1. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Plate Presentation Chapter 36

2. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. After studying this unit  You will be able to: Understand the basic principles of plate presentation Use a variety of techniques to add visual appeal to plated foods

3. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Service  The process of delivering the selected foods to diners in the proper fashion  Hot foods served hot on heated plates  Cold foods served cold on chilled plates

4. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Presentation  The process of offering the selected foods to diners in a fashion that is visually pleasing  Diners consume first with their eyes  Food should be appropriately colored, cut and molded

5. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. The Food  Garnishes  Preparing the food properly  Cutting the food  Molding foods

6. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Choosing Plates  Size Choose a plate that will accommodate the amount of food to be served  Shape Most are round or oval, but many shapes are becoming more popular  Color White and cream suit most foods Other colors can be used for contrast  Pattern Can be used effectively to accent foods Can bring out a theme

7. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Arranging Foods on Plates  Shapes Give a more dramatic presentation Combine foods of different shapes on one plate  Colors Foods of different colors should be presented together  Textures Combining foods of different textures makes food look more exciting

8. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Cassoulet

9. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Guidelines for Arranging Foods on a Plate  Strike a balance between overcrowding and leaving large gaps  Choose a focal point on the plate  The plate’s composition should flow naturally

10. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Grilled Duck with Roasted Vegetables

11. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Decorating Plates – Garnishing with Herbs and Greens

12. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Decorating Plates – Garnishing Plates with Hippen Masse

13. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Decorating Plates – Decorating with Sauces

14. © 2007 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved Labensky, et al. On Cooking: A Textbook of Culinary Fundamentals, 4 th edition. Decorating Plates – Decorating with Sauces