PLATING/

PRESENTING
POULTRY DISHES
CREATIVE FOOD
PRESENTATION
TECHNIQUE
 The way food is presented affects a
person‘s perception of how it will taste.
People instinctively reject bruised apples
and browned bananas, and recognize
well-marbled beef and perfectly ripe
produce. Prepared dishes work in the
same manner. The perfect dish includes
food that tastes as good as it looks.
 Much of the artistry of cooking
comes after the food has been cooked
and it is time to transfer it from pot to
plate. Here, chefs rise above cooks as
they arrange the different
components on a plate like interior
designers place furniture to create
culinary masterpieces.
PLATING
THE
FOOD
  Plating is the act of
arranging the meal on the
individual plate
immediately before it‘s
served. Presentation
should look natural.
 It should feel as though everything
that is on the plate is meant to be
exactly where it is. Try to strike a
balance between having enough food
on the plate to convey hospitality
without overcrowding the plate and
potentially offending your guest.
Try to leave one-third of the plate
empty, and plate your dish
immediately before you serve it. It
goes without saying that hot food
should be hot and cold food should be
cold; always check the temperature of
your food before you serve it to a
 After you have put the food on
the plate, check to see that the
plate is clean. Plate edges should
be especially immaculate. Clean
spills or sauces away with a
moistened clean sponge or paper
towel.
DECORATE
THE FRAME
If the food is the masterpiece,
then the plate is its frame. Adapt
artistic framing strategies to your
cooking for a quick way to
improve your food‘s
presentation. Buy beautiful
bowls and plates in a variety of
 MIX
SHAPES,
COLORS,
AND
TEXTURES
Food is naturally
beautiful. Combine
foods with different
shapes, colors and
textures on the same
 If your plate will contain
multiple elements, use an odd
number of dishes rather than
an even number for further
interest. Try to integrate a
variety of shapes in each dish.
GARNISHES
  Garnishes can provide
complementary flavor, like
peanuts in pad Thai, or contrasting
flavor, like a lemon wedge with
seafood. An entrée‘s sauce also
makes a delicious garnish.
 The key to selecting a garnish is picking
a garnish that will improve the dish.
Garnishes add color and continue a
theme, such as a brightly colored orchid
on top of passion fruit crème brulee.
They can accent a dish‘s color, like
chives on top of a baked potato, or a
dish‘s flavor.
 Brightly colored orchid on top of passion
fruit crème brulee.
 Chives on top of a baked potato.
333,000
The Sun’s mass compared to Earth’s

9h 55m 23s
Jupiter’s rotation period