C H A P T E R THIRTY-FIVE                        PLATE PRESENTATION                             “         I want order and...
After studying this unit                                                                                         2        ...
Service                                                                                                          3        ...
Presentation                                                                                                     4        ...
The Food                                                                                                         5        ...
Choosing Plates                                                                                                  6        ...
Arranging Foods on Plates                                                                                        7        ...
Lobster à l’Americaine                                                                                        8           ...
Guidelines for ArrangingFoods on a Plate                                                                                  ...
Grilled Duck with RoastedVegetables                                                                                       ...
Decorating Plates -Garnishing with Herbs                                                                                  ...
Decorating Plates –Garnishing Plates with Microgreens                                                                     ...
Decorating Plates –Garnishing with Foam Sauce                                                                             ...
Decorating Plates – Decoratingwith Sauces                                                                                 ...
Decorating Plates – Paintingwith Sauce                                                                                    ...
Decorating Plates – Decoratingwith Sauces                                                                                 ...
Small Plates                                                                                              17              ...
Guidelines for Creating SmallPlates                                                                                       ...
Guidelines for Creating SmallPlates                                                                                       ...
Guidelines for Creating SmallPlates                                                                                       ...
Guidelines for Creating SmallPlates                                                                                       ...
Guidelines for Creating SmallPlates                                                                                       ...
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Chapter 35

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Chapter 35

  1. 1. C H A P T E R THIRTY-FIVE PLATE PRESENTATION “ I want order and taste. A well displayed meal is enhanced one-hundred percent in my eyes. – Marie-Antoine Caréme, French chef (1793-1833) ” Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 PLATE PRESENTATION You will be able to: – Understand the basic principles of plate presentation – Use a variety of techniques to add visual appeal to plated foods – Understand the concept of a small plate menu and how to compose small plates Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Service 3 PLATE PRESENTATION 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Presentation 4 PLATE 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. The Food 5 PLATE PRESENTATION Preparing the food properly Cutting the food Molding foods Garnishes Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Choosing Plates 6 PLATE PRESENTATION 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Arranging Foods on Plates 7 PLATE PRESENTATION 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Lobster à l’Americaine 8 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. Guidelines for ArrangingFoods on a Plate 9 PLATE PRESENTATION Strike a balance between overcrowding and leaving large gaps Choose a focal point on the plate The plate’s composition should flow naturally Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Grilled Duck with RoastedVegetables 10 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  11. 11. Decorating Plates -Garnishing with Herbs 11 PLATE PRESENTATION Using herbs to garnish a plate of roast chicken. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  12. 12. Decorating Plates –Garnishing Plates with Microgreens 12 PLATE PRESENTATION Garnishing appetizer with microgreens. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  13. 13. Decorating Plates –Garnishing with Foam Sauce 13 PLATE PRESENTATION Adding a foamed sauce to a risotto appetizer plate. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  14. 14. Decorating Plates – Decoratingwith Sauces 14 PLATE PRESENTATION Pulling a skewer through chocolate and raspberry-sauce-dots to create a border of hearts. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  15. 15. Decorating Plates – Paintingwith Sauce 15 PLATE PRESENTATION Painting balsamic reduction on a Running a spatula through a plate with a pastry brush. fine line of fruit coulis to create a shadow effect. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  16. 16. Decorating Plates – Decoratingwith Sauces 16 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  17. 17. Small Plates 17 PLATE PRESENTATION An eating style which gives consumers variety Three or more plates may be ordered in place on a traditional appetizer or entrée Like tasting menu, tapas or other ethnic eating styles Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  18. 18. Guidelines for Creating SmallPlates 18 PLATE PRESENTATION Reduce portion size of conventional entrée Vs. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  19. 19. Guidelines for Creating SmallPlates 19 PLATE PRESENTATION Reduce the number of units served Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  20. 20. Guidelines for Creating SmallPlates 20 PLATE PRESENTATION Use an unexpected garnish with a traditional protein Present entrée items in a new format Grilled Kebabs Stew with Noodles Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  21. 21. Guidelines for Creating SmallPlates 21 PLATE PRESENTATION Offer and assortment of starch dishes Highlight vegetables as center of the plate items Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  22. 22. Guidelines for Creating SmallPlates 22 PLATE PRESENTATION Look to the breakfast, lunch and appetizer menu for inspiration Simplify the plating to compensate for the increased number of dishes needed Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

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