Culinary Quick Tips   Plate Presentation

Culinary Quick Tips Plate Presentation


Hello. I’m Chef Patrick from The Culinary
Institute of the Carolinas at Greenville Tech. And today we’re going to talk about basic
plate presentation and sauce design. And then lastly, we want to talk about some of these
finished plates, in reference to some basic terminology. So, six o’clock position, I have
all these plates turned to a six o’clock position. To you, six o’clock means, guest perspective.
So when I would tell a server, “This is a six o’clock position on this plate.” That’s
telling them how I want that plate presented in front of the customer. One, how we apply the sauce. That’s one thing.
Choosing a plate that maybe doesn’t have rounded shape because we have a rounded teardrop shape
for the main component, as we talked about choosing your plate. Glazing the berries,
so that they look a little bit juicier. So that was glazed in a little bit of simple
syrup. And then controlling, like, what we would typically sprinkle on a plate. It, really
again, kind of creates camouflage and covers up our presentation. So, in this case, just
a little bit of an index card with some cocoa powder, creates some straight lines. Creates
some strong lines in our plate. And then we’ve generated a little bit of heighth here with
the crisp. So the main component is the same. Going into our entrée, here, same type of
thought process. I have a round plate. The choice of the rondelle or round carrots, probably
not a good choice. Round portion scoop for the potatoes, again, we’re really, instead
of showing contrast shape, we’re using similar shapes. Round on round on round. There’s not
a lot of contrast color in this plate. I have carrots and use carrots as a crisp. There’s
no green here. We go to the back plate, here. A little bit of a smear for the sauce design
there, piped potatoes, add some green not just from some green herbs in this case. I’ll
turn this around, so we have some different vegetables here for contrast color. We have
some green asparagus and then use the green asparagus peel for our crisp. You know, same
skills for cooking the chicken, making the mashed potatoes, cooking the vegetables, making
the sauce. A hundred percent same components. Different in what we’re focusing on in the
plate. You know, even that slicing of the chicken is important. You know, so here, I have an example of a
couple pieces of sliced chicken breasts. This sliced chicken breast sliced on an extreme
bias, where they shingle together. This one cut straight down and they’re more like chicken
fingers. You can’t fan chicken fingers on a plate. So, the application of skill to your
plate and presentation is what makes a nice plate presentation. Again, think about the
basics. First thing, contrast. The shape of the plate, you know, with a contrasting shape
of your main component. You know, think about a symmetrical or asymmetrical design. Asymmetrical
is contemporarily what we’re looking for, which means balance in the plate. You know,
use odd numbers, and always try to focus on what the six o’clock position is for the customer;
because, if you do a lot of nice plate presentation and then serve it backwards to your customer,
they’re not going to get the presentation you intended. Thank you for your time. Please check out
our other videos.

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