PLATING & PRESENTATION
description
Transcript of PLATING & PRESENTATION
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?