Brief Summary
This video provides a comprehensive guide to platter presentation, focusing on the principles and design elements that make a platter visually appealing and easy to serve. It covers the essential elements of a platter, including the centerpiece, arrangement of slices, and garnishes, while also emphasizing simplicity and proportion. The video also provides practical tips for designing platters using herbs, sauces, and sequencing patterns.
- Key elements of platter presentation: centerpiece, artistic arrangement, and garnish.
- Principles of platter presentation: ease of handling, simplicity, and attractiveness.
- Design tips: planning, movement, focal point, proportion, and appropriate use of garnishes and sauces.
Introduction to Platter Presentation
The lesson introduces the art of serving appetizers by focusing on the basic principles of platter presentation. A platter is defined as a large, flat dish used for serving food, available in rectangular, oval, or circular shapes, and also referred to as a serving plate, serving dish, or tray. In restaurant terminology, a platter is a dish served on a large plate.
Elements of a Buffet Platter
The three key elements of a buffet platter are the centerpiece (or gross piece), artistically arranged slices, and artistically done garnish. The centerpiece can be a significant portion of the main food item, such as a decorated cold roast, or a separate but related item, like a salmon mousse. Slices should be arranged artistically, and garnishes should be proportional to the slices, adding visual appeal through complementary colors, flavors, textures, and temperatures.
Principles of Platter Presentation
Key principles include ensuring food is easy to handle and serve without ruining the arrangement. Simple designs are favored for being more appetizing and easier to serve. Platters can be made from various materials like silver, mirrors, chinaware, plastic ware, or wood, provided they are presentable and suitable for the food. Once food touches the tray, it should not be removed, and good pre-planning is essential. The platter should be attractive and appropriate to the overall table presentation.
Designing the Platter
To design an appealing platter, start by planning ahead and sketching the tray divided into sections to achieve a balanced and symmetrical design. The sketch should indicate the placement of the centerpiece, slices, and garnishes. Incorporate movement into the design to guide the eye across the platter, arranging items in rows or lines. Create a focal point with the centerpiece, emphasizing height and direction, while maintaining proportion among the items.
Using Garnish and Sauces Effectively
Use garnish to balance the plate and complement the items, but avoid unnecessary garnishes. Sauces should enhance the food without hiding colors and shapes; apply them sparingly, either under the food to highlight it or on top as a garnish. Simplicity is key, allowing guests to appreciate the best aspects of each item. Angle overlapping slices and arrange pieces to showcase their best side.
Platter Design Techniques
Effective platter design involves using herbs and greens, sauces, facing, and sequencing. Examples include platters with herbs and greens, sauces or dips, different facing arrangements, and sequencing patterns. The art of cooking combines craftsmanship with great heart.
