not
presentable. presentable. presentable.

Paste here your picture/s in the activity if possible. If not, you can draw your output.

Independent Assessment 3
Directions: Considering the availability of local food products/ingredients in your
community, what kind of Filipino dessert would you like to offer to your guest as future
Chef someday? Give its name and tell something about it. Draw it inside the box then
label the components that you would like to include.

Explanation:
________________________________________________________________________
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 ________________________________________________________________________
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

Your output will be rated using the following scoring rubric.

Dimension Performance Level

Excellent Very Satisfactory Needs No

(5) Satisfactory (3) Improvement Attempt
(4) (2) (1)
1. Name of The name is catchy, The name is catchy The name and The name and No
Dessert and creative and related but the explanation explanation are explanation are attempt
Explanation to the drawing. The is somewhat related incomplete and irrelevant with the
explanation with the partially related to product/drawing.
provides clear the product/
product/drawing.
concept of the drawing.
product/drawing.

2. Creativity The drawing/output The drawing/output The drawing/output The drawing/ output No
reflects a degree of reflects some degree partly reflects a does not reflect a attempt
student of degree of student degree of
creativity. student creativity. creativity. student
creativity.

3. Number of Output includes the Output includes Output includes two Output includes No
Components four three components of only one attempt
components of components of dessert. component of
dessert. dessert. dessert.

Having gone through different activities and assessment, what have you learned and
realized? Are you skillful enough to plate and present desserts? How do you think it will
help you as a student or in the future? Explain your answer.

I learned that ___________________________________

___________________________________________________
___________________________________________________
I realized that __________________________________________

________________________________________________________

________________________________________________________

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Directions: Read each item carefully. Choose the letter of the correct answer.
1. Which of the following can be used as a sauce in dessert presentation?
A. Parsley b. Chocolate syrup C. Nuts D. Pie
2. What dessert component is the actual dessert itself?
A. Crunch B. Garnish C. Main Item D. Sauce
3. Which of the following is an added component that is essential for soft desserts like
custard and ice cream?
A. Crunch B. Garnish C. Main Item D. Sauce
4. Which of the following is not included as component of a plated desserts?
A. Crunch B. Garnish C. Main item D. Size
5. The following are the goals of plated desserts EXCEPT_____________.
A. To add expenses for the customer.
B. To satisfy the customer.
C. To complement the venue’s theme.
D. To make a dessert that is affordable in the terms of the restaurant.
6. What is the final component of a plated dessert?
A. Crunch B. Garnish C. Main Item D. Sauce
7. A dry decorative cookie or biscuit added to any dessert to make it crunchy is an example
of _______________.
A. Crunch B. Garnish C. Main Item D. Sauce
8. It is the main focal point of the dessert presentation.
A. Crunch B. Garnish C. Main Item D. Sauce
9. The following are desirable equipment for display EXCEPT_______.
A. Serving platters B. Sauce jugs C. Pates D. Basket
10. Components or elements can work together by either complementing or by
___________________.
A. Supplementing B. Contrasting C. Balancing D. Enhancing
11. Which dessert component attributes in moist characteristics of dessert?
A. Crunch B. Garnish C. Main Item D. Sauce
12. The following are the importance of plating dessert EXCEPT_______________.
A. Improving the presentation of a dish.
B. Adds value to the dining experience.
C. Provides room for a higher mark-up on your food.
D. Make the product more expensive.

13. Which of the following could not be used for dessert display?

13
 A. Plates B. Soup bowl C. Bain marie D. Cutlery
14. Which ensures the right quantity of food is prepared and served to customers?

A. Markup B. Portion control C. Standard size D. Yield

15. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping and
_____________.
A. Fruit B. Chocolate C. Ice cream D. All of the above

Directions: Cut pictures or draw examples of dessert plating that you would like to create
using the local materials/ingredients/products available in your community. Then, tell
something about it. Your output will be rated using the scoring rubric below.

Directions: Fill - in the blanks with the correct word/s to complete the sentences below
Scoring Rubric

Dimension Performance Level

Excellent Very Satisfactory Satisfactory Needs No

(5) (4) (3) Improvement Attempt
(2) (1)
1. Explanation Plated desserts
The explanation The are offered byis establishments
explanation The explanation is The explanation is No
suchprovides
as restaurants
clear atclear
the end
and of the dining
somewhat not experiences.
clear and partially irrelevant
There are ______
concept and relevant related
components of a plated dessert: The with the attempt
________, ________, __________ andwith the ___________.
related to the product/ product/
to the
The _________
product/drawing.
is the actual dessert
product/drawing. itself and the
drawing. drawing.
main focal point of the presentation. The __________ attributes
the moist characteristics of dessert and is very important for
2. Creativity dryThe
items like pies and
drawing/ Thecakes. Theoutput
drawing/ ___________i
The drawing/ output sThe andrawing/ No attempt
added component
output reflects a that adds a crunch to
reflects some degree Partly reflects a the output does not
dessert.
degree The ___________is
of student the final component
of student creativity. degree of of a reflect a degree of
plated dessert which includes fresh mint leaves
creativity. student
and powdered sugar. student creativity.
creativity.

[Link] The drawing/ The drawing/ output The drawing/ output The drawing/ No attempt
output includes Includes three Includes two output
the four components of dessert components of dessert includes only one
components of using local using local component of
dessert using materials/ingredients/ materials/ingredients/ dessert using local
local materials/ products available in products available in materials/
ingredients/ your community. your community. ingredients/
products available in products available
your community. in your community.

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