FOOD PRESENTATION
HOT FOOD PRESENTATION
We eat for enjoyment as well as for nutrition and sustenance. Cooking is not just a trade but an art that appeals to our sense of taste, smell and sight. "The eye eats first is a well known saying. Our first impression of a plate of food set our expectations. The sight of food stimulates our appetites, starts our digestive juices flowing and makes us eager to dig in. Our meal become more exciting and stimulating.
THREE ESSENTIALS OF FOOD PRESENTATION
Making food look good requires careful attention to all kitchen tasks.
Good Preparation and Cooking Techniques
> If vegetables are improperly cut during prep, the plate presentation will look improper. if meat is badly trimmed before cooking, a fancy plating design won't correct it. If a fish is overcooked and dry or a green vegetable is drab and mushy, it won't look good no matter what you do it.
Professional Work Habits
> Serving attractive food is largely a matter of being neat and careful and using common sense. This is the aspect of the Professionals take pride in their work and in the food they serve.
They don't send a plate to the dining room with sauce accidentally dribbled across the rim and maybe a thumbprint or two for extra effect-not because their supervisors told them not to but because pride of workmanship prevents it.
Visual Sense
> Beyond just being neat, effective food presentation depends on developing an understanding of techniques involving balance, arrangement, and garniture.
BALANCE
Balance is a term we used when talking about menu planning. The rules of good menu balance also apply to plating.
Colors
> Many hot foods, especially meats, poultry and fish have little color other than shades of brown, gold, or white. It helps to select vegetables or accompaniments that add color interest, one reason why green vegetables are so popular.
Shapes
> Plan for variety of shape and form as well as of color.
Textures
> Good balance requires a variety of textures on the plate.
Flavors
> You can't see flavor but this is one more factor to consider when balancing colors, shapes and textures on the plate.
PORTION SIZE
Portion sizes are important for presentation as well as for costing
Match Portion Sizes and Plates
> Select plates that are large enough to hold all items without crowding.
Balance the Portion Sizes of the Items on the Plate
> One item, generally a meat, poultry or fish preparation, is usually considered the main item on the plate. It is the center of attention and is larger than the accompaniments.
Arrangement on 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
Keep food off the rim of the plate
Temperature
> Serve hot foods hot, on hot plates
> Serve cold foods cold, on cold plates
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.
MODERN HOT PLATTER GARNISH
Vegetables should be in easily served units
Have the correct number of portions of each item.
Arrange the garnishes around the platter to get the best effect from the different colors and shapes.
Avoid being too elaborated.
Serve extra sauce or gravy in a sauceboat.
Serve hot foods hot, on a hot platter.