Thursday, May 8, 2008

Plated Desserts

Plated Desserts

Today's class was centered on dessert plating skills. These are not the Professional Pastry and Baking students - these students live on the savory side, but all chefs to be need to develop their presentation skills.

Plating Considerations:

  • First, cook or bake correctly - properly prepared food will always look better
  • Watch your cuts - no raggedy edges, uneven or rough sides
  • Utilize differing sizes and shapes, colors and patterns
  • Vary your plate choices: sizes, shapes, colors and designs
  • Look for balance - do not overcrowd - stay off the rim
  • Identify a focal point and build around, using a natural flow

Good online source for ideas:

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