PLATING

1
PLATING PRESENTATION

• THE ART OF SERVING

2
SERVICE VS. PRESENTATION

• SERVICEPROCESS OF DELIVERING SELECTED FOODS IN
  THE PROPER FASHION
• PRESENTATION PROCESS OF OFFERING SELECTED FOODS
  IN A VISUALLY APPEALING MANNER.

3
PROPER PREPARATION

• DINERS CONSUME WITH THEIR EYES FIRST.
• ENSURE THE FOOD IS COOKED AND COLORED PROPERLY.

4
CUTTING FOODS

• CONSUMPTION
• PAY ATTENTION TO SIZE AND ITS ROLE ON THE PLATE

• DECORATION
• -MAIN GOAL IS AN ACCENT
• -CAN HAVE A WOW
• FACTOR

WHAT MESSAGE DOES ARTISTICALLY CUT FOODS SEND TO
THE GUEST?
5
CHOOSING PLATES

• SIZES
• SMALL/LARGE CONCAVE, BORDERS
• SHAPES
• OVAL, ETC. CONTRAST THE FOOD
• COLORS
• WHITE/CREAM ALLOWS FOOD TO POP OFF THE PLATE
• PATTERNS
• BE MINDFUFL OF COMPETING WITH THE FOOD

6
DESIGN ELEMENTS

• SHAPES
• OVAL, SQUARE, ROUND
• COLORS (RULE OF 3)
• INTEREST,COMPLIMENTARY, CONTRAST
• TEXTURES-
• CRUMBLY, SMOOTH, FLAKY
• PLATE PRESENTATION
• USE VARIETY CREATE INTEREST

7
COMPOSITION

• BALANCE- VISUAL WEIGHT
• DONT OVERCROWD
• FOOD SHOULD NOT
• TOUCH THE RIM
• AVOID LARGE GAPS OF SPACE
• FOCAL POINT-WHERE THE EYE IS DRAWN
• SHOULD BE THE HIGHEST POINT
• SYMMETRY-SPATIAL RELATIONSHIP
• RADIAL,MIRROR,ASSYMETRICAL

8
COMPOSITION

• BALANCE FOCAL POINTSYMMETRY

9
PLATE AND PLATTER TOUCHES

• HERBS GREENS
• SAUCES
• FACING
• SEQUENCING
• SHINGLING
• SAUCING

10
GARNISHING

• A DECORATIE ACCENT TO A FOOD ITEM
• ALWAYS ACCENT THE FLAVOR AND APPEARANCE OF THE
  DISH

11
GARNISHING TOOLS

• PEELERS
• MELON
• BALLER
• CUTTERS
• PARING
• KNIVES

12
ACTIVITY

• WHAT TECHNIQUES ARE USED?
• WHICH DESIGN IS MOST EFFECTIVE?
  WHY?
• WHAT MIGHT YOU CHANGE TO IMPROVE THEIR
  PRESENTATION?