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TVL–H.E.–Bread & Pastry Production
Quarter 2 – Module 8:
PRESENT DESSERTS
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TVL – Grade 11
Alternative Delivery Mode
Quarter 2 – Module 8: Present and Serve Plated Desserts
First Edition, 2020
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11
TVL
Bread &
Pastry Production
Quarter 2 – Module 8:
Present Desserts
(Present and Serve Plated Desserts)
What I Need to Know
This module was designed and written with you in mind. It is here to help you
master the nature of TVL-Bread & Pastry Production (Present and Serve
Plated Desserts). The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed
to correspond with the textbook you are now using.
The module tackles the lesson:

Present and Serve Plated Desserts
After going through this module, you are expected to:
1. Identify the different components of a plated desserts;
2. Plan, prepare and present desserts for plating; and
3. Promote well-being by practicing sanitation during food
handling.
ii
What I Know
Direction: Choose the letter of the correct answer. Write your answer in
your notebook.
_________1. What is the sweet course eaten at the end of a meal?
a. first course b. main course
c. dessert d. soup
_________2. Which of the following is the actual dessert itself?
a. crunch
b. garnish
c. sauce d. main item
_________3. The following are the three main goals of a plated dessert
EXCEPT
a. to satisfy the customer
b. to satisfy your cravings
c. to complement the venue’s theme
d. to make a dessert that is
affordable
_________4. This component of a plated dessert should not weigh more than
one to two ounces with the exception of a flooded design.
a. crunch
b. garnish
c. sauce d. main item
_________5. Which is the final component of a plated dessert like fresh mint
leaves, powdered sugar and chocolate piping?
a. crunch
b. garnish
c. sauce
d. main item
Lesson
8
Present and Serve Plated
Desserts
What’s In
(No need to write your answer for this part, just go over the questions)
What’s your favorite part of a meal? For those who love sweets, we are almost
certain that they would answer dessert, but what is a dessert? What are the
components of a dessert? How is a plated dessert presented? We will have
more of these as we go along with the lesson.
Notes to the Teacher
The following are information that would lead to the activities
and assessment. Some activities may need your own
discretion upon checking, or you may use a rubric if
provided. Please review the activities and answer keys and
amend if necessary.
What’s New
(No need to write your answer for this part, just go over the questions)
If
you
have
access
to
the
internet,
follow
the
links:
https://www.youtube.com/watch?v=akk4aG5nnoc
;
https://www.youtube.com/watch?v=Hn8ZY-fs-3c. If there is no way for you
to access the links, you may check an old issue magazines or newspapers for
pictures of a plated dessert. Look closely on each dessert and examine how
each is presented and plated.



Were you enticed by the way each dessert is presented?
How are the desserts presented?
Would you be able to plate a dessert yourself?
What is It
PLATING DESSERT
Components of a Plated Dessert
https://i.pinimg.com/236x/73/7b/8f/737b8f4613dab050e69fedb43dad8f94--chef-school-plating-techniques.jpg
Dessert is a sweet course usually served at the end of a meal. Plated dessert
presentations or simply plated desserts are desserts that are served by an
establishment such as restaurant, resort, or dessert café after it is ordered by a guest
and enjoyed on site.
There are four components of a plated dessert:
1. the main item
2. the dessert sauces
3. the crunch component, and
4. the garnish.
A plated dessert should have all of these items, but if it lacks any one of these
items except for the main item it can still be a plated dessert. It is widely believed
that all of the components should be edible. Many chefs believe that each
component should be eaten as well.
Three main goals of plated dessert
1. To satisfy the customer
This emphasizes flavor above all else, though you can argue that the
actual visual design of the plate also satisfies a customer.
2. To complement the venue’s theme
This emphasizes the visual and creative expressions of a dessert
continue to bring customers back.
3. To make a dessert that is affordable in the terms of the
restaurant
This is in terms of both complexity and price. A dessert that is too
complex will put too much stress on the kitchen staff when it needs to
be reproduced and a dessert that is too expensive will never be
purchased by the customer.
