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TLE-BPP
Quarter 4 – Module 6
Planning, Preparing and
Presenting Dessert Buffet
Selection or Plating
TLE HE-BPP – Grade 10
Alternative Delivery Mode
Quarter 4 – Module 6: Planning, Preparing and Presenting Dessert Buffet
Selection or Plating
First Edition, 2020

Introductory Message
The Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue
your studies and learn while at home. Activities, questions, directions, exercises, and
discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step as you
discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell
you if you need to proceed on completing this module or if you need to ask your facilitator or
your teacher’s assistance for better understanding of the lesson. At the end of each module,
you need to answer the post-test to self-check your learning. Answer keys are provided for
each activity and test. We trust that you will be honest in using these.

Please use this module with care. Do not put unnecessary marks on any part of this SLM.
Use a separate sheet of paper in answering the exercises and tests. And read the instructions
carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks in this
module, do not hesitate to consult your teacher or facilitator.

Thank you.

Published by the Department of Education, SDO AURORA

Schools Division Superintendent: Catalina P. Paez PhD, CESO V
Assistant Schools Division Superintendent: Danilo M. Jacoba

Development Team of the Module

Writer: Rose Marie Joyce T. Galope
Editor: Jonalyn O. Calado
Reviewer: Cherrybel P. Gaspar
Illustrator: Rose Marie Joyce T. Galope
Layout Artist: Rose Marie Joyce T. Galope
Management Team: Erleo T. Villaros PhD
Esmeralda S. Escobar PhD
Estrella D. Neri
Milagros F. Bautista PhD
Printed in the Philippines by Department of Education – Region III –
Schools Division of Aurora

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 What I Need to Know

This module was designed and written for the learners to plan,
prepare and present dessert buffet selection or plating.
After going through this module, the learner is expected to:
1. identify the different basic presentation principles in planning and
utilizing dessert buffet services according to available facilities,
equipment and customer/enterprise requirements; and
2. prepare and arrange variety of desserts in accordance with
enterprise standards and procedures.
TLE-HEBP9-12PD-IVj-19

What I Know

Directions: Read each statements carefully and choose the letter of your
choice. Write your answers on your answer sheet.

1. What can be presented in a variety of ways such as party favors, in a

dessert buffet or as a grouping of delicious confections aimed at dazzling
your guests?
A. desserts C. side dish
B. meal D. viand

2. Which of the following is an examples of facilities needed for the display of

desserts?
A. air conditioner C. television
B. electricity D. wi-fi

3. 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”.
A. arrogant C. prudent
B. diligent D. slothful

4. Some desserts are more than others to serve.

A. beautiful C. complicated
B. complex D. simple

5. The following are desirable equipment for display EXCEPT.

A. cutlery C. plates
B. lifters D. vape

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 Lesson Planning, Preparing and

1 Presenting Dessert Buffet

Selection or Plating

What’s In

Directions: To give you an idea about the topic, try this activity. Look for
words related to dessert buffet selection or plating. Write your answers on
your answer sheet.

Q W T U H N K K O D I S P L A Y U W U
P A F N G E T H A U I O P W D F G H J
K K L A A S D E S S E R T F G H J K L
Z X C V C B N M N M P U U I L O P A S
S F G H J I K L V B N M Z X O C V B N
T M Q W E R L T Y U I O P A C S D F G
O H J K L Z X I C V B N M Q A W E R T
R U I O P J I A T J A G J K T Z X C V
A H F C G J K L C I H D V H I C V B N
G S D T G H J K L I E O P C O V B N M
E D G H K L V B N M M S J O N I V H K
K H F V N M F G J K E Q U I P M E N T

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 What’s New

Directions: Look at the illustration below and try to answer the questions that
follow. Write your answers on your answer sheet.

Yummy’s
Restaurant

Happy 12th Birthday Lara!

Questions:
1. What is the occasion or event that is shown in the picture above?
2. Where is the party being held?
3. What are the facilities used in the party?
4. What equipment are used to display the desserts?

What Is It

Dessert presentation is all about making the dessert look as attractive

as possible to the customer. It does not involve the creation of ‘monuments’
on each plate, but rather an attempt to create and present food to the best of
its potential.

In an ever-changing world, food tastes have also changed. Pretentious

presentation has been overtaken by a simpler and cleaner style. Dessert
presentation, while an important part of an establishment, is only part of the

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dining experience. Other factors will also influence a customer’s perception,
including decor, comfort, friendliness and the efficiency of staff.

Basic Presentation Principles

Color
A chef who uses colour imaginatively can produce very effective results.
However, this must never be at the expense of flavor, texture or balance.
For example, a piece of baked cheesecake may look more effective when
plated next to poached quince instead of a strawberry. Unless this is
deliberate there would be very little contrast in colour or texture.

