Quotes

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Quotes

• There are only two questions to ask about food.
  Is it good? And is it authentic? We are open to
  new ideas, but not if it means destroying our
  history. And food is our history Giuliano
  Bugialli, quoted in the New York Times, May 9,
  1984

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CHAPTER 35PLATE PRESENTATIONA garnish is
primarily designed to tickle the eye, but it also
should meld seemlessly with the other flavors on
the plate or contrast with them in a meaningful
way Barbara TroppThoughtful presentation
cannot mask poor-quality, poorly prepared, or
bland tasting food Labensky p. 1134.
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After studying chapter 35 and class notes you
will be able to

• Describe the elements of art as they relate to
  plate presentation
• Describe a variety of techniques, including those
  observed and completed at lab, to add visual
  appeal to plated food
• Critique a plate of food for the final exam in
  lab

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Plate Presentation

• The true test is here!
• Creativity and skill that went into the cooking
  and baking has to be placed onto the plate
• Great plate presentations take skill, experience
  and style
• Presentation is the process of offering the
  selected foods to guests in a fashion that is
  visually pleasing

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Plate Presentation

• Food
• Has to be properly prepared but it can be made
  more attractive by cutting or molding it into
  various shapes
• Garnishes should be simple, edible items with a
  close kinship to the dish
• Garnishes are visual, but need to make sense to
  the tongue
• The old KISS principle is important when
  considering the type and scope of garnishes

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Plate Presentation

• Preparing Foods Properly
• Foods prepared properly show the expertise of the
  chef and the kitchen staff
• Cutting Foods
• Careful cutting of foods will increase the eye
  appeal and reflect the chefs attention to detail
• There is a difference between cutting foods to
  decorate plates and cutting foods to be consumed

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Plate Presentation

• Molding Foods
• Some foods can be molded by using metal rings or
  circular cutters
• These molds can create height and keep the plate
  neat and clean

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Plate Presentation

• Choosing Plates
• Restaurant plates are available in many different
  shapes, sizes, colors, and patterns
• Many plates are round
• Oval, square and triangular plates are becoming
  more acceptable
• Plates should be large enough to hold the food
  comfortably without crowding or spilling
• Plates should highlight the food and support the
  composition

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Dessert Garnished with Mint
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Plate Presentation

• Arranging Foods on Plates - CLVST
• Color
• Line
• Value
• Shape
• Textures
• Guidelines for Arranging Foods on a Plate
• Strike a balance between overcrowding and leaving
  large gaps of space
• Choose a focal point for the plate
• The plates composition should flow naturally

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Shrimp and Scallop Sambuca
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Plate Presentation

• Decorating Plates
• Plate dusting
• Garnishing plates with spices and herbs
• Decorating plates with sauces

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Cassoulet