On Cooking Plate Presentation

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

2. After studying this unit 2
PLATE PRESENTATION
 You will be able to:
– Understand the basic principles of plate
presentation
– Use a variety of techniques to add visual
appeal to plated foods
– Understand the concept of a small plate menu
and how to compose small plates
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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

4. Presentation 4
PLATE 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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

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

7. Arranging Foods on Plates 7
PLATE PRESENTATION
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

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

9. Guidelines for Arranging
Foods on a Plate 9
PLATE PRESENTATION
 Strike a balance between overcrowding and
leaving large gaps
 Choose a focal point on the plate
 The plate’s composition should flow naturally
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

10. Grilled Duck with Roasted
Vegetables 10
PLATE PRESENTATION
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

11. Decorating Plates -
Garnishing with Herbs 11
PLATE PRESENTATION
Using herbs to garnish a plate of roast chicken.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

12. Decorating Plates –
Garnishing Plates with Microgreens 12
PLATE PRESENTATION
Garnishing appetizer with microgreens.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

13. Decorating Plates –
Garnishing with Foam Sauce 13
PLATE PRESENTATION
Adding a foamed sauce to a risotto appetizer plate.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

14. Decorating Plates – Decorating
with Sauces 14
PLATE PRESENTATION
Pulling a skewer through chocolate and raspberry-sauce-dots to
create a border of hearts.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

15. Decorating Plates – Painting
with Sauce 15
PLATE PRESENTATION
Painting balsamic reduction on a Running a spatula through a
plate with a pastry brush. fine line of fruit coulis to
create a shadow effect.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

16. Decorating Plates – Decorating
with Sauces 16
PLATE PRESENTATION
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

17. Small Plates 17
PLATE PRESENTATION
 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
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

18. Guidelines for Creating Small
Plates 18
PLATE PRESENTATION
 Reduce portion size of conventional entrée
Vs.
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

19. Guidelines for Creating Small
Plates 19
PLATE PRESENTATION
 Reduce the number of units served
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

20. Guidelines for Creating Small
Plates 20
PLATE PRESENTATION
 Use an unexpected garnish with a traditional
protein
 Present entrée items in a new format
Grilled Kebabs Stew with Noodles
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

21. Guidelines for Creating Small
Plates 21
PLATE PRESENTATION
 Offer and assortment of starch dishes
 Highlight vegetables as center of the plate items
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel

22. Guidelines for Creating Small
Plates 22
PLATE PRESENTATION
 Look to the breakfast, lunch and appetizer menu
for inspiration
 Simplify the plating to compensate for the
increased number of dishes needed
Copyright ©2011 by Pearson Education, Inc.
On Cooking: A Textbook of Culinary Fundamentals, 5e
publishing as Pearson [imprint]
Labensky • Hause • Martel