1. Sarah R. Labensky, CCP
Alan M. Hause
Priscilla A. Martel

2. Plate Presentation On Cooking Sarah R. Labensky, CCP Alan M. Hause
Chapter 35
Plate Presentation
Sarah R. Labensky, CCP
Alan M. Hause
Priscilla A. Martel
On Cooking
Labensky, Hause & Martel

3. Plate Presentation Class Name On Cooking Instructor Name Chapter 35
Date, Semester
On Cooking
Labensky, Hause & Martel

4. Key Terms
composition

5. Learning Objectives
After this lecture, you should be able to complete the following Learning Objectives
35.1
Understand the basic principles of plate presentation
35.2
Use a variety of techniques to add visual appeal to plated foods
35.3
Understand the concept of a small plate menu and how to compose small plates 5

6. Learning Objective
35.1
Understand the basic principles of plate presentation 6

7. 35.1 Basic Principles of Plate Presentation
Service
Delivering food in the proper fashion
Hot foods served hot
On heated plates
Cold foods served cold
On chilled plates

8. 35.1 Basic Principles of Plate Presentation
Offering visually foods to diners
Diners consume with their eyes first
Appropriate color, cut, and mold

9. 35.1 Basic Principles of Plate Presentation
Service
Preparing the food properly
Cutting the food
Molding foods
Garnishes

10. Learning Objective
35.2
Use a variety of techniques to add visual appeal to plated foods 10

11. 35.2 Add Visual Appeal to Plated Foods
Choosing Plates
Size
Shape
Color
Pattern

12. 35.2 Add Visual Appeal to Plated Foods
Composition
Plate’s structure of colors, shapes, and arrangements

13. 35.2 Add Visual Appeal to Plated Foods
Arranging Foods on Plates
Shapes
Colors
Textures

14. 35.2 Add Visual Appeal to Plated Foods
Guidelines for Arranging Foods on a Plate
Strike a balance
Choose a focal point
Composition should flow naturally

15. Learning Objective
35.3
Understand the concept of a small plate menu and how to compose small plates 15

16. 35.3 Small Plate Menu and Composition
Small Plates
Gives consumers variety
Three or more plates may be ordered
Like tasting menu, tapas, or other ethnic eating styles

17. 35.3 Small Plate Menu and Composition
Guidelines for Creating Small Plates
Present in a new format
Assortment of starch dishes
Highlight vegetables
Reduce portion size
Reduce the number of units
Use an unexpected garnish
Look to the breakfast, lunch, and appetizer menu for inspiration
Simplify the plating

18. Chapter Summary Understand the basic principles of plate presentation
35.1
Understand the basic principles of plate presentation
35.2
Use a variety of techniques to add visual appeal to plated foods
35.3
Understand the concept of a small plate menu and how to compose small plates 18

19. Chapter 35
Plate Presentation
END
On Cooking
Labensky, Hause & Martel