DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  skihm86@yahoo.com , balhara86@gmail.com  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com 

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The Purpose of Decoration and Presentation

To provide eye appeal

To provide a professional appearance

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Coating AgentsPurpose

Preserve the foodImprove its flavorEnhance its appearance Act as an accompanying sauce or moistening

agent

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GelatinExtracted from skins, connective tissue of

meat, and the bones of younger animalsWhen mixed with water, is transparent

and almost colorlessIs sold in a dehydrated form as a granule

and a fragile sheet Can be purchased as clear or brown colorIs used to “set” such items as jellies,

mousses, and savory aspics

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GelatinPoints to consider:

Avoid fresh fruits containing the enzymes bromelain, ficin, papain, and actinidin

The infusion of large amounts of sugar will inhibit setting properties

When using dry powder, mix with cold water first for 3 to 5 minutes to moisten before adding the hot liquid for melting

Can be melted and rechilled several times before it loses its thickening ability

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GelatinPoints to consider:

Boiling will dilute its thickening propertiesWill take twice as long to dissolve when using

cream or milkAlways combine sugar and gelatin before

dissolvingAlways soak gelatin leaves in cold water to

soften before adding to a hot liquid

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GelatinPoints to consider

4 sheets of leaf gelatin equal 2½ teaspoons (7 g) of powdered unflavored gelatin.

1 envelope of powdered unflavored gelatin (¼ oz) is equal to 2½ teaspoons (7 g) and can be added to 2 cups (473 mL) of liquid to establish a standard firmness

In its dry form, gelatin has an indefinite shelf life

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Gelatin-Setting AgentsIsinglass: a type of gelatin extracted from

the air bladders of fish, particularly sturgeonCarrageen: a type of gelatinous thickening

agent derived from seaweed that grows off the coasts of Scotland and Ireland

Agar or agar-agar: the Malay name for gum; native to Japan

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Aspic JellyTrue aspic jelly as made by Carême was a

clarified stock made with the knuckle and feet of young vealNatural gelatin being extracted from the

collagenVery expensive method for obtaining gelatinNot done today unless an occasion warrants

the expense

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Aspic JellyModern version:

Uses a well-clarified stock with the addition of commercially purchased leaf or dried gelatin Creates an acceptable aspic for pâtes and terrines,

sliced meats, brushing on cold fish and shellfish, and most other presentations in the cold kitchen

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Aspic JellyThird Version

Adding pure gelatin product to clear water Has become popular in recent years Is cost saving—time, labor, skill It coats without interfering with the flavor of the

food

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Uses for Aspic JellyAs a stabilizer in salad dressingsTo fill a pastry encrusted pâté, to allow the

slice to appear wholeAs a binding agent for mousses, parfaits,

pâtés, and puréesTo brush on any sliced roasted meat,

poultry, or game for enhanced presentationBrushed on sliced terrines, pâtés, or

galantines

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Uses for Aspic JellyFor brushing on individual pieces of food

that will be the focal point of platters or plates

For coating the bottom of plates as a background for food

For coating the bottom of a platter as a base for presenting food

Cut into shapes or chopped, and spread on an accompanying dish or platter

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Uses for Aspic JellyLayered into a vegetable terrine to allow

it to set and carve easilyFor setting any cold sauce, other than

chaud-froid, that would be served on a plate or platter

Applied as a finishing shine onto large food items for display on a buffet, such as whole poached salmon or trout, whole roasted racks of lamb or beef, and whole roasted geese or ducks

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Uses for Aspic JellyTo coat the bottom of molds, before being

filled with a cold purée, for trapping a design inside

Used at varying strengths to coat a host of ingredients for use in competitions

To assist with the application of rubs and crusting on the outside of food items before being carved or served

Used to strengthen delicate food items

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Techniques for Applying AspicAspic does not need to be heated; it only

needs to be melted to slightly warm, never hot

Cool a portion of the warmed aspic over cold water, and when it reaches optimum consistency, begin to use it

Use the excess liquid aspic to warm up the hardening aspic, returning it to the correct consistency for coating

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Techniques for Applying AspicDo not leave the aspic sitting in the iced

waterStir the aspic gently to avoid setting—

aggressive stirring will introduce unwanted bubbles

Gently transfer aspic to new bowls often to avoid lumping

Do not boil the aspic because this will weaken its setting qualities

Avoid accumulation of debris in the aspicSUNIL KUMAR

Chaud-FroidChaud-froid means “first hot then cold.”Classically made with any mother sauceUses:

When plating a large quantity of cold appetizer that requires a plate sauce

Saucing plates and platters for culinary competitions

Flooding plates or platters to create a different color background for food presentation

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Chaud-FroidUses:

Flooded plates or platters can have shapes carefully cut from within and contrasting sauces inlaid in their place

Can be imitated in the cold sauce section of the garde manger using the principle of the classic mayonnaise colée

Can be used to bind vegetables, fruits, salad materials, or fish or shellfish for timbales, socles, or compound salad presentations

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Chaud-FroidUses:

To coat or semicoat individual pieces of food; however, the food does not have to be poached as it was in the past

Can be allowed to set on a flat tray, cut into attractive shapes and used to garnish plates or platters of food

Can be used for coating large hams, turkeys, and large fish such as salmon for decorative centerpieces

It makes a very pure white canvas for the chef to decorate the buffet

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Techniques for Using Chaud-FroidTechniques are similar as for aspicGenerally, the pieces coated tend to be larger

than those for aspicIt was commonly used to coat a whole item

before portioningSuccessful coatings are done by dipping and

flooding

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Displaying Food for CompetitionRules:

Identify the main components or protein items of the platter and choose complementary ingredients to accompany them

When methods of preparation of the meats are complicated, it is appropriate to select easier accompaniments

