Transcript ch 35

C H A P T E R THIRTY-FIVE
PLATE PRESENTATION
“
I want order and taste. A well displayed meal is enhanced
one-hundred percent in my eyes.
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
”
– Marie-Antoine Caréme, French chef (1793-1833)
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
Service
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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
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
PLATE PRESENTATION
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
Presentation
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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
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
PLATE PRESENTATION
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3
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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Preparing the food properly
Cutting the food
Molding foods
Garnishes
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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PLATE PRESENTATION
The Food
Copyright ©2011 by Pearson Education, Inc.
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Choosing Plates
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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
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
PLATE PRESENTATION
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5
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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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
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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PLATE PRESENTATION
Arranging Foods on Plates
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PLATE PRESENTATION
Lobster à l’Americaine
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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Strike a balance between overcrowding and
leaving large gaps
Choose a focal point on the plate
The plate’s composition should flow naturally
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
8
PLATE PRESENTATION
Guidelines for Arranging
Foods on a Plate
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
9
PLATE PRESENTATION
Grilled Duck with Roasted
Vegetables
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
Decorating Plates Garnishing with Herbs
PLATE PRESENTATION
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Using herbs to garnish a plate of roast chicken.
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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PLATE PRESENTATION
Decorating Plates –
Garnishing Plates with Microgreens
Garnishing appetizer with microgreens.
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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PLATE PRESENTATION
Decorating Plates –
Garnishing with Foam Sauce
Adding a foamed sauce to a risotto appetizer plate.
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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PLATE PRESENTATION
Decorating Plates – Decorating
with Sauces
Pulling a skewer through chocolate and raspberry-sauce-dots to
create a border of hearts.
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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PLATE PRESENTATION
Decorating Plates – Painting
with Sauce
Painting balsamic reduction on a
plate with a pastry brush.
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Running a spatula through a
fine line of fruit coulis to
create a shadow effect.
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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PLATE PRESENTATION
Decorating Plates – Decorating
with Sauces
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
Small Plates
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An eating style which gives consumers variety
Three or more plates may be ordered in place on
a traditional appetizer or entrée
Like tasting menu, tapas or other ethnic eating
styles
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
PLATE PRESENTATION
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Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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Reduce portion size of conventional entrée
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PLATE PRESENTATION
Guidelines for Creating Small
Plates
Vs.
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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Reduce the number of units served
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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PLATE PRESENTATION
Guidelines for Creating Small
Plates
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publishing as Pearson [imprint]
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Use an unexpected garnish with a traditional
protein
Present entrée items in a new format
Grilled Kebabs
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
19
PLATE PRESENTATION
Guidelines for Creating Small
Plates
Stew with Noodles
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Offer and assortment of starch dishes
Highlight vegetables as center of the plate items
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
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PLATE PRESENTATION
Guidelines for Creating Small
Plates
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]
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Look to the breakfast, lunch and appetizer menu
for inspiration
Simplify the plating to compensate for the
increased number of dishes needed
On Cooking: A Textbook of Culinary Fundamentals, 5e
Labensky • Hause • Martel
21
PLATE PRESENTATION
Guidelines for Creating Small
Plates
Copyright ©2011 by Pearson Education, Inc.
publishing as Pearson [imprint]