AJAR.id – Hello Ajarian! 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 that have all the equipment that is required. Prudent management practices require a complete list of all equipment that may be required to be taken 'off-site' for when customer desires a function 'by the river' or 'in the park'.
Complexity of Dessert
Some desserts are more complex than others to 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.
Those are some requirements for preparing dessert display. This requirement may vary if your workplace has different production rules.
Nurturing You to Grow!
Written by: Alan Hickman, Garry Blackburn
Subject Matter: Present Dessert