PLATING & PRESENTATION

THE ART OF SERVING

SERVICE VS. PRESENTATION

SERVICE:PROCESS OF DELIVERING SELECTED FOODS IN THE PROPER FASHION

PRESENTATION: PROCESS OF OFFERING SELECTED FOODS IN A VISUALLY APPEALING MANNER.

PROPER PREPARATION

•DINERS CONSUME WITH THEIR EYES FIRST.

•ENSURE THE FOOD IS COOKED AND COLORED PROPERLY.

CUTTING FOODS• CONSUMPTION

– PAY ATTENTION TO SIZE AND ITS ROLE ON THE PLATE

• DECORATION

-MAIN GOAL IS AN ACCENT

-CAN HAVE A WOW

FACTOR

WHAT MESSAGE DOES ARTISTICALLY CUT FOODS SEND TO THE GUEST?

CHOOSING PLATES

•SIZES–SMALL/LARGE CONCAVE, BORDERS

•SHAPES–OVAL, ETC. CONTRAST THE FOOD

•COLORS –WHITE/CREAM ALLOWS FOOD TO “POP” OFF THE PLATE

•PATTERNS–BE MINDFUFL OF COMPETING WITH THE FOOD

DESIGN ELEMENTS

•SHAPES–OVAL, SQUARE, ROUND

•COLORS (RULE OF 3)–INTEREST,COMPLIMENTARY, CONTRAST

•TEXTURES- –CRUMBLY, SMOOTH, FLAKY

PLATE PRESENTATIONUSE VARIETY & CREATE INTEREST

COMPOSITION•BALANCE- VISUAL WEIGHT

DON’T OVERCROWDFOOD SHOULD NOT

TOUCH THE RIMAVOID LARGE GAPS OF SPACE

•FOCAL POINT-WHERE THE EYE IS DRAWN

SHOULD BE THE HIGHEST POINT•SYMMETRY-SPATIAL RELATIONSHIP

RADIAL,MIRROR,ASSYMETRICAL

COMPOSITIONBALANCE~ FOCAL POINT~SYMMETRY

PLATE AND PLATTER TOUCHES

•HERBS & GREENS•SAUCES•FACING•SEQUENCING•SHINGLINGSAUCING

GARNISHING•A DECORATIE ACCENT TO A FOOD ITEM

•ALWAYS ACCENT THE FLAVOR AND APPEARANCE OF THE DISH

GARNISHING TOOLS

•PEELERS•MELON BALLER •CUTTERS•PARING KNIVES

ACTIVITY

•WHAT TECHNIQUES ARE USED?•WHICH DESIGN IS MOST EFFECTIVE? WHY?•WHAT MIGHT YOU CHANGE TO IMPROVE THEIR PRESENTATION?