Basic Presentation Principles for Dessert

Basic Presentation Principles for Dessert

AJAR Hospitality

Basic Presentation Principles for Dessert – Hello Ajarian! 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 dining experience.

Basic presentation principles for dessert


A chef who uses color 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 color or texture.

Plate selection

Plates come in many shapes, sizes, patterns, and colors. 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 appropriate.

Positioning of food

Selecting the right plate is essential and how you put the food on the plate is something you also need to consider. Food is placed on the plate in specific positions. Which way is to face the customer? Make sure that the food is placed facing the customer.

Freshness in foods

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


Food garnishes are decorations added to an item for color contrast and to provide visual appeal and flavor. 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 instead of strawberry is appropriate as their flavors are compatible with that of the mousse and are a point of difference.

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.

Restaurants can present greater variety while maintaining cost control and quality. In other words, customers will consistently satisfied every time they visit.

The basic presentation principles listed above should be taken into consideration at any time you are going to present desserts. Other factors will also influence a customer’s perception, including decor, comfort, friendliness and the efficiency of staff.

Nurturing You to Grow®

Written by: Alan Hickman, Garry Blackburn

Subject Matter: Present Desserts

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