PLATING AND

PRESENTATION
and STOCK & SOUP
KEYWORDS AND CONCEPTS
KEYWORDS AND CONCEPTS

Presentation is the art of telling

guests about the food by the way
it is arranged on a serving plate.
KEYWORDS AND CONCEPTS
Good presentations make you want to eat the
food, even before you have taken a single
bite. They take advantage of every aspects of
a dish to produce a plate that looks
appetizing, delicious, and clean.
THE ELEMENTS ON THE PLATE
Making food look good requires careful attention to
all the kitchen tasks. The following three principles
should be observed in order to create attractive food.
Good preparation and cooking technique
Professional work habits
Visual sense
Each element on a plate falls into one of the
following categories:
Main item
Side dishes
Starch
Sauces
Garnishes
Basic presentation techniques
Symmetrical compositions have equal numbers and shapes
on both side of a middle point or line. Symmetrical
presentations often give the impression of formally and
stillness.
Symmetrical compositions have unequal numbers and shapes
in a design; there may be no clear midpoint. Symmetrical
presentations are sometimes described as natural.
Basic presentation techniques
Contrasting elements oppose each other; examples
include black and white, filled and empty space and
sweet and sour.
Complementary elements harmonize with each other.
Colors, for example, may fall between the same family
or be the next to each other on a color wheel.
Basic presentation techniques
A focal point draws your attention. The focal
point may be any of the basic elements on a plate.
Lines that radiate from a central point give the
impression of motion, especially when the lines
are curved rather than straight.
Guidelines in arranging the food:
 Use the other elements on the plate to introduce complementary or
contrasting colors, flavors, textures and temperatures.
 Leaves some space on the plate unfilled.
 Create a focal point so that it does not hide the main element on the
plate.
 Position the main item so that it is easy for the guest to eat.
 Communicate with the service staff regarding, how the plate should
be set down in front of the guests.
GARNISHES
A good garnish does far more than simply dress up a
plate. Choosing the right garnish requires the same
care you put into choosing the seasonings and
aromatics for the dish. Putting a spring of fresh parsley
or a bright red strawberry on the plate may add color,
but it is important to ask yourself what else the garnish
adds appropriateness and visual flavor harmony.
Guidelines in using garnishes:
 All garnishes must be edible.
 Never re-use the garnish
 Use garnish once. Do not repeat in other plates or dish.
 Balance- Harmonize the color, flavor, and texture of the garnish
with the food.
 Never overshadow the food.
 Have a function on the plate.
 Always wash the garnish.