These terms mean different and individually plated, and give the Pastry Cook an opportunity to demonstrate a variety of philosophies and techniques within the dessert menu. Each should be of the size to properly finish off and complement a meal. They should always be well thought out and practical in nature in order to be produced in a restaurant environment. The size may very from 3 ounces to 5 ounces depending on the materials used, but be careful not to make them too large.

Proper plates and sauceboats should
be used. If a sauceboat is used, do not fill more than halfway and make sure the sauce is compatible with the dessert. A small cookie or accompaniment, compatible in flavor and texture, is often used be used.