Chapter 44 Food Presentation Objective Apply plating principles

Chapter 44 Food Presentation

Objective • Apply plating principles to design an attractive plate presentation © Goodheart-Willcox Co. , Inc.

Food Presentation • How a plate looks is the customer’s first impression of the food ØWhat is your first impression of this dish? © Goodheart-Willcox Co. , Inc.

Food Presentation • Arranging food on plates and platters, or assembling a buffet requires practice and creativity • Presentation must never be placed above flavor and proper cooking of a dish © Goodheart-Willcox Co. , Inc.

Plating Principles • Being able to present attractive plated food is part of the chef’s art © Goodheart-Willcox Co. , Inc.

Plating Principles • When deciding how to arrange food on a plate, the cook needs to consider – color – height – focal point – proportion – variety – temperature © Goodheart-Willcox Co. , Inc.

Color • Adds to the eye appeal of a dish © Goodheart-Willcox Co. , Inc.

Color • When pairing items on a plate, consider their colors – vibrant contrasting colors make food look appetizing – foods with similar colors should be avoided • Vibrant colors result from properly cooked products © Goodheart-Willcox Co. , Inc.

Color • Garnishes – can be added to plates or platters to improve the color – should reflect the dish they are garnishing © Goodheart-Willcox Co. , Inc.

Color ØWhat is your opinion of the color of this dish? © Goodheart-Willcox Co. , Inc.

Height • Plates with too little height lack dramatic presentation and seem flat, while overly tall food may look comical • Tall and unsteady presentations are challenging to serve and difficult to eat © Goodheart-Willcox Co. , Inc.

Height Ø What is your opinion of the height of this dish? © Goodheart-Willcox Co. , Inc.

Focal Point • The focal point is most often the highest, biggest, or most colorful item on the plate • Plates designed with a definite focal point create a satisfying sense of order © Goodheart-Willcox Co. , Inc.

Focal Point ØWhat is the focal point of this dish? © Goodheart-Willcox Co. , Inc.

Proportion • Refers to the relationship between the amounts of the different food items on a plate – Proper amounts of different components of a particular dish create good proportion © Goodheart-Willcox Co. , Inc.

Proportion • Also refers to the relationship between the size of the plate and the amount of food arranged on it – The amount of food should be in proportion to the size of the plate © Goodheart-Willcox Co. , Inc.

Proportion Ø What do you think of the proportion of these dishes? © Goodheart-Willcox Co. , Inc.

Variety of Shapes, Sizes, and Textures • Create variety on a plate to improve overall appeal – Use different knife cuts to create a variety of shapes – Combine foods of different sizes – Serve foods with a variety of textures, such as hard, chewy, soft, crisp, smooth, sticky, dry, gritty, and tough © Goodheart-Willcox Co. , Inc.

Temperature • Care must be taken when plating to ensure food is served at its optimal temperature • Proper serving temperature begins with the plate itself – Serve cold food on a chilled plate – Serve hot food on a preheated plate • Plating process must happen rapidly • Once a plate of hot food is arranged, it should be covered with a plate cover © Goodheart-Willcox Co. , Inc.

Objective • Explain principles that guide platter and buffet presentation © Goodheart-Willcox Co. , Inc.

Platter Presentation • As with plate presentation, consideration must be given to color, height, proportion, and variety when arranging a platter • The focal point is often a centerpiece © Goodheart-Willcox Co. , Inc.

Platter Presentation • Platters present more food than plates, so chefs must also consider lines and flow • Generally, food items are arranged in lines, which create flow, or a sense of movement • The empty space on the platter is called negative space • Platters with too little negative space appear crowded, while platters with too much appear empty © Goodheart-Willcox Co. , Inc.

Platter Presentation • Chefs create a balanced platter using symmetry or asymmetry – Symmetry produces an orderly and predictable pattern – Asymmetry is more difficult to arrange successfully, but can be exciting and creative when well executed © Goodheart-Willcox Co. , Inc.

Platter Presentation • Platters must be functional so customers can serve themselves or be served – All the food on a platter must be within reach – The size and shape of the portions should be easy to handle – Platters should be easy to replenish during a busy service © Goodheart-Willcox Co. , Inc.

