Fundamentals of Plating

Store Appetizers
Plate Presentation
 Fundamentals of Plating
1. Balance
a. Color
b. Shapes
c. Texture
d. Flavors
 Fundamentals of Plating
2. Portion size
- Match portion sizes and plates
- Balance the portion sizes of the various
items on plate

3. Arrangement on the plate

 Basic Principles of Platter
Presentation
1. The three elements of a buffet platter
- Centerpiece or Grosse piece
- The slices or serving portions should
be arranged artistically.
- The garnish should be artistically done
in proportion to the cut of slices.
 Basic Principles of Platter
Presentation
2. The food should be easy to handle and
serve.

3. A simple is best.

4. Attractive platter presentation may be

made on silver or the metals.
 Basic Principles of Platter
Presentation
5. Once a piece of food has touched the tray,
do not remove it.

6. Think of the platter as a part of a whole.

 Designing the Platter
1. Plan ahead.

2. Get movement into you design.

3. Give the design a focal point.

4. Keep items in proportion.

 Designing the Platter
5. Make the garnish count.

6. Don’t drown every plate in sauce or gravy.

7. Keep it simple.

8. Let the guests see the best side of everything.

video
 Store appetizer
Tools and Equipment
1. Chillers
2. Refrigerator
3. containers for salad and appetizers
Storing Techniques
1. Refrigerate
2. Cold storage
3. Chilling
 Store appetizer
Sanitary Practices when storing salads and
appetizers
1. Handle the food properly to prevent spoilage
and contamination.
2. Wash utensils and equipment thoroughly.

3. Keep off hand to a minimum contact to

ingredients and food.
 Store appetizer
Sanitary Practices when storing salads and
appetizers
4. Keep away from food when you are ill.

5. Store food and ingredients properly.

6. Safeguard the food during distribution and

serving.
 Quiz no. 5
¼ Sheet of paper is needed.
 Quiz 5

1-5. Differentiate HOT

and COLD appetizers.
(5pts)
 Quiz 5

6-8. Three (3)

Fundamentals
of Plating.
 Quiz 5

9-10. What are the first

two (2) steps or
preocedres in designing
a platter.