1. Foods 2 Objective 5.02 Apply garnishes for Specific Service
Plate Composition
Foods 2 Objective 5.02 Apply garnishes for Specific Service

2. Plate Composition
Presentation is the process of offering the selected foods to diners in a fashion that is visually pleasing.
Remember- We eat with our eyes and then with our mouths!
The colors, textures, shapes and arrangements of all foods must work together to form a pleasing composition on the plate.

3. Plate Composition Plates should be neat and clean.
Inspect all plates before they leave the kitchen; wipe fingerprints, drops of sauce or specks of food from their rims with a clean towel.
When serving food remember :“Hot food should be placed on a hot plate, cold food should be placed on a cold plate”

4. Plate Composition
Everything on the plate should be deliberately placed that way. Choose and position the food carefully to achieve a plate presentation with a balanced, harmonious composition.
Avoid the “smiley-face” plate.
Meat
Vegetable
Starch

5. Plate Composition
Careful cutting of food increases visual appeal and reflects the chef’s attention to detail.
Some foods such as polenta and escalloped potatoes can be presented attractively when baked, removed from the pan and cut into various shapes.

6. Plate Composition
Some foods such as grains or vegetables can be molded into attractive shapes by using metal rings, circular cutters, or other forms. This creates height and keeps the plate neat and clean.

7. Guidelines for Arranging Foods on a Plate
Strike a balance between overcrowding the plate and leaving large gaps of space. Foods should not touch the plate rim.
Choose a focal point for the plate. Design the plate with the highest point to the rear or center. Avoid placing foods of equal heights around the edge of the plate-leaving a hole in the center- the eye will naturally be drawn to the gap.
The plates composition should flow naturally. For example, make the highest point at the back of the plate and have the rest of the food become gradually shorter toward the front of the plate.

8. Plate Composition Examples

9. Plate Composition Examples

10. Plate Dusting
Cover the entire plate with a dusting of powdered sugar, cocoa powder or both before placing the dessert on the plate.
Can be dusted on with a shaker can or a sifter.
Can be dusted on free-form or use a template such as a doily or stencil.

11. Plate Dusting

12. Garnishing Plates with Herbs
Use fresh herbs that complement the dish to add color, texture and flow to a plate.
Can also use finely chopped herbs or nuts or whole or ground spices to decorate plate rims.

13. Plate Painting One or more colored sauces can be used to paint plates.
Simply drizzle or splatter sauce onto the plate.
Squirt bottles can also be used to create abstract patterns or designs. This technique is most often used with cold sauces.

14. Dessert Plating Dessert Plating Tips: Part 1 – YouTube