Culinary Artistry and Presentation
Focus: To discuss the wide variety of presentation techniques and their artistic representations utilizing the equipment available.
I. Culinary Artistry
1. Color Variation with the Seasons
a. Use the seasons and their colors to liven up your foods, the students will notice, the warming effects they will have.
b. Utilize multi varietal color schemes to give foods that pop that shows contrast
c. Know your seasons and what foods they provide, they will help determine for menu variations and give contrast to color as well as flavor
a. Depth- give your food depth, it will help with contrast and color variations, depth is also very psychological, and will give the consumer a starting point and ending point to a panoramic view of your dish.
c. Texture- as much as you’d think about the texture of food as being something you would have to taste, the different textures of foods, and how they coincide with depth help give a panache of artistry to your dishes. If everything has all of the same textures then all of the color in the world will not give your dish the desired effect.
d. Garnishment- Always try to garnish your dishes with at least something. If you can’t provide suitable depth and texture, then a little garnishment goes a long way, they do tend however to go together quite well.
3. Cleanliness and Usage of Dishes
a. Wiping the Edges- it is what it says, give the dish a clean appearance, and the other techniques will fall into place and will help pop out the dish much easier.
b. Plating in Pans- Use the right pan for the right job. Half pans, hotel pans, etc. Don’t let the serving utensil fall into the pan, if you use the right pan, then your utensils will have a harder time falling in the dish
c. Last thing- Change out the pans after they run low, don’t add to unless you will not change the presentation you started with. Always garnish the food when changing out with the new fresh pan.