PLATING DESSERT PRODUCTS

The plating of dessert should suit the theme and ambiance of the restaurant.

• Satisfying Customer

• Complementing Venue's Theme

• Dessert's Price

• Materials Provided

A goal to leave a final impression of the whole dining experience.

• Satisfying Customer

• Complementing Venue's Theme

• Dessert's Price

• Materials Provided

The price that was enjoyed by the customer.

• Satisfying Customer

• Complementing Venue's Theme

• Dessert's Price

• Materials Provided

Primary source of flavor.

• Main Item

• Sauce

• Crunch Component

• Garnish

It includes commonly fresh mint leaves and powdered sugar.

• Main Item

• Sauce

• Crunch Complement

• Garnish

It is to add contrasting texture to a dessert.

• Main Item

• Sauce

• Crunch Component

• Garnish

Avoidance of crowded plate.

• Balance

• Unity

• Flow

• Focal Point

Main item on the dessert must be the center of the plate.

• Balance

• Unity

• Flow

• Focal Point

It will add on the beautification of the plating.

• Balance

• Unity

• Flow

• Focal Point

Ingredients must complimenting each other to arrive one taste.

• Balance

• Unity

• Flow

• Focal Point