Plating and garnishing_ppt
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This document provides information and guidelines about plating and garnishing food to make it visually appealing. It discusses tools that can be used for plating, designing plates by planning layout and structure, and using sauces, fruits, vegetables, herbs and other garnishes effectively to enhance rather than hide the food. Specific tips are provided for plating main dishes, desserts, beverages and creating centerpieces. Students are assigned to create a plated meal from Play-Doh following MyPlate guidelines and techniques discussed in the document.
Plating and garnishing_ppt
- 1. Bell Ringer Name one thing that makes this dish look appealing. Name one thing that makes this dish look unappealing.
- 2. Plating and Garnishing Food Eating with your Eyes
- 3. Tools Chef Knife Paring Knife Peeler Melon Baller Cookie Cutters Pastry Bag Molds Tooth Picks Skewers Food Coloring Carving Tools ANYTHING...
- 5. Plating for Effect Designing your Plate Preparing an elegant plate can take precise planning. Design your plate on paper beforehand, and discuss the look you are aiming to achieve.
- 8. Plating for Effect Food Structure Make neat piles. Create a clock. Keep it clean. Remember "BUFF" when plating: Balance, Unity, Focus, and Flow
- 12. Garnishing for Effect Sauces Sauces are placed either under the food to highlight it, or on top to garnish it. Don’t hide the food. Remember, sauces are used to enhance the food. They are not the focus.
- 13. Garnishing for Effect Fruits & Vegetables Produce can be arranged into garnishes or as part of the main meal. Choose ripe, bright colored, uniformly shaped, and unblemished produce. Use the greens of the produce for added effect. Use lettuce to display food.
- 14. Garnishing for Effect Herbs and Flowers Herbs add beauty, fragrance, and a sense of freshness. Edible flower petals can be used to garnish small plates. Correlate the garnish with the flavors of the dish.
- 18. Garnishing for Effect Desserts Sauces can be used to highlight the food. Chocolate decorations can be created with a pastry bag. Fruit can be used as the focus or garnish. Simplicity is the key!
- 19. Garnishing for Effect Beverages Sugar or Salt rims Kebabs Peel Spirals Fruit Slices Ice techniques
- 20. Garnishing for Effect Centerpieces Watermelons and other large fruits and vegetables can be created into incredible center pieces and displays.
- 21. Final Thoughts Lemon juice can remove the odor from onions and stop an apple from going brown. Use toothpicks and wooden skewers to hold objects together. Be creative and innovative… Anything can be a garnish. Follow the ‘KISS’ rule: Keep It Simple Silly!
- 22. Plating Assignment Use the Play-Doh to create foods that fit into the 5 areas of MyPlate. Plate and garnish your meal on the paper plate provided. The group that follows these guidelines and the guidelines discussed in class will get a prize!