OnCooking6CH36PPLecture_accessible.pptx

On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 36
Plate Presentation
Copyright © 2019, 2015, 2012, 2009 Pearson Education, Inc. All Rights Reserved

Learning Objectives
After studying this chapter, you will be able to:
36.1 Describe the basic principles of plate presentation
36.2 Design and plate food professionally
36.3 Use a variety of techniques to add visual appeal to
plated foods
36.4 Explain the concept of a small plate menu and be able
to compose small plates

Service
• Service is the process of delivering the selected foods to
diners in the proper fashion
• Hot foods must be served hot on heated plates
• Cold foods must be served cold on chilled plates

Presentation
• Presentation is 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

Presenting the Food
• The most attractive foods are those that are properly
prepared.
• Some techniques can be used to change the
presentation of the foods
• Cutting the food
• Molding foods

Choosing Plates
• Size
– Choose a plate that will accommodate the amount of food
to be served
• Shape
– Most are round or oval, but many other shapes are popular
• Color
– White and cream suit most foods
– Other colors can be used for contrast
• Pattern
– Can be used effectively to accent foods

Arranging Foods on Plates (1 of 2)
• 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
– Using various cooking techniques adds texture

Arranging Foods on Plates (2 of 2)
• Composition
– Refers to where foods are placed on a plate
• Balance overcrowding and white space
• Consider the number of elements
• Choose a focal point on the plate
• Design plate with height in mind
• Decide on plate layout

Plate Layouts (1 of 2)
• In a triangular placement of the featured item, (lower left)
three shrimp, is balanced by a swirl of fettucine garnish in
the center of the plate. The diagram, (lower right), shows
the triangular layout

Plate Layouts (2 of 2)
• This asymmetrical plating (lower left) features seared
Arctic char paired with a curve of vegetables. Colorful
smoked salmon, peas and herb garnishes sit in a thick
pea purée. The white space between the salmon and
sauce creates a design element. The diagram, (lower
right), shows the asymmetrical layout

Plating Same Foods
• Design plating that matches level of service and menu pricing
• A traditional plating (lower left) features a simple presentation
of pan-roasted airline chicken breast on a bed of puréed
potatoes. An alternative presentation (lower right) of pan-
roasted airline chicken breast employs an oversize oval plate
and a flowing linear composition.

Decorating Plates - Garnishing with
Herbs
• Using fresh herbs (below left) and greens (below right)
is one of the easiest ways to add color, texture and flow
to a plate.

Decorating Plates - Garnishing with
Foam Sauce
• Cream sauces and light mousses can be foamed and
applied as a garnish using a whipping siphon. This
technique is illustrated in the photograph below of risotto
garnished with shrimp and corn mousse.

Decorating Plates - Decorating with
Sauces
• Baked fish fillets (below left) are served with dots of lime
vinaigrette
• Seared diver scallops with tomatillo sauce, avocado
relish and tomato syrup

Decorating Plates - Painting with
Sauce
• Example of painting with sauce. Painting balsamic
reduction (below left) onto a plate with a pastry brush.
Running a spatula (below right) through a line of fruit
coulis creates a shadow effect

Small Plates
• Small plates is an eating style which gives consumers
variety
• Three or more plates may be ordered in place on a
traditional appetizer or entrée
• Small plate dining is lie a tasting menu, tapas or other
ethnic eating styles

Guidelines for Creating Small Plates
• Reduce portion size of conventional entrée
• Reduce the number of units served
• Use an unexpected garnish with a traditional protein
• Present entrée items in a new format
• Offer and assortment of starch dishes
• Highlight vegetables as center of the plate items
• Look to the breakfast, lunch and appetizer menu for inspiration
• Simplify the plating to compensate for the increased number of
dishes needed

Copyright
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provided solely for the use of instructors in teaching their courses
and assessing student learning. Dissemination or sale of any part
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integrity of the work and is not permitted. The work and materials
from it should never be made available to students except by
instructors using the accompanying text in their classes. All
recipients of this work are expected to abide by these restrictions
and to honor the intended pedagogical purposes and the needs of
other instructors who rely on these materials.

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