INFORMATION SHEET 5.
2-1
PRESENT PLATED DESSERTS
1. Portion Desserts
Introduction
Portion sizes is to be considered when overall return to the
enterprise.
• What is the value of the ingredients used?
• How long does it take to produce the product? Staff costs.
• What is to be the portion size served to the customer?
• What are the expectations of the customer relative to the cost
of the portion size?
Example:
This is the story of two restaurants. Restaurant A and Restaurant B
• They both make the same size Apple pie
• They charge the same price per serve of apple pie
• Restaurant A cuts the pie into 10 portions
• Restaurant B cuts the pie into 12 portions
• Which restaurant is going to make the most profit from their Apple pie?
Why are the customers from Restaurant B happy to pay more for their slice of the pie
than Restaurant A customers?
• Does it taste better?
• Do they prefer the smaller portion size?
All things being equal then portion size and prices would always be
the same.
Buffet Service
Buffet service allows for smaller sizes to be served giving greater
array of choice for the customer.
These smaller serves can actually increase turnover and be more
profitable
Where 2 portions normal size becomes 4 serves on buffet.
Buffet size price per unit is 70% of the normal size price then profit
is increased.
2. Plate and present and/or decorate desserts
Presenting Desserts for service
Dessert presentation is all about making the dessert look as attractive as possible to the
customer.
It does not involve the creation of ‘monuments’ on each plate, but rather an attempt to
create and present food to the best of its potential.
In an ever-changing world, food tastes have also changed. Pretentious presentation has
been overtaken by a simpler and cleaner style.
Dessert presentation, while an important part of an establishment, is only part of the dining
experience.
Other factors will also influence a customer’s perception, including
decor, comfort, friendliness and the efficiency of staff.
Basic presentation principles
Colour
A chef who uses colour imaginatively can produce very effective
results. However, this must never be at the expense of flavour,
texture or balance.
For example, a piece of baked cheesecake may look more
effective when plated next to poached quince instead of a
strawberry. Unless this is deliberate there would be very little
contrast in colour or texture.
Plate selection
Plates come in many shapes, sizes, patterns and colours.
Their primary role is to serve as a receptacle for food, which needs
to be transported from the place of preparation (kitchen) to the
customer (dining area).
In this context, it could be argued that any container could be used
when serving food, but this is not so.
The reason: Presentation.
Positioning of food
Food is placed on the plate in specific positions. Which way is to
face the customer?
Freshness in foods
This is nearly always appreciated by customers, particularly if the ingredients have been
sensitively handled.
Garnishes
Food garnishes are decorations added to an item for colour
contrast and to provide visual appeal and flavour.
Garnishes can be cooked or raw. Not only should garnishes
be edible, but appropriate to a particular dish.
For example, adding a candied lemon or orange zest with
chocolate mousse intead of strawberry is appropriate as
their flavours are compatible with that of the mousse and
are a point of difference.
Traditional garnishes
Some dishes have become famous for their garnishes, and although created many years
ago, they are still in use today.
Example:
• Peach Melba: poached peach dessert with vanilla ice cream and raspberry sauce.
Innovation
Innovation in commercial cookery involves the development of new ideas or the further
refinement of existing ones to suit changing tastes and trends.
In Australia, it could be said that there has been dramatic innovation in recent years.
This has been attributed to a number of factors which include:
• Multi-culturalism
• New product availability
• Increased customer awareness and expectations;
• The state of the economy (how much people have to spend);
• Tastes and trends in cuisine.
As mass tourism takes effect around the world evolution in
cuisines of all countries will happen.
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.
Enterprises can present greater variety while
maintaining cost control and quality.
In other words, customers will consistently satisfied every time they visit.
3. Control service temperature of desserts
Introduction
The temperature at which desserts are served all affect the eating sensation and overall
customer satisfaction
Most people do not eat HOT desserts.
Define hot: it is not boiling.
Most people will eat food at at temperature of approximately
45°C.
This is well with in the 'Danger zone'.
This is not normally a problem. It is the amount of time that the
food has been in this temperature zone.
Hot food must be held at an internal temperature above 60°C to
be considered safe.
Food held at this temperature will deteriorate in quality very quickly.
Food Quality versus Food Safety
Food that is held at temperatures above 60°C will dehydrate quickly thus making the food
dry and less palatable.
When serving buffet it will be that food is withdrawn from from display due to the fact that
is not looking very good. This is well with in the two (2) Four (4) hour rule.
Two - four hour rule
To be observed when preparing and serving food generally.
Reference:
Appendix 1, page 183 & 184, Safe Food Australia,
pages 26 & 62 of Standards & pages 10 to12 Food Safety: Skills and knowledge for food
businesses 2nd Edition, January 2001, FSANZ.
“Any ready-to-eat, potentially hazardous food, if it has been at temperatures between 5C
and 60C:
• For a total of less than 2 hours, must be refrigerated or used immediately
• For a total of more than 2 hours but less than 4 hours must be used immediately
• For a total of 4 hours or longer, must be thrown out.”
Poterntially hazardous foods found in desserts
High protien foods milk, cream, eggs
How many of these ingredients are going to be kept 'in the danger zone'?
Sauces: Anglaise; any starch thickened custard
Cold Desserts
Cream based desserts that are held in suspension with
gelatine need to be chilled below 4°C to be stable.
As these desserts rise in temperature above this
temperature the visual aspect of the dessert diminishes.
The dessert will spread because the cream warms and
the gelatin looses stability causing the dessert to spread.
Ultimately the dessert will collapse and sread over the
plate. All before the 'four hour' time has elapsed.
The four hour period is defined because it is the 'lag' period that bacteria will go through
before they start to multiply after being exposed to a new environment.
Frozen Desserts
Frozen is defined as 'hard'.
Technically no desserts are sold hard.
Ice cream has come from the freezer where it is held until
required for service. Because there is air incorporpated into
the mixture when it is churned Ice cream will contain a
percentage (%) of air.
Parfaits are aerated and will quickly come to room temperature
Aerated desserts will soften quickly because of the air that is in the mixture
These desserts will be stored for long periods at a temperture of 18°C but when required
for service they will be moved to a freezer that holds them at a temperture of
approximately minus 5°- minus 10°C.
This allows product to soften enough for the customer to enjoy the 'cold' sensation of the
'frozen' dessert.
Frozen desserts ready for consumption will need to be held in a freezer of approximatetly
minus 5°-minus 10°C for short periods of time. 1 or 2 days.
Room Temperature Dessert
Desserts served at room temperaturewill be the easiest to maintain
temperature suitability.
These desserts need to be protected from outside contamination
and are stable at room temperature for the day period.
This is due to the nature of the ingredients
• Low protein
• High sugar
• Low moisture.
Sauces
Sauces for desserts can be included in all the above categories.
Hot sauces need to be kept hot; excess should be discarded at the
end of service
Cold sauces need to be kept chilled
Excess sauce can be kept for the next service period depending on
style of sauce
Dairy based (egg ceam milk) or starch thickened sauces would only
have a life of 2 days if kept chiiled so can be excess can be
reserved for the next service period if temperature has been
maintained below 4°C.
Never mix old and new sauces
High sugar sauces will have a life much longer time period. Clean excess sauce from
outside of containers.
