Transcript PLATING & PRESENTATION

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?