Within the foods’ room, students learned how to plate desserts “pretty” by using junk food as the experiment. The junk food students were able to choose between was Little Debbie snacks. Students had to follow 3 components of plating desserts: sauce, space, and garnish.
The teacher, Ms. Schneider, said, “I chose to do Little Debbie Snacks because the food was already ‘made’ so to speak. And it’s considered a ‘dessert’. Commercial cooking does this lab as well but with TV Dinners. This lab relates to pastry and design because whenever you go to a restaurant and get a dessert, it is plated a specific way. Same thing with when you go to a bakery to purchase baked goods, they are put on display for purchase. Making them look more appealing based on plating is a key factor in pastry and design.”
