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OnCooking6CH36PPLecture_accessible.pptx
1.
On Cooking: A
Textbook of Culinary Fundamentals Sixth Edition Chapter 36 Plate Presentation Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved
2.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Learning Objectives After studying this chapter, you will be able to: 36.1 Describe the basic principles of plate presentation 36.2 Design and plate food professionally 36.3 Use a variety of techniques to add visual appeal to plated foods 36.4 Explain the concept of a small plate menu and be able to compose small plates
3.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Service • Service is the process of delivering the selected foods to diners in the proper fashion • Hot foods must be served hot on heated plates • Cold foods must be served cold on chilled plates
4.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Presentation • Presentation is 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
5.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Presenting the Food • The most attractive foods are those that are properly prepared. • Some techniques can be used to change the presentation of the foods • Cutting the food • Molding foods
6.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. 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 other shapes are popular • Color – White and cream suit most foods – Other colors can be used for contrast • Pattern – Can be used effectively to accent foods
7.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Arranging Foods on Plates (1 of 2) • 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 – Using various cooking techniques adds texture
8.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Arranging Foods on Plates (2 of 2) • Composition – Refers to where foods are placed on a plate • Balance overcrowding and white space • Consider the number of elements • Choose a focal point on the plate • Design plate with height in mind • Decide on plate layout
9.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Plate Layouts (1 of 2) • In a triangular placement of the featured item, (lower left) three shrimp, is balanced by a swirl of fettucine garnish in the center of the plate. The diagram, (lower right), shows the triangular layout
10.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Plate Layouts (2 of 2) • This asymmetrical plating (lower left) features seared Arctic char paired with a curve of vegetables. Colorful smoked salmon, peas and herb garnishes sit in a thick pea purée. The white space between the salmon and sauce creates a design element. The diagram, (lower right), shows the asymmetrical layout
11.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Plating Same Foods • Design plating that matches level of service and menu pricing • A traditional plating (lower left) features a simple presentation of pan-roasted airline chicken breast on a bed of puréed potatoes. An alternative presentation (lower right) of pan- roasted airline chicken breast employs an oversize oval plate and a flowing linear composition.
12.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Decorating Plates - Garnishing with Herbs • Using fresh herbs (below left) and greens (below right) is one of the easiest ways to add color, texture and flow to a plate.
13.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Decorating Plates - Garnishing with Foam Sauce • Cream sauces and light mousses can be foamed and applied as a garnish using a whipping siphon. This technique is illustrated in the photograph below of risotto garnished with shrimp and corn mousse.
14.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Decorating Plates - Decorating with Sauces • Baked fish fillets (below left) are served with dots of lime vinaigrette • Seared diver scallops with tomatillo sauce, avocado relish and tomato syrup
15.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Decorating Plates - Painting with Sauce • Example of painting with sauce. Painting balsamic reduction (below left) onto a plate with a pastry brush. Running a spatula (below right) through a line of fruit coulis creates a shadow effect
16.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Small Plates • Small plates is an eating style which gives consumers variety • Three or more plates may be ordered in place on a traditional appetizer or entrée • Small plate dining is lie a tasting menu, tapas or other ethnic eating styles
17.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Guidelines for Creating Small Plates • Reduce portion size of conventional entrée • Reduce the number of units served • Use an unexpected garnish with a traditional protein • Present entrée items in a new format • Offer and assortment of starch dishes • Highlight vegetables as center of the plate items • Look to the breakfast, lunch and appetizer menu for inspiration • Simplify the plating to compensate for the increased number of dishes needed
18.
Copyright © 2019,
2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved Copyright This work is protected by United States copyright laws and is provided solely for the use of instructors in teaching their courses and assessing student learning. Dissemination or sale of any part of this work (including on the World Wide Web) will destroy the integrity of the work and is not permitted. The work and materials from it should never be made available to students except by instructors using the accompanying text in their classes. All recipients of this work are expected to abide by these restrictions and to honor the intended pedagogical purposes and the needs of other instructors who rely on these materials.
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