Trends In Food Presentation and Styling
Everyone likes food that seems interesting and appealing. There are a few techniques we can use to help make food exciting.
GARNISHING AND DECORATING
A garnish is an item or substanc used as a decoration for a plate of food or a drink. It is usually added for colour or flavour.
A condiment is usually a prepared sauce selected for flavour it adds to food.
Food served with a garnish is described as being 'garni', which is french for 'garnished'. Garnishes were traditionally not meant to be eaten, but with modern health regulations these garnishes are viewed as choking hazards and are not used very often.
A garnish makes food or drink items more visually appealing. For example:
In modern presentation a garnish and a condiment are often used together to finish a dish.
There are lots of different techniques and tools to make garnishes, ugh as paring or turning knives and zesters, or precision cuts.
PLATING STYLES
Food presentation is the a ret of enhancing food's aesthetic appeal through modifying, processing, arranging or decorating.
Visual presentation is considered in many steps of food preparation, such as tying meats, the cut of a vegetable, or a style of hold. The food can be decorated itself, sometimes with ornamental edibles, powders, or sauces. It will usually be accompanied with a garnish
The arrangement and overall styling of food on a plate is often called plating.
Traditional plating in the 1960's was generally flat. It was arranged according to a clock - 6 0'clock was where the meat was served and this would face the customer.
Generally there are generally 5 components to a dish which is plated
Modern restaurants are now primarily plating main course with a protein and a sauce and garnish to compliment. Sides of vegetables and starch can then be ordered to accompany the meal.
PResentation of food often refers to visual composition on the plate. Modern photography has promoted food plating as enticing artworks that are signatures of stylish cooks. The plating is careful to appeal to all sense, not just sight.
Some modern plating trends used to create visual and dramatic impact by:
The following design principles should be applied when plating food:
Task 11:
Plate presentation must be in keeping with the projected image of an establishment. For example if you were served a pub style plate of chicken snitzel with chips and salad in a fine dining restaurant it would be completely out of context.
1. Fill in the type of establishment which would be suitable to serve each dish in the slideshow below.
Comment on the garnish or style of presentation, some examples have been given below.
For example
1. Cafe style entree. Simple stack presentation.
2. Fine dining entree. Stack presentation with angular and interesting garnish. Sauce used as garnish
3. Cafe style dessert. Clean simple presentation, garnish is the sauce, strawberry and cream.
4.Fine Dining Dessert. Interesting textures, bold colours, unique shapes
5. Fine dining salad. The plate is artistically arranged in a composition rather than having a separate meal and garnish.
6. Cafe Style Salad. Looks fresh, arranged simply.
7. Home cooked meal arranged in a simple flat presentation. No specific garnish.
8. Fine Dining Meal. Interesing garnish and textures. Lots of different components. Lovely colour palate.
9. Home cooked meal. Simple presentation, stacked up spaghetti.
10. Cafe style entree. Simple stack presentation with condiments on the side. Texture looks nice.
11. Umm what is that? A... teepee style... something. Looks so edible. Not. Is it a deep fried tree?
12. Pub Style meal. Simple flat presentation with the meat, veggies or salad, chips and sauce.
13. These look like deep fried babies. Where are you finding these photos? Cafe Style entree. Bland presentation, not many colours.
14. Modern upmarket restaurant. Main meal or tapas. Garnish is the arrangement of hens and sauces.
15. Fine Dining 6 course entree. Nice rustic presentation, different being served in a box. Very 3D and layered with beautiful colours.
GARNISHING AND DECORATING
A garnish is an item or substanc used as a decoration for a plate of food or a drink. It is usually added for colour or flavour.
A condiment is usually a prepared sauce selected for flavour it adds to food.
Food served with a garnish is described as being 'garni', which is french for 'garnished'. Garnishes were traditionally not meant to be eaten, but with modern health regulations these garnishes are viewed as choking hazards and are not used very often.
A garnish makes food or drink items more visually appealing. For example:
- Add a focus of interest
- Enhance their color, such as when paprika is sprinkled on a salmon salad.
- Colour contrast, for example when chives are sprinkled on potatoes.
- Visually appeal, such as when a cocktail umbrella is added to an exotic drink.
