American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Unit 34: Plating and Presentation

• People eat with their eyes first

• If it does not look good, it will never taste good

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Presentation

• The art of telling our guests about the food by the way it is arranged on a serving piece

• Serve at the best temperature• Give foods an attractive

appearance• Make it easy to identify• Highlight all aspects of the

dish

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Elements of a Plate

• Main item

• Side dishes

• Sauces

• Garnishes

• An effective presentation takes all of the elements into account

• Each item must be positioned

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Basic Presentation Techniques

• Symmetrical compositions have equal numbers of shapes on both sides of a middle

• Asymmetrical are described as more natural, no clear midpoint

• Contrasting elements oppose each other

• Complimentary elements harmonize, colors may be of the same hue

• A focal point will draw your attention• Lines radiating from a central point give

an illusion of motion

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Plates and Dinnerware

• A backdrop for the food• Small plates with small portions• Should be clean, no thumbprints• No chips• Keep food off rim• Wipe drops• Hot plates—hot food, cold plates—cold

food

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Arranging

• Use natural colors, shapes, and textures as a guide

• Leave some space unfilled• Create a focal point• Main item positioned for easy

consumption• Communicate with the service

staff as to how to put the food down on the table

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Cutting and Slicing

• Slices consistent• Tougher and cured meats

should be sliced thinly• Strive for clean edges, no zig

zags• Give foods a little natural height

by rolling the slices, piling neatly, or layering

• Use a complimentary base for thin-sliced meats, such as puréed vegetables or pilaf

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Molding and Shaping

• For runny foods, bowls, cups, nappis must be used

• Some foods can be naturally piped to create borders and framing

• Make nests with pasta and grains

• Mold rice dishes in small turbans or soufflé cups

• Use cutters to shape some food

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Saucing Techniques

• Will intensify, add palatability, color, contrast, luster and sheen

• May be ladled over a braised meat• Pooled under perfect fish• Drizzled for a torte• Two colors or more can be arranged by joining

or swirling• Choose sauces with enough body to not run into

one another

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Garnishes

• Must be edible

• Serve a function

• Add height

• Positioned for maximum effect

• Should look fresh

• Do not detract from the focal point

American Culinary Federation: Culinary Fundamentals. © 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.

Buffet Presentation

• Place related food items close together• No overcrowded platters of chafers• Remove and replace food, never pile new food on top

of old food• Place sauces and condiments near intended foods• Use labels or cards to identify dishes• Mirrors, attractive and eclectic platters are attractive• Or you may opt for a theme of consistent color and

shape