Week 1 ARTS

FOOD PLATING & PRESENTATION

Plating – first impressions are important, and the way your meal is presented can be determined whether its considered mere
grab or totally GourMel.
Food Plating -presentation of food to increase desired and impress your diners.
5 Basic Elements of Plating
Create a framework – start with drawings and sketches to visualize the plate.
Keep It Simple – select one ingredients to focus on and use space to simplify the presentation.
Balance the Dish – play with colours, shapes and textures to ensure diners are not overwhelmed.
Get the right Portion – ensure there is the right amount of ingredients and the plate complements the dish.
Protein – 1 Palm
Veg – 1 Fist
Carbs- 1 Cupped Hand
Fats – 1 Thumb
Highlight the key Ingredients – ensure the main ingredients stand out, but pay equal attention to the support.
 Presentation – is the art of telling guests about the food the way it is arranged on a serving piece.
 Components of a complete plate
 Main Dish [protein]
 Side Dished [carbs/veggies]
 Sauces [brown, white]
 Garnishes [ veg ]
Arts of Plating

 Symmetrical
 Asymmetrical
 Contrasting elements
 Complementary element
 Focal point
 Lines radiating from the center of focal point
 Clean plates, hot and cold
 Saucing Techniques
 Garnishing
The Essentials of Plating Design
Balance – choose foods that offer variety and contrast.
Color – two or three colors on a plate are definitely more interesting than one.
Shape – a variety of different shapes & forms will also give your plate some diversity.
Texture – while texture is not always visible they are important part of plating and of menu plating.
Food Production
Production – means to produce, male from something, involves from processing raw materials to finished products.
Garnish – is an item of sunstance used as a decoration or embellishment and often a flavor component on a prepared food
dish or drink.
French Cuisine – is a style of cooking derived from France.
 Known as one of the worlds finest cuisine.
Banquet hall – long table, complete table settings.
Eggs are Commonly Eatings
 Omelette
 Hard boiled
 Scrambled
French Meal Structures
Breakfast – quick meal consisting of bread, butter jam & ham
Lunch – a two hour mid day meal
Dinner – consist of three courses, hors d’oeuvres and dessert.
5 Components of a dish
1. Protein
2. Vegetable
3. Starch
4. Sauce
5. Garnish
Classification of Salad
Light Salad – are simple combination of fruits or fresh vegetables simply closed.

 They are stimulate rather that satisfying.

 It served as an appetizer course.
Heavy Salad – the mixture of fruit, vegetables, meat, cheese, cheese, eggs. nut and noodles.

 Dressing are richer

 They may be served as main dish of a meat.
Parts of salad
Body

 Main ingredients
 Fruits, vegetable meat, fish poultry, eggs or noodles.
Dressing

 A mixture of a well- seasoned liquid with or without oil to add flavor zest and color.
4 main types of salad
1. Appetizer – for starter to stimulate the appetite and its served at the beginning of the meal.
2. Accompaniment – served with the main course of meal either on dinner or salad plate this salad should contrast
pleasantly with the rest of the meal in color, flavor and texture.
3. Main Dish – must be substantial and satisfying. Make it with meat , fish , eggs, poultry, vegetables, fruits or
combination of fruit and cheese. This is served in meal sized. Portion and often served hot.
4. Dessert – this may be a sweetened, molded or frozen salad made of fruit if its gelatin or fruit mixtures whipped cream
us usually added to the dressing. This is salad furnishes the meal with a color flavor and texture treat.