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Plating and
Presentation
Pleasing Presentation can
make a strong Impression
 The style of presentation may vary greatly
from one restaurant to ano...
Presentation
 Presentation is the art of telling guests
about the food by the way it is arranged
on a serving piece. Good...
A variety of words are used to
describe the effect of each element
in a presentation: simple, elegant,
balanced, integrate...
Objectives of food presentation
 Serve foods at the best possible
temperature, for both safety and flavor.
 Give foods a...
The Elements on the Plate
Main item
Side dish
Sauces
Garnishes
Using in a height Presentation
A Symmetrical plate of food
Symmetrical
 have equal numbers and shapes on both
sides of a middle point or line.
Symmetrical presentations often give ...
Using contrasting colors,
textures, and flavors
 Contrasting elements oppose each other;
example include: black and white filled
and empty space, and sweet and sour.
Whe...
Using a single color family
effectively
Complimentary elements
harmonize with each other. Colors,
for example, may fall within the
same family or be next to each...
The meat is the focal point in
this plate
Focal point
 Draws your attention. It’s position on the
plate helps determine whether you
arrangement is symmetrical(when...
Assymetrical
Assymetrical
Compositions have unequal
numbers and shapes in a design;
there may be no clear midpoint.
Assymetrical prese...
Plates, Bowls, Cups, and Other
Serving Dishes
 Plates act as the backdrop for the food.
The food. The most adoptable shap...
A black Tangine for presentation
Size and Shape
 Large plates give a look of elegance and
richness, as long as the plate is not so big
that the food begin...
A square Plate offers different
presentations options
Clean plates
The cleanliness of serviceware speaks volumes to the
guests about how safely and professionally their food
wa...
Hot plates, Cold plates
Chill serving pieces for cold foods,
such as salads, cold appetizers, and
some desserts.
Heat pl...
Arranging the food
Whenever possible, use the natural colors, shapes, and
textures of foods as a guide to their arrangemen...
 Position the main item so that it is easy for
the guest to eat.
 Communicate with the service staff
regarding how the p...
Cutting techniques
 Make slices of consistent thickness and arrange
them in the same order that they were cut(this is
kno...
Molding and Shaping Techniques
Some foods have a defined shape, while
others will not hold a shape on their own.
Dishes li...
Use a container to hold liquid or runny foods,
including soups, stews, sauces, and condiments
presented “on the side”
 Ch...
Use a mold to give shape to loose
foods
 Choose molds sized to make a single
serving.
 Spray or brush the mold lightly w...
Make a bed or border from foods such
as pureed potatoes or rice
 Portion rice or other loose
grains(couscous, quinoa, and...
Saucing techniques
 Sauces are an important means of
enhancing a presentation. They can be
intensify or brighten a dish o...
Applied directly
 Ladle sauces over foods to give gloss or
sheen or add color.
 Place sauces under or around foods to us...
Two or more sauces n a plate
 Choose flavors and colors that
complement or contrast with the main
item as well as with ea...
Garnishes
Good garnish does far than simply “Dress
Up” a plate. Choosing the light garnish
requires the same care you put ...
 Non functional garnish
 Functional garnish
Food presentation for buffets
 Many of the same principles and
guidelines used to present an individual
serving on a plat...
Some General Guidelines for
Arranging Foods on Buffet
 Keep foods that might drip or spill closest
to the guests.
 Use p...
Lines and Patterns in Buffet
Presentation
 Patterns are the result of repeating a
shape, a color, or a flavor over and ov...
 Strong, clean lines arrange the food
neatly and logically.
 Lines can be
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Plating and presentation

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most preferably for Bachelor Of Science in Hotel and Restaurant Management students.

