Plate Presentation/buffet Flashcards
Besides taste, what other sense do you use when enjoying food?
Smell, sight, touch
What food movement in the 1960s started the emphasis towards plate presentations?
Nouvelle cuisine
What are 3 essentials of great food presentations?
1) good preparation/ cooking techniques
2) professional work habits
3) visual sense
What are the 3 ways poor preparation or cooking techniques can affect presentation?
1) veggies cut poorly looks poor on plate
2) poorly trimmed meat, fancy playing won’t fix
3) fish overcooked/veggies mushy, playing can’t save it
What do we need to consider about using colors and a plate presentation?
2 or 3 colors on a plate gives variety, vibrant colours create excitement. Green, red, orange - use to contrast food has beautiful colors natural, try to accent them
What do we need to consider about portion size in a plate presentation?
Not too crowded, not to sparse, proper ratio of food to plate.
What do we need to consider about using shapes and a plate presentation?
Use a variety of shapes, natural food shapes are appealing as well, use different heights for different components - depth perception is key to visual appeal.
What are the 5 components to “complete “dish?
1) main item (usually protein)
2) veggies
3) starch
4) sauce
5 ) garnish
List the 5 basic guidelines for plate arrangements.
1) clean plate & rim
2) arrange for easy eating by guest
3) don’t overfill, keep some white space on plate
4) create centre of attraction- main item
5) light on sauce, don’t cover all of your work ( underneath)
What are the 2 most important things about garnishes?
1) always be edible
2) should compliment the plate/not random
Parmentier is an item garnished with?
Potatoes
Forestiere is garnished with?
Mushrooms
What are 4 ways to create visual appeal when planning a buffet?
1) colour
2) height
3) full platters & bowls
4) proper spacing
Where should hot food be placed on a buffet and why?
At the end of buffet so they don’t cool on guests plates before they are seated
