Presentation on theme: "Plate Presentation. Is it Important?? WHY? Eating with your eyes Appearance Freshness."— Presentation transcript:
Is it Important??
WHY? Eating with your eyes Appearance Freshness
What to look for? S hape C olor H eight I tems F lavor T exture
S.C.H.I.F.T. Shape: Different shapes shows various knife skillsand keep your guest wondering how it ismade. Color: Color gives your plate a sense offreshness. It also indicates that you cancontrol changes through heat (cookingtechniques). Height: Incorporate the natural shape of food toprovide varied, but not extreme, heights.This enhances the flow of food on theplate. Height creates a focal point onthe plate.
S.C.H.I.F.T.(cont.) Items: Choose food items based onpracticality, portion size, number of otheritems on the plate. Flavor: This is the single most important factor. Use only fresh, compatible flavors, toenhance your presentation naturally. Texture: To achieve a variety of textures, varyyour cooking methods and applydifferent cuts to your vegetables tocreate variation.
Functional Garnishes Use functional garnishes that make sense. Add texture or taste to the food Serves a purpose, such as to add crispness for a contrasting texture. Harmonizes yet doesn’t distract from the focal point of plate.
Functional versus Non Functional
Harmony The ease with which guests can serve themselves from the plate or the platter. The layout on the plate should work as a cohesive unit. They should be unity among all the food being served. They should be harmony of ingredients and items on the plate.
Focal point Contemporary approach to plating features the main item as the focal point, in the center, with the other items underneath or around it or scattered on the plate. Do not overcrowded the plate, empty space will reinforce the focal point.
Conclusion Good food, whether hot or cold, is a combination of fresh ingredients prepared in the proper way with simple layers of harmonizing flavors. Solid understanding of how to build flavor profile in order to present them with style is a must. Two great words from Master Chef Edward G. Leonard regarding plate presentation: SIMPLE AND ELEGANT
Who Said: “It’s so beautifully arranged on the plate- You know someone’s fingers have been all over it!”