Basic principles of plating and presentation, including color, texture, and height

Keeping hot appetizers warm

When a hot appetizer is ready, put it on the heat and ensure that its temperature stays permanently above 65°C. When reheating, the core temperature of the food must reach 75°C for at least 2 minutes. No food should be kept warm for more than 3 hours. The described temperature ranges must be observed in order to minimize the risk of deterioration. The vast majority of microorganisms or their toxins (toxic proteins produced during the life activity of microorganisms) that cause food poisoning or food infections reproduce best in temperature ranges close to our body temperature, and cause the greatest danger.

In addition to the food hygiene requirement, the other most important factor is that food must be stored in such a way that its enjoyment value does not change (it does not dry out or become greasy, its color does not change, its taste does not become too concentrated due to evaporation, etc.).

Dosing, serving

Each portion must be measured in such a way that it corresponds to the calculated quantity and that each guest

receives a proportion of everything on the sufficiently preheated bowl, plate, cup, bowl or other serving device.

The choice of serving dish depends on the nature of the food and the way it is sold and served. Today, serving on plates is becoming more and more common all over the world. The main purpose of this is to speed up service, to require fewer tools, and to change the aesthetics and temperature of the food as little as possible during sale.

For a tasteful presentation of the food, the size of the “portion plates” is larger than the traditional one. For example, appetizers are usually served on the traditional main plate.

According to the traditional concept, food should be placed on the plates in such a way that what needs to be cut is closer to the guest’s right hand (where the knife is on the table), and what is intended for the fork is on the side of the fork. In the case of meat dishes, this means that we always place the meat on the right side of the plate, closer to the guest, the side dish on the upper left side, the sauce between the two, and the decoration on the upper part of the plate facing the guest (not on the edge).

In addition to the traditional solution, the so-called central location is becoming more and more popular these days. The essence of this is that the main components of the food are placed in the center of the plate, preferably elevated, and the decorative additional elements are placed around it. Also worth mentioning is the type of main course serving, when the sauce is on the part closest to the guest, the sliced meat is on that side, while the decorative side dish consisting of several elements is placed on the opposite side of the plate.

Presentation and Plating

Creating edible garnishes and decorations

Decoration, decoration

Most of the guests are happy to eat the food on the plate as decoration. Therefore, let us pay special attention to the possibility of these.

Avoid adding non-edible materials (e.g. lemon or orange peel). The combination of fruits and vegetables is becoming more and more fashionable. If we follow this practice, pay special attention to harmonizing the flavors.

What are the two most important rules to follow when decorating?

One is that only heat-treated materials may be placed on the guest’s plate next to heat-treated food (for example, sour cream should be heated on hot food).

The other is that the food must be laid out aesthetically. It should never be decorated in such a way that:

• distracts the guest from the food itself,
• hang off the plate or land on the edge of the plate,
• it covers any logo.

Learning outcomes/results (ECVET)