1. Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ” “ I want order and taste. A well displayed meal is enhanced one-hundred percent in my eyes. – Marie-Antoine Caréme, French chef (1793-1833) PLATE PRESENTATION C H A P T E R THIRTY-FIVE

2. 2 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

3. 3 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

4. 4 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel The Food Preparing the food properly Cutting the food Molding foods Garnishes

5. 5 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

6. 6 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

7. 7 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Lobster à l’Americaine

8. 8 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel 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

9. 9 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Grilled Duck with Roasted Vegetables

10. 10 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Decorating Plates - Garnishing with Herbs Using herbs to garnish a plate of roast chicken.

11. 11 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Decorating Plates – Garnishing Plates with Microgreens Garnishing appetizer with microgreens.

12. 12 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Decorating Plates – Garnishing with Foam Sauce Adding a foamed sauce to a risotto appetizer plate.

13. 13 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Decorating Plates – Decorating with Sauces Pulling a skewer through chocolate and raspberry-sauce-dots to create a border of hearts.

14. 14 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Decorating Plates – Painting with Sauce Running a spatula through a fine line of fruit coulis to create a shadow effect. Painting balsamic reduction on a plate with a pastry brush.

15. 15 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Decorating Plates – Decorating with Sauces

16. 16 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Small Plates An eating style which gives consumers variety Three or more plates may be ordered in place on a traditional appetizer or entrée Like tasting menu, tapas or other ethnic eating styles

17. 17 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Guidelines for Creating Small Plates Reduce portion size of conventional entrée Vs.

18. 18 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Guidelines for Creating Small Plates Reduce the number of units served

19. 19 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Guidelines for Creating Small Plates Use an unexpected garnish with a traditional protein Present entrée items in a new format Grilled Kebabs Stew with Noodles

20. 20 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Guidelines for Creating Small Plates Offer and assortment of starch dishes Highlight vegetables as center of the plate items

21. 21 PLATE PRESENTATION Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel Guidelines for Creating Small Plates Look to the breakfast, lunch and appetizer menu for inspiration Simplify the plating to compensate for the increased number of dishes needed