Plating and presenting food

Planning is essential for excellence in plate presentation. Planning must not only include
what will be on the plate but also how the plate will be set up. The presentation must be
sufficiently strong and stable so that when food arrives at the table, it is presented in an
attractive and inviting way.

Sauces

Sauces need to be carefully nappé so that the correct amount is served in the right place. Any spills should be
immediately wiped with a fresh, clean, damp cloth. Always wipe towards the spill and check that there are no signs
of the spill remaining. Always check plates from several angles as the direction of light in the restaurant may be
quite different from yours. Replate a meal again or replace it if the spillage is too difficult to clean.

Accompaniments

If the meal is to be plated with an accompaniment, such as vegetables or a salad, then these need to be placed on the
plate so as to enhance their natural colour and shape, yet not distract from the main dish.

If serving vegetables as an accompaniment make sure there is sufficient variety of colour in the vegetables chosen.
Do not use all green vegetables and avoid placing vegetables of the same colour next to each other on the plate.

Handling

It is important to notice whether food service staff are correctly handling plated dishes so that they are served
correctly without spills, drips or displaced food. If service staff encounter problems with plated food they should
return it immediately so that it can be reset or replaced.

Also, the chef may specify the angle at which the dish must be placed in front of the customer. For example, the chef
might want the meal to be served with the meat at the front of the plate, or at the left. It all depends on the
presentation of the dish.

Temperature

In general hot food is served on hot plates, cold food is served on cold plates, frozen food may be served on chilled
plates. Warm salads are generally served on cold plates.

Plates should be sufficiently hot to stay hot and keep food hot for the time that a diner would complete eating a dish.
The plate should not be so hot that food would be cooked or that sauces would boil on the plate unless the dish is a
sizzling plate dish designed to sizzle food (usually made of cast iron). Plates that are kept too hot are very difficult
for staff to handle.

Hot sauces should be held and served above 85°C. Warm emulsion sauces are held and served between 30-37°C.

Plate selection

The importance of the plate selection should not be underestimated. To achieve a well presented dish, the plate must
be in harmony with the food and the garnishes. Also keep in mind that the plate must be appropriate for the type of
food being served.

The table below lists some common plate sizes and their uses.
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Butter plate

This is a small flat plate used for serving bread rolls and is placed to the left
of the main plate on the table.

Entré plate

This is typically a medium sized, flat plate, slightly smaller than the main
plate.

Sweet or pasta plate

This a medium sized plate with curved edges to form a slight bowl shape.
The curved edges help prevent dessert and pasta sauces from spilling.

Fish plate

This is a large flat plate. Its oval shape is particularly well suited to serving
whole fish.

Soup plate

This is a medium sized plate with high edges to form a bowl. It is slightly
smaller than the main plate.

Main plate

This is a large flat plate used for the main course.

Hot soups must be served out of the temperature danger zone, about 80°C is ideal.