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Oct 3, 2011 · It is widely accepted that there are four components of a plated dessert: The main item, the dessert sauces, the crunch component, and 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 also widely believed that all of the ...
what are the portion sizes of traditional dessert? main item: 3-5 oz. sauce : 2 oz. ice: about 25-50% of main item. what are 4 important things to consider when designing a dessert menu? 1. type of menu (a la carte, banquet, special event) 2. restaurant themes. 3. what desserts are marketable and profitable.
Dec 30, 2021 · 2. Whip the egg white (by hand) until foamy and then stir in the sugar, whipping until the whites hold a soft peak. Stir in the vanilla. Add the almonds to coat them with the egg whites mixture and spread this onto the prepared baking tray. Bake the almonds for about 25 minutes, until golden brown. Cool completely before cracking the almonds ...
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- Tuiles
- Meringues
- Sugar
- Chocolate
- Dough and Pastry
- Cheese
- Berries and Fruit
- Candied Nuts and Brittles
- Cookies
- Sponges
These thin cookies can be shaped in numerous ways: with a stencil, spread onto a silicone baking sheet; combed; piped; or spread onto a textured flexible baking mat and then shaped while still warm. For a recipe and variations, see the Appendix.
When making meringues, keep the ratio of sugar to egg whites 1.5-2 to 1. Meringues can be made with the common or Swiss technique, and must be dried in a low-temp oven for 12 to 36 hours. Meringue can be piped into sticks, disks, or baskets such as those made to produce the classic French dessert vacherin.
Sugar can be used to make garnishes using several different methods. is prepared by cooking a sugar syrup to between 155°C and 160°C (310°F and 320°F) and then cooling, colouring, folding, and stretching it into various shapes such as ribbons or bows. The same mixture can also be used to make garnishes, which are created by using a pump to create a...
Chocolate has many different applications. Too thick a chocolate garnish can overpower the dessert, so it must be delicate. In all cases, chocolate must be correctly tempered, which will ensure a crisp texture and proper sheen. Some garnishes that can be prepared are chocolate curls, fans, and cigarettes, formed by spreading a thin layer of tempere...
Filo pastry: Filo can be buttered and layered, with flavours, such as nuts, seeds, cocoa powder, herbs, and spices, added between layers. It can also be cut into shapes and made into cups, etc., and baked. Kataifi dough: Similar to a filo pastry but in thin strands, kataifi dough is commonly brushed with butter before being baked. Can be tied into ...
Sprinkle grated hard cheese carefully onto a baking sheet and bake until crisp, approximately 5 to 10 minutes at 175°C (350°F). The pieces can be broken into shards when cool.
Berries and other fruits can be used fresh or dried to make fruit leather or powders. Dried fruit: Firm fruits can be sliced thinly and soaked in sugar syrup with lemon juice briefly before drying in a low-temperature (95°C or 200°F) oven on a silicone baking sheet for several hours. Fruit treated the same way can also be dried in a dehydrator. Can...
Heat sugar syrup to the hard crack stage (148°C to 155°C or 310°F to 330°F) and add toasted nuts. Remove, drain excess syrup, and cool. Nuts can also be chopped and cooked in a syrup to form a nut brittle, which can be broken into pieces or ground to make a powder. A recipe is found in the Appendix.
A wide range of cookies, such as sugar cookies, shortbreads, etc., can be used as garnishes. Cookies can also be made from sweet dough (pate sucré), tart dough, etc.
Different types of cakes and sponges, such as genoise, angel food, japonaise, joconde, and baumkuchen, can be sliced thinly and cut into different shapes. “Caviar” and other interesting garnishes can be made with the reverse spherification method.
Gravity. Know the four components of a plated dessert. Main, Crunch, Sauce, Garnish. Start studying Dessert Plating Exam. Learn vocabulary, terms, and more with flashcards, games, and other study tools.
3.1: Garnishes. 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.
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Why is plate selection important in plating? Plating choices are influenced by the style of food, the chefs vision, and the overall image the operation is trying to convey. Give an example of which foods pair well with which color plates.
