Class Notes

Culinary Fundamentals with Lab
Lesson 3
Food Presentation
and Appropriate
Garnishing
3/1/20XX SAMPLE FOOTER TEXT 2

Preparing for Service
In the food industry, the term “service” is considered
the busiest and most stressful part of the day.
Difficulties arise with service flow if preparation

time has not been used wisely.
To prevent such a situation from happening “basic

planning at the beginning of the session is required.
3
Establishing
Demand
Know the expected demand of the
service period.
Do this by checking the number of
bookings in the reservations book or
database.
Establishing qualities of Crockery
Estimate the number of crockery needed.
Allow extras of each type.
5
Gathering and Storing
Suitable crockery should be gathered and stored in plate warmers
or chilled, depending on the temperature they are required to be.
Plates should be heated to approximately 60 degrees C.
6
Planning your work: Preparing your
checklist
Plan and ensure that everything is ready during service time.
Carefully work your way to the menu and refer to the recipe sheets for each
dish that you are responsible for.
Follow this up by estimating how much of each you will need.
3/1/20XX SAMPLE FOOTER TEXT 7

Arranging food items to avoid delays in
service
The layout of basic terms of preparation is important and can assist
greatly with a smooth and delay-free service.
Properly arranged items would enable you to find them

blindfolded and will help you notice if something is missing.
8
Portioning food accurately
The purpose of this would be so that the number of portions is
identified and that every diner receives the same quantity.
The control of portion sizes is the most important practice in any
food business.
9
Presenting food
attractively
The most expensive ingredients, meticulously prepared
and perfectly cooked, can form a dish that is
unimpressive if not presented well.
You must consider eye appeal, color contrast, service

temperature of food and appropriateness of crockery.
30 /41/ /0220/ X
2 0X2 3 SAMPLE FOOTER TEXT 10
Presentation
Principles
1. Colors
The contrast in colors is an important
part of eye appeal.
Bright, vibrant splashes of color catch
the eye and add interest.
The colors of the presented foods
should be distinct. This also helps the
diner identify the ingredient.
12
2. Shape
A variety of shapes and forms of
ingredients or components of a dish
will add interest to the presentation.
Harmony of flavors is critical for the
taste of a dish but variety is the way to
go when presenting food.
You should avoid overusing similar
shapes in one presentation.
13
3. Texture
Contrasts of textures are essential
contributors to mouth-feel when
eating a dish.
Crunchy croutons, crisp lettuce,
creamy avocado, and juicy, vine-
ripened tomatoes are very
different textures but combine
beautifully in one salad.
14
4. Flavors
You can’t see flavors
either but you must
consider when balancing
colors, shapes and
textures on the plate.
15
5. Clarity
Clarity of presentation should be aimed
at, as it increases the contrast of colors,
shapes and textures.
Bright colors contrasting strongly when
placed beside one another enhance a
strategically placed presentation.
16
6. Height
Height in the finished product adds
interest to the appearance.
It is more noticeable from a longer
distance, such as across a dining room
or food court, and may influence a
spontaneous purchase.
17
7. Gloss
Gloss is a very important part of a
presentation.
Gloss may be added to food by tossing
them in oil or butter. Sometimes they
are brushed with oil or butter.
18
8. Balance
The balance of a presented dish should
not be overlooked. This is not to say
that it has to be symmetrical, only that
it ought to be attractive to the eye.
There should never be too much of any
component, either in size or number.
19
9. Portion Size
This is another factor in food presentation to
consider as well as being a prime
consideration in costing.
Match and balance the portion sizes of the
various items on the plates.
20
10. Lighting
This is a particularly important aspect of the
presentation of food in display windows and
food courts.
Heat lamps not only keep the food hot but also
improves the appearance of prepared foods.
21
11. Dusting and Drizzling
Dusting is a technique often used in the presentation of
sweets.
Plates the food or both, may be dusted with sifted icing
sugar, cocoa powder of ground spices.
Savoury dishes are sometimes milled with black pepper
while in place on the plate so as to enhance the
presentation.
Drizzling of drips and splashes of sauces and dressings
can look attractive if it is done in an artistic manner. You
will need to practice in order to develop this technique.
22
References:
https://www.slideshare.net/MdmSri/chapter-2-food-presentation
Plating
23
Thank you
3/1/20XX 24

Class Notes

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Class Notes

Uploaded by

Copyright:

Available Formats

Culinary Fundamentals with Lab

3/1/20XX SAMPLE FOOTER TEXT 2

Difficulties arise with service flow if preparation

To prevent such a situation from happening “basic

3/1/20XX SAMPLE FOOTER TEXT 7

Properly arranged items would enable you to find them

You must consider eye appeal, color contrast, service

You might also like