Plating and

Presentation

Pleasing Presentation can

make a strong Impression

The style of presentation may vary greatly

from one restaurant to another, but the

real purpose of good presentation is

enhance both the way the foods appears

and the flavors and textures of the food

itself.

Presentation

Presentation is the art of telling guests

about the food by the way it is arranged

on a serving piece. Good presentation

makes you want to eat the food, even

before you have taken a single bite. They

take advantage of every aspect of a dish

to produce a plate that looks appetizing,

delicious, and clean.

A variety of words are used to

describe the effect of each element

in a presentation: simple, elegant,

balanced, integrated, unified,

organic or even synergistic.

Objectives of food presentation

Serve foods at the best possible temperature, for both safety and flavor.

Give foods an attractive and appropriate appearance.

Make it easy for the guest to identify and eat the food.

Highlight all aspects of a dish: colors, aromas, temperatures, shapes, height, and textures.

The Elements on the Plate

Main item

Side dish

Sauces

Garnishes

Using in a height Presentation

A Symmetrical plate of food

Symmetrical

have equal numbers and shapes on both

sides of a middle point or line.

Symmetrical presentations often give the

impression of formality and stillness.

Using contrasting colors,

textures, and flavors

Contrasting elements oppose each other;

example include: black and white filled

and empty space, and sweet and sour.

When contrasting elements appear near

each other, they throw each other into

relief, each one making the other stand

out.

Using a single color family

effectively

Complimentary elements

harmonize with each other. Colors,

for example, may fall within the

same family or be next to each

other on a color wheel.

The meat is the focal point in

this plate

Focal point

Draws your attention. It’s position on the

plate helps determine whether you

arrangement is symmetrical(when the

focal point is centered) or assymetrical

(when the focal point is not centered.)

The focal point may be any of the basic

elements on the plate.

Assymetrical

Assymetrical

Compositions have unequal

numbers and shapes in a design;

there may be no clear midpoint.

Assymetrical presentations are

sometimes described as natural.

Plates, Bowls, Cups, and Other

Serving Dishes

Plates act as the backdrop for the food.

The food. The most adoptable shape is a

round plate with a rim. In many

operations, using a signature plate for a

special presentation has become part of

the total dining experience.

A black Tangine for presentation

Size and Shape

Large plates give a look of elegance and

richness, as long as the plate is not so big

that the food begins to look skimpy. Small

plates are the best when you serve small

portions, such as appetizers, salads, or

desserts, since they “feed the eye” by

giving the impression that the portion is

larger.

A square Plate offers different

presentations options

Clean plates

The cleanliness of serviceware speaks volumes to the guests about how safely and professionally their food

was prepared.

Look at plates before filling them with the food and be

sure they are very clean

Check that rims and edges are not chipped or cracked.

Keep the rims of plates clean and free from any food

sauce or garnish so that serves can handle plates in a

safe and sanitary way.

Wipe any drops of sauce from the rim with a clean

cloth.

Hot plates, Cold plates

Chill serving pieces for cold foods,

such as salads, cold appetizers, and

some desserts.

Heat plates for hot foods and hold

them in a very warm place during

sevice.

Arranging the foodWhenever possible, use the natural colors, shapes, and textures of foods as a guide to their arrangement. This basic guideline is not always enough, all by itself, to create a pleasing arrangement.

Use the other elements on the plate( a vegetable and/or starch side-dish) to introduce complimentary or contrasting colors, flavors, textures, and temperatures.

Leave some space on the plate unfilled.

Greate a focal point(the spot on the plate that draws your attention first) by using colors or height to catch the guest’s attention.

Position the focal point so that it does not hide the main element on the plate.

Position the main item so that it is easy for

the guest to eat.

Communicate with the service staff

regarding how the plate should be set

down in front of the guests.

Cutting techniques

Make slices of consistent thickness and arrange them in the same order that they were cut(this is known as sequencing )

Strive for clean edges and sides when you cut foods by keeping knives and other cutting tools very sharp. Keep a steel nearby as you work and use it frequently.

Give foods that are naturally flat some height; roll or fold slices, arrange them in piles or pyramids, lean slices or pieces up against other foods, or use serving pieces to raise foods-up higher than other elements on the plate.

Molding and Shaping Techniques

Some foods have a defined shape, while

others will not hold a shape on their own.

Dishes like rice pilaf, spaghetti, or casseroled

potatoes can be molded, scooped, or cut

to give them a neat, attractive shape. You

can create beds or borders to contain

more liquid foods, such as a stews.

Use a container to hold liquid or runny foods,

including soups, stews, sauces, and condiments

presented “on the side”

Choose containers that make the portion

look generous without appearing too

large or too skimpy.

Heat or chill the container, if appropriate.

If there is a chance that the container

might slip more slide on its way from the

kitchen to the table, use an underliner to

hold it in place.

Use a mold to give shape to loose

foods

Choose molds sized to make a single

serving.

Spray or brush the mold lightly with oil.

Fill the mold with the foods and pack it

down into the mold

Tip the mold onto the plate

Lift the mold away carefully to preserve

the shape.

Make a bed or border from foods such

as pureed potatoes or rice

Portion rice or other loose

grains(couscous, quinoa, and so forth) in

a shallow bowl or deep plate, make a

well in the center, and ladle a portion of

stew into the center.

Pipe or spoon purees around the rim of a

plate to make a “wall” that can hold a

stew in place.

Saucing techniques Sauces are an important means of

enhancing a presentation. They can be

intensify or brighten a dish or add luster and

sheen

The greater the chances that the food may

become cooler or warmer than it should be

while you finish the presentation.

Applied directly

Ladle sauces over foods to give gloss or

sheen or add color.

Place sauces under or around foods to use

them for contrast and to preserve the texture

of foods with crisps crusts.

Two or more sauces n a plate

Choose flavors and colors that complement or contrast with the main item as well as with each other

Choose sauces with sufficient body to keep them from running together.

Keep sauces apart by putting them on different parts of the plate.

“join” sauces by swirling or marbleizing them to create a pattern.

Garnishes

Good garnish does far than simply “Dress

Up” a plate. Choosing the light garnish

requires the same care you put into

choosing the seasoning and romantics for

the dish.

Non functional garnish

Functional garnish

Food presentation for buffets

Many of the same principles and

guidelines used to present an individual

serving on a plate are also used to

create large displays, including platters,

trays, and steam tables.

Some General Guidelines for

Arranging Foods on Buffet

Keep foods that might drip or spill closest

to the guests.

Use pedestals and similar devices to lift

some platters higher.

Keep hot foods near one another;

likewise, group chilled food in their own

area.

Lines and Patterns in Buffet

Presentation

Patterns are the result of repeating a

shape, a color, or a flavor over and over

again.

Strong, clean lines arrange the food

neatly and logically.

Lines can be