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Food Plating

Food Plating

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Food Plating

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  1. Food Garnishing A GARNISH can be anything that adds visual appeal and complementary colors, flavors, or textures to the food you’re serving.To embellish a dish as a way of finishing it and making it looks appealing and pretty.

  2. Food Plating • "Plating food"refers to placing food on a plate in as appealing manner as possible. • Many cooks give short shrift to this concept, but let me assure you, presentation is a very important part of the dining experience because we eat with our eyes first.

  3. Classic Food Garnishes: Herbs: spring onions, lavender springs, rosemary, fresh cilantro or flat leaf parsley

  4. Classic Food Garnishes: • Fresh Fruits: lemon wedges, pineapple

  5. Classic Food Garnishes: • Vegetables: Lettuce, blanched broccoli, few rings or sliced green onion

  6. Classic Food Garnishes: • Sauce

  7. Classic Food Garnishes: • Herbs: spring onions, lavender springs, rosemary, fresh cilantro or flat leaf parsley • Fresh Fruits: lemon wedges, pineapple • Vegetables: Lettuce, blanched broccoli, few rings or sliced green onion • Sauces

  8. Techniques in Plating • The Plate Bigger is better:Crowding food is a no-no. Large plates allow for separation between items, which lets the inherent beauty of each one shine. When plating up don’t leave too much space between items, but don’t over crowd.

  9. Techniques in Plating • The Plate Color (neutral): When plating food, use classic white or earth tones; these will complement any color of food.

  10. Techniques in Plating • The Food What grows together goes together: Preparing fresh ingredients that are in season doesn't just taste better, it looks better. Seasonal produce tends to fall into both culinary and visual harmony.

  11. Techniques in Plating • The Setup Clock it:The conventional "smiley face" (starch at ten o'clock, meat at two o'clock, and vegetables at six o'clock) is always a safe bet.

  12. Techniques in Plating • The Setup Focus, focus: For more drama, "find the focal point" of the meal (usually the protein) and elevate it by placing it on or leaning it up against the starch.

  13. Techniques in Plating • The Setup Get saucy: Spoon sauce under the meat rather than on top. This allows the meat's crust to stay crisp while also offering a contrasting circular shape beneath. You can also use squirt bottles to create “painting”.

  14. Table Skirting • This is an Art of covering a table with pieces of cloth to add color, beauty and artistry to the occasion.

  15. Different Ways Of Table Skirting • Butterfly with Candle/Tulip

  16. Different Ways Of Table Skirting • Rose and Diamond

  17. Different Ways Of Table Skirting • Diamond with Scallop and Ribbon

  18. Different Ways Of Table Skirting • Corner Pillar Pleats

  19. THANK YOU AND GODBLESS!!!