Unit 34: Plating and Presentation

1. Unit 34: Plating and Presentation People eat with their eyes first If it does not look good, it will never taste good American Culinary Federation: Culinary Fundamentals.

2. American Culinary Federation: Culinary Fundamentals.

3. Presentation • The art of telling our guests about the food by the way it is arranged on a serving piece • Serve at the best temperature • Give foods an attractive appearance • Make it easy to identify • Highlight all aspects of the dish American Culinary Federation: Culinary Fundamentals.

4. Elements of a Plate • Main item • Side dishes • Sauces • Garnishes • An effective presentation takes all of the elements into account • Each item must be positioned American Culinary Federation: Culinary Fundamentals.

5. Basic Presentation Techniques • Symmetrical compositions have equal numbers of shapes on both sides of a middle • Asymmetrical are described as more natural, no clear midpoint • Contrasting elements oppose each other • Complimentary elements harmonize, colors may be of the same hue • A focal point will draw your attention • Lines radiating from a central point give an illusion of motion American Culinary Federation: Culinary Fundamentals.

6. Plates and Dinnerware • A backdrop for the food • Small plates with small portions • Should be clean, no thumbprints • No chips • Keep food off rim • Wipe drops • Hot plates—hot food, cold plates—cold food American Culinary Federation: Culinary Fundamentals.

7. Arranging • Use natural colors, shapes, and textures as a guide • Leave some space unfilled • Create a focal point • Main item positioned for easy consumption • Communicate with the service staff as to how to put the food down on the table American Culinary Federation: Culinary Fundamentals.

8. Cutting and Slicing • Slices consistent • Tougher and cured meats should be sliced thinly • Strive for clean edges, no zig zags • Give foods a little natural height by rolling the slices, piling neatly, or layering • Use a complimentary base for thin-sliced meats, such as puréed vegetables or pilaf American Culinary Federation: Culinary Fundamentals.

9. Molding and Shaping • For runny foods, bowls, cups, nappis must be used • Some foods can be naturally piped to create borders and framing • Make nests with pasta and grains • Mold rice dishes in small turbans or soufflé cups • Use cutters to shape some food American Culinary Federation: Culinary Fundamentals.

10. Saucing Techniques • Will intensify, add palatability, color, contrast, luster and sheen • May be ladled over a braised meat • Pooled under perfect fish • Drizzled for a torte • Two colors or more can be arranged by joining or swirling • Choose sauces with enough body to not run into one another American Culinary Federation: Culinary Fundamentals.

11. Garnishes • Must be edible • Serve a function • Add height • Positioned for maximum effect • Should look fresh • Do not detract from the focal point American Culinary Federation: Culinary Fundamentals.

12. Place related food items close together No overcrowded platters of chafers Remove and replace food, never pile new food on top of old food Place sauces and condiments near intended foods Use labels or cards to identify dishes Mirrors, attractive and eclectic platters are attractive Or you may opt for a theme of consistent color and shape Buffet Presentation American Culinary Federation: Culinary Fundamentals.