Creative Cold Food Text
Written by Heather Csikos, 1999
TABLE OF CONTENTS
TITLE
PAGE
Safe Preparation of Cold Food .................
2
Food Presentation ......................................
3
Garnishing.................................................
4
Salad Dressings .........................................
5
Home Made Mayonnaise .........................
6
Salads ........................................................
7
Planning and Preparing Salads .................
9
Gelatin Salads ...........................................
11
Sandwiches ................................................
12
Fancy Sandwiches ......................................
14
Canapés .....................................................
14
Cold Platters...............................................
15
SAFE PREPARATION OF COLD FOODS
•
Practice safe food handling:
Wash all containers and utensils after each use and ensure work surfaces are clean. Wash hands and use
clean utensils.
•
Use cutting boards to slice, chop and cut foods and sandwiches.
•
Prevent cross contamination - transfer of bacteria from one item (food, hand or
equipment) to another food.
•
Keep cold foods in the refrigerator until they are needed for assembly or arranging.
•
Do not leave food at room temperature for more than 2 hours. Bacteria need warmth, moisture and a food
source to grow. They multiply very quickly at room temperature.
•
Avoid freezing any sandwich which contains fruits or vegetables. They have a high moisture content
which cause the cell structure to break down when frozen then thawed, resulting in limp and soggy
sandwiches.
•
Handle mayonnaise based foods with care - mayonnaise itself has protective qualities to inhibit bacterial growth due to
vinegar, lemon juice and salt. However, food mixed with it such as tuna, egg and chicken may spoil if not stored
properly. The handling and mixing of salads and sandwich fillings can add bacteria and protein-based foods (tuna,
egg, chicken,
¿^ etc.) provide excellent food sources for bacteria to grow.
Creative Cold Food Text by Heather Csikos © 1999
...2
FOOD PRESENTATION
The appearance of a plate of food is as important as how it tastes. It is very important to use
proper cooking techniques in order for food to retain its nutritional value and look like it should (not
overcooked or undercooked). In addition, understanding and applying the elements of design when you
prepare and arrange food will allow you to serve dishes that are eye-catching and stimulating to the
appetite. The elements to consider in creating good food presentation are: arrangement, colour,
proportion, balance and harmony.
Arrangement
• Use simple arrangements that are not too time consuming - you want the food to stay at the temperature
it should be served at - cold.
• Have a focal point which attracts the eye.
• Use garnishes, if necessary, to add to the overall plate by adding colour, texture or flavour.
• Place food on the plate so that the rim is left empty. This way the rim forms a frame around the food.
• Provide some height to make the plate look more interesting.
Colour
• Use 2-3 colours on each plate including the garnish to create contrast
and interest.
• Select colours that contrast with each other, i.e. red and green, brown
and white, yellow and green and orange and green.
Proportion
• Consider the size of the servings in comparison to the size of the plate. Each item should look separate
on the plate, but also the plate should look as one. Use small spaces in-between each item and allow
the rim of the plate to be a frame.
• Keep the individual items on the plate in proportion to each other, i.e. the main item should be the
largest and the garnish the smallest.
Balance
• Consider variety and contrast in all attributes of the foods: colour, flavour, texture, size, shape and
temperature.
• Consider the nutritional value of separate items to help you plan a nutritionally balanced meal.
• Make the flavours complement each other - consider the effect of placing a portion of each food from
your plate into your mouth.
Once all the elements of design have been considered the total effect of the plate should be
harmonious - a pleasing arrangement of all parts to each other and in relation to the whole.
Creative Cold Food Text by Heather Csikos © 1999
...3
GARNISHING
A garnish is an edible item
added to a food or plate of
food to improve its eye appeal.
be:
^
A garnish should
1. Appropriate to the food it accompanies and
complement the flavour of the food.
2. Functional - have a role in achieving balance and
harmony on the plate. It should be planned as part
of the whole plate presentation.
