Quotes
“There are only two questions to ask about
food. Is it good? And is it authentic? We are
open to new ideas, but not if it means
destroying our history. And food is our
history” Giuliano Bugialli, quoted in the
New York Times, May 9, 1984
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
CHAPTER 35
PLATE PRESENTATION
“A garnish is primarily designed to tickle the
eye, but it also should meld seemlessly with
the other flavors on the plate or contrast with
them in a meaningful way” Barbara Tropp
“Thoughtful presentation… cannot mask poorquality, poorly prepared, or bland tasting
food” Labensky p. 1134.
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
After studying chapter 35 and class
notes you will be able to:
• Describe the elements of art as they relate to
plate presentation
• Describe a variety of techniques, including
those observed and completed at lab, to add
visual appeal to plated food
• Critique a plate of food for the final exam in
lab
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Plate Presentation
• The true test is here!
– Creativity and skill that went into the cooking
and baking has to be placed onto the plate
– Great plate presentations take skill, experience
and style
– Presentation is the process of offering the
selected foods to guests in a fashion that is
visually pleasing
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Plate Presentation
• Food
– Has to be properly prepared but it can be made more
attractive by cutting or molding it into various shapes
– Garnishes should be simple, edible items with a close
kinship to the dish
– Garnishes are visual, but need to make sense to the
tongue
– The old “KISS” principle is important when
considering the type and scope of garnishes
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Plate Presentation
• Preparing Foods Properly
– Foods prepared properly show the expertise of
the chef and the kitchen staff
• Cutting Foods
– Careful cutting of foods will increase the eye
appeal and reflect the chef’s attention to detail
– There is a difference between cutting foods to
decorate plates and cutting foods to be
consumed
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Plate Presentation
• Molding Foods
– Some foods can be molded by using metal rings
or circular cutters
– These molds can create height and keep the
plate neat and clean
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Plate Presentation
• Choosing Plates
– Restaurant plates are available in many different
shapes, sizes, colors, and patterns
– Many plates are round
– Oval, square and triangular plates are becoming more
acceptable
– Plates should be large enough to hold the food
comfortably without crowding or spilling
– Plates should highlight the food and support the
composition
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Dessert Garnished with Mint
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Plate Presentation
• Arranging Foods on Plates - CLVST
– Color
– Line
– Value
– Shape
– Textures
• Guidelines for Arranging Foods on a Plate
– Strike a balance between overcrowding and leaving
large gaps of space
– Choose a focal point for the plate
– The plate’s composition should flow naturally
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Shrimp and Scallop Sambuca
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Plate Presentation
• Decorating Plates
– Plate dusting
– Garnishing plates with spices and herbs
– Decorating plates with sauces
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458
Cassoulet
On Cooking, 3rd Edition
Sarah R. Labensky, and Alan M. Hause
©2003 Pearson Education, Inc.
Upper Saddle River, New Jersey 07458