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1.In platter presentation, the uncut portion of

the main food item is
A. garnish
B. serving portions
C. centerpiece
2. It is arranged artistically in proportion to the
cut slices.

A. slices
B. serving portions
C. garnish
3. The food should be easy to handle
and .
A. garnish
B. serve
C. arrangement
4. Use attractive platter presentation made of
metal, mirrors, plastic or wood, and
A. china
B. pan
C. platter
5. The act of serving or arranging portions
of the main food item artistically:
A. slicing
B. garnishing
C. setting
PLATE/PRESENT
MEAT DISHES
 BASIC PRINCIPLES OF PLATTER
PRESENTATION
1. Presentation must have three elements:
• Centerpiece may be an uncut portion of the main food item.
• Slices or serving portions of the main food item, arrange
artistically.
• Garnish, arranged artistically in proportion to the cut slices.
2. The food should be easy to handle and serve, so
one portion can be removed without ruining the
arrangement.
3. Simple arrangements are easier to serve, and more
likely to be still attractive when they are half
demolished by the guests.
4. Attractive platter are made of metals, mirrors,
china, plastic or woods, presentable and suitable for
use with food.
5. It must look attractive and appropriate not only by
itself, but among other presentations on the table.
 STARTING WITH BEAUTIFUL
FOOD
Avoid a monochromatic color scheme.
Bring out vegetables’ brightest colors.
Sear your meat and let it rest.
 Cook fried foods carefully.
Take texture into account.
Experiment with interesting shapes.
Plating it with Care
Visualize the finished plate.
 Limit portion sizes.
Follow the rule of odds.
Play with different textures
Layer foods to add height.
Use sauce wisely
Keep up with food styling trends.
Add appetizing touches
Employ drizzles and swirls.
Make sure the plate is clean
 THE 5 BASIC ELEMENTS OF PLATING
• Create a Framework
-Start with drawings and sketches to visualize the plate. Find
inspiration from a picture or object. Assemble a ‘practice’ plate to
work on executing your vision.
• Keep It Simple
- Select one ingredient to focus on and use space to simplify
the presentation. Clutter distracts from the main elements of your
dish that might confuse the diners on what to focus on.
• Balance the Dish Play with colors, shapes, and textures to ensure diners
are not overwhelmed, the presentation should never overpower flavor and
function.
• Get the Right Portion Size Ensure that there is the right amount of
ingredients and the plate complements the dish, not too big or too small.
Strike the right proportion of protein, carbohydrates and vegetables to
create a nutritionally balanced meal.
• Highlight the Key Ingredient Ensure that the main ingredient stands out
and pay equal attention to the ‘support’. This refers to the other elements
on the plate such as garnishes, sauces and even the plate itself.