Buffet Presentation • Buffet setups are designed much like an individual platter © Goodheart-Willcox Co. , Inc.

Buffet Presentation • When setting up a buffet, the following factors need to be considered: – color – height – focal point/centerpiece – balance and proportion – variety – symmetry or asymmetry © Goodheart-Willcox Co. , Inc.

Buffet Presentation • When setting up a buffet, the following factors need to be considered: – temperature – negative space – functionality – serving utensils © Goodheart-Willcox Co. , Inc. Chafing dish

Objective • Compare various garnishing techniques © Goodheart-Willcox Co. , Inc.

Garnishes • Garnishing refers to the chef’s ability to improve the appearance of a dish by adding various decorative touches © Goodheart-Willcox Co. , Inc.

Garnishes • Garnishes should – coordinate with the flavors and temperature of the dish they garnish – never overshadow or detract from the main dish – be used sparingly and only when functional © Goodheart-Willcox Co. , Inc.

Simple Garnishes • Chefs often use fresh herbs to decorate platters and individual plates © Goodheart-Willcox Co. , Inc.

Simple Garnishes • Vegetables that have been minced or cut into traditional knife cuts can be used as a simple garnish • Vegetables contribute bursts of color and additional flavors © Goodheart-Willcox Co. , Inc.

Crispy Garnishes • Crispy items add height and a sense of sculpture to the plate, while contributing a crunch to the eating experience © Goodheart-Willcox Co. , Inc.

Crispy Garnishes • Some examples include – – – – thinly sliced croutons deep-fried root vegetables baked or deep-fried wonton wrappers deep-fried raviolis thin, artistically shaped baked flatbreads or crackers fleurons various cookies and sugar garnishes for pastry presentations © Goodheart-Willcox Co. , Inc.

Sprinkles • Sprinkling very small pieces of food or powders on plates of prepared food is a popular garnishing technique © Goodheart-Willcox Co. , Inc.

Sprinkles • Sprinkles can be – savory such as minced herbs, nuts, and mild spices – sweet such as chocolate shavings, nuts, cocoa powder, powdered sugar, and finely chopped fruits © Goodheart-Willcox Co. , Inc.

Vegetables • Vegetable carving requires more practice than sprinkling food on a plate © Goodheart-Willcox Co. , Inc.

Vegetables • Vegetable cutouts, scallion flowers, and radish roses are classic garnishes that are simple to prepare • The tomato rose is more difficult to master and more elegant © Goodheart-Willcox Co. , Inc.

Technique: Making Vegetable Cutouts 1. Begin with a room temperature vegetable. Root vegetables such as turnips, large carrots, beets, and rutabagas work well. If the vegetable is too cold, it is difficult to cut and tends to break. 2. Peel the vegetable. Slice a ¼-inch thick piece of the vegetable. © Goodheart-Willcox Co. , Inc.

Technique: Making Vegetable Cutouts 3. Place the slice on a cutting board. Cut out the shape using a cookie cutter. 4. Place cutouts in ice water until needed. The water will prevent the cutouts from drying out and looking old. © Goodheart-Willcox Co. , Inc.

Technique: Making Scallion Flowers 1. Cut the bottom 2½ inches from the scallion. Save the top green portion for another use. 2. Trim the roots from the scallion. Only trim what is necessary to remove just the root. © Goodheart-Willcox Co. , Inc.

Technique: Making Scallion Flowers 3. Starting ¼-inch from the root end, make as many lengthwise cuts down the scallion as possible. Be sure the knife does not cut all the way through the root end of the scallion. © Goodheart-Willcox Co. , Inc.

Technique: Making Scallion Flowers 4. Roll the scallion 90°. 5. Cut a new series of slices lengthwise down the scallion as in step three. Be sure that the knife does not cut all the way through the root end of the scallion. © Goodheart-Willcox Co. , Inc.

Technique: Making Scallion Flowers 6. Place the scallion in ice water for at least 30 minutes. During this time, the scallion will curl and fan out. If the scallion does not open satisfactorily, the scallion was not cut close enough to the root end. © Goodheart-Willcox Co. , Inc.

