TAILIEUCHUNG - Lecture Baking and pastry: Mastering the art and craft (3rd Edition) – Chapter 20

Learning objectives of this chapter include: Define poultry and list commonly purchased poultry products; explain the selection factors for poultry, including government grades; create product specifications for poultry; describe the process of purchasing, receiving, storing, and issuing poultry. | 20 Plated Desserts Learning Objectives After reading and studying this chapter, students should be able to: Identify trends in plated desserts. Explain the importance of flavor, taste, texture, temperature, and presentation in plated desserts. Identify different textures and how they can be used to create contrast. Discuss the menu planning process for plated desserts. Describe the mise en place for a plated dessert station. Discuss frozen desserts and the techniques for plating and serving them. Discuss considerations for planning plated desserts at a banquet. 1 Trends in Plated Desserts Consider current trends to keep your menu fresh and interesting. Look at classic desserts with a contemporary eye. Current trends include: Architectural style Rustic Comfort foods, galettes Contrast: Flavor, Taste, Texture, Temperature, and Eye Appeal Incorporate contrasting characteristics in a dessert, but be sure they are necessary and thoughtful. A balanced menu should contain warm and cold, sweet and tart, and rich and lean desserts. Keep plates interesting by combining contrasting elements. Consider seasonality and locality when planning combinations. - The classic apple pie à la mode is a perfect example. Think of how it relates to the contrast table: An exceptional apple pie will have a crisp, flaky crust and perhaps a filling that still retains a little tartness from the apples, while the ice cream will lend its creamy, soft nature. The pie should be served warm to bring out its flavors and aromas, as well as to provide temperature contrast with the cold ice cream. 3 Contrast: Flavor, Taste, Texture, Temperature, and Eye Appeal (cont’d) Seasonality Flavor & Aroma Taste Texture Temperature Presentation Fall Chocolate Sweet Crunchy Frozen Shape Spring Vanilla Salty Crisp Chilled Volume Summer Fruit Bitter Brittle Cool Color Winter Spice Acidic Chewy Room temperature Visual texture Nut Umami Creamy Liquid Icy Tender Cakey Warm Hot 4 Use the contrast table to create a fresh,

• Ẩm thực
• Pastry industry
• Pastry baking
• Pastry industry professionals
• Breakfast pastries
• Decor techniques
• Professional baker
• Pastry chef