FOOD PRESENTENTATION

Food presentation
 Is the art of modifying, processing,
arranging, or decorating food to enhance
its aesthetic appeal.
 Things to consider when plating a
food
 Portion size – as the consideration in
plating and at the same time prime
consideration for food costing.
 Temperature- serve hot foods on hot
plates and serve cold foods in cold plates.
 7 point plating
 Emphasis
 Contrast
 Balance
 Color
 Texture
 Simplicity
 Plate
The plate itself
 When plating food attractively, it’s
important to remember the actual plates
is critical to presentation
 Choosing the correct size of plate is
important.
 Most chef now use solid plates to better
showcase of the food
Extras enhancement of food plating
 Garnish- choose an edible accent that
provides extra color and texture
throughout the dish( rather than one spot
only)
 Sauce
 Shape
 Plating tools
 Decorating brush
 Garnish kit
 Molds
 Precision tongs
 Plating wedges
 Shaves
 Spoons
 Squeeze bottles
Table setting