Transcript Chapter 6 Nutrition

Chapter 28
Food Presentation
and Garnish
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Chapter Objectives
1. Explain why attractive food presentation is
important.
2. Serve food that is attractively arranged on
the plate or platter, with proper balance of
color, shape, and texture.
3. Identify common terms from classical
garniture that are still in general use today.
4. Garnish a banquet platter with attractive
and appropriate vegetable
accompaniments.
5. Plan and arrange attractive food platters for
buffets.
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Producing food means making food
look good, as well as tasting good.
It means the placement, the color,
texture, and temperatures have to
be correct and functional.
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Plate Presentation
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The true test is here! We all know that
“the eye eats first” is a well known
saying.
The creativity and skill that went into the
cooking and baking has to be placed on
the plate.
All great plate presentation takes skill,
experience, and style. Presentation is the
process of offering the selected foods to
guests in a fashion that is visually
pleasing.
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We eat for enjoyment as well as
nutrition and sustenance.
Our job as chefs is to get our
customer excited about our food.
Your success depends on making
your customer happy.
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Fundamentals of Plating
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It is said the plate of food is the
picture and the rim is the frame,
but simple is the way to go. Do not
get too carried away.
Three essentials of food
presentation:
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2.
3.
Good preparation and cooking
techniques
Professional work habits
Visual sense
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Balance
1.
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4.
Colors
Shapes
Textures
Flavors
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Colors and Shapes
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Two or three colors on a plate are more
interesting than one.
Many foods like meats, poultry, and fish
have little color other than shades of
brown, gold, or white. An appropriate
addition of color will make these plates
sparkle.
Even the simplest addition of a sprig of
parsley or watercress adds a lot.
Shapes: plan for a variety of shapes and
forms as well as colors. Remember, you
can prepare vegetables to give the plate
more eye appeal.
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The Food
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Have to be properly prepared but can be
made more attractive by cutting or
molding them into various shapes
Garnishes should be simple, edible
garnishes that have a close kinship to the
dish
Garnishes are totally visible, but need to
make sense to the tongue
The old “KISS” principle is important when
considering the type and scope of
garnishes
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Preparing food properly
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Cutting foods
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Foods prepared properly show the expertise of
the chef and the kitchen staff
Careful cutting of foods will increase the eye
appeal and reflect the chef’s attention to detail
There is a difference between cutting foods to
decorate the plate and cutting foods to be
consumed
Molding foods
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Some foods can be molded by using metal rings,
circular cutters. These molds can create height
and keep the plate neat and clean
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Portion size
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A very important consideration
 If a plate is too it looks overcrowded,
jumbled, and messy.
 If a plate is too large, the portions look
skimpy.
Match portion sizes and plates
Balance the portion sizes of the items on
the plate.
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Arrangement on the Plate
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Until recent years, the standard for
plating followed a standard pattern;
meat, poultry, or fish at the front of
the plate and vegetables and starch
at the rear.
Some of today’s chefs have created
a more imaginative plating
presentation.
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Recommendations for Plating Attractively
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Keep food off the rim of the plate
Arrange the items for the convenience of
the guest
Keep space between the items, unless
stacking
Maintain unity
Make every component, including the
garnish, count
Use sauce and gravy attractively, and don’t
drown every plate in sauce or gravy
Keep it simple (KISS)
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Temperature
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Serve hot foods hot, on hot plates
Serve cold foods cold, on cold plates
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Garnish
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The word garnish is derived from a
French word meaning to adorn or furnish
Classical garnish
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The terms garnish and garniture have been
used to mean accompaniments. Classical
garnishes range in complexity from:
 Concorde - peas, glazed carrots, mashed
potatoes
to
 Tortue - quenelles, mushroom heads,
gherkins, garlic, tongue, calves’ brains, small
fried eggs, heart-shaped croutons, crayfish,
slices of truffles, Tortue sauce
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Simple Plate Garnish
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There is no one garnish that can be
applied to all plates. There may be
two approaches from the point of
view of garnishes.
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No garnish
Simple decorative garnish
A garnish should fit the plate and the
color scheme
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Simple Decorative Techniques
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Cucumbers
Grapes
Mushroom caps
Fried parsley
Radishes
Scallion brushes
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Pickle fans
Lemons
Frosted
Toast points
Quenelles
Ring molds
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Classical Terms in Modern Kitchens
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The following definitions are not the
classical ones but the garnish or
accompaniment indicated by these
terms in the modern kitchen
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Bouquetière - bouquet of vegetables
Printanière - spring vegetables
Jardinière - garden vegetables
Primeurs - first spring vegetables
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Garnish Terms (cont’d)
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Clamart - peas
Crécy - carrots
Doria - cucumbers
(cooked in butter)
Dubarry - cauliflower
Fermière - carrots,
turnips, onions, and
celery, cut in uniform
slices
Florentine - spinach
Forestière - mushrooms
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Judic - braised lettuce
Lyonnaise - onions
Niçoise - tomatoes
concassé cooked with
garlic
Paramentier - potatoes
Princesse - asparagus
Provençal - tomatoes
and garlic, parsley, and
sometimes mushrooms
and/or olives
Vichy - carrots
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Modern Hot Platter Garnish
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In classical cuisine, foods were almost always
brought to the table on platters
Platter garnish does not need to be elaborate or
difficult to prepare
A simple assortment of well cut vegetables
cooked properly to retain flavor and texture is
good
Many of the rules of proper plate garnish apply to
platter garnish. Some additional guidelines are:
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Vegetables should be in easily served units
Have the correct number of portions of each item
Arrange the garnish around the platter for effect
Avoid being too elaborate
Serve extra sauce or gravy in a sauceboat
Serve hot food hot, on a hot platter
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Cold Food Presentation and
Buffet Service
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Buffets are a popular form of food
presentation. There are three
reasons for their popularity:
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Visual appeal
Efficiency
Adaptability
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Buffet Arrangement and Appearance
 The buffet should look lavish and
plentiful. This look can be created
by:
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The right color
The right height
Full platters and bowls
Proper spacing
Simplicity
Orderliness
Proper menu and serving sequence
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The Cocktail Buffet
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The cocktail buffet is an exception
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The cocktail buffet was designed to provide
appetizers with beverages and other
refreshments at receptions and cocktail
parties.
There is no service line, but consider:
 Only appetizer type foods are served
 Plates are stacked near each item
 The table or tables must be easy to get to
from all parts of the room
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Cold Platter Presentation
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Basic principles of platter presentation
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Thee are three elements
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The centerpiece or grosse pièce
Portions of the main food item arranged artistically
Garnish
Food should be easy to handle and serve
A simple design is best
Attractive platter presentation may be on silver or
any attractive surface, as long as it does not
discolor the food
Once the food is put on a platter, do not move it
Think of the platter as part of the whole buffet
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Designing the Platter
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Plan ahead
Plan for movement in the design
Give the design a focal point
Keep items in proportion
Let the guests see the best side of
everything
Sanitation: buffets present a special sanitation problem.
Food should be kept at room temperature for a minimum
amount of time.
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Copyright ©2007 John Wiley & Sons, Inc.
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