3. Edible
4. Unique and designed specifically for each
combination of food. Although
some parts of a garnish may be repeated in
different arrangements, it is more interesting to
see a different garnish for each plate of food.
Some Garnishes to Try:
Wash all fruit and vegetables before beginning.
Cutting should be done as near as possible to the time
you will serve your food to prevent nutritional losses
and drying or withering of your garnish, unless they
need to be chilled or allowed to stand at room
temperature for their shape to set.
Roses: Use firm rounded radishes and cut thin slivers
(4-6) down the outside edge of the radish on all sides
to form the petals. Place in ice water to open the
petals. Use tomatoes, oranges or apples and cut one
continuous strip of peel from the fruit starting at the
stem end. Be careful not to stretch or break the strand
as you pare. Firmly wrap the peel around your finger
and slip off onto a plate and arrange. Fasten the end of
the peel in place with a toothpick, if necessary.
Refrigerate. Remember to dip apple peel into lemon
juice to prevent browning.
Fans: Use oval shaped fruits and vegetables such as
pickles, cucumbers, radishes, celery pieces and
strawberries. Where possible, leave the stem in place.
Make several thin slices to the stem, but not through.
For pickles and strawberries, gently spread into a fan
shape. For radishes allow to stand at room temperature
until the slits spread apart easily, then crisp in
Creative Cold Food Text by Heather Csikos © 1999
ice water. Soak cucumber and celery in cold water for
about 1 hour.
Flowers: Use small cherry tomatoes or radishes. Cut
into sixths or eighths with a sharp knife, cutting just
to, but not through the bottom. For tomatoes, separate
the sections gently. For radishes allow to stand at
room temperature until the petals spread apart easily,
then crisp in ice water.
Brushes: Use 10 cm sections of celery, green onion or
the white part of scallions. Using a thin blade split
both ends of each piece with 2-3 cm long cuts. Make
enough cuts that the ends separate into fine shreds.
Soak in cold water for about 1 hour until the ends
curl up.
Sawtooth Edge: First cut a small slice off the bottom
of the fruit or vegetable to keep it steady. Make
zigzag cuts around the centre of the fruit or vegetable,
cutting though to the central core. Pull the halves
apart. Use radishes, tomatoes and citrus fruits. Cups:
Remove inside pulp. Consider using citrus fruits,
tomatoes, green/red peppers, cantaloupe, honeydew or
any medium to large round or oval fruit or vegetable.
Balls: Use melons, but also potatoes (parisienne).
Place the ball cutter against the fruit/vegetable and
press the cutter firmly as far as it will go. Twist the
cutter around and remove the ball.
Scoring/Fluting: Use a fork or channel knife to score
unpeeled cucumber, lemon, or orange, then slice.
Twists: Using slices of food about 3 mm thick
-cucumber, orange, lemon or tomatoes, cut % of the
way across the middle of the slice, twist the cut edges
away from each other, open and stand on plate.
Curls: Use flat firm carrots or parsnips. Pare, then
peel long strips the length of the vegetable. Wrap peel
firmly around your finger. Slide off, fasten with a
toothpick and place in ice water for about an hour to
firm shape.
...4
*>
SALAD DRESSINGS
The main purpose of salad dressings is to bind together the ingredients in a salad
or sandwich filling and bring out the flavour.
Types of Salad Dressings
There are three basic types of dressings:
oil and vinegar (French), mayonnaise
and cooked dressings.
French dressings (oil and vinegar
based) are generally composed of 3
parts oil and 1 part
vinegar and
seasonings.
When an oil and
vinegar dressing
is mixed together
it is called a
temporary
emulsion (a
uniform mixture
of two unmixable
liquids).
Temporary because on sitting the
dressing separates back into an oil layer
and vinegar layer. This factor makes it
necessary to shake oil and vinegar
based dressing just before serving.
Variations of oil and vinegar or French
dressing are Italian, herb and Caesar.
