Slide 1

Chapter 29 Food Presentation

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 1Hot Food PresentationWe eat for enjoyment as well as for nutrition and sustenance.Cooking is not just a trade but an art that appeals to our senses of taste, smell, and sight.The eye eats first is a well-known saying. Our first impressions of a plate of food set our expectations.Key PointsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 2Hot Food PresentationYour job as a cook and a chef is to get your customers interested in and excited about your food.When a chef plans a new dish, appearance as well as flavor must be considered.The senses of sight, taste, smell, and touch all come into play when we evaluate and enjoy food.

FUNDAMENTALS OF PLATING (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 3Hot Food PresentationThree Essentials of Food PresentationGood Preparation and Cooking TechniquesWell-prepared and properly cooked food with a good aroma is usually appealing all by itself.Professional Work HabitsServing attractive food is largely a matter of being neat and careful and using common sense.Visual SenseEffective food presentation depends on developing an understanding of balance, arrangement, and garniture.

FUNDAMENTALS OF PLATING (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 4Hot Food PresentationBalanceColorsTwo or three colors on a plate are usually more interesting than just one.ShapesPlan for variety of shape and form as well as of color.FUNDAMENTALS OF PLATING (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 5Hot Food PresentationBalance (contd)TexturesGood balance requires a variety of textures on the plate.FlavorsYou cant see flavor, but this is one more factor you must consider when balancing colors, shapes, and textures on the plate.

FUNDAMENTALS OF PLATING (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 6Hot Food PresentationArrangement on the PlateKeep food off the rim of the plate.Arrange the items for the convenience of the customer.Keep space between items, unless, of course, they are stacked on one another.Maintain unity.Make every component count.When using a sauce or gravy, add it attractively.Keep it simple.