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Plating and presentation

  1. 1. Plating and Presentation
  2. 2. Pleasing Presentation can make a strong Impression  The style of presentation may vary greatly from one restaurant to another, but the real purpose of good presentation is enhance both the way the foods appears and the flavors and textures of the food itself.
  3. 3. Presentation  Presentation is the art of telling guests about the food by the way it is arranged on a serving piece. Good presentation makes you want to eat the food, even before you have taken a single bite. They take advantage of every aspect of a dish to produce a plate that looks appetizing, delicious, and clean.
  4. 4. A variety of words are used to describe the effect of each element in a presentation: simple, elegant, balanced, integrated, unified, organic or even synergistic.
  5. 5. Objectives of food presentation  Serve foods at the best possible temperature, for both safety and flavor.  Give foods an attractive and appropriate appearance.  Make it easy for the guest to identify and eat the food.  Highlight all aspects of a dish: colors, aromas, temperatures, shapes, height, and textures.
  6. 6. The Elements on the Plate Main item Side dish Sauces Garnishes
  7. 7. Using in a height Presentation
  8. 8. A Symmetrical plate of food
  9. 9. Symmetrical  have equal numbers and shapes on both sides of a middle point or line. Symmetrical presentations often give the impression of formality and stillness.
  10. 10. Using contrasting colors, textures, and flavors
  11. 11.  Contrasting elements oppose each other; example include: black and white filled and empty space, and sweet and sour. When contrasting elements appear near each other, they throw each other into relief, each one making the other stand out.
  12. 12. Using a single color family effectively
  13. 13. Complimentary elements harmonize with each other. Colors, for example, may fall within the same family or be next to each other on a color wheel.
  14. 14. The meat is the focal point in this plate
  15. 15. Focal point  Draws your attention. It’s position on the plate helps determine whether you arrangement is symmetrical(when the focal point is centered) or assymetrical (when the focal point is not centered.) The focal point may be any of the basic elements on the plate.
  16. 16. Assymetrical
  17. 17. Assymetrical Compositions have unequal numbers and shapes in a design; there may be no clear midpoint. Assymetrical presentations are sometimes described as natural.
  18. 18. Plates, Bowls, Cups, and Other Serving Dishes  Plates act as the backdrop for the food. The food. The most adoptable shape is a round plate with a rim. In many operations, using a signature plate for a special presentation has become part of the total dining experience.
  19. 19. A black Tangine for presentation
  20. 20. Size and Shape  Large plates give a look of elegance and richness, as long as the plate is not so big that the food begins to look skimpy. Small plates are the best when you serve small portions, such as appetizers, salads, or desserts, since they “feed the eye” by giving the impression that the portion is larger.
  21. 21. A square Plate offers different presentations options
  22. 22. Clean plates The cleanliness of serviceware speaks volumes to the guests about how safely and professionally their food was prepared.  Look at plates before filling them with the food and be sure they are very clean  Check that rims and edges are not chipped or cracked.  Keep the rims of plates clean and free from any food sauce or garnish so that serves can handle plates in a safe and sanitary way.  Wipe any drops of sauce from the rim with a clean cloth.
  23. 23. Hot plates, Cold plates Chill serving pieces for cold foods, such as salads, cold appetizers, and some desserts. Heat plates for hot foods and hold them in a very warm place during sevice.
  24. 24. Arranging the food Whenever possible, use the natural colors, shapes, and textures of foods as a guide to their arrangement. This basic guideline is not always enough, all by itself, to create a pleasing arrangement.  Use the other elements on the plate( a vegetable and/or starch side-dish) to introduce complimentary or contrasting colors, flavors, textures, and temperatures.  Leave some space on the plate unfilled.  Greate a focal point(the spot on the plate that draws your attention first) by using colors or height to catch the guest’s attention.  Position the focal point so that it does not hide the main element on the plate.
  25. 25.  Position the main item so that it is easy for the guest to eat.  Communicate with the service staff regarding how the plate should be set down in front of the guests.
  26. 26. Cutting techniques  Make slices of consistent thickness and arrange them in the same order that they were cut(this is known as sequencing )  Strive for clean edges and sides when you cut foods by keeping knives and other cutting tools very sharp. Keep a steel nearby as you work and use it frequently.  Give foods that are naturally flat some height; roll or fold slices, arrange them in piles or pyramids, lean slices or pieces up against other foods, or use serving pieces to raise foods-up higher than other elements on the plate.
  27. 27. Molding and Shaping Techniques Some foods have a defined shape, while others will not hold a shape on their own. Dishes like rice pilaf, spaghetti, or casseroled potatoes can be molded, scooped, or cut to give them a neat, attractive shape. You can create beds or borders to contain more liquid foods, such as a stews.
  28. 28. Use a container to hold liquid or runny foods, including soups, stews, sauces, and condiments presented “on the side”  Choose containers that make the portion look generous without appearing too large or too skimpy.  Heat or chill the container, if appropriate.  If there is a chance that the container might slip more slide on its way from the kitchen to the table, use an underliner to hold it in place.
  29. 29. Use a mold to give shape to loose foods  Choose molds sized to make a single serving.  Spray or brush the mold lightly with oil.  Fill the mold with the foods and pack it down into the mold  Tip the mold onto the plate  Lift the mold away carefully to preserve the shape.
  30. 30. Make a bed or border from foods such as pureed potatoes or rice  Portion rice or other loose grains(couscous, quinoa, and so forth) in a shallow bowl or deep plate, make a well in the center, and ladle a portion of stew into the center.  Pipe or spoon purees around the rim of a plate to make a “wall” that can hold a stew in place.
  31. 31. Saucing techniques  Sauces are an important means of enhancing a presentation. They can be intensify or brighten a dish or add luster and sheen  The greater the chances that the food may become cooler or warmer than it should be while you finish the presentation.
  32. 32. Applied directly  Ladle sauces over foods to give gloss or sheen or add color.  Place sauces under or around foods to use them for contrast and to preserve the texture of foods with crisps crusts.
  33. 33. Two or more sauces n a plate  Choose flavors and colors that complement or contrast with the main item as well as with each other  Choose sauces with sufficient body to keep them from running together.  Keep sauces apart by putting them on different parts of the plate.  “join” sauces by swirling or marbleizing them to create a pattern.
  34. 34. Garnishes Good garnish does far than simply “Dress Up” a plate. Choosing the light garnish requires the same care you put into choosing the seasoning and romantics for the dish.
  35. 35.  Non functional garnish  Functional garnish
  36. 36. Food presentation for buffets  Many of the same principles and guidelines used to present an individual serving on a plate are also used to create large displays, including platters, trays, and steam tables.
  37. 37. Some General Guidelines for Arranging Foods on Buffet  Keep foods that might drip or spill closest to the guests.  Use pedestals and similar devices to lift some platters higher.  Keep hot foods near one another; likewise, group chilled food in their own area.
  38. 38. Lines and Patterns in Buffet Presentation  Patterns are the result of repeating a shape, a color, or a flavor over and over again.
  39. 39.  Strong, clean lines arrange the food neatly and logically.  Lines can be

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