FOOD PLATING PRESENTATION GARNISHING.ppt

PLATING

1. PLATING &
PRESENTATION
THE ART OF SERVING

2. SERVICE VS.
PRESENTATION
SERVICE:PROCESS OF
DELIVERING SELECTED FOODS IN
THE PROPER FASHION
PRESENTATION: PROCESS OF
OFFERING SELECTED FOODS IN A
VISUALLY APPEALING MANNER.

3. PROPER
PREPARATION
•DINERS CONSUME WITH
THEIR EYES FIRST.
•ENSURE THE FOOD IS
COOKED AND COLORED
PROPERLY.

4. CUTTING FOODS
•CONSUMPTION
–PAY ATTENTION
TO SIZE AND ITS
ROLE ON THE
PLATE
•DECORATION
-MAIN GOAL IS AN
ACCENT
-CAN HAVE A WOW
FACTOR
WHAT MESSAGE DOES ARTISTICALLY CUT
FOODS SEND TO THE GUEST?

5. CHOOSING
PLATES
•SIZES
–SMALL/LARGE CONCAVE, BORDERS
•SHAPES
–OVAL, ETC. CONTRAST THE FOOD
•COLORS
–WHITE/CREAM ALLOWS FOOD TO
“POP” OFF THE PLATE
•PATTERNS
–BE MINDFUFL OF COMPETING WITH
THE FOOD

6. DESIGN
ELEMENTS
•SHAPES
–OVAL, SQUARE, ROUND
•COLORS (RULE OF 3)
–INTEREST,COMPLIMENTARY, CONTRAST
•TEXTURES-
–CRUMBLY, SMOOTH, FLAKY
PLATE PRESENTATION
USE VARIETY & CREATE INTEREST

7. COMPOSITION
•BALANCE- VISUAL WEIGHT
DON’T OVERCROWD
FOOD SHOULD NOT
TOUCH THE RIM
AVOID LARGE GAPS OF SPACE
•FOCAL POINT-WHERE THE EYE IS DRAWN
SHOULD BE THE HIGHEST POINT
•SYMMETRY-SPATIAL RELATIONSHIP
RADIAL,MIRROR,ASSYMETRICAL

8. COMPOSITION
BALANCE~ FOCAL POINT~SYMMETRY

9. PLATE AND
PLATTER
TOUCHES
•HERBS & GREENS
•SAUCES
•FACING
•SEQUENCING
•SHINGLING
SAUCING

10. GARNISHING
•A DECORATIE ACCENT TO A
FOOD ITEM
•ALWAYS ACCENT THE
FLAVOR AND APPEARANCE
OF THE DISH

11. GARNISHING
TOOLS
•PEELERS
•MELON
BALLER

•CUTTERS
•PARING
KNIVES

12. ACTIVITY
•WHAT TECHNIQUES ARE USED?
•WHICH DESIGN IS MOST EFFECTIVE?
WHY?
•WHAT MIGHT YOU CHANGE TO
IMPROVE THEIR PRESENTATION?