Chapter 28 - Food presentation and garnish. After reading this chapter, you should be able to: Explain why attractive food presentation is important; serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture; identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets. | Chapter 28 Food Presentation and Garnish Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 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 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. Hot Food Presentation Your 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 Hot Food Presentation Three Essentials of Food Presentation Good Preparation and Cooking Techniques Well-prepared and properly cooked food with a good aroma is usually appealing all by itself. Professional Work Habits Serving attractive food is largely a matter of . | Chapter 28 Food Presentation and Garnish Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved 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 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. Hot Food Presentation Your 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 Hot Food Presentation Three Essentials of Food Presentation Good Preparation and Cooking Techniques Well-prepared and properly cooked food with a good aroma is usually appealing all by itself. Professional Work Habits Serving attractive food is largely a matter of being neat and careful and using common sense. Visual Sense Effective food presentation depends on developing an understanding of techniques that involve balance, arrangement, and garniture. Fundamentals of Plating Hot Food Presentation Balance Colors Two or three colors on a plate are usually more interesting than just one. 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 This is one more factor you must consider when balancing colors, shapes, and textures on the plate. Fundamentals of Plating Hot Food Presentation Portion Size Match portion size and plates. Select plates large enough to hold all the items without crowding. Too large a plate may make the portions look skimpy. Balance the portion sizes of the items on the plate Don’t let the main item get lost amid excessive garnish and huge portions of vegetable and starch items. Fundamentals of Plating Hot Food Presentation .
