Plate Presentation

Plate Presentation Chapter 36

After studying this unit • You will be able to: • Understand the basic principles of plate presentation • Use a variety of techniques to add visual appeal to plated foods

Service • The process of delivering the selected foods to diners in the proper fashion • Hot foods served hot on heated plates • Cold foods served cold on chilled plates

Presentation • The process of offering the selected foods to diners in a fashion that is visually pleasing • Diners consume first with their eyes • Food should be appropriately colored, cut and molded

Garnishes Preparing the food properly Cutting the food Molding foods The Food

Choosing Plates • Size • Choose a plate that will accommodate the amount of food to be served • Shape • Most are round or oval, but many shapes are becoming more popular • Color • White and cream suit most foods • Other colors can be used for contrast • Pattern • Can be used effectively to accent foods • Can bring out a theme

Arranging Foods on Plates • Shapes • Give a more dramatic presentation • Combine foods of different shapes on one plate • Colors • Foods of different colors should be presented together • Textures • Combining foods of different textures makes food look more exciting

Cassoulet

Guidelines for Arranging Foods on a Plate • Strike a balance between overcrowding and leaving large gaps • Choose a focal point on the plate • The plate’s composition should flow naturally

Grilled Duck with Roasted Vegetables

Decorating Plates – Garnishing with Herbs and Greens

Decorating Plates – Garnishing Plates with Hippen Masse

Decorating Plates – Decorating with Sauces

Plate Presentation