BPP 4TH REVIEWER
Aesthetic- beautiful both in taste and art. Caramelize- to heat sugar until a TYPES OF DESSERTS
brown Cake- Cake is a form of bread or
Caramelize- to heat sugar directly
bread-like food.
Confectioneries- anything
Design- an outline, plan, or drawing. conserved or compounded with Cookie- a sweet baked food that
sugar. is usually small, flat, and round
Display- to exhibit Biscuits-word used for a different
Crisp- brittle. variety of baked, usually flour-based
Elegant- beautiful in form, color and design
food goods
characterized by refinement and good taste. Elaborate- refined or highly
finished.
Flawless-no defects or blemishes. Gelatin- protein acquired by boiling skin,
tendons, ligaments, and/or bones with water.
Mousse- a light dessert made from It is frequently get from cows or pigs
Glacé-to coat with a thin sugar syrup cooked to the whipped cream and egg whites,
cracked stage flavored and then
Pastry- dough of flour, water and
Pattern-a sample, model, or anything cutout or Sherbet- frozen beverage made of shortening that may be savory or
water, sweetened fruit juice, and sweetened.
formed into shape.
other flavors. Icecream- Ice cream (named from
Patronage-provide support, as in a customer earlier iced cream or cream ice) is a
supporting a product. Panna cotta- an Italian term for sweetened frozen food usually eaten
cooked cream. as a snack or dessert. It is typically
Whip-to beat rapidly to produce expansion due to prepared from dairy products
incorporation of air Crumble- an oven-baked dessert Pie- Pies are described by their
composed of sweet fruits and topped crusts. A filled pie has pastry lining
PETIT FOURS- small bite-sized confectionery or with a crumbly mixture of butter the baking dish,
savory appetizer. The name is French, petit four,
meaning "small oven". Crepe- a French term for paper-thin Pudding type of food that can be
pancakes, both a dessert and a savory dish
Candy- also referred sweets or
Pudding- a mixture of 3-day old lollies, is a confection that features
bread soaked in milk with eggs, sugar as a principal ingredien
butter, sugar
Guidelines in plating dessert:
BPP 4TH REVIEWER
Make garnishes edible. Everything space to simplify the presentation. problem of serving a frozen component
on the dessert plate should be Clutter distracts from the main (ice cream or sorbet, for example) as
edible and delicious. elements of your dish and might part of a plated dessert
Keep it clean and simple. Don't make it confusing for the diners to
crowd the plate. ... figure out what to focus on. Other garnishes that can be used to help
present a frozen component are:
Make your garnishes relate to the
dessert on the plate. ... Balance the dish-Play with colors,
shapes and textures to ensure Tuiles, which will also add visual,
Layer flavors and textures in your diners are not overwhelmed. The flavour, and texture (crunchy)
dessert. ... presentation should never elements
Try different plates—various sizes overpower flavor and function. Sliced fruits
and shapes Meringue disk
Get the right portion size-Ensure
Small cookie
that there is the right amount of
. ingredients, and that the plate Chocolate garnish
complements the dish – not too big Crumbs (cake, crushed nuts, or
or small. Strike the right proportion brittle
of protein, carbohydrates and
vegetables to create a nutritionally
balanced meal.
Highlight the key ingredient-
Ensure the main ingredient stands
out, but also pay equal attention to
Create a framework-Start with other elements on the plate such as
drawings and sketches to visualise garnishes, sauces and even the
the plate. Find inspiration from a plate itself.
picture or object. Assemble a
“practice plate” to work on
executing your vision.
A garnish, simply put, can be just an
Keep it simple- Select one add-on whose main purpose is
ingredient to focus on and use decoration. Garnishes can solve the
BPP 4TH REVIEWER
