Plated Desserts at Banquets

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

In Most Cases, any dessert that can be prepared and served for ten can also be served for a hundred. However, for larger-volume plating, equipment, storage, timing of service, and labor must all be considered.

When planning a dessert for a banquet menu, consider the general concept of the dessert. Certain restrictions may immediately become apparent. Lack of equipment (not enough of a particular mold, for example) might force you to change the shape or look of a dessert. Timing can sometimes be a restrictive element for preparations such as hot soufflés, and in some cases you may want to reformulate the dessert to increase its shelf life.