PLATING & PRESENTATION THE ART OF SERVING SERVICE VS. PRESENTATION SERVICE:PROCESS OF DELIVERING SELECTED FOODS IN THE PROPER FASHION PRESENTATION: PROCESS OF OFFERING SELECTED FOODS IN A VISUALLY APPEALING MANNER. PROPER PREPARATION •DINERS CONSUME WITH THEIR EYES FIRST. •ENSURE THE FOOD IS COOKED AND COLORED PROPERLY. CUTTING FOODS • CONSUMPTION • DECORATION – PAY ATTENTION -MAIN GOAL IS AN TO SIZE AND ITS ROLE ON THE PLATE ACCENT -CAN HAVE A WOW FACTOR WHAT MESSAGE DOES ARTISTICALLY CUT FOODS SEND TO THE GUEST? CHOOSING PLATES •SIZES –SMALL/LARGE CONCAVE, BORDERS •SHAPES –OVAL, ETC. CONTRAST THE FOOD •COLORS –WHITE/CREAM ALLOWS FOOD TO “POP” OFF THE PLATE •PATTERNS –BE MINDFUFL OF COMPETING WITH THE FOOD DESIGN ELEMENTS •SHAPES –OVAL, SQUARE, ROUND •COLORS (RULE OF 3) –INTEREST,COMPLIMENTARY, CONTRAST •TEXTURES–CRUMBLY, SMOOTH, FLAKY PLATE PRESENTATION USE VARIETY & CREATE INTEREST COMPOSITION •BALANCE- VISUAL WEIGHT DON’T OVERCROWD FOOD SHOULD NOT TOUCH THE RIM AVOID LARGE GAPS OF SPACE •FOCAL POINT-WHERE THE EYE IS DRAWN SHOULD BE THE HIGHEST POINT •SYMMETRY-SPATIAL RELATIONSHIP RADIAL,MIRROR,ASSYMETRICAL COMPOSITION BALANCE~ FOCAL POINT~SYMMETRY PLATE AND PLATTER TOUCHES •HERBS & GREENS •SAUCES •FACING •SEQUENCING •SHINGLING SAUCING GARNISHING •A DECORATIE ACCENT TO A FOOD ITEM •ALWAYS ACCENT THE FLAVOR AND APPEARANCE OF THE DISH GARNISHING TOOLS •PEELERS •MELON BALLER •CUTTERS •PARING KNIVES ACTIVITY •WHAT TECHNIQUES ARE USED? •WHICH DESIGN IS MOST EFFECTIVE? WHY? •WHAT MIGHT YOU CHANGE TO IMPROVE THEIR PRESENTATION?