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What are the key aspects which should be considered

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12.What are the key aspects which should be considered for decorating and portioning desserts? Which rulescommonly apply?
13.You are preparing for service of desserts. Which aspects should you consider for the following key points?For each point provide 1 example of how this can be achieved using some of your menu examples as areference.
Cream.FlavourChocolate Bavarois with raspberry coulis,Berry moulds can be drizzle withraspberry coulisHeightGarnish the top with fresh fruit for extra heightWe can garnish peach puffpancake with raspberry,Strawberries and pineapple.TemperaturePassionfruit parfait served on a chilled plate,Berry and Mango should betartlet on room temperatureplate.Shapes andproportionsUse a variety, e.g. round blueberries, coneshaped raspberries and half circles of pineappleWe can provide different shapesto cakes and pastries.14.CalculationsThe recipe for a Brioche Bread and Butter Pudding yields 6 Portions.a)Calculate the costs for each ingredient and enter these in the column “Actual Cost”b)Add the costs of all ingredients and enter the sum in the field “Total Cost”.c)Calculate the cost per portion and enter the result in the field “Portion Cost”
15.ProvideaName of dish:Brioche Bread and ButterPuddingPortion nos.:6Ref.source:Futura GroupTotal Cost:$ 15.00Portion size9Portion Cost:$ 7.50CommoditiesItemSpecificationWeightkg/l/UnitCost per kg/l/UnitActual costBrioche loaf0.500batch$8.50each$8.00Butter0.050kg$7.20kg$7.15Caster sugar0.120kg$2.20kg$2.08Vanilla pod0.500each$5.50each$ 5.00Eggs4.000each$0.30each$1.00Milk0.250L$1.60L$ 6.00Cream0.250L$6.60kg$5.00Banana2.000each$1.30each$1.00Chocolate Callets0.100kg$14.00kg$4.88Icing sugar0.050kg$2.50kg$2.00Total Cost42.11PortionCost14.03

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