Chapter 17

Food Decoration, Platter Presentation,

and Culinary Competition

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 The Purpose of Decoration and
Presentation

• To provide eye appeal

• To provide a professional appearance

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 Coating Agents

• Purpose
– Preserve the food
– Improve its flavor
– Enhance its appearance
– Act as an accompanying sauce or moistening
agent

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 Gelatin

• Extracted from skins, connective tissue of meat,

and the bones of younger animals
• When mixed with water, is transparent and almost
colorless
• Is sold in a dehydrated form as a granule and a
fragile sheet
• Can be purchased as clear or brown color
• Is used to “set” such items as jellies, mousses, and
savory aspics

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 Gelatin

• Points to consider:
– Avoid fresh fruits containing the enzymes bromelain, ficin,
papain, and actinidin
– The infusion of large amounts of sugar will inhibit setting
properties
– When using dry powder, mix with cold water first for 3 to
5 minutes to moisten before adding the hot liquid for
melting
– Can be melted and rechilled several times before it loses
its thickening ability

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 Gelatin

• Points to consider:
– Boiling will dilute its thickening properties
– Will take twice as long to dissolve when using
cream or milk
– Always combine sugar and gelatin before
dissolving
– Always soak gelatin leaves in cold water to
soften before adding to a hot liquid

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 Gelatin

• Points to consider
– 4 sheets of leaf gelatin equal 2½ teaspoons (7
g) of powdered unflavored gelatin.
– 1 envelope of powdered unflavored gelatin (¼
oz) is equal to 2½ teaspoons (7 g) and can be
added to 2 cups (473 mL) of liquid to establish
a standard firmness
– In its dry form, gelatin has an indefinite shelf
life

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 Gelatin-Setting Agents

• Isinglass: a type of gelatin extracted from the

air bladders of fish, particularly sturgeon
• Carrageen: a type of gelatinous thickening
agent derived from seaweed that grows off the
coasts of Scotland and Ireland
• Agar or agar-agar: the Malay name for gum;
native to Japan

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 Aspic Jelly

• True aspic jelly as made by Carême was a

clarified stock made with the knuckle and
feet of young veal
– Natural gelatin being extracted from the
collagen
– Very expensive method for obtaining gelatin
– Not done today unless an occasion warrants the
expense

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 Aspic Jelly

• Modern version:
– Uses a well-clarified stock with the addition of
commercially purchased leaf or dried gelatin
• Creates an acceptable aspic for pâtes and terrines,
sliced meats, brushing on cold fish and shellfish,
and most other presentations in the cold kitchen

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 Aspic Jelly

• Third Version
– Adding pure gelatin product to clear water
• Has become popular in recent years
• Is cost saving—time, labor, skill
• It coats without interfering with the flavor of the
food

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 Uses for Aspic Jelly

• As a stabilizer in salad dressings

• To fill a pastry encrusted pâté, to allow the slice to
appear whole
• As a binding agent for mousses, parfaits, pâtés,
and purées
• To brush on any sliced roasted meat, poultry, or
game for enhanced presentation
• Brushed on sliced terrines, pâtés, or galantines

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 Uses for Aspic Jelly

• For brushing on individual pieces of food that will

be the focal point of platters or plates
• For coating the bottom of plates as a background
for food
• For coating the bottom of a platter as a base for
presenting food
• Cut into shapes or chopped, and spread on an
accompanying dish or platter

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 Uses for Aspic Jelly

• Layered into a vegetable terrine to allow it to set

and carve easily
• For setting any cold sauce, other than chaud-froid,
that would be served on a plate or platter
• Applied as a finishing shine onto large food items
for display on a buffet, such as whole poached
salmon or trout, whole roasted racks of lamb or
beef, and whole roasted geese or ducks

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 Uses for Aspic Jelly

• To coat the bottom of molds, before being filled

with a cold purée, for trapping a design inside
• Used at varying strengths to coat a host of
ingredients for use in competitions
• To assist with the application of rubs and crusting
on the outside of food items before being carved
or served
• Used to strengthen delicate food items

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 Techniques for Applying Aspic