Plate selection
Plates come in many shapes, sizes, patterns and colours.
Their primary role is to serve as a receptacle for food, which needs to be
transported from the place of preparation (kitchen) to the customer (dining
area). In this context, it could be argued that any container could be used
when serving food, but this is not so.
The reason: Presentation

Positioning of food
Food is placed on the plate in specific positions. Which way is to face
the customer?

Freshness in foods
This is nearly always appreciated by customers, particularly if the
ingredients have been sensitively handled.

Garnishes
Food garnishes are decorations added to an item for colour contrast
and to provide visual appeal and flavour. Garnishes can be cooked or raw.
Not only should garnishes be edible, but appropriate to a particular dish.
For example, adding a candied lemon or orange zest with chocolate mousse
intead of strawberry is appropriate as their flavours are compatible with that
of the mousse and are a point of difference.

Traditional garnishes
Some dishes have become famous for their garnishes, and although
created many years ago, they are still in use today.
Example: Peach Melba: poached peach dessert with vanilla ice cream and
raspberry sauce.

Innovation
Innovation in commercial cookery involves the development of new
ideas or the further refinement of existing ones to suit changing tastes and
trends. In Australia, it could be said that there has been dramatic innovation
in recent years.
This has been attributed to a number of factors which include:
1. Multi-culturalism

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2. New product availability
3. Increased customer awareness and expectations;
4. The state of the economy (how much people have to spend);
5. Tastes and trends in cuisine.
As mass tourism takes effect around the world evolution in cuisines of all
countries will happen.

Portion control
Portion control means ensuring that the right quantity of food is
prepared and served every time a customer orders a menu item.
Dishes can be served in different profile
Single dessert: larger portion
Buffet dessert: smaller portion.
Enterprises can present greater variety while maintaining cost control and
quality. In other words, customers will consistently satisfied every time they
visit.

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.

Dessert Selection and Plating Requirements:

1. 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.

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2. Desirable Equipment for Display

serving platter sauce jug plate

cutlery napkin tong

lifter refrigerated cooling hot display bain marie

3. 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.

4. Choice of Location
Most establishments will be operating out of hotel and restaurant
kitchens with all the required equipment.

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 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”.

5. Complexity of Dessert
Some desserts are more complex than others to serve.

Hot souffle needs special consideration and teamwork so it is not

desirable to place on menu for dessert display.

Cold souffle would be a better choice for a dessert display. It will stand
at room temperature for short periods if required.

In summary, always keep in mind these general concepts when

planning dessert presentations.

Every component should have a purpose. Do not add elements merely

to make the plate fuller. Limit the items added primarily for decoration.

Components or elements can work together by complementing or by

contrasting.

When elements contrast, be sure they balance. For example, when you
balance a rich mousse with a tart fruit sauce, be sure the sauce isn’t so tart
or strong flavored that it overwhelms the mousse.

It is possible to get carried away with the concept of balance. It is not

necessary to garnish every soft dessert with something crisp or every hot
dessert with something old. Sometimes customers prefer just a plain,
unadorned dish of ice cream or a simple slice of warm apple pie.

When planning for a plated dessert, there are five characteristics that
should be considered. Three apply to mouth feel and flavor, and are the most
important:

• Flavor

• Texture

• Temperature

The other two are visual:

• Color

• Shape

Flavors should enhance or complement each other, such as a caramel

sauce served with roasted fruit, or offer a pleasing contrast, as a tart flavor
(lemon) paired with a sauce that is sweetened. To achieve this, taste the

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components separately and then together to evaluate and make sure they
work together.

Plan for pleasing combinations of texture and temperature. If the main

item is soft, such as a mousse or ice cream, add a crisp or crunchy component
such as small cookies or caramelized nuts for a texture contrast. Temperature
contrasts are also pleasing, such as a scoop of ice cream with a warm fruit
tart.

Visually, a variety of colors and shapes can be attractive, but be careful

not to include too much or the result will come across as a jumble. The plate
needs to be visually appealing. Through the balanced use of color and shape,
you can present a dessert simply and elegantly. Let the food speak for itself.
Brown is a good color, and a well-prepared dessert with a few shades of
brown can look very appealing. A traditional tarte tatin, for example, needs
little or no garnish to make it look appealing if the apples have been
caramelized properly.
All of these elements together create a palette from which an infinite
number of combinations affect you differently whenever you put food on your
table. Chefs and, now more than ever, pastry chefs are always trying to push
the senses to the limits in never-before-thought-of ways, but the underlying
principles that make food taste good are unchanged. Here is a short
summary:

• Variety and diversity in textures and the elements of taste make for
interesting food; avoid monotony.

• Contrast is as important as harmony, but avoid extremes and

imbalance.

• Food that comes from the same place (time/season or location)

usually works together.

• Fresh and ripe rules every time.

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 What’s More

A. Directions: Fill in the blanks. Choose the correct answer on the box below.
Write your answer in your activity notebook.

