1. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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. 1134.

3. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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

5. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458

6. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Plate Presentation Preparing Foods Properly –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. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Dessert Garnished with Mint

11. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 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. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Shrimp and Scallop Sambuca

13. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Plate Presentation Decorating Plates –Plate dusting –Garnishing plates with spices and herbs –Decorating plates with sauces

14. On Cooking, 3rd Edition Sarah R. Labensky, and Alan M. Hause ©2003 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Cassoulet