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Plate Presentation

Plate Presentation. Plate Presentation. Balance Flavor Color Height Shapes Garnish Textures Portions. Plate Presentation. Balance: Proper menu planning; choose foods that compliment one-another Incorporate the different principles of plate presentation Color:

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Plate Presentation

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  1. Plate Presentation

  2. Plate Presentation Balance Flavor Color Height Shapes Garnish Textures Portions

  3. Plate Presentation Balance: • Proper menu planning; choose foods that compliment one-another • Incorporate the different principles of plate presentation Color: • Use contrasting colors in your food – three minimum • Maintain maximum color through the cooking process - properly cooked foods retain the best color

  4. Plate Presentation Shapes: • Variety of shapes creates visual appeal to the plating process • Variety of shapes creates different angles so the eye has a logical pattern to follow

  5. Plate Presentation Textures: • Avoid overuse of one common texture on the plate • Use different cooking methods to achieve different textures • Combine different textures to create different mouth feels Flavors: • All flavors should complement each other • Avoid overuse of one common seasoning in several components on the plate • Balance of flavors is essential, (sweet, sour, salty, bitter)

  6. Plate Presentation Height:Use height to enhance the focal point to draw attention to that area of the plate: • The main portion of the dish should be the focal point (usually the protein) • Vegetables and starches can be used as a socle for elevation of the protein item • Molded starches or vegetables canadd height

  7. Plate Presentation Garnish: • Edible food items used to enhance another food item • Should be of contrasting color and shapes • Keep garnish off the rim of the plate - classical • Do not over garnish – keep it simple!

  8. Plate Presentation Portion: • One food item should be considered the main component of the plate, usually the protein. • The starch and vegetables should be smaller than the protein. • With healthier guidelines, proteins are becoming smaller and the starch and vegetables are becoming larger: • 3 – 4 oz. of protein; 3 oz. each of vegetables and starch; 1 – 1.5 oz. of sauce.

  9. Plate Presentation Plate Design: • Incorporate the various design elements when creating your style. • When slicing, uniform slices must be presented in their natural order. • Place the expensive (protein) item in the front or middle of the plate. • The “eyes eat first.”

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