Discuss the impact that size of kitchen staff has on serving plated desserts. Which components are best suited to including on a dessert plate when kitchen staff is limited?
Limited staff and compact kitchens can make elaborate plated desserts impractical. Yet many components that require space could be replaced with other elements. Stress contrasting tastes and textures instead of hot and cold items when access to the stovetop or freezer is limited. Items easily prepared before service can be used to create interest in the plate. Miniature cookies, tuile cups, and candied fruit add visual excitement and texture to cream, custard, and mousse preparations.
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