chapter 35
DESCRIPTION
On Cooking Plate PresentationTRANSCRIPT
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“ I want order and taste. A well displayed meal is enhanced
one-hundred percent in my eyes.– Marie-Antoine Caréme, French chef (1793-1833)
PLATE PRESENTATION
C H A P T E R THIRTY-FIVE
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Understand the basic principles of plate
presentation– Use a variety of techniques to add visual
appeal to plated foods– Understand the concept of a small plate menu
and how to compose small plates
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Service
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Presentation
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
The Food
Preparing the food properly Cutting the food Molding foods Garnishes
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Choosing Plates
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Arranging Foods on Plates
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Lobster à l’Americaine
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Guidelines for Arranging Foods on a Plate
Strike a balance between overcrowding and leaving large gaps
Choose a focal point on the plate The plate’s composition should flow naturally
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Grilled Duck with Roasted Vegetables
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Decorating Plates - Garnishing with Herbs
Using herbs to garnish a plate of roast chicken.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Decorating Plates – Garnishing Plates with Microgreens
Garnishing appetizer with microgreens.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Decorating Plates – Garnishing with Foam Sauce
Adding a foamed sauce to a risotto appetizer plate.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Decorating Plates – Decorating with Sauces
Pulling a skewer through chocolate and raspberry-sauce-dots to create a border of hearts.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Decorating Plates – Painting with Sauce
Running a spatula through a fine line of fruit coulis to create a shadow effect.
Painting balsamic reduction on a plate with a pastry brush.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Decorating Plates – Decorating with Sauces
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Small Plates
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
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Guidelines for Creating Small Plates
Reduce portion size of conventional entrée
Vs.
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Guidelines for Creating Small Plates
Reduce the number of units served
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Guidelines for Creating Small Plates
Use an unexpected garnish with a traditional protein
Present entrée items in a new format
Grilled Kebabs Stew with Noodles
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Guidelines for Creating Small Plates
Offer and assortment of starch dishes Highlight vegetables as center of the plate items
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Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Guidelines for Creating Small Plates
Look to the breakfast, lunch and appetizer menu for inspiration
Simplify the plating to compensate for the increased number of dishes needed