PLATING AND PRESENTING

(TIPS AND TECHNIQUES)

There are many factors and techniques to consider in
food plating that affect the overall appearance of a
dessert. Applying one of the tips may enhance
presentation.
1. THE PLATE
• when plating desserts, the choice of plate is
critical to the final presentation.
• Remember, the plate is the frame of the
presentation.
• There are many sizes, shapes, and colors
available.
• Choosing the right size of plate is important
because food should not be crowded onto the
plate.
 Blue is a natural appetite
suppressant, since it can
Green is fresh and cool, make food look
and can be soothing. unappetizing.

2. COLOR

Red is passion and Black is sophisticated and

excitement. elegant.
3. TEXTURE
texture is critical to food presentation, as well
as enjoyment.
Contrasting hard and soft, smooth and coarse,
adds visual interest to your food, and it will
enhance your customers' enjoyment to the
food.
4. KEEP THINGS CLEAN
Remember that neatness counts.
Food should be contained within the rim of the plate, yet
it should not be crowded in the center.
Take a look at the plate and ask yourself if it is pleasing to
the eye. It should not look sloppy and dirty.
5. GARNISH TO IMPRESS

Garnishes and decorations can enhance your plate

presentation.

Choose garnishes that are appropriate to the

ingredients.

For example, using a chocolate curls for chocolate

cake.
Here are some other techniques to keep in mind when
garnishing:

Never decorate a plate with something inedible

Ensure the garnish complements and enhances the dish.

Choose garnishes that are the correct size; they should be

easy to eat.
Thank you for actively
participating!

God bless us
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