Components of a Plated Dessert

More common in restaurants and other food establishments than they are at home. Generally, chefs and cooks at food establishments are guided by the four components of a plated desserts in creating an artistic dessert presentation. These are the main item, the dessert in sauce, the crunch components and the garnish.

Consists of any of the varieties of desserts. As a finished product, it should weigh between 3 and 5 ounces, but it is not unusual for it to weigh as much as 8 ounces. Moreover, it should never be so large as to be over whelming

Important for dry food items such as some cakes and pastries, but it can be added to any kind of dessert. Since there are many different kinds of dessert sauces, there are also various combinations of flavor, textures and colors that one can use.

Any edible item that adds crunch to a dessert. Thought it can be used to enhance any type of dessert, it is commonly used when the main item lacks flour. The main idea is to add a contrasting texture to a soft dessert, like custard and ice cream.

The final component of a plated dessert. Though it is not essential, a dessert can be seen as dull, boring or unimaginative without it.

Made up of three factors; taste, smell and chemical feeling. The texture and temperature can also add to or detract from flavor.

In plated desserts, the main item is typically shaped like circle, triangle or square. The reason for this is because these are the shapes that are commonly formed when baking and making dessert: disc of cookies, wedges of pie, squares of sheet cake and brownies and spherical scoops of ice cream. Incorporating several of these shapes into one presentation can add interest to a dessert. Shapes other than these three can also be used

As a rule of thumb, the main item of a plated dessert should be the largest component on the plate. However, the size of a dessert is influenced by its weight and actual measurements. Incorporating components of various weights and dimensions in the presentation can enhance the visual appeal of a dessert.

One of the best and easiest ways to add visual interest to a plated dessert is to incorporate the element of height. This can be quite difficult to achieve as most components of a plated dessert are delicate. Long garnishes or crunch components can also be used, like sugar stick and wafer sticks

To extreme importance to dessert, as well as to other dishes. In general, it is best to use natural colors in order to make the dessert appetizing. Artificial colors can make the dessert take on an unnatural feeling, thus taking away from its appeal. Incorporating various colors in a presentation can make a dessert more interesting. Balance is also important: do not use so many colors on a single dessert that appears garnish and distasteful.

Contrasts can enhance the presentation of a dessert. This can be achieved by something as simple as serving a scoop of ice cream.