CORE No.

5:
Present Desserts

This module is solely prepared for you to access and to

acquire lessons befitted in your grade level. The activities,
module task, module job and assessment are carefully made to
suit your level of understanding. Indeed, this learning resource
is for you to fully comprehend the basic concept and
underlying theories in presenting desserts.
Independently, you are going to go through this module
following its proper sequence. Although you are going to do it
alone, this is a guided lesson and instructions/directions on how
to do every activity is plotted for your convenience

5 Core Competencies:
1. Prepare and Produce Bakery Products (BP)
2. Prepare and Produce Pastry Products (PP)
3. Prepare and Present Gateaux, Tortes and Cakes (TC)
4. Prepare and Display Petit Fours (PF)
5. Present Desserts (PD)

Learning Objectives

At the end of this lesson, the learner is expected

to:
1. Present and serve plated dessert;
2. Plan, prepare and present dessert
buffet selection or plating Store; and
3. Package dessert.

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 Pre-Test
Directions: Read and answer each of the following questions correctly.
Write the letter and word/s of the BEST answer on your answer sheet.
1. Which refers to dry-heat cooking that is usually done in an oven?
a. stewing b. broiling c. grilling d. baking
2. What dessert component is the actual dessert itself?
a. main item b. crunch c. sauce d. garnish
3. Which fine white flour, made from soft wheat, contains 79%
protein?
a. pastry flour b. all-purpose flour c. bread flour
d. cake flour
4. Which is a light cake made of meringue and flour?
a. sponge cake b. angel food cake c. butter cake d. chiffon
cake
5. What is the final component of a plated dessert?
a. sauce b. main item c. garnish d. crunch
6. Which dessert component attributes in moist characteristics of
dessert?
a. sauce b. main item c. garnish d. crunch
7. What is the best storage for baked sweet or short crust pastry
shells?
a. plastic bag b. boxes c. containers d. paper bag
8. What is the main aim of packaging the dessert products?
a. keep the product in good condition until it is sold and consumed
b. extend the life span of the product
c. protect the product against physical and chemical damage
d. all of the above
9. What packaging material that is inexpensive, highly absorptive,
fairly easily torn, and offers no barrier to water or gases.
a. glass b. vegetable fiber c. paper d.
plastic
10. What packaging materials that can withstand to heat treatments?
a. glass b. vegetable fiber c. paper d.
plastic

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 Learning Activity

Dessert plating is the way pastry and kitchen chef’s work

together as a team to shape the culinary identity of the restaurant. Dessert
plating styles are constantly changing and evolving. The art of the plated
dessert is a fairly new aspect today. Gradually, pastry chefs began to shift
their focus back to flavor, discovering that they could create great-looking
and tasting desserts without building towering constructions

PLATING DESSERT
A plated dessert is an arrangement of one or more components. All the
components needed—including mousses, meringues, ice creams and
sorbets, cookies, dough, cake layers, pastry cream, and dessert sauces—
are used to make a presentation that is more than the sum of its parts.

Components of a Plated Dessert

1) The Main Item

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 It can be anything such as a slice of pie, a mini tart, a cluster of cookies,
custard,
and petit fours. It is the actual dessert itself and main focal point and
main source of the dessert presentation.

2) The Sauce
It is very important for dry items like pies and cakes although it can also
be added to any dessert. Sauces must be used to hold their own shape
and should be in the same consistency. This allows for dessert sauces to
be manipulated like paint to create fun designs.

3) Crunch Component
It is an added component that adds a crunch to the dessert. They are
usually dry decorative cookie or biscuit that enriches the dish and
makes the flavor of the dish mor enjoyable from the first bite up to
the last.

4) Garnish
It is final component of a plated dessert. Common garnishes
include fresh mint leaves, powdered sugar, chocolate piping, fruit,
chocolate and sugar work, and sorbet. A pastry chef should push his
boundaries and use his creativity to find a garnish that works better
than a mint leaf.

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THREE MAIN GOALS OF PLATED DESSERT
A. To satisfy the customer
B. To complement the venue’s theme
C. To make a dessert that is affordable in the terms of the restaurant

SAMPLE DESSERT PLATING

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STORE AND PACKAGE DESSERTS
Storing and packaging the dessert products prolonged its lifespan and
at the same time protect against bacteria and any harmful agents from getting
into the product. Proper guidelines and restrictions must be considered when
applying it to the product to avoid food contamination.

