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Lecture Professional baking (6/E): Chapter 23 - Gisslen

After studying this chapter you will be able to understand: Learn the historical importance of alcohol in religious rites, learn about how wine, beer, and distilled spirits were created, trace the history of the tavern in Europe and America and recount the role that taverns played in the American Revolution,. | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Three Essentials of Dessert Presentation Good basic baking and pastry skills. Professional work habits. Visual sense. Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Flavor First “Too much presentation and not enough flavor.” Use quality ingredients. Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Simplicity and Complexity Know when to stop. Consider the function and importance of each element on the plate. Does it harmonize with the presentation? Does it serve a purpose? Consider kitchen capabilities. Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Plating for the Customer Plan for variety but do not neglect to | Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Three Essentials of Dessert Presentation Good basic baking and pastry skills. Professional work habits. Visual sense. Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Flavor First “Too much presentation and not enough flavor.” Use quality ingredients. Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Simplicity and Complexity Know when to stop. Consider the function and importance of each element on the plate. Does it harmonize with the presentation? Does it serve a purpose? Consider kitchen capabilities. Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Plating for the Customer Plan for variety but do not neglect to include lighter simpler presentations for the reluctant diners. Try to include at least one or two simple comfort foods on the menu. Do not make the dessert difficult or awkward to eat. Select plates large enough to hold the arrangement without overcrowding. Consider “truth in menu” when describing desserts. Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Meeting Expectations The difference between chef and customer expectations: Chefs love to experiment and showcase new ideas, while customers are less fond of experimentation. To accommodate both chef and customer: serve dishes customers expect, but with a chef’s personal and unique style as finishing touch. Be honest on the menu so customers know exactly what to expect. Dessert Presentation Plated Desserts Today Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved 23 Practical Plating Guidelines A plated dessert is an arrangement of one or more .