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The Principles of Presenting, Serving and Storing 3

The document discusses guidelines for plating and presenting baked goods including using garnishes, layering flavors and textures, using different plates, and storing baked goods at the correct temperature and conditions. It also discusses equipment for serving baked goods such as servers, bowls, baskets, trays, and pedestals.

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Michelle Doctor
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54 views9 pages

The Principles of Presenting, Serving and Storing 3

The document discusses guidelines for plating and presenting baked goods including using garnishes, layering flavors and textures, using different plates, and storing baked goods at the correct temperature and conditions. It also discusses equipment for serving baked goods such as servers, bowls, baskets, trays, and pedestals.

Uploaded by

Michelle Doctor
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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The principles of plating,

presenting, serving and


storing baked products.
Garnish
A garnish, simply put, can be just an add-on whose main purpose is decoration. However,
carefully selected garnishes have other functions too. This “decorative” item can add
important flavour, texture, and functional elements to the plating of the dessert, and can
enhance the enjoyment of the dish.

Tuiles Fruit Crumbs Chocolate


Guidelines in
Plating Dessert:
1. Make Garnish edible. Everything on the plate is edible and
delicious.
2. Garnishes are related to the food on the plate
( ex. fruit, nut, chocolate and cookies.)
3. Layer flavor and texture. Textures and flavors hit
the plate at the different times.
4. Use different plates in various size and shapes.
Examples of Plating baked products:
Store at correct temperature and conditions of storage and
maintain maximum eating quality, appearance and freshness.

Product needs to stored at correct temperature and conditions may relate to:
Away from strong odor
All Gateaux need to be protected from strong odours like onion and garlic that may be present in some cool
rooms in kitchen.

Cool room temperature


Most gateaux will need to be chilled because of the nature of the ingredients . All food cool rooms must
operate below 4˚C.

Appropriate Containers
Placing gateaux and tortes into boxes when sold is the best way of ensuring that the product travels to the
place on consumption intact.
Freezer Temperature
Storage long term must be at -18˚C or less.

Length of time in freezer storage


Gateaux and Tortes should only be in freezer for weekly periods.

To maintain the eating quality of bakery items:


• Use as soon as possible
• Cover to protect from environment
• Keep chilled
• Keep Dry
Equipment for Presenting Baked
Products
Cake/Pie/Pastry Server
Slice of cakes or pies can be easily and neatly
transferred to a serving plate with a cake or
pastry server.

Bowls and Baskets


Breads are commonly presented in open
basket and lined with checkered cotton
cloth or plain cloth.
Trays
Are efficient containers for bread , pastries, and
cakes.

Pedestal
It elevates products to catch
attention.

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