Basic Principles of Platter

Presentation

People who love eating

Plate Presentation
is the process of offering the
food to guests in a stylish and
pleasing manner.
It requires skills, style and creativity.
Basic Principles of
Platter Presentation
1. The three elements
of a buffet platter.
Centerpiece or Grosse piece.
This may be an uncut portion
of the main food item, such as
a plate or a cold roast,
decorated and displayed
whole.
 The slices or
serving portions
should be arranged
artistically.
The garnish should be
artistically done in
proportion to the cut
slices.
2. The food should be easy to
handle and serve, so that one
portion can be removed without
ruining the arrangement.
3. A simple design is best.
Simple arrangement is easier to
serve, more appetizing, and still
attractive when half consumed
by the guest.
4. Attractive platter presentation
may be made on silver or other
metals, on mirrors, chinaware,
plastic ware, wood, or any other
materials provided they are
presentable and suitable for food.
5. Think of the platter as part of
the whole. It must be attractive
and appropriate to the other
presentation in the table.
Designing
the Platter
Designing the Platter
1. Avoid a monochromatic color scheme.
2. Bring out vegetables' brightest colors.
3. Sear your meat and let it rest.
 Cook fried foods carefully.
 Take texture into account.
 Plating it with Care.
 Visualize the finished plate.
4. Limit portion sizes.
5. Follow the rule of odds..
6. Play with different textures.
7. Layer foods to add height..
8. Use sauce wisely ..
 Keep up with food styling trends. .
 Adding Appetizing Touches .
 Employ drizzles and swirls. .
 Make sure the plate is clean .
The 5 Basic
Elements of
Plating
1. Create a Framework
2. Keep It Simple
3. Balance the Dish
4. Get the Right Portion Size
5. Highlight the Key Ingredient
Thank You!
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before we go?