You are on page 1of 51

Chef Knowledge
Food Presentation
Food Plating

▪ The purpose of food presentation

▪ 5 basic concepts food plating
▪ The basic ingredients of food plating
▪ List of utensils and how to use them
Food Presentation

Food presentation is the art of modifying,

processing, arranging, or decorating food to
enhance its aesthetic appeal.
Food Presentation

▪ First impressions set our expectations.

▪ Good ones stimulates our appetites and digestive
▪ Carelessly presented = carelessly cooked.
▪ You’re excited before the first taste!
▪ Attractive food is an aspect of professionalism.
5 Basic Concepts Food Plating

1. Framework
2. Keep It Simple
3. Balance the Dish
4. The Right Portion Size
5. Highlight Key Ingredient
1. Framework

▪ Start with pictures and sketches to visualize the dish.

▪ Look for pictures of inspiration from food ingredients and
shape of Plates or dishes.
▪ Practice on a plate, which is the best
▪ Specify the plating style
2. Keep It Simple

▪ Select one ingredient as focus.

▪ Use good enough space to simplify the presentation.
▪ Don't use too much food
▪ Choose the flavor of food as the main flavor
▪ Make sure the cooking technique is right
3. Balance the Dish

▪ Create or play with color, shape and flavor.

▪ Use odd numbers.
▪ Try to shape it high.
▪ Stay ahead of the taste quality of food.
4. The Right Portion Size

▪ Make sure the amount of food is good.

▪ Make sure the shape and size of the plate matches the food
▪ The amount of protein, carbohydrate and vegetables must
be appropriate and balanced
▪ Nutritional content must be good and as needed
5. Highlight Key Ingredient

▪ Make sure the main ingredient are more prominent and

▪ Supporting ingredients s such as garnish, ornaments, sauces
and dishes must have special
Plating Techniques

▪ Classic (Clock Method)

▪ Landscape
▪ Free-form
▪ Organic Material
▪ Non-traditional and alternative
Classic (Clock Method)

Classic- clock technique- Main 3-9 (best at 6), starch 9-11, veggies 11-3
(sauce placement typically on and near main ingredient and a simple
garnish) main ingredient facing diner

Taking inspiration from landscape gardens, this linear arrangement

of food is usually kept low and long.
Free Form
Just like modern paintings, painting or placing food with abstract
style or natural on a plate.
Free-form-more fluid-natural-modern art
Organic Material
Organic Material- using organic materials to plate food on for a more
rustic feel.
Organic materials such as wood, slate or stone can be used in plating
to lend a natural element to your dish. When plating with organic
materials, ensure the items are cleaned and sanitized thoroughly
before use.
Non-Traditional/ Futuristic
Tools for plating
Tools for plating

▪ Plate: square plate, oval plate, ▪ Baller/ Parisienne cutter

round plate, oval plate, etc. ▪ Cookies cutter/Fancy cutter
▪ Spoon: tea spoon, dinner spoon, ▪ Peeler
deco spoon ▪ Small Strainer
▪ Squished bottle/ plastic bottle ▪ Julienne peeler
▪ Piping bag and nozzle ▪ Small knife
▪ Small palette ▪ Plating tong
▪ Mold: square mold, round mold, ▪ Brush
oval mold, pyramid mold, heart ▪ Mercer silicone
mold, etc.
▪ Shapes: square plate, oval plate, round plate, etc.
▪ Color
▪ Texture: wood, plastic, ceramic, glass, etc.
▪ tea spoon, dinner spoon, deco spoon

Deco spoon
Plastic bottle Small palette Piping bag & nozzle
Cookies cutter/fancy cutter Baller/ Parisienne cutter
Round mold, oval mold, pyramid mold, etc.
Peeler Small Strainer Julienne peeler
Mercer silicone
Small knife and Food plating tongs
▪ Brush
▪ Kitchen Towel
Part of Dishes
▪ Main Dishes
- Protein; meat, poultry, fish , shellfish, vegetable, etc.

▪ Side dishes
- Vegetables; broccoli, asparagus, eggplant, zucchini, etc.)
- Starch; potato, polenta, rice, pasta, noodle, etc.

▪ Sauces
- Gravy, jus, coulis, puree, dip, reduction, dressing, etc.

▪ Garnish
- Herbs, vegetable carving, edible flower, micro green. Food powder,
nut and bean, seed, etc.
How to create protein/main dishes
▪ Cutting
▪ Molding
▪ Shaped
▪ Marking
How to create side dishes
▪ Cutting
▪ Molding
▪ Shaped
▪ Puree and mashed
How to create sauces

Kinds of Sauce for food plating

▪ Dressing
▪ Coulis
▪ Juices
▪ Thick Sauces
▪ Jus
▪ Broth
How to put sauce on plate

▪ Lines
Parallel lines, or intersecting lines; intersecting lines draw the eyes to a
certain point on the dish
▪ Droplets
Drops around the outside of the plated food can be interesting, either in a
pattern or randomly;
▪ Pools
Droplets within pools can be interesting (if there are two different sauces)
▪ Pulls
Pull with a spoon drawn through, kind of makes it look like a shooting star
▪ Brushes
Using a pastry brush, you “paint” the sauce on the plate
▪ Foams
You can make foams with hand blenders (by frothing up the liquid)
Pulls Droplets & lines Droplets & pools. lines & pools.
Lines & pools Droplets & lines Brushes Droplets
How to create garnish
▪ Herbs
▪ Vegetable carving
▪ Edible flower
▪ Micro green
▪ Food powder
▪ Seed, Nut and bean

Herbs Vegetable carving Micro green

Edible flower Nut and bean Food powder
4 kinds of skeleton of food plating
Lines, Arcs, Circles and Triangles
Single Line Two Vertical Lines Three Vertical Lines
Horizontal Lines Two Lines - Crossing Arcs
Arc & Line Circle and Line Triangle

Centered Circle Structured Chaos
Food plating Tips

Try to make high
Contrasting Colors

Use contrasting colors.

Food will look more attractive if added with a little color contrast from
the dominant color
Similar Colors

Combine similar color plus a little extra color so as not to be boring
Plate Shape

Try with various forms of plates, using the round plate the results are
very good so we try on the Square plate the results might be more
Plate Size

Consider 2 times which one is better for our food, served with large or
smaller plate
Plate Color
In general, white plates are the best while black plates with brightly
colored foods look awesome.
For patterned plates or many colors it is very difficult to make food plating
because the plate itself is a presentation too.
Take a Photo
Take a picture to evaluate the results of our food plating so that in the
future it can be improved
Such as the color, food height, shape, size and color of the dishes are
not good enough, maybe the food portions are not balanced, etc.