and Garnish



UU ntil this point, most of the focus of this book has been on the preparation of food, from the selection of ingredients through mise en place and final cooking. We still have not reached our final goal, however. The point of learning and practicing procedures to prepare food of high quality is to ensure that the food is eaten and enjoyed.

In other words, our work isn't done until the food we have prepared is arranged on plates or platters and ready to be presented to the diner.

In traditional classical cuisine, until well after the middle of the twentieth century, the normal practice in fine dining establishments was to send the food on platters and in casseroles and other serving dishes to the dining room, where it would be transferred to dinner plates by the serving staff, sometimes after carving or portioning. The chefs who developed nouvelle cuisine, however, wanted to control the appearance of the food down to the last detail and so began to arrange food on dinner plates in the kitchen. Since that time, many styles of plating have come and gone, as chefs have devoted much attention to the appearance and arrangement of food on dinner plates.

Throughout this book, we stress making food look good as well as taste good. We talk about accurate, neat cutting of vegetables and fruits, about proper trimming of meats, poultry, and fish, about grill-marking steaks, about preserving color in cooked vegetables, and about attractive plating of salads. In this chapter, we continue the discussion of making food attractive.

After reading this chapter, you should be able to

1. Explain why attractive food presentation is important.

2. Serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture.

3. Identify common terms from classical garniture that are still in general use today.

4. Garnish a banquet platter with attractive and appropriate vegetable accompaniments.

5. Plan and arrange attractive food platters for buffets.

Continue reading here: Hot Food Presentation

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