Transcript 6 Plating PPT

Plate Presentation
Chapter 36
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
After studying this unit
 You will be able to:
 Understand the basic principles of plate
presentation
 Use a variety of techniques to add visual
appeal to plated foods
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Service
 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
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
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
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
The Food
 Garnishes
 Preparing the food
properly
 Cutting the food
 Molding foods
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Choosing Plates
 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
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Arranging Foods on Plates
 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
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Cassoulet
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Guidelines for Arranging Foods
on a Plate
 Strike a balance between
overcrowding and leaving large gaps
 Choose a focal point on the plate
 The plate’s composition should flow
naturally
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Grilled Duck with Roasted
Vegetables
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Decorating Plates – Garnishing with
Herbs and Greens
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Decorating Plates – Garnishing
Plates with Hippen Masse
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Decorating Plates – Decorating with
Sauces
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved
Decorating Plates – Decorating with
Sauces
Labensky, et al.
On Cooking: A Textbook of Culinary Fundamentals, 4th edition.
© 2007 Pearson Education
Upper Saddle River, NJ 07458. All Rights Reserved