Cooking methods should vary throughout the presentation and reflect the diversity of skill of the chef

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Displaying Food for CompetitionRules:

Textures used should vary throughout the platter utilizing all available to the chef Smooth, coarse, solid, soft, liquid, crisp, crunchy

Colors should reinforce the perception of freshness, quality, and well-executed methods of cooking

Shapes and sizes of garnishes should suit the size of the platter and demonstrate well-executed knife skills

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Displaying Food for CompetitionRules:

Flavors and seasonings should be well distributed around the platter Spicy with bland Rich with lean Smoky and salty with sweet Sweet with sour Sweet with spicy

Any garnishing should add color, texture, taste, and interest to the plate

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Displaying Food for CompetitionRules:

Carving should be accurately executed, and the shingling between slices should be exact

The carved food should create interestingly shaped lines

These lines should have perfect form and create flow and interest to the overall design of the platter

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Displaying Food for CompetitionRules:

Equal attention should be given to all components of the platter

The platter should have a focal pointThe flow of the food on the platter is the result

of well-balanced food in unison and provides a pleasing pathway to the focal point

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Specialty PresentationsHave unique characteristics that will affect

planning and layoutThe accompaniments for any platter can be

included as part of the platter design, or as part of the garnish

Accompaniments can also be served to the side in small dishes that have their own serving utensils

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Specialty PresentationsBuffet items should have signage to identify

main items and accompaniments

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Cheese PresentationsAlways include a representative example

from different classifications6 to 12 would be appropriate

The layout should guide the order of tastingMilder to softerYounger to strongerFirmerRiper

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Cheese PresentationsWhen served as a tasting, few items should

be served as accompanimentsIt is customary to serve crackers, bread, and

waterWhen served as part of a buffet, the cheeses

should be selected from a range of styles according to the customer demographics

The cheese should be cut appropriately for the number of guests, making self-service easier

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Caviar PresentationsCreate a presentation that clearly defines the

portion that the guest should takeServe from original packing container, glass

bowl, or silver dishPlace on a large platter, elevate with ice

pedestal, and surround with small spoons or croutons that contain the portion of caviar that is intended for each guest

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Gravad Lox PresentationsFor ease of service:

Place a garnish of two or three slices in between each portion: crouton, lemon slice, or pickle slice works well

The salmon could be rolled up with one of its accompaniments, such as cream cheese, then presented

Accompaniments such as cream cheese, pickles, capers, sliced sweet onions, and lemon wedges would be served aside, or on the platter

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Fruit Platter PresentationsAlways select seasonal varieties that are

sufficiently ripenedChoose different textures, colors, and

flavors.Should be peeled or partially peeled,

portioned into bite-size pieces or slicesWhole fruit can be attractively arranged

into designs, or carved into interesting shapes for a centerpiece or focal point

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Vegetable Platter PresentationsAlways select fresh and crisp vegetables

that are in seasonPeel and cut into shapes that are easy to

eat, as well as interesting to observeMix shapes and colors to form attractive

patternsGourds and squashes work well whole and

uncut, or carved as the pièce montéeAppropriate dips and dressings are served

as accompaniments

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Charcuterie PresentationsShould represent the whole of the classificationVariety should give the platter many interesting

and complementary shapes, textures, and flavorsThe focal point can be an arrangement of partial

sausages and salamis positioned in the back center area of the display

Slices can be shingled forward into lines that appear to have originated from a larger solid part

Accompanying chutneys, relishes, pickles, and crusty bread should be served on the side

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Deli Tray PresentationsShould contain a combination of sliced meats

and cheeses, accompanied by relishes, salad items, condiments, and breads

Can be prepared in advance and dropped off at a location without the need of service staff

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Culinary CompetitionsCategories

Cooking Professional/Student Cold PlattersCooking Professional/Student Cold PlatedPatisserie/ConfectioneryShowpiecesTeam BuffetHot Food Competitions

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Culinary CompetitionsReasons to compete:

It promotes camaraderie among chefsIt provides inspiration to young professionalsIt provides a great way for chefs to networkIt provides an arena for the chef to showcase

skills and techniques to the publicIt offers educational rewardsIt promotes growth, research, and

development within the industry

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Culinary CompetitionsReasons to compete:

It sharpens the skills and techniques of the chef

It allows for high levels of creativity within the industry

It encourages the use of good workmanship and nutritionally sound cooking

It teaches economy and judicious use of products

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Planning for CompetitionConfirm dates and locationRead current rules and make sure they

are fully understoodAlways ensure that food products are

going to be available to you where you are and where you are going

Research what is current and what, if anything, that the judges might be looking for

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Planning for CompetitionConcentrate on showing the judges the skills

and techniques that have been masteredPlan a schedule for practicesPlan a progression chart indicating where

dishes should be by a specific time in order to see progress

Stick to the practice schedule and always stay focused

Seek professional advice from colleagues or other seasoned competitors to eliminate unforeseen pitfalls

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Planning for CompetitionDraw and write everything down from its

conception to the final plate presentationKeep the chosen dishes or presentation

within the skill and technique ability of the competitor

As competition time approaches, follow a strict regimen of nutrition and exercise

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Planning for CompetitionHave checklists for all food, materials,

equipment, uniforms, and all other personal items

Leave plenty of time to get to destination and set up

Follow the entire rules specific to the competition category and be prepared for any changes and equipment failures that may occur

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Planning for CompetitionCommon Mistakes

Poor execution of basic fundamentalsMaking “food show” food instead of “customer

food”Creativity supercedes sensibilitySloppy workmanshipPoor compositionInconsistent sizes

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Planning for CompetitionCommon Mistakes–Unappetizing food– Incorrect garnish and portion count, and portion size– Sloppy aspic work– Poor layout

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