Food Presentation & Garnish

From: Professional Cooking By Wayne Gisslen

The Importance of Appearance

We eat for enjoyment

Cooking is an art that appeals to our senses

The eye eats first

Professionals take pride in the food they serve

A plate of food is like a picture, and the rim of the plate is the frame.

Fundamentals of Plating
Balance
Color, shapes, textures, flavors

Portion Size
Match portion sizes and plates Balance portion sizes of items on the plate

Fundamentals of Plating
Arrangement on the Plate
Classic arrangement: main item in front, vegetables, starch items, and garnish at the rear. Variations Popular style: stack everything on one multilayered tower in the center of the plate.

Fundamentals of Plating
Arrangement of the Plate Guidelines
Keep food off the rim of the plate Arrange items for the customers convenience Keep space between items, unless they are stacked on one another Maintain unity Make the garnish count Dont drown every plate in sauce or gravy Keep it simple

Fundamentals of Plating
Temperature
Serve hot foods hot, on hot plates
Serve cold foods cold, on cold plates

Garnish
To decorate or embellish a food item by the addition of other items Classical Garnish
Garnish = Accompaniments Specific names

Modern Hot Platter Garnish

Vegetables in easily served units Correct number of portions of each item Arrange garnishes around the platter Avoid being too elaborate Serve extra sauce or gravy in a sauceboat Serve hot foods hot, on a hot platter

Simple Plate Garnish

Problems:
Parsley = Garnish Single garnish used routinely

Two approaches:
No garnish Simple decorative garnish

Garnish Guidelines
Balance - Harmonize the color, flavor, & texture of the garnish with the food Never overshadow the food Have a function on the plate Only edible ingredients Always wash the garnish
Never re-use the garnish

Garnish Techniques
Radish Rose

Cucumber Fan

Garnish Techniques
Carrot Flowers