Mayonnaise dressings are mixtures of
oil and vinegar, but the two liquids do
not separate and are therefore called a
permanent emulsion. Mayonnaise
dressings contain egg yolk which acts as
an emulsifier - it forms a layer around
each of the tiny droplets of oil and
prevents them from coming together
and therefore separating from the
vinegar. Examples of mayonnaise
based dressings are: Thousand Island
(add chili sauce, sweet pickle relish and
chopped hard-cooked eggs), Louis,
Russian ( add chili sauce, chopped onion
and green pepper), chantilly and blue
cheese. Note: When selecting
commercial products, real mayonnaise
is labeled mayonnaise and must contain
at least 65% oil, whereas a dressing
containing less oil will be labeled salad
dressing.
Cooked dressings are similar in
appearance to mayonnaise. They are
made with little or no oil, but with
starch (flour or cornstarch) or egg yolk
as a thickener. The ingredients are
cooked in a double boiler until
thickened. Examples are sour cream
and yogurt dressings and are mainly
used for fruit and low-calorie dressings.
Ingredients in Salad Dressings
1. Oil
Oil can impart little or no flavour such as com oil, cotton seed, soybean, canola and safflower
oil or a distinctive flavour such as peanut, olive or walnut oil. Winterized oils are those that
have been treated so they remain clear when chilled. Use winterized oils when the dressing
needs to be refrigerated.
To maintain the quality of oil, clean all dressing containers thoroughly and place the freshly
made dressings into an empty jar, not into a jar containing older dressing - this will prevent the
transfer of rancid flavours.
2. Acid
There is a great variety of vinegars which give a specific flavour or colour to a dressing. Some
examples of vinegar are cider, red or white wine, balsamic, malt and rice vinegar. Vinegar
should have a clean sharp flavour. Use white vinegar when a completely neutral flavour is
desired. Lemon juice may be used in addition to or in place of vinegar. Fruit juices may also
serve as the acid component of a dressing
3. Thickener
Egg yolk is used in emulsified dressings such as mayonnaise. When using raw eggs always
refrigerate the finished product. Cornstarch, flour and egg yolks are used as thickeners in
cooked dressings.
4. Seasoning
Use herbs, spices, salt, pepper and sugar to adjust the flavours. Allow dried herbs extra time to
release their flavours by making dressings 2-3 hours before serving. Other ingredients used for
flavouring dressings are mustard, Worcestershire sauce and ketchup.
HOME-MADE MAYONNAISE
Preparation Tips
Each of the following techniques help the formation of a quality permanent emulsion.
•
•
•
•
•
Have all ingredients at room temperature as oil will be easier to break down into small droplets.
Use bland ingredients if the mayonnaise is to be used as a base for other dressings.
Thoroughly beat the egg yolks and add a small amount of vinegar while beating.
Add the oil very slowly, while beating constantly. Add the vinegar alternately to thin the
mayonnaise.
Season
Mayonnaise that begins to separate into its original ingredients is called broken mayonnaise
because the emulsion has been broken. In some instances the emulsion can be repaired by beating an egg
yolk or good mayonnaise in a bowl and very slowly beating the broken mayonnaise into it.
Basic Recipe for Blender Mayonnaise
Blender mayonnaise is easier to prepare than handmade mayonnaise. It relies on the blender to
emulsify the oil instead of a rapid beating by hand. The final product is fluffier, but sometimes doesn't
combine well with other ingredients.
In the blender container combine:
1 egg
2 mL dry mustard 5
mL salt 10 mL sugar
50 mL vegetable oil
Blend on high until thoroughly combined. While the blender is still running, remove the cover and very
slowly add:
125 mL vegetable oil and
then:
30 mL lemon juice
Blend thoroughly. Add slowly:
125 mL vegetable oil
Blend until thick. Scrape down the sides of the blender, if necessary.
Creative Cold Food Text by Heather Csikos © 1999
SALADS
A salad can contain one food group such as tossed greens or all of the food groups such as a Chefs
salad. Salad greens are rich in minerals and vitamins and low in calories (kilojoules). The deep green varieties
of salad greens are good sources of vitamin A, riboflavin and iron. Other ingredients also contribute nutrients:
Vitamin C from tomato, broccoli and green pepper; protein from meat, fish, poultry, cheese and nuts; and
calcium from cheese. The nutritional value of each salad will depend on the ingredients it contains.
