Chapter 17 Food Decoration Platter Presentation and Culinary

Chapter 17 Food Decoration, Platter Presentation, and Culinary Competition © 2007 Thomson Delmar Learning. All Rights Reserved.

The Purpose of Decoration and Presentation • To provide eye appeal • To provide a professional appearance

Coating Agents • Purpose – Preserve the food – Improve its flavor – Enhance its appearance – Act as an accompanying sauce or moistening agent

Gelatin • Extracted from skins, connective tissue of meat, and the bones of younger animals • When mixed with water, is transparent and almost colorless • Is sold in a dehydrated form as a granule and a fragile sheet • Can be purchased as clear or brown color • Is used to “set” such items as jellies, mousses, and savory aspics

Gelatin • Points to consider: – Avoid fresh fruits containing the enzymes bromelain, ficin, papain, and actinidin – The infusion of large amounts of sugar will inhibit setting properties – When using dry powder, mix with cold water first for 3 to 5 minutes to moisten before adding the hot liquid for melting – Can be melted and rechilled several times before it loses its thickening ability

Gelatin • Points to consider: – Boiling will dilute its thickening properties – Will take twice as long to dissolve when using cream or milk – Always combine sugar and gelatin before dissolving – Always soak gelatin leaves in cold water to soften before adding to a hot liquid

Gelatin • Points to consider – 4 sheets of leaf gelatin equal 2½ teaspoons (7 g) of powdered unflavored gelatin. – 1 envelope of powdered unflavored gelatin (¼ oz) is equal to 2½ teaspoons (7 g) and can be added to 2 cups (473 m. L) of liquid to establish a standard firmness – In its dry form, gelatin has an indefinite shelf life

Gelatin-Setting Agents • Isinglass: a type of gelatin extracted from the air bladders of fish, particularly sturgeon • Carrageen: a type of gelatinous thickening agent derived from seaweed that grows off the coasts of Scotland Ireland • Agar or agar-agar: the Malay name for gum; native to Japan

Aspic Jelly • True aspic jelly as made by Carême was a clarified stock made with the knuckle and feet of young veal – Natural gelatin being extracted from the collagen – Very expensive method for obtaining gelatin – Not done today unless an occasion warrants the expense

Aspic Jelly • Modern version: – Uses a well-clarified stock with the addition of commercially purchased leaf or dried gelatin • Creates an acceptable aspic for pâtes and terrines, sliced meats, brushing on cold fish and shellfish, and most other presentations in the cold kitchen

Aspic Jelly • Third Version – Adding pure gelatin product to clear water • Has become popular in recent years • Is cost saving—time, labor, skill • It coats without interfering with the flavor of the food

Uses for Aspic Jelly • As a stabilizer in salad dressings • To fill a pastry encrusted pâté, to allow the slice to appear whole • As a binding agent for mousses, parfaits, pâtés, and purées • To brush on any sliced roasted meat, poultry, or game for enhanced presentation • Brushed on sliced terrines, pâtés, or galantines

Uses for Aspic Jelly • For brushing on individual pieces of food that will be the focal point of platters or plates • For coating the bottom of plates as a background for food • For coating the bottom of a platter as a base for presenting food • Cut into shapes or chopped, and spread on an accompanying dish or platter

Uses for Aspic Jelly • Layered into a vegetable terrine to allow it to set and carve easily • For setting any cold sauce, other than chaud-froid, that would be served on a plate or platter • Applied as a finishing shine onto large food items for display on a buffet, such as whole poached salmon or trout, whole roasted racks of lamb or beef, and whole roasted geese or ducks

Uses for Aspic Jelly • To coat the bottom of molds, before being filled with a cold purée, for trapping a design inside • Used at varying strengths to coat a host of ingredients for use in competitions • To assist with the application of rubs and crusting on the outside of food items before being carved or served • Used to strengthen delicate food items

Techniques for Applying Aspic • Aspic does not need to be heated; it only needs to be melted to slightly warm, never hot • Cool a portion of the warmed aspic over cold water, and when it reaches optimum consistency, begin to use it • Use the excess liquid aspic to warm up the hardening aspic, returning it to the correct consistency for coating

Techniques for Applying Aspic • Do not leave the aspic sitting in the iced water • Stir the aspic gently to avoid setting—aggressive stirring will introduce unwanted bubbles • Gently transfer aspic to new bowls often to avoid lumping • Do not boil the aspic because this will weaken its setting qualities • Avoid accumulation of debris in the aspic

Chaud-Froid • Chaud-froid means “first hot then cold. ” • Classically made with any mother sauce • Uses: – When plating a large quantity of cold appetizer that requires a plate sauce – Saucing plates and platters for culinary competitions – Flooding plates or platters to create a different color background for food presentation

Chaud-Froid • Uses: – Flooded plates or platters can have shapes carefully cut from within and contrasting sauces inlaid in their place – Can be imitated in the cold sauce section of the garde manger using the principle of the classic mayonnaise colée – Can be used to bind vegetables, fruits, salad materials, or fish or shellfish for timbales, socles, or compound salad presentations

Chaud-Froid • Uses: – To coat or semicoat individual pieces of food; however, the food does not have to be poached as it was in the past – Can be allowed to set on a flat tray, cut into attractive shapes and used to garnish plates or platters of food – Can be used for coating large hams, turkeys, and large fish such as salmon for decorative centerpieces – It makes a very pure white canvas for the chef to decorate the buffet

Techniques for Using Chaud-Froid • Techniques are similar as for aspic • Generally, the pieces coated tend to be larger than those for aspic • It was commonly used to coat a whole item before portioning • Successful coatings are done by dipping and flooding

