Lesson 2: Food Presentation

Why are white, round plates the most common for plating? What other vessels can be used for plating? How can the color, texture, shape, temperature and size of each food component affect a plate design? What is the best way to sauce food aesthetically?

Presentation, Plated Desserts, Composition, Shapes, Texture, COlor, Complementary, or Contrasting Flavors, Focal Point, Symmetrical, Asymmetrical, Garnish

8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.

Students will explain why a sketch of a plated dish prior to cooking and baking is beneficial for the plating process and final product.Students will understand how the color, texture, shape and size of each food component affects a plate design to create a restaurant quality fruit plate.Students understand how to sauce food properly and know how to add garnish to finish a plate.Students will identify common mistakes made during plating. Students will inspect and critique their plate prior to serving.

Students will know the best practices for plating and will be able to demonstrate plating techniques in the home and work environment.

Students will be given a smaller amount of materials to work with to produce a plated salad.

Hands on Lab Assessment and Exit Ticket

Largen, Velda L., and Deborah L. Bence. Guide to Good Food. Goodheart-Willcox Company, 2010.

McGraw-Hill. Food for Today, Student Edition. McGraw-Hill Education, 2010.