(Q4) LESSON 3: ACCOMPANIMENTS, GARNISHES..

• Dessert Syrup - Flavored simple syrup use to moisten cakes. Flavorings maybe extracts like vanilla, liquors like rum. Add flavorings after the syrup has cold, flavor may lost if added to hot syrup. Lemon or orange rind may also add flavor to syrup
• Crème Anglaise - Stirred vanilla custard sauce; consist of milk, sugar, egg yolks and vanilla stirred over low heat until lightly thickened.
• Pastry Cream - Contains starch as well as eggs, resulting in a much thicker and more stable product. It is used as a cake and pastry fillings for cream pies and pudding.
• Custard - Consist of milk, sugar, eggs and flavorings. Used as pie fillings, as a dessert by itself and as a basis for many bake puddings.
• PLATING DESSERT

  1. Make garnishes edible
  2. Keep it clean and simple
  3. Make your garnishes relate to the dessert on the plate.
  4. Layer flavor and texture in your dessert.
  5. Try different plates.
• TECHNIQUES IN PLATING

  1. The plate
  2. Color
  3. Texture
  4. Keep things clean
  5. Garnish to Impress
• The plate - when plating desserts, the choice of plate is critical to the final presentation.
• Color - always consider color as an important part of plate presentation.
• Texture - critical to food presentation, as well as enjoyment.
• Keep things clean - Remember that neatness counts.
• Garnish to impress - Garnishes and decorations can enhance your plate presentation.