- Sushi may be garnished with baran, a type of plastic grass or leaf.
- Texture contrast, such as garlic crisps sprinkled in creamed potato
- Contrasting shapes
In modern presentation a garnish and a condiment are often used together to finish a dish.
There are lots of different techniques and tools to make garnishes, ugh as paring or turning knives and zesters, or precision cuts.
PLATING STYLES
Food presentation is the a ret of enhancing food's aesthetic appeal through modifying, processing, arranging or decorating.
Visual presentation is considered in many steps of food preparation, such as tying meats, the cut of a vegetable, or a style of hold. The food can be decorated itself, sometimes with ornamental edibles, powders, or sauces. It will usually be accompanied with a garnish
The arrangement and overall styling of food on a plate is often called plating.
Traditional plating in the 1960's was generally flat. It was arranged according to a clock - 6 0'clock was where the meat was served and this would face the customer.
Generally there are generally 5 components to a dish which is plated
- Protein
- Vegetable
- Starch (carbohydrate)
- Sauce
- Garnish
Modern restaurants are now primarily plating main course with a protein and a sauce and garnish to compliment. Sides of vegetables and starch can then be ordered to accompany the meal.
PResentation of food often refers to visual composition on the plate. Modern photography has promoted food plating as enticing artworks that are signatures of stylish cooks. The plating is careful to appeal to all sense, not just sight.
Some modern plating trends used to create visual and dramatic impact by:
- Using large and unusual plates and bowls
- Selecting crockery that contrasts well with food- White is very popular
- Stacking food high and arranging it in interesting ways
- Serving sauces and condiments as part of a dish. These are often placed in a small bowl on the plate or drizzled into the plate for effect
The following design principles should be applied when plating food:
- Use contrasting colours. Colours should not clash or look too similar, and should keep food looking natural. garnishes can add colour when a dish looks bland
- Use a variety of shapes for example round, whole potatoes served with carrot stick. Like too many colours, too many shapes can be confusing
- Use a range of textures, such as crispy chips served with soft flaky fish
- Have a focal point. This can be achieved by having one food sitting higher than another or by using a garnish
- Keep balance and proportion. Food should not be overloaded or lost on a plate. The rim of the plate should be seen
- Repeat an aspect of the design, such as a colour or a shape. Garnishes often repeat an ingredient in a dish
- Use clean, unclipped crockery and wipe off spills and drips before serving
- Place the best side of the food facing up
- Use portion control techniques with tools such as ladle and cup measures
Task 11:
Plate presentation must be in keeping with the projected image of an establishment. For example if you were served a pub style plate of chicken snitzel with chips and salad in a fine dining restaurant it would be completely out of context.
1. Fill in the type of establishment which would be suitable to serve each dish in the slideshow below.
Comment on the garnish or style of presentation, some examples have been given below.
For example
1. Cafe style entree. Simple stack presentation.
2. Fine dining entree. Stack presentation with angular and interesting garnish. Sauce used as garnish
3. Cafe style dessert. Clean simple presentation, garnish is the sauce, strawberry and cream.
4.Fine Dining Dessert. Interesting textures, bold colours, unique shapes
5. Fine dining salad. The plate is artistically arranged in a composition rather than having a separate meal and garnish.
6. Cafe Style Salad. Looks fresh, arranged simply.
7. Home cooked meal arranged in a simple flat presentation. No specific garnish.
8. Fine Dining Meal. Interesing garnish and textures. Lots of different components. Lovely colour palate.
9. Home cooked meal. Simple presentation, stacked up spaghetti.
10. Cafe style entree. Simple stack presentation with condiments on the side. Texture looks nice.
11. Umm what is that? A... teepee style... something. Looks so edible. Not. Is it a deep fried tree?
12. Pub Style meal. Simple flat presentation with the meat, veggies or salad, chips and sauce.
13. These look like deep fried babies. Where are you finding these photos? Cafe Style entree. Bland presentation, not many colours.
14. Modern upmarket restaurant. Main meal or tapas. Garnish is the arrangement of hens and sauces.
15. Fine Dining 6 course entree. Nice rustic presentation, different being served in a box. Very 3D and layered with beautiful colours.