Technique: Making a Radish Rose 1. Choose large radishes that are free of blemishes. Carve radishes that are at room temperature. Cold radishes are hard to carve because they are brittle and tend to break. 2. Trim both ends of the radish using a paring knife. Trim away as little radish as possible. © Goodheart-Willcox Co. , Inc.

Technique: Making a Radish Rose 3. Starting at the top of the radish, cut petals down the sides of the radish. Each petal should be about ⅛-inch thick and should be left attached at the bottom of the radish. © Goodheart-Willcox Co. , Inc.

Technique: Making a Radish Rose 4. If desired, the center of the radish can be removed using a small knife or parisienne scoop. 5. Place the radish roses in ice water until needed to allow them to open. © Goodheart-Willcox Co. , Inc.

Technique: Making a Tomato Rose 1. Starting at the bottom of the tomato (opposite the stem end), slice almost the entire bottom off. © Goodheart-Willcox Co. , Inc.

Technique: Making a Tomato Rose 1. (continued) Be sure to leave the bottom attached to the rest of the tomato by about one inch. The bottom of the tomato will be the bottom of the finished rose. © Goodheart-Willcox Co. , Inc.

Technique: Making a Tomato Rose 2. At the point where the bottom is attached to the rest of the tomato, begin to slice one long continuous spiral of tomato skin. The piece of skin is about ⅛-inch thick and oneinch wide. © Goodheart-Willcox Co. , Inc.

Technique: Making a Tomato Rose 2. (continued) Turn the tomato while slicing off the skin. It is important to remove the skin with a slicing motion. Simply pushing the knife through the tomato will produce a poor piece of jagged skin. © Goodheart-Willcox Co. , Inc.

Technique: Making a Tomato Rose 3. By the time you reach the stem end of the tomato, there should be little skin attached to the tomato. Cut the long piece of skin from the rest of the tomato. © Goodheart-Willcox Co. , Inc.

Technique: Making a Tomato Rose 4. Roll the skin tightly, starting at the stem end of the peel. Be sure that the shiny side of the peel is facing outward. © Goodheart-Willcox Co. , Inc.

Technique: Making a Tomato Rose 4. (Continued) Continue rolling the peel until it reaches the attached piece of the tomato bottom. At this point, place the rolled tomato skin naturally on the tomato bottom. © Goodheart-Willcox Co. , Inc.

Technique: Making a Tomato Rose 5. If necessary, store the tomato rose covered in plastic wrap in the refrigerator. It is best to make the tomato rose as close to service as possible. © Goodheart-Willcox Co. , Inc.

Review • Why is food presentation important? – The appearance of the food is the customer’s first impression of a dish © Goodheart-Willcox Co. , Inc.

Review • When deciding how to arrange food on a plate, what should a cook consider? – Color – Height – Focal point – Proportion – Variety – Temperature © Goodheart-Willcox Co. , Inc.

Review • What two things should you consider when plating as far as proportion is considered? – The relationship between the amounts of the different food items on a plate – The relationship between the size of the plate and the amount of food arranged © Goodheart-Willcox Co. , Inc.

Review • Describe the importance of the temperature of the plate food is served on. – Hot food should be served on a preheated plate and cold food should be served on a chilled plate. If the plate is too hot or cold for the food being served on it, the temperature of the food will be affected negatively. © Goodheart-Willcox Co. , Inc.

Review • How does negative space affect the appearance of a platter? – Platters without enough negative space are crowded, while those with too much appear empty © Goodheart-Willcox Co. , Inc.

Review • What aspects need to be considered for functionality when you design a platter? – Customers should be able to serve themselves easily or be served by a cook or server – Customers should be able to reach all the food on a platter – The size and shape of the portions should be easy to handle – Platters should be easy to replenish during a busy service © Goodheart-Willcox Co. , Inc.

Review • What factors should be considered when designing a buffet? – – – – – Color Height Focal point/centerpiece Balance and proportion Variety Temperature Symmetry or asymmetry Negative space Functionality Serving utensils © Goodheart-Willcox Co. , Inc.

Review • What types of garnishes do chefs commonly use? – Simple garnishes – Crispy garnishes – Sprinkles – Vegetables © Goodheart-Willcox Co. , Inc.