FUNDAMENTALS OF PLATING (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 7Hot Food PresentationWhat is garnish?The word garnish is derived from a French word meaning to adorn or to furnish.In English, we use the word to mean to decorate or embellish a food item by the addition of other items. The word is used also for the decorative items themselves.GarnishCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 8Hot Food PresentationClassical GarnishIn classical cooking, the terms garnish and garniture have been used the way we use the term accompaniments.The classical French chef had a tremendous repertoire of simple and elaborate garnishes, which all had specific names.GARNISH (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 9Hot Food PresentationClassical Garnishes (contd)Bouquetire : bouquet of vegetablesPrintanire : spring vegetablesJardinire : garden vegetablesPrimeurs : first spring vegetablesClamart : peasCrcy : carrotsDoria: cucumbers (cooked in butter)GARNISH (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 10Hot Food PresentationClassical Garnishes (contd)Dubarry : cauliflowerFermire : carrots, turnips, onions, and celery, cut into uniform slicesFlorentine: spinachForestire : mushroomsLyonnaise : onionsGARNISH (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 11Hot Food PresentationClassical Garnish (contd)Nioise : tomatoes concass cooked with garlicParmentier : potatoesPrincesse: asparagusProvenale : tomatoes with garlic, parsley, and, sometimes, mushrooms and/or olivesGARNISH (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 12Hot Food PresentationDishes can be adapted to many different styles of restaurantThe following series of slides show how a series of dishes with common base components can be plated.Roasted Beet Salad with GorgonzolaButternut Squash SoupBraised Short RibsRoast Rack of LambBeef TenderloinSauted SalmonGrilled Pork TenderloinArrangement on the PlateCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 13Hot Food PresentationCreating a Plating StyleRoasted Beet Salad with GorgonzolaThree main elements to arrange on a plate:BeetsGreensGorgonzola cheeseArrangement on the PlateCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 14Hot Food PresentationRoasted Beet Salad with Gorgonzola, Plate 1Arranged on a round plateWalnuts added for additional texture and new flavor elementARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 15Hot Food PresentationRoasted Beet Salad with Gorgonzola, Plate 2Arranged on a round platePear slices included for sweet flavor contrastGolden beets removed to allow for pear slice additionGorgonzola included as wedgesWalnuts are candiedARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 16Hot Food PresentationRoasted Beet Salad with Gorgonzola, Plate 3Arranged on a rectangle platePear is poached and sliced lengthwiseA gorgonzola truffle is included along with pear chutneyGreens and candied walnut pieces are used as garnishARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 17Hot Food PresentationRoasted Beet Salad with Gorgonzola, Plate 4Arranged on a square plateVanilla roasted beets are usedThe to of a gorgonzola rectangle is caramelizedCandied walnuts are powdered to put in a lineOrange fluid gel and beet green oil are added flavor accentsARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 18Insert image with photo creditHot Food PresentationButternut Squash SoupBase dish: Butternut Squash Soup Caramelized ApplesARRANGEMENT ON THE PLATE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 19Hot Food PresentationButternut Squash Soup, Plate 1Finish with a swirl of caramelized juices from the apple instead of using creamARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 20Hot Food PresentationButternut Squash Soup, Plate 2Flavor the soup with ground gingerUse a drizzle of sage oilGarnish with curried almondsARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 21Insert image with photo creditHot Food PresentationButternut Squash Soup, Plate 3Cut the apple into 1-in. (2.5-cm) disks and caramelizeFinish with candied squash seeds and maple emulsion foamARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 22Insert image with photo creditHot Food PresentationButternut Squash Soup, Plate 4Arrange caramelized apple disks in the center of the bowlTop the apple disks with slices of smoked chicken breastTop the chicken with pickled apple and frise leaves.Dot the soup with sage oilARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 23Hot Food PresentationBraised Short RibsBase dish: Braised short ribsA vegetableA starchARRANGEMENT ON THE PLATE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 24Hot Food PresentationBraised Short Ribs, Plate 1A simple arrangement in the center of a round plateBraised short ribs, Dauphinoise potatoes, and steamed green beans with shallotsARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 25Hot Food PresentationBraised Short Ribs, Plate 2In the center of a round plate, use grits made with heavy cream as a base.Top grits with collards with hamPlace short ribs on top of the collardsNapp the short rib with sauce and top with crispy onion ringsARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 26Hot Food PresentationBraised Short Ribs, Plate 3Prepare grits with smoked cheddar; chill until firm in a hotel pan; cut rectangles and brown lightly in butterOn a square plate, arrange the grit cake, short ribs, collards with ham, and glazed tourned carrotsARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 27Hot Food PresentationBraised Short Ribs, Plate 4Use a potato pure flavored with horseradish and thinned with creamUsing a rectangle plate, spread some of the pure on the plate and top with pont neuf potatoesAdd the short rib and spinach flavored with garlicTop the short rib with a salad of frise and shallotARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 28Hot Food PresentationRoast Rack of LambBase dish: Roast rack of lambA vegetableDuchesse potato preparationARRANGEMENT ON THE PLATE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 29Hot Food PresentationRoast Rack of Lamb, Plate 1A simple arrangement in the center of a round plateArrange the lamb, lamb jus, duchesse potato, and Brussels sprouts with walnutsARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 30Hot Food PresentationRoast Rack of Lamb, Plate 2Another arrangement in the center of a round plateThe lamb and jus are served with zucchini saut provenalThe duchesse mixture is used to make potato croquettesARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 31Hot Food PresentationRoast Rack of Lamb, Plate 3An arrangement on a square plateThe lamb is rubbed with pesto before roastingThe duchesse mixture spread in a pan, topped with a bread crumb and parmesan cheese mixture, and browned; a rectangle of this is used on the plateThe plate also includes zucchini saut provenal and orange and tarragon fennel sous vide

ARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 32Hot Food PresentationRoast Rack of Lamb, Plate 4The lamb and jus are arranged on a rectangle plate with a swoosh of creamy cauliflower pureThe lamb rests against small mounds of orange scented spinach and roasted cauliflower with almonds and raisinsThe duchesse mixture is make into small, round croquettesARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 33Hot Food PresentationBeef TenderloinBase dish: Beef tenderloinBordelaise saucePotatoesBroccoliARRANGEMENT ON THE PLATE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 34Hot Food PresentationBeef Tenderloin, Plate 1A traditional plating on a round plateA slice of roasted tenderloin with Bordelaise sauce is arranged with broccoli and mashed potatoesARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 35Hot Food PresentationBeef Tenderloin, Plate 2A traditional plating is modernized on a square plateThe tenderloin is arranged with broccoli mornay, roasted potatoes, and Bordelaise sauceARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 36Hot Food PresentationBeef Tenderloin, Plate 3Beef tenderloin sous vide is featured on a rectangle plateThe beef rests against sauted mushroomsIt is accompanied by broccoli flavored with lemon zest and browned, shaved garlicPotato rods rissol sprinkled with parsley chiffonade completes the plateARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 37Hot Food PresentationBeef Tenderloin, Plate 4A square plate is used to plate this beef tenderloin sous vide garnished with fleur de sel sea saltThe beef rests on olive oil and garlic confit potatoesShaved-garlic and lemon-scented potatoes is behind the beef and potatoes with a swoosh of caramelized roasted onion pureBordelaise sauce on the plate and crispy fried shallot rings top the beefARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 38Hot Food PresentationSauted SalmonBase dish: Escalope of salmon with red wine sauceA vegetableA starchARRANGEMENT ON THE PLATE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 39Hot Food PresentationSauted Salmon, Plate 1A traditional plating on a round plateIt is accompanied by mixed vegetables and parsleyed new potatoesThe salmon is lightly coated with fine herbs and shallotARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 40Hot Food PresentationSauted Salmon, Plate 2Another plating on a round plateThe salmon is placed on top of side-by-side mounds of braised green cabbage and potatoes with bacon and onionThe salmon is garnished with halved grape tomatoes, tossed with olive oil and roastedARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 41Hot Food PresentationSauted Salmon, Plate 3A traditional round plate is given a modern feel with a swoosh of roasted vegetable pureThe salmon is served with fine diced roasted winter vegetables and green lentils with celery root and mustardThe salmon is topped with pear saladARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 42Hot Food PresentationSauted Salmon, Plate 4A modern plating on a square plateThe salmon and sauce are on one side of the plateHerb and garlic sous vide potations with a swoosh of carrot pure are on the other side of the plateThe salmon is garnished with delicate salad greens and slivered radishARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 43Hot Food PresentationGrilled Pork TenderloinBase dish: Grilled marinated pork tenderloinGreensSweet potatoAppleARRANGEMENT ON THE PLATE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 44Hot Food PresentationGrilled Pork Tenderloin, Plate 1A traditional plating on a square plateSlices of tenderloin rest against mashed sweet potato and sauted spinachApplesauce is a traditional accompaniment for porkARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 45Hot Food PresentationGrilled Pork Tenderloin, Plate 2In the center of a large, square plate, the pork is served on a bed of spinachThe pork is garnished with apple relishThe sauce is the juice from the apple relish mixed with olive oilARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 46Hot Food PresentationGrilled Pork Tenderloin, Plate 3A modern arrangement on a rectangular plateThe pork rests against Roman-style spinachFennel and coriander sweet potatoes are next to the porkThe sauce is made from apples that are roasted before being puredARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 47Hot Food PresentationGrilled Pork Tenderloin, Plate 4Pured sweet potato enriched with butter and cream is spread on a square plate as a baseThe pork is garnished with pink Himalayan salt and placed at one end of the sweet potatoThe apple and fennel salad is at the other endRoman-style spinach and fennel and coriander sweet potato are used between the pork and saladARRANGEMENT ON THE PLATE (CONTD)

