UI FCS 384 - Food Presentation & Garnish (13 pages)

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Food Presentation & Garnish



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Food Presentation & Garnish

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Lecture Notes


Pages:
13
School:
University of Idaho
Course:
Fcs 384 - Quantity Food Production and Equipment
Quantity Food Production and Equipment Documents

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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 customer s convenience Keep space between items unless they are stacked on one another Maintain unity Make the garnish count Don t 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



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