Displaying Food for Competition • Rules: – Identify the main components or protein items of the platter and choose complementary ingredients to accompany them – When methods of preparation of the meats are complicated, it is appropriate to select easier accompaniments – Cooking methods should vary throughout the presentation and reflect the diversity of skill of the chef

Displaying Food for Competition • Rules: – Textures used should vary throughout the platter utilizing all available to the chef • Smooth, coarse, solid, soft, liquid, crisp, crunchy – Colors should reinforce the perception of freshness, quality, and well-executed methods of cooking – Shapes and sizes of garnishes should suit the size of the platter and demonstrate well-executed knife skills

Displaying Food for Competition • Rules: – Flavors and seasonings should be well distributed around the platter • • • Spicy with bland Rich with lean Smoky and salty with sweet Sweet with sour Sweet with spicy • Any garnishing should add color, texture, taste, and interest to the plate

Displaying Food for Competition • Rules: – Carving should be accurately executed, and the shingling between slices should be exact – The carved food should create interestingly shaped lines – These lines should have perfect form and create flow and interest to the overall design of the platter

Displaying Food for Competition • Rules: – Equal attention should be given to all components of the platter – The platter should have a focal point – The flow of the food on the platter is the result of well-balanced food in unison and provides a pleasing pathway to the focal point

Specialty Presentations • Have unique characteristics that will affect planning and layout • The accompaniments for any platter can be included as part of the platter design, or as part of the garnish • Accompaniments can also be served to the side in small dishes that have their own serving utensils

Specialty Presentations • Buffet items should have signage to identify main items and accompaniments

Cheese Presentations • Always include a representative example from different classifications – 6 to 12 would be appropriate • The layout should guide the order of tasting – Milder to softer – Younger to stronger – Firmer – Riper

Cheese Presentations • When served as a tasting, few items should be served as accompaniments • It is customary to serve crackers, bread, and water • When served as part of a buffet, the cheeses should be selected from a range of styles according to the customer demographics • The cheese should be cut appropriately for the number of guests, making self-service easier

Caviar Presentations • Create a presentation that clearly defines the portion that the guest should take • Serve from original packing container, glass bowl, or silver dish – Place on a large platter, elevate with ice pedestal, and surround with small spoons or croutons that contain the portion of caviar that is intended for each guest

Gravad Lox Presentations • For ease of service: – Place a garnish of two or three slices in between each portion: crouton, lemon slice, or pickle slice works well – The salmon could be rolled up with one of its accompaniments, such as cream cheese, then presented – Accompaniments such as cream cheese, pickles, capers, sliced sweet onions, and lemon wedges would be served aside, or on the platter

Fruit Platter Presentations • Always select seasonal varieties that are sufficiently ripened • Choose different textures, colors, and flavors. • Should be peeled or partially peeled, portioned into bite-size pieces or slices • Whole fruit can be attractively arranged into designs, or carved into interesting shapes for a centerpiece or focal point

Vegetable Platter Presentations • Always select fresh and crisp vegetables that are in season • Peel and cut into shapes that are easy to eat, as well as interesting to observe • Mix shapes and colors to form attractive patterns • Gourds and squashes work well whole and uncut, or carved as the pièce montée • Appropriate dips and dressings are served as accompaniments

Charcuterie Presentations • Should represent the whole of the classification • Variety should give the platter many interesting and complementary shapes, textures, and flavors • The focal point can be an arrangement of partial sausages and salamis positioned in the back center area of the display • Slices can be shingled forward into lines that appear to have originated from a larger solid part • Accompanying chutneys, relishes, pickles, and crusty bread should be served on the side

Deli Tray Presentations • Should contain a combination of sliced meats and cheeses, accompanied by relishes, salad items, condiments, and breads • Can be prepared in advance and dropped off at a location without the need of service staff

Culinary Competitions • Categories – Cooking Professional/Student Cold Platters – Cooking Professional/Student Cold Plated – Patisserie/Confectionery – Showpieces – Team Buffet – Hot Food Competitions

Culinary Competitions • Reasons to compete: – – It promotes camaraderie among chefs It provides inspiration to young professionals It provides a great way for chefs to network It provides an arena for the chef to showcase skills and techniques to the public – It offers educational rewards – It promotes growth, research, and development within the industry

Culinary Competitions • Reasons to compete: – It sharpens the skills and techniques of the chef – It allows for high levels of creativity within the industry – It encourages the use of good workmanship and nutritionally sound cooking – It teaches economy and judicious use of products

Planning for Competition • Confirm dates and location • Read current rules and make sure they are fully understood • Always ensure that food products are going to be available to you where you are and where you are going • Research what is current and what, if anything, that the judges might be looking for

Planning for Competition • Concentrate on showing the judges the skills and techniques that have been mastered • Plan a schedule for practices • Plan a progression chart indicating where dishes should be by a specific time in order to see progress • Stick to the practice schedule and always stay focused • Seek professional advice from colleagues or other seasoned competitors to eliminate unforeseen pitfalls

Planning for Competition • Draw and write everything down from its conception to the final plate presentation • Keep the chosen dishes or presentation within the skill and technique ability of the competitor • As competition time approaches, follow a strict regimen of nutrition and exercise

Planning for Competition • Have checklists for all food, materials, equipment, uniforms, and all other personal items • Leave plenty of time to get to destination and set up • Follow the entire rules specific to the competition category and be prepared for any changes and equipment failures that may occur

Planning for Competition • Common Mistakes – Poor execution of basic fundamentals – Making “food show” food instead of “customer food” – Creativity supercedes sensibility – Sloppy workmanship – Poor composition – Inconsistent sizes

Planning for Competition • Common Mistakes –Unappetizing food – Incorrect garnish and portion count, and portion size – Sloppy aspic work – Poor layout