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 48Cold Food Presentation and Buffet ServiceThe buffet is a popular and profitable form of food presentation found in nearly every kind of food service operation. There are at least three reasons for this popularity:Visual appealEfficiencyAdaptabilityKey PointsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 49Cold Food Presentation and Buffet ServiceLavishness and AbundanceThe appearance of an abundance of food beautifully laid out is exciting and stimulating to the appetite.There are many ways to create this look:ColorHeightFull platters and bowlsProper spacingBuffet Arrangement and AppearanceCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 50Simplicity Overdesigned, overdecorated food scares people away from eating it.Too much design detracts from the food.Sometimes food is so overdecorated that it no longer looks like food.Excessive garnish is quickly destroyed as customers take portions.Cold Food Presentation and Buffet ServiceBUFFET ARRANGEMENT AND APPEARANCE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 51Orderliness Simple arrangements are much easier to keep neat and orderly than complicated designs.Colors and shapes should look lively and varied.Make sure they go together and do not clash.Keep the style consistent.If it is formal, then everything should be formal.If it is casual or rustic, then every part of the presentation should be casual or rustic.Cold Food Presentation and Buffet ServiceBUFFET ARRANGEMENT AND APPEARANCE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 52Menu and Serving Sequence The following should be taken into account when arranging a buffet:Hot foods are best served last.The more expensive foods are usually placed after the less expensive items.Sauces and dressings should be placed next to the items with which they are to be served.A separate dessert table is often a good idea.Plates, of course, must be the first items on the table.Cold Food Presentation and Buffet ServiceBUFFET ARRANGEMENT AND APPEARANCE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 53The Cocktail Buffet Only appetizer-type foods (tasty, well-seasoned foods in small portions) are served.Stacks of small plates should be placed beside each item rather than at the beginning of the table.The table(s) must be easy to get to from all parts of the room, and must not block traffic.Cold Food Presentation and Buffet ServiceBUFFET ARRANGEMENT AND APPEARANCE (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 54Basic Principles of Platter Presentation The three elements of a buffet platter:Centerpiece or grosse pice. The slices or serving portions of the main food item, arranged artistically.The garnish, arranged artistically, in proportion to the cut slices.Cold Food Presentation and Buffet ServiceCOLD PLATTER PRESENTATION

Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 55Basic Principles of Platter Presentation The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement.A simple design is best.Attractive platter presentations may be made on many materials, as long as they are presentable and suitable for use with food.Once a piece of food has touched the tray, do not remove it.Think of the platter as part of the whole buffet.Cold Food Presentation and Buffet ServiceCOLD PLATTER PRESENTATION (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 56Designing the Platter Plan ahead.Plan for movement in your design.Give the design a focal point.Keep items in proportion.Let the guest see the best side of everything.Cold Food Presentation and Buffet ServiceCOLD PLATTER PRESENTATION (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 57Cheese Platters Whole cheeses or cheeses in large pieces are generally more attractive than an arrangement of slices.This also helps the guest identify the varieties. Be sure to supply several knives so guests can cut their own portions.Cold Food Presentation and Buffet ServiceCOLD PLATTER PRESENTATION (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 58Cheese Platters (contd)An assortment of fresh fruit is often included on a cheese tray. This adds a great deal to the appearance of a cheese presentation.The flavors go well with cheese.Cold Food Presentation and Buffet ServiceCOLD PLATTER PRESENTATION (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 59SanitationCold food for buffets presents a special sanitation problem.The food spends a great deal of time out of refrigeration while it is being assembled and decorated, and again while it sits on the buffet.Cold Food Presentation and Buffet ServiceCOLD PLATTER PRESENTATION (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 60Sanitation (contd)It is particularly important to follow all the rules of safe food handling.Keep foods chilled until the last minute before they are served.It is a good idea to arrange each course or item on a number of small platters rather than on one large one. The replacements can then be refrigerated until needed.Cold Food Presentation and Buffet ServiceCOLD PLATTER PRESENTATION (CONTD)Copyright 2014 John Wiley and Sons, Inc. All rights reserved. 61Hot Foods for BuffetsHot items are nearly always served from chafing dishes.These hot foods cannot be elaborately decorated and garnished the way cold foods can.Hot foods for chafing dishes should be easily portioned or already portioned in the pan.Hot foods are best placed at the end of the buffet so that they do not cool on the guests plates before they are seated.Key PointsCopyright 2014 John Wiley and Sons, Inc. All rights reserved. 62