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Transcript
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Plate
Composition
Foods 2 Objective 5.02 Apply
garnishes for Specific Service
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Plate Composition

Presentation is the process of offering the selected foods to
diners in a fashion that is visually pleasing.

Remember- We eat with our eyes and then with our mouths!

The colors, textures, shapes and arrangements of all foods
must work together to form a pleasing composition on the
plate.
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Plate Composition

Plates should be neat and clean.

Inspect all plates before they leave the kitchen; wipe
fingerprints, drops of sauce or specks of food from their rims
with a clean towel.

When serving food remember :“Hot food should be placed
on a hot plate, cold food should be placed on a cold plate”
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Plate Composition

Everything on the plate should be deliberately placed that
way. Choose and position the food carefully to achieve a
plate presentation with a balanced, harmonious composition.

Avoid the “smiley-face” plate.
Meat
Starch
Vegetable
Plate Composition
 Careful
cutting of food increases visual appeal
and reflects the chef’s attention to detail.
 Some
foods such as polenta and escalloped potatoes
can be presented attractively when baked, removed
from the pan and cut into various shapes.
Plate Composition
 Some
foods such as
grains or vegetables
can be molded into
attractive shapes by
using metal rings,
circular cutters, or
other forms. This
creates height and
keeps the plate neat
and clean.
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Guidelines for Arranging Foods on a
Plate
 Strike
a balance between overcrowding the plate
and leaving large gaps of space. Foods should not
touch the plate rim.
 Choose
a focal point for the plate. Design the plate
with the highest point to the rear or center. Avoid
placing foods of equal heights around the edge of
the plate-leaving a hole in the center- the eye will
naturally be drawn to the gap.
 The
plates composition should flow naturally. For
example, make the highest point at the back of the
plate and have the rest of the food become
gradually shorter toward the front of the plate.
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Plate Composition Examples
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Plate Composition Examples
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Plate Dusting

Cover the entire plate with a dusting of powdered sugar,
cocoa powder or both before placing the dessert on the
plate.

Can be dusted on with a shaker can or a sifter.

Can be dusted on free-form or use a template such as a doily
or stencil.
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Plate Dusting
Garnishing Plates with Herbs
 Use
fresh herbs that complement the dish to
add color, texture and flow to a plate.
 Can
also use finely chopped herbs or nuts or
whole or ground spices to decorate plate rims.
Plate Painting

One or more colored sauces can be used to paint plates.

Simply drizzle or splatter sauce onto the plate.

Squirt bottles can also be used to create abstract patterns or
designs. This technique is most often used with cold sauces.
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Dessert Plating
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Dessert Plating Tips: Part 1 – YouTube
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Dessert Plating Tips: Part 2 - YouTube