Plate Presentation | California State University, Northridge

University:
California State University, Northridge
Course:
FCS 304 | Food Service Production
Academic year:

2024
Views:

252

Pages:

12
Author:

skoenleerq2e

CHAPTER 35 PLATE PRESENTATION “A 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 Tropp “Thoughtful presentation… cannot mask poorquality, poorly prepared, or bland tasting food” Labensky p. 1134. 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 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 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 chef’s attention to detail – There is a difference between cutting foods to decorate plates and cutting foods to be consumed 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 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 Dessert Garnished with Mint 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 plate’s composition should flow naturally Shrimp and Scallop Sambuca Plate Presentation • Decorating Plates – Plate dusting – Garnishing plates with spices and herbs – Decorating plates with sauces Cassoulet

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