B U F F
* Selection of food
* Cooking methods
* Flavoring or seasonings
The food in the presentation should work in harmony and unity. This means the food will taste as good as it looks.
The platter or plate should have a focal point to which the eye is automatically drawn. The existence and location of this focal point is largely dependent on the placement and relationship of the various food components.
Through proper handling of balance, unity and focal point it is possible to develop a sense of movement or flow. Floe gives the ...view middle of the document...
Shapes: Avoid combining the same shapes on one plate. Avoid too many whole or stuffed vegetables or too many loose mixtures on the same plate.
Textures: Utilize purees, custards, fried, toasted items, etc. to provide different textures; however, avoid combining to many similar textures on the same plate. The basic textures to work with are:
Smooth – Coarse – Solid – Soft
Flavorings or Seasonings:
Avoid using the same herbs and spices to provide flavor. Do not put garlic, herbs and shallots in everything if they will be served on the same plate. The flavors should be complementary, for example:
1. Rich with lean
2. Spicy with bland
3. Smoky (salt) with sweet
4. Sweet with sour (acid)
5. Sweet with spicy
Food Presentation Rules
Food presentation guidelines are not limited to hot or cold food but to good food.Chefs present food with the intent to stimulate all of the guest’s senses.An attractive and appealing appearance stimulates the desire to taste the food. The food should look natural without drastic or contrived color combinations.Main colors should be soft, natural and compatible. The two primary categories of color to work with are, earth tone and vibrant. Working with these two categories will make it easier to match food and colors.The executions of basic culinary principles play the most important role. If food is complicated through unnecessary ingredients and combinations, then the beauty of simplicity is lost.Compatible cooking methods enhance the experience of basic tastes, textures and appearance of food.Garnishes should enhance and compliment, not become a focal point. |
Plate and Platter Presentation Checklist
* Items – the choice of items will be based on seasonality, practicality, portion size, number of items on the plate, and traditional or non-traditional foods.
* Flavors – this is the single most important factor. Through the use of fresh, compatible flavors the presentation will be enhanced naturally.
* Color – use a combination of earth tones and natural vibrant colors. Usually compatible flavors naturally provide an exciting combination of color.
* Texture – by varying cooking methods and the cutting of vegetables, a variety of...