Besides taste, what other sense do you use when enjoying food?
Smell, sight, touch
What food movement in the 1960s started the emphasis towards plate presentations?
Nouvelle cuisine
What are 3 essentials of great food presentations?
1) good preparation/ cooking techniques
2) professional work habits
3) visual sense
What are the 3 ways poor preparation or cooking techniques can affect presentation?
1) veggies cut poorly looks poor on plate
2) poorly trimmed meat, fancy playing won’t fix
3) fish overcooked/veggies mushy, playing can’t save it
What do we need to consider about using colors and a plate presentation?
2 or 3 colors on a plate gives variety, vibrant colours create excitement. Green, red, orange - use to contrast food has beautiful colors natural, try to accent them
What do we need to consider about portion size in a plate presentation?
Not too crowded, not to sparse, proper ratio of food to plate.
What do we need to consider about using shapes and a plate presentation?
Use a variety of shapes, natural food shapes are appealing as well, use different heights for different components - depth perception is key to visual appeal.
What are the 5 components to “complete “dish?
1) main item (usually protein)
2) veggies
3) starch
4) sauce
5 ) garnish
List the 5 basic guidelines for plate arrangements.
1) clean plate & rim
2) arrange for easy eating by guest
3) don’t overfill, keep some white space on plate
4) create centre of attraction- main item
5) light on sauce, don’t cover all of your work ( underneath)
What are the 2 most important things about garnishes?
1) always be edible
2) should compliment the plate/not random
Parmentier is an item garnished with?
Potatoes
Forestiere is garnished with?
Mushrooms
What are 4 ways to create visual appeal when planning a buffet?
1) colour
2) height
3) full platters & bowls
4) proper spacing
Where should hot food be placed on a buffet and why?
At the end of buffet so they don’t cool on guests plates before they are seated
