tailieunhanh - Lecture Professional cooking (6/e): Chapter 28 - Wayne Gisslen

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 Chapter Objectives 1. Explain why attractive food presentation is important. 2. Serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture. 3. Identify common terms from classical garniture that are still in general use today. 4. Garnish a banquet platter with attractive and appropriate vegetable accompaniments. 5. Plan and arrange attractive food platters for buffets. Producing food means making food look good, as well as tasting good. It means the placement, the color, texture, and temperatures have to be correct and functional. Plate Presentation The true test is here! We all know that “the eye eats first” is a well known saying. The creativity and skill that went into the cooking and baking has to be placed on the plate. All great plate presentation takes skill, experience, and style. Presentation is the process of offering the selected foods to guests in a fashion that is . | Chapter 28 Food Presentation and Garnish Chapter Objectives 1. Explain why attractive food presentation is important. 2. Serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture. 3. Identify common terms from classical garniture that are still in general use today. 4. Garnish a banquet platter with attractive and appropriate vegetable accompaniments. 5. Plan and arrange attractive food platters for buffets. Producing food means making food look good, as well as tasting good. It means the placement, the color, texture, and temperatures have to be correct and functional. Plate Presentation The true test is here! We all know that “the eye eats first” is a well known saying. The creativity and skill that went into the cooking and baking has to be placed on the plate. All great plate presentation takes skill, experience, and style. Presentation is the process of offering the selected foods to guests in a fashion that is visually pleasing. We eat for enjoyment as well as nutrition and sustenance. Our job as chefs is to get our customer excited about our food. Your success depends on making your customer happy. Fundamentals of Plating It is said the plate of food is the picture and the rim is the frame, but simple is the way to go. Do not get too carried away. Three essentials of food presentation: Good preparation and cooking techniques Professional work habits Visual sense Balance Colors Shapes Textures Flavors Colors and Shapes Two or three colors on a plate are more interesting than one. Many foods like meats, poultry, and fish have little color other than shades of brown, gold, or white. An appropriate addition of color will make these plates sparkle. Even the simplest addition of a sprig of parsley or watercress adds a lot. Shapes: plan for a variety of shapes and forms as well as colors. Remember, you can prepare vegetables to give the plate more eye appeal. The Food Have to be .