TLE 10 Week 4Fundamental of Plating.pptx

Detailed

1. FUNDAMENTAL OF PLATING

2. According to Chefmanship Academy Plating is the art of presenting food in a way that enhances and improves the appeal of your dishes for your diners .

3. Plating is a type of food presentation that enhances the appeal of the food being served .

4. It is considered an art for it allows chefs to produce visually creative food designs.

5. C E P H CREATE FRAMEWORK ENSURE BALANCE PORTION SIZE HIGHLIGHTING THE KEY INGREDIENTS

6. FOUR FUNDAMENTALS OF PLATING Create a framework Ensure balance Highlighting the key ingredients Portion size

7. CREATE A FRAMEWORK 1. Start with actual drawings before experimenting with real food on a plate. 2. Sketch out your presentation to help you visualize the final plate . 3. Keep up to date with the latest plating trends by reading food magazines

8. Conceptualize presentation and plating ideas and before doing it in realm food.

9. Ensure balance It is always important to provide symmetry on food in terms of its visual effects. Which could be size, shape, texture, etc.

10. 1. Play with colors and shapes and try combining them – round shapes, cones, rods, etc. 2. Provide a variety of texture. A mix creates an exciting variety of mouth feel too!

11. 3. Balance can also be created by separating. Try serving different parts of the dish in separate plates to create a visual and flavor balance. 4. Keep function and flavor in mind when creating balance. Having too many unnecessary ingredients can clutter a dish.

12. 3. Balance can also be created by separating. Try serving different parts of the dish in separate plates to create a visual and flavor balance. 4. Keep function and flavor in mind when creating balance. Having too many unnecessary ingredients can clutter a dish.

13. 3. Balance can also be created by separating. Try serving different parts of the dish in separate plates to create a visual and flavor balance. 4. Keep function and flavor in mind when creating balance. Having too many unnecessary ingredients can clutter a dish.

14. Portion size The topmost considerations of diners today is nutrition. Food servings on plate should be in their right amount. Thus, balanced nutrition and appropriate proportion is needed.

15. Two forms of well-proportioned dish:

16. 1. A nutritionally-balanced dish with the right proportion of the three elements of the plate: protein, carbohydrates and vegetables on the plate.

17. 2. An adequately-sized dish that is well proportioned to the dimensions of the plate.

18. 2. An adequately-sized dish that is well proportioned to the dimensions of the plate.

19. Highlighting the key ingredients The key ingredient should be the most observed part of the plating.

20. Notes to put the main ingredients to the spotlight. 1. Balance the portion size of the 3 elements of the plate.

21. 2. Make sure the main ingredient stands out among the 3 elements and not the other way around.

22. thank you for listening