PlateUp The eye eats first You Eat with
- Slides: 27
Plate-Up The eye eats first!!!
You Eat with Your Eyes First The quote- talk about what it means? Ask how, Who, what, where - Food is like fashion - Types and Styles change over time: Continental cuisine, Nouvelle cuisine, Comfort , Southern Slow, Regional American, Fusion, East-meets-West, Creole and Cajun -
Captivate and Navigate
What you see is what you get!
Plating Techniques Classic Landscape Free-form Organic Material Non-traditional and alternative receptacles
Non-Traditional / Futuristic
5 Elements of Plating Create a Framework KISS Balance Portion Size Highlight Key Ingredient
Step 1: Framework/Plan Draw with colored pencils Use Play-Do Inspiration from picture or objects Choose a plating style Choose a sizeable canvas (white plate) Assemble a “practice plate”
Step 2: Review the KISS Select 1 ingredient to focus on Stay away from Clutter Focus on Main Ingredient Make sure flavor profile works Ensure proper cooking techniques
Step 3: Balance Play with colors Shapes Textures Odd numbers Height Presentation should not overwhelm flavor and function
Step 4: Portion Size Ensure right amount of ingredients Ensure plate compliments the dish Right portion of protein, carb and veg Nutritionally balanced
Step 5: Highlight Key Ingredient Make sure Key Ingredient is the STAR Pay equal attention to the “support” ◦ All should be able to stand alone in greatness ◦ Including garnishes and sauces
Service Style Matters Communal Individual One-Dish Meal Classic Service Banquet Service Buffet Service Russian Service
Reinforce Guidelines Match portion size to correct plate size. Keep food off the rim. Arrange Items for convenience of diner. Maintain unity. What’s the focal point? Usually it’s the protein. Make the garnish count! Don’t drown with sauce! Keep it simple! Cook it Right!
Tips for Plating Elevation- tight pyramid Sculpting and molding ingredients can provide height and structure-neat and clean Larger plates/small portions Be artistic Repetition and Odd numbers Sauces- form of dots or a character on one side. Pour or drizzle either over or under the food. Make sauce design on plate
Garnishes Perk up or highlight color Enhance and match flavors Refrain from heaping garnish on one corner Provide a flash of color/shape by arranging garnish around the plate (not on rim) Always edible Applied quickly
Tools for plating Knife, peeler, mandolin, melon baller Squeeze bottle, sauce spoons Tweezers Carving tools Spatula Paintbrush Cookie cutters, molds