• Aspic does not need to be heated; it only needs to

be melted to slightly warm, never hot
• Cool a portion of the warmed aspic over cold
water, and when it reaches optimum consistency,
begin to use it
• Use the excess liquid aspic to warm up the
hardening aspic, returning it to the correct
consistency for coating

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 Techniques for Applying Aspic

• Do not leave the aspic sitting in the iced water

• Stir the aspic gently to avoid setting—aggressive
stirring will introduce unwanted bubbles
• Gently transfer aspic to new bowls often to avoid
lumping
• Do not boil the aspic because this will weaken its
setting qualities
• Avoid accumulation of debris in the aspic

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 Chaud-Froid

• Chaud-froid means “first hot then cold.”

• Classically made with any mother sauce
• Uses:
– When plating a large quantity of cold appetizer that
requires a plate sauce
– Saucing plates and platters for culinary competitions
– Flooding plates or platters to create a different color
background for food presentation

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 Chaud-Froid

• Uses:
– Flooded plates or platters can have shapes carefully cut
from within and contrasting sauces inlaid in their place
– Can be imitated in the cold sauce section of the garde
manger using the principle of the classic mayonnaise
colée
– Can be used to bind vegetables, fruits, salad materials,
or fish or shellfish for timbales, socles, or compound
salad presentations

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 Chaud-Froid

• Uses:
– To coat or semicoat individual pieces of food; however,
the food does not have to be poached as it was in the past
– Can be allowed to set on a flat tray, cut into attractive
shapes and used to garnish plates or platters of food
– Can be used for coating large hams, turkeys, and large
fish such as salmon for decorative centerpieces
– It makes a very pure white canvas for the chef to decorate
the buffet

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 Techniques for Using Chaud-Froid

• Techniques are similar as for aspic

• Generally, the pieces coated tend to be
larger than those for aspic
• It was commonly used to coat a whole item
before portioning
• Successful coatings are done by dipping
and flooding

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 Displaying Food for Competition

• Rules:
– Identify the main components or protein items of the
platter and choose complementary ingredients to
accompany them
– When methods of preparation of the meats are
complicated, it is appropriate to select easier
accompaniments
– Cooking methods should vary throughout the
presentation and reflect the diversity of skill of the chef

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 Displaying Food for Competition

• Rules:
– Textures used should vary throughout the platter
utilizing all available to the chef
• Smooth, coarse, solid, soft, liquid, crisp, crunchy
– Colors should reinforce the perception of freshness,
quality, and well-executed methods of cooking
– Shapes and sizes of garnishes should suit the size of the
platter and demonstrate well-executed knife skills

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 Displaying Food for Competition

• Rules:
– Flavors and seasonings should be well distributed around
the platter
• Spicy with bland
• Rich with lean
• Smoky and salty with sweet
• Sweet with sour
• Sweet with spicy
• Any garnishing should add color, texture, taste, and
interest to the plate

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 Displaying Food for Competition

• Rules:
– Carving should be accurately executed, and the
shingling between slices should be exact
– The carved food should create interestingly
shaped lines
– These lines should have perfect form and create
flow and interest to the overall design of the
platter

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 Displaying Food for Competition

• Rules:
– Equal attention should be given to all
components of the platter
– The platter should have a focal point
– The flow of the food on the platter is the result
of well-balanced food in unison and provides a
pleasing pathway to the focal point

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 Specialty Presentations

• Have unique characteristics that will affect

planning and layout
• The accompaniments for any platter can be
included as part of the platter design, or as
part of the garnish
• Accompaniments can also be served to the
side in small dishes that have their own
serving utensils

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 Specialty Presentations

• Buffet items should have signage to identify

main items and accompaniments

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 Cheese Presentations

• Always include a representative example

from different classifications
– 6 to 12 would be appropriate
• The layout should guide the order of tasting
– Milder to softer
– Younger to stronger
– Firmer
– Riper

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 Cheese Presentations

• When served as a tasting, few items should be

served as accompaniments
• It is customary to serve crackers, bread, and water
• When served as part of a buffet, the cheeses
should be selected from a range of styles
according to the customer demographics
• The cheese should be cut appropriately for the
number of guests, making self-service easier