Four components of plated dessert
1. The Main Item
The main item can be anything
such as a slice of pie, a mini tart,
a cluster of cookies, custard. It is
the actual dessert itself. The
product should weigh between
three and five ounces but it is not
unusual for it to weigh as much as
8 ounces. The main item should
never
be
large
that
is
overwhelming.
It should be the main focal point of
the dessert presentation. It should
be the main source of flavor for the https://www.pinterest.ph/pin/550565123170416156/
presentation while the other
components
contrast
and
complement it. For local dessert main items, we can have puto,
bibingka, kutsinta, suman (budbud in Bisaya) and more to replace the
usual main item like cakes, pies, tart, etc.
2. The Sauce
Plated desserts should have up to two
sauces each. Overall the sauces should
not weigh more than one to two ounces
with the exception of a flooded design.
Sauce is very important for dry items
like pies and cakes although a sauce
can also be added to any dessert. The
sauces used should be about the same
consistency. The sauces should be able
to hold their own shape. This allows for
dessert sauces to be manipulated like
paint to create fun designs. Examples of http://www.goodfoodgourmet.com/wpcontent/uploads/2012/03/IMG_3435.jpg
desserts are blueberry sauce, chocolate
syrup, strawberry sauce and a lot more. For a do-it-yourself dessert
sauce, you can have lemon sauce or caramel sauce. For chocolate
syrup alternative you can melt powdered chocolate and sugar with a
few teaspoon of water.
3. Crunch Component
A crunch component is an added
component that adds a crunch to the
dessert. It is usually a dry decorative cookie
or biscuit added to any dessert to make it
crunchy, exactly how it sounds. It enriches
the dish and makes the flavor of the dish
more enjoyable from the first bite up to the
last. This is especially important to soft
desserts like custard and ice cream. To add
crunch to your plated dessert, aside from
cookie or biscuits, you may opt for peanuts,
brittles, chips and/or almonds just to name
a few.
https://www.pinterest.ph/pin/445715694349849283/
4. Garnish
The garnish is the final component of a
plated dessert. Common garnishes include
fresh mint leaves, powdered sugar,
chocolate piping, fruit, chocolate and sugar
work, and sorbet. Garnish should be used
with restraint just as much as it should be
used tastefully.
A garnish that is overused loses its effect
and can ruin a dessert.
The most
iii i
https://dessertrecipescorner.com/indulge-in-a-fruityand-frozen-goodness-with-these-chocolate-dessertbowls/2/
commonly over used garnish is the mint leaf. Although a mint leaf has
a refreshing flavor and adds a color to desserts, this garnish is very
common. A pastry chef should push his boundaries and use his
creativity to find a garnish that works better than a mint leaf.
Portion control
Portion control means ensuring that the right quantity of food is
prepared and served every time a customer orders a menu item.
Dishes can be served in different profile.
-Single dessert: larger portion
-Buffet dessert: smaller portion.
Restaurants can present greater variety while maintaining cost control
and quality. In other words, customers will be consistently satisfied
every time they visit.
Sample dessert plating
The following are pictures of plated desserts showing the components of crunch,
sauce, main item, and garnish. Take a look at how each of the dessert is plated.
You’ll probably think at first that it is difficult to achieve such creativity, but nothing
is hard for those who are willing and there is always an alternative in case some of
the items are not handy.
Notice the presentation of this plated dessert. The
main items are the 3 scoops of ice cream. The
sauce comes in 3 varieties, chocolate, strawberry
and vanilla. For the crunch component, there are
flakes of chocolate set on the ice cream and
chocolate sticks placed on the side. For the
garnish, peppermint leaves set the contrast of
color and berries compliment the strawberry
sauce, as well as the light-colored scoops of ice
cream.
https://www.gatescollege.ca/blog/tips-for-mastering-dessertplating-after-your-culinary-management-program/
Here is a dessert from Grand Finales: The Art of
Plated Dessert by Tish Boyle and Timothy
Moriarty. Notice the chocolate squiggles that give
lots of height to an otherwise flat dessert. Notice
how the colors play off from each other so well
but do not overwhelm one another as well. They
work together to make the plate look appetizing.
https://www.pinterest.ph/pin/87960998948527199/
Another all Filipino plated dessert we have here is
coconut panna cota. The panna cota itself is the main
item and since it is already moist, the sauce has been
skipped. To give it the crunch component, latik were
sprinkled on top, while sliced kiwi and mango served
as the garnish.
https://www.thelittleepicurean.com/2019/0
8/coconut-panna-cotta.html
What’s More
In conclusion, desserts doesn’t have to be over the top pricey if you are on
a tight budget. You may always innovate and be resourceful to come up with
still sweet tasty plated desserts. Just let your creativity sets in. “Stressed?
