PRESENT DESSERT
Dessert Presentations
Desserts can be presented in a variety of ways: as party favors, in a dessert buffet or as a
grouping of delicious confections aimed at dazzling your guests.
There are certain desserts that should be available for display but it depends on the
available facilities.
Plan a dessert display appropriate to the location.
Will it be displayed in a fully equipped commercial kitchen in a five star location?
Will it be displayed at a tranquil picnic spot by the river 25 kilometers from the place of production?
If there is no electricity then the possibility of having ice cream is now greatly diminished and chilled
cream cakes and desserts will not be on the menu.
Facilities
Electricity
Working space
Ability of the staff in the kitchen
Ability of the staff front of house
Quality of the equipment that is given to work with
Preparation of the product can be conducted elsewhere
All these possibilities need to be considered when planning the dessert display.
Desirable equipment for display
serving platters
sauce jugs
plates
cutlery
napkins
tongs
lifters
refrigerated cooling
hot display Bain Marie
Production, storage and service requirements
After the product has been produced and stored, the equipment needed to display and serve
desserts need to be taken into consideration, as well as where it is going to be served.
Choice of Location
Most establishments will be operating out of hotel and restaurant kitchens with all the required
equipment.
Prudent management practices require a complete list of all equipment that may be required to be
taken 'offsite' for when customer desires a function 'by the river' or “in the park”.
Complexity of dessert
Some desserts are more complex than others tSo serve.
Hot soufflé needs special consideration and teamwork so it is not desirable to place on menu for
dessert display.
Cold soufflé would be a better choice for a dessert display. It will stand at room temperature for
short periods if required.
