10.05
Plating
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Garnishing: Enjoyment of the meal is more likely if the food has eye appeal. If food is unattractive, the customer is more likely to expect a poor meal. This is why garnishing properly is essential when presenting food. Proper garnish complements the main dish in color, flavor, and texture. The placement of extraneous items on a plate just to add color and heighten appearance is not proper garnishment. Garnishes should enhance the flavor of a dish as well its eye appeal. For example, finishing an item with a sprinkle of micro greens may sound good, but if the flavor of the greens does not enhance the food being served, then the goal has not been achieved. Adding the stronger flavor of watercress or arugula to a delicate dish does nothing to enhance the dining experience. Finishing a side of broccoli with lightly sautéed red pepper enhances both its eye appeal and flavor. On the other hand, sprinkling brunoise (BROON-wah)— cuts of uncooked, unseasoned red pepper—adds color, but does nothing to enhance the flavor.
Preparation of garnishes is not an “extra” part of a dish. It is an essential part of the dish. Some garnishes can be prepared in bulk for use when plating and finishing both hot and cold items.
Examples of these include the following:
Lettuce, tomato, onion, etc., served on the side of the plate for a sandwich
Finely minced herbs used to top items at service
Micro greens used to top items at service
Glazed nuts, grated cheese, or grated vegetables used to finish salads for service
Sautéed vegetables used to top proteins and vegetables at service
Sauces used to finish proteins and vegetables at service
What garnish to use depends not only on the food being served, but also on how the food is laid out on the plate. Plate presentation is something of an art. The question becomes, “to KIS or not to KIS,” and the answer is definitely, “KIS.” KIS stands for, “Keep It Simple.” The purpose of plate presentation is to enhance the eye appeal of the food. Poor plate presentation diminishes rather than enhances the appeal of the food. The goal is simple, but elegant. Build appetizing, elegant, easily consumable food presentations, not architectural wonders. Used properly, garnish “brings the dish together,” both to the palate and to the eye.
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