Don’t be, remember “stressed when spelled backwards is desserts”. So, go
ahead plan that sweet treats now.
What I Have Learned
What are the components of a plated dessert?
What I Can Do
Plate a single portion dessert with all the dessert components. Take a picture
of your final output and send it to your teacher. Have someone at home to
answer the rubric below honestly. Remember, your learning is at stake.
(Make sure you have parental guidance when doing the activity at home. Take
extra caution when dealing with sharp objects.)
Rubrics for plated dessert
Scorecard
A. Preparation & Presentation
 Presence of all components of desserts on a
plate
 Correct portion of dessert plated.
B. Appearance
 Cleanliness of plated dessert presentation
 Component compliments each other (i.e.
contrast or balance of color etc.)
C. Sanitation & Safety
 Use of PPEs when preparing the output
 Used kitchen equipment and implements in a
safe manner
D. Attitude towards work
 Enjoyed the experience all throughout the
process of preparation of the output
 With complete output
TOTAL
Points
Score
40%
30%
20%
10%
100%
Assessment
I. Direction: Identify what is being defined or asked. Write your answer
in your notebook.
_________1. It is the actual dessert itself.
_________2. Desserts that are served by an establishment.
_________3. This component of a dessert is very important for dry items like
pies and cakes.
_________4. It is usually a dry decorative cookie or biscuit added to any
dessert.
_________5. The final component of a plated dessert. This includes fresh mint
leaves, powdered sugar, chocolate piping, fruit, chocolate and
sugar work, and sorbet.
_________6. This is ensuring that the right quantity of food is prepared and
served every time a customer orders a menu item. Dishes can be
served in different profile.
_________7. A pie is an example of ___________ component of dessert.
_________8. Melted chocolate is an example of __________ component of
dessert.
_________9. A cookie is an example of __________ component of dessert.
_________10. Peppermint leaf is an example of __________ component of
dessert.
II. Classify the following components according to the components of a
plated dessert.
1. Slice of Cake
4. Powdered Sugar
2. Strawberry Jam
5. Apple Pie
3. Biscuit
Additional Activities
Copy this on your notebook and share your learning, insights/reflection.
I have learned that
______________________________________________________________________
______________________________________________________________________
I have realized that that
______________________________________________________________________
______________________________________________________________________
I will apply
______________________________________________________________________
______________________________________________________________________
Answer Key
Assessment
I.
1. Main Item
2. Plated Dessert
3. Sauce
4. Crunch
5. Garnish
6. Portion Control
7. Main Item
8. Sauce
9. Crunch
10. Garnish
II.
1. Main Item
2. Sauce
3. Crunch
4. Garnish
5. Main Item
What’s New
LO1. Pretest
I.
1. c
2. d
3. b
4. c
5. c
References
Reference
Kong, A. S. and others. Bread and Pastry Production Manual – TechnicalVocational-Livelihood Track. First Edition, 2016.
Web References
https://i.pinimg.com/236x/73/7b/8f/737b8f4613dab050e69fedb43dad8f9
4--chef-school-plating-techniques.jpg
http://png0.blogspot.com/2014/06/chef-cook-vector-illustration31752983.html
https://www.123rf.com/clipartvector/ability_insight.html?sti=m6tndi3cvzalssysp6|
https://www.freepik.com/premium-photo/green-stripe-wafer-rolls-whitebackground_3566153.htm
https://www.onlinewebfonts.com/icon/508721
https://www.pinterest.com/pin/87960998948527199/
For inquiries or feedback, please write or call:
Department of Education – Schools Division of Negros Oriental
Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental
Tel #: (035) 225 2376 / 541 1117
Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net