PLATING PRESENTATION THE ART OF SERVING SERVICE VS

PLATING & PRESENTATION THE ART OF SERVING

SERVICE VS. PRESENTATION SERVICE: PROCESS OF DELIVERING SELECTED FOODS IN THE PROPER FASHION PRESENTATION: PROCESS OF OFFERING SELECTED FOODS IN A VISUALLY APPEALING MANNER.

PROPER PREPARATION • DINERS CONSUME WITH THEIR EYES FIRST. • ENSURE THE FOOD IS COOKED AND COLORED PROPERLY.

CUTTING FOODS • CONSUMPTION • DECORATION – PAY ATTENTION -MAIN GOAL IS AN TO SIZE AND ITS ROLE ON THE PLATE ACCENT -CAN HAVE A WOW FACTOR WHAT MESSAGE DOES ARTISTICALLY CUT FOODS SEND TO THE GUEST?

CHOOSING PLATES • SIZES –SMALL/LARGE CONCAVE, BORDERS • SHAPES –OVAL, ETC. CONTRAST THE FOOD • COLORS –WHITE/CREAM ALLOWS FOOD TO “POP” OFF THE PLATE • PATTERNS –BE MINDFUFL OF COMPETING WITH THE FOOD

DESIGN ELEMENTS • SHAPES –OVAL, SQUARE, ROUND • COLORS (RULE OF 3) –INTEREST, COMPLIMENTARY, CONTRAST • TEXTURES–CRUMBLY, SMOOTH, FLAKY PLATE PRESENTATION USE VARIETY & CREATE INTEREST

COMPOSITION • BALANCE- VISUAL WEIGHT DON’T OVERCROWD FOOD SHOULD NOT TOUCH THE RIM AVOID LARGE GAPS OF SPACE • FOCAL POINT-WHERE THE EYE IS DRAWN SHOULD BE THE HIGHEST POINT • SYMMETRY-SPATIAL RELATIONSHIP RADIAL, MIRROR, ASSYMETRICAL

COMPOSITION BALANCE~ FOCAL POINT~SYMMETRY

PLATE AND PLATTER TOUCHES • HERBS & GREENS • SAUCES • FACING • SEQUENCING • SHINGLING SAUCING

GARNISHING • A DECORATIE ACCENT TO A FOOD ITEM • ALWAYS ACCENT THE FLAVOR AND APPEARANCE OF THE DISH

GARNISHING TOOLS • PEELERS • MELON BALLER • CUTTERS • PARING KNIVES

ACTIVITY • WHAT TECHNIQUES ARE USED? • WHICH DESIGN IS MOST EFFECTIVE? WHY? • WHAT MIGHT YOU CHANGE TO IMPROVE THEIR PRESENTATION?