GROUP 1

(10)

Kayla Calixtro
Shelley Antiporda
Sheen Viado
Symon Calalang
Sken Vivar
BASIC PRINCIPLES OF
PLATTER
PRESENTATION
1.
Presentation must have three
elements:
• Centerpiece may be an uncut
portion of the main
food item.
• Slices or serving portions of
the main food item,
arrange artistically.
• Garnish, arranged artistically
in proportion to the
cut slices.
2.
The food should be
easy to handle and
serve, so one
portion can be
removed without
ruining the
arrangement.
3.
Simple
arrangements are
easier to serve, and
more likely to be still
attractive when they
are half demolished
by the guests.
4.
Attractive platter
are made of
metals, mirrors,
china, plastic or
woods, presentable
and suitable for use
with food.
5.
It must look
attractive and
appropriate not
only by itself, but
among other
presentations on the
table.
 HOW TO PRESENT
FOOD ON A PLATE.
When you're plating food, the goal is to create a dining experience that tempts all of the
senses, not just the palate.
STARTING WITH BEAUTIFUL FOOD

◦Avoid a monochromatic color scheme- A plate of

food looks most appealing when there's a high level
of contrast in colors.
BRING OUT VEGETABLES' BRIGHTEST
COLORS

◦The way you cook your vegetables has a lot of

bearing on the overall visual effect of a meal.
SEAR YOUR MEAT AND LET IT REST

◦Many meat dishes look most appetizing

when the meat has been seared.
COOK FRIED FOODS CAREFULLY

◦Underdone or overcooked fried foods are

difficult to present in an appealing way.
TAKE TEXTURE INTO ACCOUNT

◦Texture and color go hand in hand when it

comes to how appetizing food looks on the
plate.
EXPERIMENT WITH INTERESTING SHAPES

◦Cutting vegetables in interesting shapes can

make the simple become special.
PLATING IT WITH CARE

◦When in doubt, choose white plates. Don't

forget to take the rest of the table into
consideration too.
VISUALIZE THE FINISHED PLATE

◦Consider how to present the main

portion in relation to the side dishes.