Demonstrate dessert presentation and plating.
Demonstration should include á la carte and banquet techniques for various
- main items
- sauces
- crunch elements
- garnishes
- platter layouts and presentations
- in-store or bakery presentations.
Process/Skill Questions:
Thinking
- What are some elements of plated desserts?
- How do dessert plating and presentation techniques differ between á la carte and banquet styles?
Communication
- How can presentation techniques be communicated to kitchen employees?
- How can dessert presentations be communicated to the customer?
- What techniques can ensure consistent quality and presentation of plated desserts?
Leadership
- How can one learn new food-presentation techniques?
- How can technology be used to learn about presentation techniques?
- What training is required for effective plating and presentation?
Management
- How can full use be integrated into dessert design?
- Who determines how the product is plated and presented?