A. balance B. desserts

C. electricity D. equipment E. product

1. If there is no , then the possibility of having ice cream

is now greatly diminished and chilled cream cakes and desserts
will not be on the menu.

2. After the 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.
3. Most establishments will be operating out of hotel and restaurant
kitchens with all the required .
4. Some are more complex than others to serve.
5. It is possible to get carried away with the concept of .

B. Directions: Identify the desirable equipment for display in the illustrations

below. Write your answers in your answer sheet.

1.

2.

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 3.

4.

5.

C. Directions: Match the statements in Column A with the appropriate dessert

selection requirements in Column B. Write the letter of your answer on your
answer sheet.

1. Examples Column B
Columninclude,
A electricity, a. Choice of Location
working space, ability of the staff
in the kitchen, etc.
b. Complexity of
2. After the product has been dessert
produced and stored, the
equipment needed to display and
serve desserts need to be taken c. Desirable
into consideration, as well as equipment
where it is going to be served.
for display
3. Most establishments will be
operating out of hotel and d. Facilities
restaurant kitchens with all the
required equipment.
e. Production, storage
4. Examples include, napkin, cutlery, and service
lifters, tong, etc. requirements

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 5. Some desserts are more complex
than others to serve.

What I Have Learned

Directions: Write TRUE if the statement is correct and FALSE if the statement
is incorrect. Write your answers on your answer sheet.

1. Cold souffle needs special consideration and teamwork so it is not

desirable to place on menu for dessert display.
2. It is necessary to garnish every soft dessert with something crisp or every
hot dessert with something old.
3. 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”.
4. 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.
5. 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.

What I Can Do

Directions: Suppose you are to plan an event or party. Fill out the
information below using appropriate dessert buffet selection requirements.
Do this on your answer sheet.
Name of Event:
Date:
Location:
Facilities to be used:
Desirable equipment:
Desserts to be served:

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 Assessment

Directions: Read each questions carefully and choose the letter of your
choice. Write your answers on your answer sheet.
1. Which of the following does not belong to the group?
A. cutlery C. plates
B. lifters D. working space

2. Electricity, working space, and ability of the staff in the kitchen are
examples of .
A. choice of location C. facilities
B. desirable equipment D. service requirements

3. 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 .
A. chefs C. staff
B. guests D. service

4. Which of the following is an example of desirable equipment for display?

A. hot display bain marie C. thermometer
B. induction motor D. steamer

5. souffle would be a better choice for a dessert display. It will

stand at room temperature for short periods if required.
A. chocolate C. hot
B. cold D. lukewarm

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 Answer Key

Sauce
jugs
4. Cutlery, Napkins,
equipm
ent
space,
quality
3. Electricity, Working
2.
Restaurant 1
Birthday
party .
What’s
New

6.
Equipment
5.
Location
4. 5
Storage 3
Facili B 4. .
ties 2. . C3
54 Dessert 1
Disp D 2. .
.3. lay . B1
b.2 What' C .
.c s In Assessm
ent
1a
.e
dC
.
5. Hot display bain
marie 4.
T
Tong
r 5.
s
3. uTrue 4
Napkins Fe 3. .
2. Serving alTrue 2
Platters se 1. .
1. False
Cutlery What I have
B Learned 5
5. .
4. 4
d
3
a. .
3 .
b. b
d12 2c
e .. 1
.
c .
A b
Answers may
. vary a
What’s What I Can What I
More Do Know

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References
Appendix 1, page 183 & 184, Safe Food Australia, pages 26 & 62 of
Standards & pages 10 to12 Food Safety: Skills and knowledge for
food businesses 2nd Edition, January 2001, FSANZ.

K to 12 Curriculum Guide Home Economics – Bread and Pastry

Production NC II Curriculum Guide ( Grade 7 t0 12) - Philippines:
Department of Education Accessed May 15, 2020 at
http://lrmds.deped.gov.ph/

Kong, Aniceta and Domo, Anecita.2016. Technical Vocational Livelihood

Education – Bread and Pastry Production NC II Module 2,Manual.
Philippines: Department of Education Bureau of Learning Resources
(DepEd-BLR)

Kong, Aniceta and Domo,Anecita.2016. Technical Vocational Livelihood

Education- Bread and Pastry Production Module 2, Quarter 4
Teacher’s Guide, Philippines: Department of Education Bureau of
Learning Resources (DepEd-BLR)

Teresita M. Jatayna K to 12 Basic Education Curriculum Technology and

Livelihood Education Learning Module 1, 2016. Philippines:
Department of Education Accessed May 15, 2020 at
http://lrmds.deped.gov.ph/

The BC Cook Articulation Committee. (2015). Modern Pastry and Plated

Dessert Techniques. Victoria, B.C.: BCcampus. Retrieved from
https://opentextbc.ca/modernpastryandplateddesserts/.

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