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Chapter 3 Mealmanagement

This document discusses the presentation of food on a plate. It explains that plate presentation is the final step in showcasing a chef's creations. The classical plating technique arranges starch, vegetables, and the main item on a plate like the numbers on a clock. Sauces, garnishes, and balance/focal point are also elements of proper plating discussed. Various chef positions and tools used for garnishing are outlined.

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RAMOS, XYRYN PAIGE A.
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59 views

Chapter 3 Mealmanagement

This document discusses the presentation of food on a plate. It explains that plate presentation is the final step in showcasing a chef's creations. The classical plating technique arranges starch, vegetables, and the main item on a plate like the numbers on a clock. Sauces, garnishes, and balance/focal point are also elements of proper plating discussed. Various chef positions and tools used for garnishing are outlined.

Uploaded by

RAMOS, XYRYN PAIGE A.
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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CHAPTER 3.

PLATING &
PRESENTATION
THE ART OF SERVING
PRESENTATION
PRESENTATION: PROCESS OF
OFFERING SELECTED FOODS IN A
VISUALLY APPEALING MANNER.

Plate presentation is the final step that showcases the


CHEF’S creations. Plate presentations begin with
mastering the basics of proper culinary techniques, high-
quality food, and plate selections that fit the style of the
dish.
PLATING
Food plating is about the presentation of food to
increase desire and impress your diners.
•The classical plating technique uses the three basic
food items of starch, vegetables and main in a
Classical plating specific arrangement. A simple guide to a classical
plating is to think of the plate as the face of a clock.
Main: Between 3 to 9 o’clock
•Starch: Between 9 to 11 o’clock
•Vegetables: Between 11 to 3 o’clock
ELEMENTS OF
THE PLATE
1. Main Item. The main item is
usually the focal point of the
plate.
2. Supporting Elements.
Vegetables and fruits often
constitute the supporting
elements of a dish.
3. Sauces. Sauces tie the elements of the
dish together providing color and luster.
They should be of the correct color,
consistency, and texture.
Cold sauces include vinaigrette,
mayonnaise emulsions, purees, pesto,
and coulis. Coulis-a sauce made with
pureed vegetable or fruit and often
used as a garnish.
4. Garnishes - The Crowning Touch
• To use food as an attractive decoration
• From the French word “garnir” to decorate or furnish
Garde Manger
• Person responsible for planning, preparation, and artistic presentation
of cold foods.
• The meaning of GARDE-MANGER is a cook who specializes in the
preparation of cold foods (such as meats, fish, and salads). A garde
manger, also called a pantry chef, is the specialty chef in charge of
cold food items and storage
TYPES OF CHEFS
1. Saucier/ sauce chef -most vital role lies within the creation of all
sauces and gravies that are meant to accompany other dishes.
2. The poissonnier, commonly referred to as the fish chef
3. The rotisseur, also known as the roast chef
4. The grillardin, also known as the grill chef
5. The friturier, more commonly known as the fry cook
TYPES OF CHEFS
6. The entremetier station is where one would find the vegetable chef
7. The boucher is in charge of preparing all meats and poultry before
they are delivered to their respective stations for preparation in menu
dishes.
8. The patissier, also known as a pastry chef
9. The garde manger, also known as the pantry chef
General Rules for Garnishing
1. Edible
• Garnishes should be edible whenever
possible and should compliment the food,
such as lemons with fish and onions with
meat. It Add nutritional value
General Rules for Garnishing
2. Be visually appealing
General Rules for Garnishing
3. Appropriate for the dish
General Rules for Garnishing
4. Adds color to dish
Garnishes should always enhance
the primary ingredient. Use
contrasting colors
5. Create height on the plate
Tools for Garnishing
• Vegetable Peeler
• Zester
• Butter Curler
• Melon Baller
• Channel Knife
• Decorating Spatula
• Paring Knife
• Fluting Knife
• Tournée Knife
BALANCE~ FOCAL POINT~SYMMETRY

COMPOSITION
COMPOSITION
•Balance- visual weight

•Focal point-where the eye is drawn.


Should be the highest point

Symmetry- Think about the negative


space on the plate as much as the positive
space.
Tools: Vegetable Peeler
• Makes decorative carrot curls and chocolate curls
Tools: Butter Cutter
• Makes marble sized balls of butter
Use ice cold butter and warm cutter
Tools: Zester
• Removes small strips of citrus peels or colorful vegetables
Tools: Melon Baller or Parisienne
• Scoop put balls of cheese, potatoes, butter and melons
Tools: Tournée Knife
• Form oblong vegetables with 7 sides and blunt ends, football shaped
Tools: Channel Knife
• Pare strips of peel from citrus fruits and thin groves from carrots and
cukes
Tools: Decorating Spatula
• Create designs on soft food like cheese, butter, and icing
Tools: Paring Knife
• Carve fruits and vegetables
Tools: Fluting Knife
• Triangular blade making v-shaped cuts

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