Types of Salads
A common way to group salads is by their
function in the meal.
Appetizer Salads
This type of salad is usually served as the
first course in a meal. It should:
• stimulate the appetite though attractive
appearance,
• be portioned so it is not too filling, but large
enough to serve as a course in the meal and
• be an interesting combination of fresh crisp
ingredients with a tangy dressing.
Traditional examples are tossed, spinach,
Greek and Caesar. Do not hesitate to use any kind
of salad green with a dressing that accents the
flavours.
Accompaniment Salads
These salads are side dishes in the main course just
as vegetables, pasta and rice are. Therefore, they
should follow the same principles as the whole
plate: help create harmony in the meal by
contributing variety in colour,
texture and flavour. In
addition, this type of salad
should be light and flavourful.
Common examples of
accompaniment salads are
potato, pasta, coleslaw,
marinated vegetables, bean, rice and jellied
vegetable salads.
i
Creative Cold Food Text by Heather Csikos © 1999
Main Course Salads
In order for a salad to qualify as a main
course it must provide one serving of protein. In
addition to the serving of protein there should be at
least one serving from each
food group in the salad or
served as a side dish. The
salad can be several
ingredients mixed
together or arranged
separately on a plate. Regardless of the type of
arrangement the main course salad should reflect
the elements of food presentation. Consideration
should be given to the varieties of colour, texture
and flavour of the individual ingredients so they
come together in a harmonious arrangement.
Examples of main course salads are chefs
salad (mixed greens, raw vegetables and strips of
meat and cheese), seafood salads with colourful
vegetables on the side, cottage cheese with fresh
fruit, chicken Caesar salad and steak salad.
Dessert Salads
These salads are usually sweet and are
composed of fruit, nuts, cream and gelatin.
Because of their sweetness they are usually served
as a dessert or as part of a buffet.
Salads continued, p. 2
Parts Of A Salad
There are four basic parts to a salad: the base, the body, the garnish and the dressing. All salads do
not always contain all four parts.
The base is usually a leafy green lettuce placed in between the plate and the salad to improve the
overall colour and appearance of the salad. Salads served in bowls do not require a base.
The body is the main part of the salad. It can be leafy greens, potatoes, tuna or whichever
ingredient is in the highest proportion.
The garnish adds eye appeal and often flavour to the salad. It should follow the general rules
of garnishing, (see Garnishing, p. 4)
The dressing adds flavour and moistness to the salad and should harmonize with the rest of the
salad ingredients. Some guidelines for dressings are:
• tart dressings with green and vegetable salads
• sweetened dressings with fruit salad
• light dressings for delicate greens such as Boston or bibb lettuce
Creative Cold Food Text by Heather Csikos © 1999
PLANNING AND PREPARING SALADS
The two basic principles in preparing salads are:
• Follow the rules of food presentation when arranging salads
• Use ingredients that are fresh so they will retain their crisp texture, colour, flavour and food value.
Salad Presentation
The appearance and arrangement of a salad is essential to its quality and eye appeal. Some simple
guidelines will help you produce attractive salads:
1. Keep the salad off the rim of the plate so the plate forms the frame of the salad.
2. Use three colours for good balance. Use contrasting colours such as shredded carrot or red cabbage mixed with
greens as well as different shades of the same colour to achieve a variety. Garnishes are not always
necessary.
3. Provide some height to make the plate look interesting by overlapping or leaning slices of ingredients against
each other.
4. Cut each ingredient neatly into bite size pieces so each part of the salad is recognizable.
5. Keep the design simple for quick arranging.
Salad Preparation
1. Select fresh high quality ingredients.
2. Prepare the greens.
Salad greens must be fresh, crisp, cold, clean and well drained. Moisture and air
are necessary to keep greens crisp.
