1. Quotes
“There are only two questions to ask about food. Is it good? And is it authentic? We are open to new ideas, but not if it means destroying our history. And food is our history” Giuliano Bugialli, quoted in the New York Times, May 9, 1984

2. CHAPTER 35 PLATE PRESENTATION “A garnish is primarily designed to tickle the eye, but it also should meld seemlessly with the other flavors on the plate or contrast with them in a meaningful way” Barbara Tropp “Thoughtful presentation… cannot mask poor-quality, poorly prepared, or bland tasting food” Labensky p

3. After studying chapter 35 and class notes you will be able to:
Describe the elements of art as they relate to plate presentation
Describe a variety of techniques, including those observed and completed at lab, to add visual appeal to plated food
Critique a plate of food for the final exam in lab

4. Plate Presentation The true test is here!
Creativity and skill that went into the cooking and baking has to be placed onto the plate
Great plate presentations take skill, experience and style
Presentation is the process of offering the selected foods to guests in a fashion that is visually pleasing

6. Plate Presentation Food
Has to be properly prepared but it can be made more attractive by cutting or molding it into various shapes
Garnishes should be simple, edible items with a close kinship to the dish
Garnishes are visual, but need to make sense to the tongue
The old “KISS” principle is important when considering the type and scope of garnishes

7. Plate Presentation Preparing Foods Properly Cutting Foods
Foods prepared properly show the expertise of the chef and the kitchen staff
Cutting Foods
Careful cutting of foods will increase the eye appeal and reflect the chef’s attention to detail
There is a difference between cutting foods to decorate plates and cutting foods to be consumed

8. Plate Presentation Molding Foods
Some foods can be molded by using metal rings or circular cutters
These molds can create height and keep the plate neat and clean

9. Plate Presentation Choosing Plates
Restaurant plates are available in many different shapes, sizes, colors, and patterns
Many plates are round
Oval, square and triangular plates are becoming more acceptable
Plates should be large enough to hold the food comfortably without crowding or spilling
Plates should highlight the food and support the composition

10. Dessert Garnished with Mint

11. Plate Presentation Arranging Foods on Plates - CLVST
Color
Line
Value
Shape
Textures
Guidelines for Arranging Foods on a Plate
Strike a balance between overcrowding and leaving large gaps of space
Choose a focal point for the plate
The plate’s composition should flow naturally

12. Shrimp and Scallop Sambuca

13. Plate Presentation Decorating Plates Plate dusting
Garnishing plates with spices and herbs
Decorating plates with sauces

14. Cassoulet