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Chapter 28
Food Presentation and Garnish
1
Chapter Objectives
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.
2
Producing food means making food look good, as well as tasting good.
It means the placement, the color, texture, and temperatures have to be correct and functional.
3
Plate Presentation
The true test is here! We all know that “the eye eats first” is a well known saying.
The creativity and skill that went into the cooking and baking has to be placed on the plate.
All great plate presentation takes skill, experience, and style. Presentation is the process of offering the selected foods to guests in a fashion that is visually pleasing.
4
We eat for enjoyment as well as nutrition and sustenance.
Our job as chefs is to get our customer excited about our food.
Your success depends on making your customer happy.
5
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