• Wash greens thoroughly. First remove the core from head
lettuce by striking it against the counter and twisting it out.
For other lettuces, cut off the core and separate the leaves.
Wash the greens in several rinses of cold water until all the dirt is removed.
• Drain well in a colander or spin-dry.
• Crisp by refrigerating in a colander covered with damp towels or a special lettuce keeper which allows
for drainage and circulation of air.
• Prepare salad greens by cutting with a stainless steel knife, as long as the knife is sharp, no bruising
will occur.
3. Prepare the other ingredients.
Cook, marinate and cut vegetables, meats and garnishes. Mix salad fillings. Chill all ingredients.
4. Serve
• Plate salads and mix greens according to the presentation guidelines as close to serving time as
possible to prevent wilting of greens and drying of other ingredients.
• If necessary, you can arrange salads up to 1 hour before serving and refrigerate, particularly
accompaniment salads such as coleslaw, potato and pasta salads. Use plates that have been
refrigerated.
• Add fragile garnishes (those that discolour or change texture when combined with other ingredients)
and dressing just before serving.
Creative Cold Food Text by Heather Csikos © 1999
Planning and Preparing Salads continued, p. 2
Problems With Green Salads
Wilting - Leaves wilt because they lose moisture. Crispness can sometimes be restored by washing and refrigerating.
Moisture clings to the leaves and with adequate air circulation will allow the leaves to crisp. Refrigerate
freshly washed greens in colanders covered with clean, damp towels or in special lettuce keepers with draining
racks which will allow for adequate air circulation and prevents the greens from drying out.
Rusting - Leaves become brown after being held. This can be partially prevented by rinsing them in a mild
antioxidant and using sharp stainless steel knives when cutting. Plan to use salad greens as soon as possible
after purchasing to prevent rusting.
Creative Cold Food Text by Heather Csikos © 1999
.10
GELATIN SALADS
Gelatin salads combine a variety of ingredients together into a molded shape. The gelatin is dissolved and
allowed to thicken slightly. Fruits or vegetables and flavourings are combined, folded into the thickened gelatin,
then placed in a mold and refrigerated. The gelatin solidifies on cooling and allows the salads to hold their shape
with the fruits or vegetables dispersed evenly throughout the mixture.
Tips for Making Gelatin Salads
• Test each recipe before serving to see how well it sets. Gelatin is weakened (doesn't hold
its shape) by many ingredients and procedures:
=> acid ingredients such as fruit juices and vinegar => whipping the gelatin mixture to a foam => enzymes
- from raw pineapple or papaya. Make any adjustments to the amount of gelatin necessary to produce a firm,
tender product.
• Add solid ingredients when gelatin is partially set - it is thick and syrupy. This will help the
ingredients to be evenly mixed throughout the salad instead of floating on the top or settling
to the bottom.
•
Drain canned fruit well so the liquid will not dilute the gelatin.
Basic Procedure for Gelatin Salads
1. Dissolve the gelatin in cold water, then add hot liquid and stir until dissolved.
2. Prepare all other ingredients - chopping, whipping, measuring, etc.
3. When the gelatin has thickened, fold in the other ingredients. Pour into a pan or mold.
Refrigerate until set.
4. Unmold by running a knife around the top edges to
loosen the mold, dipping the mold into hot water
for one to two seconds, then inverting it onto a
prepared plate (lined with greens).
5. Refrigerate to keep firm. Garnish before serving,
if necessary.
Creative Cold Food Text by Heather Csikos © 1999
...11
SANDWICHES
The sandwich was originally thought up by the fourth Earl of Sandwich (1718-1792). At that time a
sandwich consisted of 2 pieces of bread with a filling in-between. The basic definition holds true today, but
there is greater variation in the ingredients and method of presentation of today's sandwiches.
The nutritional value of sandwiches depends on the ingredients used. The bread component
supplies carbohydrate, niacin, thiamin and riboflavin. The spread usually provides fat and if margarine or
butter are used, vitamin A. Fillings often contain protein, from meat, fish, poultry, cheese or eggs.