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 Caviar Presentations

• Create a presentation that clearly defines

the portion that the guest should take
• Serve from original packing container, glass
bowl, or silver dish
– Place on a large platter, elevate with ice
pedestal, and surround with small spoons or
croutons that contain the portion of caviar that
is intended for each guest

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 Gravad Lox Presentations

• For ease of service:

– Place a garnish of two or three slices in between each
portion: crouton, lemon slice, or pickle slice works
well
– The salmon could be rolled up with one of its
accompaniments, such as cream cheese, then presented
– Accompaniments such as cream cheese, pickles, capers,
sliced sweet onions, and lemon wedges would be
served aside, or on the platter

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 Fruit Platter Presentations

• Always select seasonal varieties that are

sufficiently ripened
• Choose different textures, colors, and flavors.
• Should be peeled or partially peeled, portioned
into bite-size pieces or slices
• Whole fruit can be attractively arranged into
designs, or carved into interesting shapes for a
centerpiece or focal point

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 Vegetable Platter Presentations

• Always select fresh and crisp vegetables that are

in season
• Peel and cut into shapes that are easy to eat, as
well as interesting to observe
• Mix shapes and colors to form attractive patterns
• Gourds and squashes work well whole and uncut,
or carved as the pièce montée
• Appropriate dips and dressings are served as
accompaniments

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 Charcuterie Presentations

• Should represent the whole of the classification

• Variety should give the platter many interesting and
complementary shapes, textures, and flavors
• The focal point can be an arrangement of partial
sausages and salamis positioned in the back center area
of the display
• Slices can be shingled forward into lines that appear to
have originated from a larger solid part
• Accompanying chutneys, relishes, pickles, and crusty
bread should be served on the side

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 Deli Tray Presentations

• Should contain a combination of sliced

meats and cheeses, accompanied by
relishes, salad items, condiments, and
breads
• Can be prepared in advance and dropped off
at a location without the need of service
staff

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 Culinary Competitions

• Categories
– Cooking Professional/Student Cold Platters
– Cooking Professional/Student Cold Plated
– Patisserie/Confectionery
– Showpieces
– Team Buffet
– Hot Food Competitions

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 Culinary Competitions

• Reasons to compete:
– It promotes camaraderie among chefs
– It provides inspiration to young professionals
– It provides a great way for chefs to network
– It provides an arena for the chef to showcase skills and
techniques to the public
– It offers educational rewards
– It promotes growth, research, and development within
the industry

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 Culinary Competitions

• Reasons to compete:
– It sharpens the skills and techniques of the chef
– It allows for high levels of creativity within the
industry
– It encourages the use of good workmanship and
nutritionally sound cooking
– It teaches economy and judicious use of
products

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 Planning for Competition

• Confirm dates and location

• Read current rules and make sure they are fully
understood
• Always ensure that food products are going to be
available to you where you are and where you are
going
• Research what is current and what, if anything,
that the judges might be looking for

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 Planning for Competition

• Concentrate on showing the judges the skills and

techniques that have been mastered
• Plan a schedule for practices
• Plan a progression chart indicating where dishes should
be by a specific time in order to see progress
• Stick to the practice schedule and always stay focused
• Seek professional advice from colleagues or other
seasoned competitors to eliminate unforeseen pitfalls

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 Planning for Competition

• Draw and write everything down from its

conception to the final plate presentation
• Keep the chosen dishes or presentation
within the skill and technique ability of the
competitor
• As competition time approaches, follow a
strict regimen of nutrition and exercise

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 Planning for Competition

• Have checklists for all food, materials, equipment,

uniforms, and all other personal items
• Leave plenty of time to get to destination and set
up
• Follow the entire rules specific to the competition
category and be prepared for any changes and
equipment failures that may occur

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 Planning for Competition

• Common Mistakes
– Poor execution of basic fundamentals
– Making “food show” food instead of “customer
food”
– Creativity supercedes sensibility
– Sloppy workmanship
– Poor composition
– Inconsistent sizes

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 Planning for Competition

•Common Mistakes
–Unappetizing food
– Incorrect garnish and portion count, and
portion size
– Sloppy aspic work
– Poor layout

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