When presenting meals, the importance of plate selection should not be underestimated. During your Certificate III in Commercial Cookery you will learn that, to achieve a well presented dish – the plate must be in harmony with the food and the establishment’s style or theme. Plates must also be of an appropriate size for the food being served.
Planning is essential for excellence in plate presentation. Planning must not only include what will be on the plate, but also how the plate will be set up. The presentation must be sufficiently strong and stable so that when food arrives at the table – it is still attractive and inviting.
Plate sizes, shapes and styles will vary greatly. The image or theme of a restaurant will dictate the types and style of crockery used.
When presenting food, the colour, texture and flavour mixes must be considered to ensure that the food on the plate compliments each other.
Plated foods should also have height. This means that they should not look flat and unappetising on the plate.
Foods should be made to look attractive, but not to the point where it spoils the customers eating pleasure by over doing it. Plating salads or vegetables alongside the food and using appropriate garnishes can add colour, texture and height to make the meal attractive.
Image and presentation are essential for a successful food service operation. As discussed, there are a number of steps which need to be carefully adhered to:
Use clean plates appropriately heated or chilled
Hot food should be served on hot plates
Cold food should be served on cold plates
Apply appropriate garnish
Once garnish and dish have been placed, check to ensure there are no greasy marks, drips or spills on the plate
Ensure that the dish looks the same and of the same portion size with similar dishes being served
A Certificate III in Commercial Cookery teaches you the quality checks while plating up food.