Annotated Links and References

http://www.chef2chef.net/learn-to-cook/cooking-plating-class.php

Traditionally, and to this day, meals usually contain a protein, a starch and a vegetable. The balance of each is important to keep in mind. Different textures should be used to compliment each other. Spicy food can be paired with something that cools the mouth or something to neutralize the heat.

The placing of the food on the plate gives different impressions to the consumer. A flat two dimensional plate is boring and a towering item is hard to eat and usually difficult to present. Leaving some space between the rim of the plate and the food allows for a balance between overfilling the plate and yet still be filling.

APA references:

Davault, K. (2009, June 17). Plating food. Retrieved from http://www.how-to-cook-gourmet.com/platingfood.html

Labensky, S. (2002). On cooking. Boston: Prentice Hall.

Plating

Food Carving

Siegel, L. (Photographer). (2009). Foodcarving. [Web]. Retrieved from http://www.siegelproductions.ca/ottawarocks/travelshow.htm

Colour

Platters

mddog45, . (Photographer). (2004). Garde manger 009. [Web]. Retrieved from http://image20.webshots.com/20/4/35/51/194243551nmZksZ_fs.jpg

Professional Appearance

When presenting food to the public a chef is expected to have a clean uniform and a clean manner. The uniforms worn in modern kitchens pay homage to the tradition of cooking, and also fulfill a practical purpose. A classic clean white uniform shows a chefs skill and cleanliness, and provides a barrier from heat and spills. A skullcap or chef hat keeps hair from falling in food and absorbs sweat in conjunction with a neckerchief. Baggy pants help to keep spilled liquids from sticking to legs and are comfortable to wear all day in the kitchen.

Ronchetti, E. (2010, March 19). Wear your chef uniform with pride: how to dress in the professional kitchen . Retrieved from http://www.articlealley.com/article_1458396_34.html

Presentation in the Foodservice Industry

Eating is a sensory experience for people, chefs are expected to provide an environment for their guests that compliments the food they are serving. A dish and especially platters and special items like fruit carvings must be pleasing to the eye as much as the food must be palatable. This blog is dedicated to the presentation of food and maintaining a professional look for young chefs and cooks, and will be organized into the following topics:

Professional Appearance: Chefs uniforms provide the functionality needed in a kitchen and the style expected for chefs that are seen by the public.

Platters: Usually handled by the Garde Manger station, these are often the centerpieces for buffets and special events.

Colour: Colour helps the ambiance of a restaurant, and when used correctly highlights food on a plate.

Food Carving: Fruits and vegetables can turn into flowers and animals in the hands of a skilled chef.

Plating: One of the most important aspects of a guests meal, elements of art play a part in good plating.