Types of Sandwiches
Sandwiches can be divided into hot and cold varieties.
Examples of cold sandwiches are:
• traditional type with two pieces of bread and filling,
including submarine sandwiches
• open-face sandwiches,
• multi decker sandwiches such as club house
• small fancy sandwiches such as checkerboard, pinwheel, rolled and ribbon and
• canapés - bite size open faced sandwiches. Hot
sandwiches can be
• traditional with two pieces of toasted bread or bun and filling, i.e. hamburgers, BLTs,
beef dip
• grilled sandwiches where the butter/margarine is placed on the outside of the bread
rather than the inside, such as grilled cheese and Reubens,
• broiled, usually open faced, such as tuna melts, seafood melts
• coated where the bread is dipped in an egg-milk mixture and then grilled, Monte
Cristo. In some cases hot sandwiches are served with gravy, sauce or hot
dip.
^
Freezing and Thawing Sandwiches
For longer storage most sandwiches may be frozen. Filling made of meat, poultry, fish peanut butter
and cheese (although it becomes crumbly) freeze well. Only a few ingredients are unsuitable for use in
sandwiches that are to be frozen: eggs become tough and dry (mash hard-cooked eggs thoroughly before
freezing); celery, cucumber, lettuce and other greens lose crispness; tomatoes, jam and jelly tend to soak into
the bread during thawing; luncheon meat becomes overly salty; and mayonnaise tends to separate on
freezing so use salad dressings or sour cream instead.
Freeze sandwiches in air tight wrapping, individually or up to four at a time.
Sandwiches may be kept up to 6 weeks in the freezer.
Thaw frozen sandwiches in their wrappings. Individually wrapped sandwiches will be thawed but
still cool at lunch time. Packages of three whole sandwiches will take about 3 hours to thaw.
Creative Cold Food Text by Heather Csikos © 1999
... 12
rj
Parts Of The Sandwich
Sandwiches are described as having four basic parts: the bread, the spread, the filling and the garnish.
Bread
Buy whole grain or enriched breads, for
best food value. Enriched bread is made with
enriched flour that has added thiamine, riboflavin,
niacin and iron to replace those nutrients lost
during the milling process. It provides less fibre
than whole grain breads but is similar in nutritive
value.
For variety use cracked wheat, whole
wheat, rye, pumpernickel, oatmeal, cheese,
French or raisin bread; Vienna, Kaiser, Italian,
hamburger or submarine buns; bagels, crackers,
pita pockets, muffins or tea biscuits.
Spread
The spread prevents the
filling from soaking into the
bread, adds flavour and joins the
bread to the filling. Use butter,
margarine, mayonnaise, cream
cheese by themselves or in
combination with herbs and
spices. The spread should be removed from the
refrigerator in advance, so that it can be applied to
the bread without tearing it.
which are combined with a type of salad dressing,
i.e. egg, tuna, seafood salad or spreadable items
such as peanut butter and jam.
Prepare all the ingredients for fillings before the
bread is uncovered: slice tomatoes, peel
cucumbers, wash and dry lettuce, Fillings should
be moist enough to stick together but not so moist
that they soak into the bread or drip out of the
sandwich. To moisten filling, choose whatever will
best complement the flavour of the filling, for
example:
• Use salad dressing,
mayonnaise, milk, cream,
ketchup, mustard, chili sauce
or fruit juice.
• Add seasoning (salt and
pepper), a few drops of lemon
juice, vinegar, Worcestershire
sauce, or mustard, a little at a
time.
• Have something crispy or
crunchy in the filling
such as lettuce, cucumber, pickle, nuts, olives,
celery, green pepper, carrot or cabbage. Slice meat
very thin for sandwiches and use several slices
instead of one thick one.
