2. Equipment for Presenting Baked
Products
m
-Refers to containersor packagesused in presenting
and servingBaked Products.
-This should createa big impactto the customers.
-It should createa huge impressionthat can entice
the customers to buy the product.
3. 1. Cake/Pie/PastryServers
-These make servings much easier.
-Slices of cakes or piescan beeasily andneatly
transferred to a serving plate with a cake or
pastry server.
-Tongs can be also used to lift breads, small
cakes, andpastries.
4.
5. 2. Bowls and Baskets
-These come indiff. sizes and shapes.
-Some are made of glass,ceramics, metals, wood, and
indigenous materials.
-Breads are commonly presented in open basketsand
linedwithcheckered cottonclothor plaincloth
6.
7. 3. Paper Plates
- Comes in a variety of sizes and shapes, designs, colors, and
texture.
- Some are lined with wax and others linedwithfoil.
- Some fit withthe whole size of a pie,some can
accommodate petit foursor squared cakes.
- Some have simulated textureusingcorrugated patterns,
mostly on the sides or rim of the plate; others are plain
smooth all over.
8.
9. 4. Paper Napkins
-These comes in differentthickness, sizes, and
textures.
-Thick, rough textured napkins are goodfor
breads whilethe smooth, soft, and thinones are
goodfor daintycakes and pastries.
10.
11. 5. Paper Cups
-They are use for serving.
-Comes in differentsizes, thickness, colors, andtexture.
-Nowadays cakes and muffins can are now easily
presented using this.
-They are handy to hold, especiallyfor children
12.
13. 6. Plates and Platters
-Platesare usuallyroundedin shape, althoughthesquare and
rectangular ones are becoming popular.
-Plattersare becoming in shape and are usuallybigger than
plates.
-They are made of glass, Ceramics or china, and metal.For
metal,the most common are chrome-plated ones, stainless
steel,silver and goldones.
- They come in solid plaincolors or in designs.
14.
15. 7. Trays
-Round,oval, or rectangular trays are either
made ofmetal, glass, wood,and indigenous
materials likebamboo, ratan, and buri.
-Are effiecientcontainers for bread, pastries,
and cakes.
16.
17. 8. Indigenous Containers
-These includeslocallyavailable ones like
coconutshells, banana leaves, corn hulks,
coconutleaves, and others.
18.
19. 9. Pedestal andCake Keepers
-Pedestals can convert a simple cake or pastry
into aimmediate show stopper.
-It elevates products to catch attention.
20.
21. 10. Ethnic Dishware
-These are authentic wares whose design and
make depict the culture andhistory of a
peopleor country.
22.
23. 11. Custom Display
- If you want tobe reallycrafty you can builda
custom displaythatfits your cake theme out of
foam one. For an instanceyoucan create a
carousel for a carnivalthemed nvelty cake or an
eiffel tower for a French- inspiredcake.
26. 1. Choose the appropriate
container to the product. Consider
its make, size, shape, anddecor. It
should compliment the design,
shape, andcolor of theproduct.
27. 2. Create transitions between a product like a cake and a
plate that is smooth, minimal, or highlighted. A smooth
transition can be achieved by choosing a plate with
contrasting or similar colors as the product. A minimal
transition can be achieved by creating a simple line of sauce
that mimics a line on a plate. A highlighted transition can be
achieved by adding a heavily piped detail to a cake slice.
This creates a distint separation between the cake and the
plate.
28. 3. Select plates or platters with designs
around the rim instead of the center that
can serve as accent to the products that sit
at the center plater or platter.
29. 4. Arrange shape combinations of
cake, bread, pastry slice on the
plate to create a sculptural
landscapes.
30. 5. You canplacea thick triangular cakeson
their edges. Cut asquarecakeinto a rectangle,
cut into triangles,then serveone pieceupright
and the other inverted.Piecesof breadsor
cakescan createa pyramidor towerby
arranging them on topof another.
31. 6. Arrange individual pieces ofcakes or
pastry in paper cups. Paper cups comesin
varying sizes , designs, and colors. Use the
size, color, design appropriate for the
product.
32. 7. For buffet, arrangeindividualcakeson
individualplatesor in propercups arrangedon
trays. They can bealso arrangedin trays alone.
Theycan alsobearrangedin sliceson trays
with properspacing. Plain cakescan be
accentedwith decors,while lightlydecorated
ones do notneedany accent.
33. 8. Bake a cake or pastry in anew
vintagebakeware. You can present it
in its baking container. You can glaze
or puttoppings for presentation.
35. 10. Serve whole cakes for dinner, parties,
buffet, or displays on cake pedestals. They
stand out, and look elegant and flawless,
especially when skillfullysliced or cut.
Below are guides in cuttingcakes.
43. 1. Package your baked productproperly
2. A product, whether baked, cooked or uncooked, is best
stored by quick freezing.
3. Stalingoccurs faster in a refrigerator thatin a freezer.
Because the temperature of refrigerator(60C-80c) is higher
than the freezer (00F/-160C).
4. Thaw baked productsassoon as you need them.
5. Allrolls are ideally stored atroom temperature between
750F to 850F.
44. 6. Soft-crustedbreads, rollsand sweet rollsshouldremain
in their moisture-and vapor-proofwrappers to avoid
drying.
7. Cakes andpastriesshouldbe stored in their boxes to
prevent drying atroom temperature.
8. Doughnut cakes types shouldbe stored in their boxes
to prevent drying at room temperature.
9. Remember that a product isonly as fresh as when you
put in a refrigerator or freezer.
10. Wrap the products properly before freezing.
45. 11. QuickFreeze baked products.
12. After thawing, followthe rule:Once defrosted,
do notfreeze!
13. Thaw as rapidlyas possible to prevent moisture
setting into the bakedproducts as this cause soggy
spots.
