BASIC PRINCIPLES OF PLATTER

PRESENTATION
Balance

Unity

Flow

Focal point
 Balance
 Simple vs. Complex (include spatial
balance)
 Use a combination of both techniques.

 Visual

 Use a variety of color(natural &

appetizing).
 Texture

 Smooth vs. Coarse, Solid vs. Soft

 Food Groups/Flavor

 Protein vs. Carbohydrates/ Spicy vs.

Sweet vs. Sour
 UNITY

 Layout should be cohesive. Develop a sense of

movement.
 Quality of Line

 Strong lines vs. Weak lines

Consistent size, sequence, shingling of slices.

 Be consistent with portions.

 Garnish must be in proportion; identical in size,

placement, and direction.

 Always show the “best side”.
FLOW

 Develop a sense of movement.

 Proper sequence/shingling of slices.
 Focal Point
 Point/Area to which the eye is automatically

drawn(i.e. gross piece).

 Depends on placement and relationship to

food components.
Plan In Advance

 Create designs/diagrams.
 Remember the total concept.

 Flowers as garnish on a platter?

 Edible vs. Non-edible