A. Storing Desserts

1) Equipment

The fundamental reason for having a refrigerator is to keep

food cold. Cold temperatures help food stay fresh longer.

a. Refrigerator

A freezer is a large container like a fridge in which the

temperature is kept below freezing point so that you can
store food inside it for long periods.

b) Freezer

Chiller tray temperatures in single door model refrigerators are

usually colder than the refrigerator fresh food compartment,
but not as cold as the freezer frozen food compartment. Foods
will freeze if stored in the chiller tray for extended periods of
time.

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 c) Refrigerator – Chiller Tray

2) Storing Techniques
a. Refrigerate to keep cold or cool below 40 degrees Fahrenheit
b. Cold storage is the process of storing food by means of refrigerator at 23
degrees Celsius.
c. Chilling – refrigerate or to reduce temperature of food below 8 degrees
Celsius.

B. Packaging Desserts

1) Packaging Materials

PAPER is an inexpensive
packaging material, highly
absorptive and offers no
barrier to water or gases.

GLASS is able to withstand heat

treatments, does not react with
food and protect it from crushing
and bruising.

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 VEGETABLE FIBER BASKET
natural materials that are flexible with
resistance to tearing and lightweight for
handling and transportation.

PLASTICS are extremely useful as they

can be made in either soft or hard forms
and similar to glass containers in terms
of filling and sealing.

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2) Tips for Successful Dessert Packaging

a) Clarity - When people buy food, they buy what they need. Unless a
packaging design catches their eye, most people choose between products that
fit their requirements. But most food packaging designs make this choice
difficult.
b) Integrity - For consumers to buy your product again, they have to trust your
brand. A large part of that trust is keeping the integrity of your product intact
c) Authenticity - Keep your packaging design consistent with your brand. If
your brand is more natural and down to earth, bright primary colors will look out
of place and feel fake.
d) Shelf Impact - But designers and brands aren’t the only ones thinking about
food packaging design. Grocery stores and other food retailers constantly think
about packaging design, and even pay attention to the way that products are
displayed on shelves.
e) Versatility – It is also important for food packaging designs to be versatile.
There’s a reason why the number of products in grocery stores has grown so
quickly, and it’s because brands keep expanding their product lines.
f) Usability - Lastly, food product packaging needs to be usable. While it’s easy
to only consider the label, the container itself is just as important. Grocery stores
and other food retailers constantly think about packaging design, and even pay
attention to the way that products are displayed on shelves.

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 Module

Directions: Label the components of plated dessert. Write your answer on your
answer sheet.

2) __________ 1) __________

3) __________
4) __________

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 Module Job
Directions: Answer the questions that follow. EXPRESS your ideas in
your OWN understanding. Write your answer on the answer sheet.

1. Why is there a need to package dessert products in appropriate containers

before storing them?

2. What is the difference between syoting and packaging the dessert

products?

3. What is the importance of plated dessert?

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 Post- Test
Directions: Write TRUE on your answer sheet if the statement below is
correct and FALSE if the statement is incorrect.
___1. Artistic display of petit fours is an important aspect in food business.
___2. In choosing the right containers, it is important to choose container
that stand out like the petit fours.
___3. The shelf life of petit fours depends on the cost of its ingredients.
___4. The standard criteria in presenting petit fours should be flawless,
attractive, finely crafted, and elegant.
___5. Protect finished petit fours from adverse conditions to maintain
structural
integrity by enclosing in food safe containers.

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 Assignment
Study and prepare for your next actual performance in Bread and Pastry
Production.

References
Books Leonora D. Basbas, 2016, Bread and Pastry Production, Rex Bookstore, Metro
Manila. Paula Figoni, How baking works. 2004, Exploring the fundamentals of baking
science, John Wiley and Sons Inc. New Jersey, USA.

Online Resources
https://www.crowdspring.com/blog/successful-food-packaging/
http://www.depedbataan.com/resources/9/
k_to_12_bread_and_pastry_learning_module.pdf
http://frommyovenbytristy.blogspot.com/2011/10/four-components-of-plated-dessert-
part.html
https://naitc-api.usu.edu/media/uploads/2015/08/13/Packaging_Grading_Rubric.pdf
www.tesda.gov.ph

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