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Food Presentation and Plating Techniques

Food Presentations

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147 views19 pages

Food Presentation and Plating Techniques

Food Presentations

Uploaded by

sferaro.fng
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Food Presentation and

Plating Techniques

Chef Carlo Erik E. Castaneda


A plate of food is like a painting, and the
rim of the plate is the frame
Adding a visual touch to food brings out
the creativity of a dish
How a food is plated, arranged, and
garnished affects even how people think
the food tastes
Enhanced food presentations integrate all
aspects of the buffet, including the theme,
the menu, the style of service, and clients’
expectations
Finally, proper food preparation is
important because we eat with our eyes
first
Things to Consider in Food
Presentation

1. Plates
2. Trays
3. Balance
4. Portion size
5. Temperature
Plates
SHAPE- choose plates with different
shapes and sizes. Make sure that the plate
holds food comfortably; giving the perfect
appearance that is not too crumby and
brassy
COLOUR- use plates that contrast the

food colour
NUMBER- remember odd number of food
items on a plate look better than even
numbers
Food Tray
When making up a tray, be sure to
separate the colors. Try not to put
different foods of the same color
next to each other
Trays also look best when
arranged symmetrically
Balance is important, particularly
when making a round tray
A centerpiece is also important.
Hollowed-out foods can make
wonderful bowls for dips.
Balance
Balance is achieved by
combining the physical aspects of
the food in the context of specific
design principles
Principles include symmetrical or
asymmetrical compositions,
contrasting or complementary
arrangements, and the use of lines
to create patterns or indicate
motion
Foods supply the important
visual elements: color, texture,
and shape
Color
The color of a food can be used as an
element in design
 Two or three colors on a plate are
usually more interesting than just one
A food’s natural color is one
important tool in platter presentation
Greens give the impression of
freshness and vitality
Browns, golds, and maroons are
warming, comforting, and rich
 Orange and red are intense, powerful
colors
Shapes
Another food presentation tip
is to plan for variety of shapes
and forms as well as of colors
Cubes, cylinders, spheres,
and pyramids are just some of
the shapes food can assume
Alternating or repeating
shapes in a design is one way
to add visual interest to food
arrangements
Texture
Texture is important to the way
food looks, as well as the way it
feels in our mouths
The way the food feels when
you bite into it is another aspect
of texture that a chef needs to
include in a plan
Too much of the same texture

is monotonous
Portion Size
Portion sizes are another important
food presentation tip, as well as being
a prime consideration for costing
 About matching portion sizes and
plates.
Too small a plate makes an
overcrowded, jumbled, messy
appearance. Too large a plate may
make the portions look skimpy
Balancing the portion sizes of the
various items on the plate and
 Prevent the main item from getting
lost amid excessive garnish and huge
portions of vegetable and starch
items
Temperature

Serve hot foods hot, on


hot plates
Serve cold foods cold, on
cold plates
Serving foods in their
proper settings is not only
appealing but also healthy
End of Part 1
Plating Techniques
Questions to consider
when choosing a plate
or serving dish
1. What Shape? Does the food lend itself to a
particular shaped plate?
2. What Colour? Is white the best choice? What
about using a contrasting or coordinating colour?
3. What Size? Too big and the portion of food will
look tiny. Too small and the plate will look
over crowded
4. What Material? Would ceramic be best or
could you use something else? Wood?
Terracotta? Slate? Glass?
5. Plain or Patterned? Will a patterned plate
detract from the food or will it enhance it?
Tips for plating
PLAN IT- Sketch the presentation to help you visualize the plate. Assemble
a "practice" plate to help decide the final presentation
KEEP IT SIMPLE & QUICK- Arrange the food on the plate quickly in order
to serve it warm
EVERYTHING SHOULD BE EDIBLE- Don't garnish with large sprigs or
spears of rosemary or other herbs
BEGIN IN THE CENTER OF THE PLATE- and build outward. This
improves appearance, and also helps prevent the server from sticking his or
her thumb in the food
RESERVE THE FRONT of the plate for the most attractive and appetizing
food
THINK COLOR- If food is basically brown or white, brighten the plate with
colorful garnishes and vegetables
POSITION THE PLATE CORRECTLY-in front of the guest
ADD HEIGHT TO THE PLATE- Generally, the presentation should begin
low at the front of the plate and grow taller at the rear.
The
Plate
BIGGER IS BETTER: Large
plates allow for separation
between items, which lets the
inherent beauty of each one
shine
COLOR ME NEUTRAL:
When plating food, use classic
white or earth tones; these will
complement any color of food
The Food

What grows together


goes together: Preparing
fresh ingredients that are
in season doesn't just
taste better, it looks better
Seasonal produce tends
to fall into both culinary
and visual harmony
The Set up
CLOCK IT- The conventional "smiley
face" (starch at ten o'clock, meat at two
o'clock, and vegetables at six o'clock) is
always a safe bet
FOCUS, FOCUS- For more drama, "find

the focal point" of the meal and elevate it


by placing it on or leaning it up against the
starch
GET SAUCY- Spoon sauce under the
meat rather than on top. This allows the
meat's crust to stay crisp while also
offering a contrasting circular shape
beneath
That’s all folks! Thank
you very much for
listening!!!

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