desserts

• Classical


  Known to be an old-time favorite dessert
• Contemporary


  Desserts that are made based on the preference of customer; this is usually classified as modern dessert
• Portion


  Dividing a whole to generate the desired number
• Present


  A way of showing or exhibiting a product in an artistic manner
• Dessert Syrup


  French for "English custard," a rich, pourable custard sauce that can be served hot or cold over cake, fruit or other dessert
• Flavored simple syrup


  Use to moisten cakes. Flavorings maybe extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold, flavor may lose if added to hot syrup. Lemon or orange rind may also add flavor to syrup
• Considerations for generating profit

  1. Total amount of ingredients used

  2. Process of production and how long does it take to produce the product, including the following specific expenses: staff cost, purchasing expenses, operating expenses

  3. Portion size of food to be served to the customer

  4. Expectation of the customer against to the cost of the portion size
• Portion size considerations


  • Number of inches (baking pan size)
  • NUMBER OF SLICES (square)
  • NUMBER OF SLICES (round)
• Quality end products


  • Freshness - the general appearance of desserts is very relevant important in serving
  • Flavor - the taste of end products matter a lot
  • Color - another thing to consider when working with baked product is the color combination blending with components will affect the general appearance of the dessert
  • Texture - is the proper blending of crispiness and softness of the dessert products
  • Shape - the sue of molder will help get the desired shape of the product
  • Appearance - the total appearance of the product would lead product marketability
  • Size - when producing desserts in huge number, you must ensure that the portion or serving size of the products should be standard and consistent

  
• Garnishing

  Consist of decorative and edible items purposely added to give extra appeal to the product presentation
• Plating


  The artistic arrangement of food in a plate, following the indicated rules in the arrangement
• The art of presenting desserts resembles art of temptation. As one of the rules but considered a general rule, desserts should be presented in a very exciting and attractive manner
• Satisfying customer


  Presentation of desserts must satisfy the cravings of the eyes and palates of the customer
• Complementing venue's theme


  In plating desserts, the venue should also be considered
• Making the desserts' price suited to the restaurant

  This entails both complexity and price of desserts
• Components of a Plated Dessert

  • Main Item - when presenting the main item, it should not be too large that it will occupy the biggest portion of the plate
  • Sauces - Adding sauces enhances texture, color, flavor, design of desserts
  • Crunch component - this adds contrasting texture soft-plated desserts
  • Garnish - It is considered as the final component of a plated dessert. In any other artistic presentation of plated food, garnish is known to be used as decorative element that would enhance the appearance of the end product