Plating and Presentation

• People eat with their eyes

first
• If it does not look good, it
will never taste good.

American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
 Presentation
• The art of telling our guests about the food by the way it is
arranged on a serving piece
• Serve at the best temperature
• Give foods an attractive appearance
• Make it easy to identify
• Highlight all aspects of the dish

© 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.
 Elements of a Plate
• Main item
• Side dishes
• Sauces
• Garnishes
• An effective presentation
• takes all of the elements into account
• Each item must be positioned

© 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.
 Basic Presentation Techniques
• Symmetrical compositions have
equal numbers of shapes on both
sides of a middle
• Asymmetrical are described as
more natural, no clear midpoint
• Contrasting elements oppose each
other
• Complimentary elements harmonize,
colors may be of the same hue
• A focal point will draw your attention
• Lines radiating from a central point give
an illusion of motion

© 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.
 Plates and Dinnerware
• A backdrop for the food
• Small plates with small portions
• Should be clean, no thumbprints
• No chips
• Keep food off rim
• Wipe drops
• Hot plates—hot food, cold plates—cold food

© 2006, Pearson Education, Upper Saddle River, NJ

07458. All Rights Reserved.
 Arranging
• Use natural colors, shapes, and
textures as a guide
• Leave some space unfilled
• Create a focal point
• Main item positioned for easy
consumption
• Communicate with the service staff
as to how to put the food down on
the table

American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
 Cutting and Slicing
• Slices consistent
• Tougher and cured meats should be
sliced thinly
• Strive for clean edges, no zig zags
• Give foods a little natural height by
rolling the slices, piling neatly, or
layering
• Use a complimentary base for thin-
sliced meats, such as puréed
vegetables or pilaf

American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
 Molding and Shaping
• For runny foods, bowls, cups, nappis must be
used
• Some foods can be naturally piped to create
borders and framing
• Make nests with pasta and grains
• Mold rice dishes in small turbans or soufflé
cups
• Use cutters to shape some food
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
 Saucing Techniques
• Will intensify, add palatability,
color, contrast, luster and sheen
• May be ladled over a braised
meat
• Pooled under perfect fish
• Drizzled for a torte
• Two colors or more can be
arranged by joining or swirling
• Choose sauces with enough body
to not run into one another

American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
 Plate Painting
• One or more colored sauces can be used to paint
plates.
• Simply drizzle or splatter sauce onto the plate.
• Squirt bottles can also be used to create abstract
patterns or designs. This technique is most
often used with cold sauces.

American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
 Plate Dusting
• Cover the entire plate with a
dusting of powdered sugar,
cocoa powder or both before
placing the dessert on the plate.
• Can be dusted on with a shaker
can or a sifter.
• Can be dusted on free-form or
use a template such as a doily
or stencil.

American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
 Garnishes
• Must be edible
• Serve a function
• Add height
• Positioned for maximum effect
• Should look fresh
• Do not detract from the focal
point

American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
 Garnishing Plates with Herbs
• Use fresh herbs that
complement the dish to
add color, texture and
flow to a plate.
• Can also use finely
chopped herbs or nuts or
whole or ground spices
to decorate plate rims.

American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
 Buffet Presentation
• Place related food items close together
• No overcrowded platters of chafers
• Remove and replace food, never pile new food on top of old
food
• Place sauces and condiments near intended foods
• Use labels or cards to identify dishes
• Mirrors, attractive and eclectic platters are attractive
• Or you may opt for a theme of consistent color and shape

American Culinary Federation: Culinary Fundamentals.

© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.