Fillings
Sandwich fillings range from simple
slices of meat to elaborate combinations of
ingredients. There are two types of sandwich
fillings: moist and dry. Dry fillings include sliced
meat, vegetables, poultry and cheese. Moist
fillings are those
Creative Cold Food Text by Heather Csikos © 1999
Garnishes
Garnishes should be edible, colourful and
should create harmony with both the filling and the
type of sandwich. Water cress, parsley, pickles,
decorative pieces of raw vegetables, small amounts
of salad and tomato add colour, texture and
nutritional value.
...13
FANCY SANDWICHES
Fancy sandwiches are essentially smaller versions of traditional sandwiches usually artistically arranged
on a platter. Different types of bread are layered with fillings and cut into different shapes. Examples are
checkerboard, pinwheel, rainbow, rolled and ribbon.
When making fancy sandwiches follow these guidelines to ensure a quality product:
•
•
•
•
•
Buy fresh quality ingredients.
Prepare fillings that are moist, creamy and easy to spread and refrigerate.
Have spread at room temperature.
Use a combination of white and whole grain breads in sandwiches for variety.
For rolled sandwiches, place bread on a clean damp towel and cover the bread to keep it soft and
moist.
• Wrap and thoroughly chill sandwiches before cutting and serving.
• Cut into a variety of small (one or two mouthfuls) shapes.
CANAPES
Canapés are bite-size open faced sandwiches. They consist of three parts:
Base - made of bread or toast cutouts, crackers or pastry shells
^â
Spread - use herbed butters and cream cheeses which are sharp or spice in flavour to
stimulate the appetite. You can also use meat or fish spreads such as deviled ham and tuna. The spread
needs to be thick enough to completely cover the base and allow the topping to stick.
Toppings - small pieces of food which accent the spread in terms of colour, flavour, design or texture. Consider
using the following in a variety of slices and shapes: vegetables such as radishes and cucumber, pickles,
relishes, fish, seafood, meat, cheese or egg.
Assembling Canapés
1. Ingredient Selection - Select appropriate flavour combinations for spreads and toppings. Make sure that one
ingredient is spicy or sharp to stimulate the appetite. Use fresh ingredients.
2. Prepare all ingredients for base, spread and topping.
3. Assemble as close to serving time as possible to prevent drying out or soggy bases. Refrigerate to prevent
bacterial growth. Keep the platter arrangement simple, but attractive and neat.
Creative Cold Food Text by Heather Csikos © 1999
...14
COLD PLATTERS
Cold platters of food are often the focal point of buffets. Platters which are attractive and
appetizing require careful planning and arranging. Consider food presentation guidelines when designing
platters as well as the following:
• Platters usually have 3 components: the main item, complementary foods and the garnish. It is not
always necessary to garnish cold platters. If there is sufficient balance created by the main item and
complementary foods, there is no need for a garnish.
• Select the components on the basis of creating balance - variety and contrast in colour, flavour, texture,
size and shape of foods. Also consider how you can achieve some height on your platter - usually this
is through the focal point.
• Select the type of platter that will best show the arrangement of your food. Consider the size, colour,
the type of material the platter is made from (wood, china, plastic, earthenware, stainless steel, etc.) and
the shape of the platter (oval, round, square, etc.).
• Consider the following in arranging the items on the
platter:
=> Create a focal point - this usually is
colourful and adds height to the overall
platter. It can be the main item, a
complementary food or a garnish.
Position the focal point anywhere on the
plate, but if it will be much higher than
the other components place it to the
side or back of the platter. => Create
movement by arranging the
main items in angled or curved lines in
any direction that draw the eye to the
focal point. => Add complementary foods
and the
garnish around the main items.
• Sketch the layout of the platter - how you would like the items to be arranged. Use a simple platter
design that will facilitate quick arranging and keep the time the food is at room temperature at a
minimum, in order to prevent bacterial growth and loss of quality.
• Prepare all parts of the platter, keeping all ingredients refrigerated until needed.
• Use your sketch to arrange the components quickly. Refrigerate until serving time.
Creative Cold Food Text by Heather Csikos © 1999
...15