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Chapter 2 Presentation
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Chapter 2 Presentation

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  1. Chapter 2 Presentation

  2. Key Terms • Food Presentation • Plating • Portion Control • Garnish

  3. Presentation • Food presentation is the art of making food look attractive and appetizing • Many of the design concepts in food presentation are from the study of graphic art • When food is arranged on a plate, it should have balance, proportion, and contrast

  4. presentation • When a guest sees attractive food, it causes the digestive system to get ready for eating by secreting digestive juices • “The food looked so good, it made my mouth water” • Food presentation consists of three aspects: • Plating • Portion control • Art

  5. plating • Plating is the placing of food on a plate • The plate is the canvas; the food is the paint • The cook or chef must take care that the food is handled properly

  6. Plating • Problems with plating food can include: • Wet and greasy food; the liquids run together • Foods can become soggy, and the appearance is unappetizing • Food must be removed from the cooking utensil in a way that drains as much liquid as possible • Slotted spoons are often used

  7. plating • Hot foods should be served on hot plates • Cold foods should be served on cold plates • Plate rims must be clean • The food on the plate should look neat

  8. Portion control • Portion control is also an important part of plating • Portion control is making sure that each portion of a food item is always the correct size • Each customer must be served the same amount of food • If the portions are different it will be hard to control costs

  9. Portion control • Serving utensils include: • Large serving spoons • Long handled serving spoons • Salad tongs • Spatulas • Chafing dishes • Some serving utensils are designed to give predetermined portion sizes and the sizes are marked in the handle of the utensil

  10. art • Once the preparation and portion issues are settled, the chef or cook can work on the artistic appearance of the food • The shapes, sizes, textures and colors of the food on the plate should balance each other • When planning the menu, the chef has to think about how the foods will look on the plate

  11. art • For example: • The traditional meat and potatoes are brown and white • Chefs often add a colorful vegetable, such as carrots or broccoli, to make the plate more colorful and appetizing After Before

  12. art • Another way to add color and interest to a plate is to add a garnish • A garnish is a decoration that is typically edible • To garnish means to decorate a food or a plate of food • The garnish should also harmonize with the taste of the food • Fruits and vegetables are popular garnishes

  13. art • Garnished Plates:

  14. garnishes • Popular fruit garnishes include: • Strawberries • Grapes • Cherries • SlicedOranges • Sliced Lemon • Sliced Peaches • Sliced Kiwi • Sliced Apple • Sliced Pineapple

  15. garnishes Parsley • Popular vegetable garnishes include: • Parsley • Tomatoes • Green & Red Peppers • Radishes • Olives • Carrots Tomato Radishes Peppers Olives Carrots

  16. garnishes • Nuts are also used to provide variety in texture and color • Almonds • Walnuts • Sesame Seeds • Sunflower Seeds • Herbs and seasoning are often used to add color to food • Paprika Nuts Paprika

  17. The end Presentation