Food Presentation

Food presentation is just as essential to the success of a dish

as its taste and flavour. The way the food looks on the plate
is what tempts our eyes and makes you want to taste it.This
will make a first impression that your guest receives and will
decide whether it will be love at first sight or not..
 Guidelines for Plating Food

• 1. Choose the Perfect Plate

Selecting the right plate for your meal is key to attractive food presentation. Here
are some things to keep in mind:
• Choose the right plate. One way to conceptualize plating is to think of yourself as
an artist, the plate as your canvas, and the food as your medium.
• Choose the right size plate. Choose your plate wisely by making sure it's big
enough to allow your food to stand out, but small enough that your portions don't
look too small.
• Choose a complementary plate color. The color of your plate is also significant.
White plates are popular because they create high contrast and provide a neutral
background for your colorful creations. Utilize white space by thinking of the rim
as your frame, and consider using the rule of thirds to highlight your plate's focal
point(s). When applied to cooking, the rule of thirds prescribes placing the focal
point of your dish to either the left or right side of the plate, rather than the
center.
• Adapt your plate presentation to the occasion. If you are preparing a kids party,
choose fun food presentations that will make them want to eat. They prefer “fun”
designs rather than serious and traditional presentations.
• Make sure all plates are sparkling clean. No matter how delicious a dish may be, if
it is served on a dirty plate, you will definitely not be tempted to taste it.
• Matching portion size with plate size is another important aspect of food
presentation. A plate that is too small for the food portion it offers will look messy
and overcrowded. On the other hand, a small portion on too large a plate will
look sparse.
• Never serve hot foods on cold plates and the other way around. This is another
essential rule of food presentation.
2. Placing Your Ingredients
Here are a few of the most important aspects to consider as you build your dish:
• Plate with a clock in mind. As you begin plating your ingredients, picture the face of
a clock. From the diner's point of view, your protein should be between 3 and 9,
your starch or carbohydrate from 9 and 12, and your vegetable from 12 and 3.
• Use moist ingredients as your base. Another rule of thumb is to plate moist or
runny ingredients first, as they tend to move during delivery if they aren't held
down by other foods. One way to anchor runny ingredients is by placing other
foods on top of them. For example, you can angle sliced meat or vegetables
against purees and mashed vegetables.
• Serve odd amounts of food. If you're serving small foods like shrimp, scallops, or
bite-sized appetizers, always give guests odd quantities. Serving 7 brussels sprouts
instead of 6 creates more visual appeal, and diners will also perceive that they're
getting more food.
• Place food to create flavor bites. Essentially, flavor bites are forkfuls of food that
combine all of the ingredients in your dish into one bite. Creating flavor bites is the
perfect accompaniment to creative plating as it pleases both the eye and the taste
buds.
• Don't overcrowd your plate. Be sure to never overcrowd your canvas, and keep it
simple by focusing on one ingredient - usually the protein. Finding a focal point
also ensures that the accompanying ingredients will play a complementary,
supporting role.
• Keep uniformity when it comes to portion size.
• Do not overdo with sauces, you may rather served them separately.
3. Pay Attention to the Details
• As you plate your dish, you'll also want to pay
attention to the details:
• Think about color and contrast. One of the
best-kept secrets to beautiful plating is paying
close attention to the details. While your focus
will obviously be on the protein, considering
how the other elements of the plate create
color and contrast is also very important.
• You can create a beautiful background for your plate by adding green
vegetables or brightly colored fruits as accent points. Similarly, try to pair
ingredients with complementary colors as this will further enhance your
dish's visual appeal.
• Create height on your plate. Another way to catch your guests' eyes is to
utilize the power of height. While compactly stacking ingredients isn't as
popular as it was 5-10 years ago, creating a tall plate can go a long way
towards enhancing visual appeal.
• You can also balance out taller ingredients by leaning long, flat items
against them. For example, you can plate your steak on top of polenta and
lean asparagus spears against them at a 45-degree angle.
• Use texture to enhance your dish. Finally, don't forget about texture.
Contrasting a smooth vegetable puree with crunchy onion straws or
topping a steak with crumbled blue cheese creates appealing texture
combinations that are classic in high-end cuisine.
• Never serve hot foods on cold plates and the other way around. This is
another essential rule of food presentation
• 4. Design and Create with Sauces
• Once you've plated your main ingredients, you're ready
to top your dish with delicious sauces. Don't just pour
the sauce carelessly all over the plate, though. Instead,
think of your squeeze bottle or spoon as a paintbrush,
and your sauce as a medium. Then, use them to
enhance your plate.
• One way to do this is to create accent dots on one side
of your plate (while considering the rule of thirds) or by
lightly drizzling sauce over the main ingredients so
guests get a little bit of sauce in every bite.
5. Use Garnishes Purposefully
 In the past, chefs casually threw a piece of kale and an orange slice
onto every plate as it left their kitchen. However, these garnishes
didn't add anything exciting to the dish, and few guests even ate
them in the first place. Here are a few examples of smart garnishes
and how to incorporate them:
• Choose edible garnishes. As you finish plating, remember that
garnishes must be related to the dish and should always be edible.
Ultimately, they're designed to enhance and complement the
flavors of the entree you've created, not distract from them.
• Place garnishes purposefully. Similarly, never heap garnishes in one
corner of the plate. Instead, disperse them thoughtfully in order to
add color or texture. Also, avoid using unappetizing garnishes like
large chunks of citrus, and anything with a strong odor. Lastly, make
sure your garnishes are quick and easy to apply, so food still goes
out piping hot.
 Example of Food Presentations and
Plating style
• Here are examples of three popular plating
styles: classic, free form, and landscape. To
demonstrate them, we used filet mignon,
potato puree, carrots, a demi-glace, a pea
puree, a lima bean and pea blend, thyme, and
fried leeks.
 Classic Plating
1. Pipe the potato puree onto the plate using a
pastry bag.
2. Place the carrots next to the puree
using precision tongs.
3. Garnish the carrots with thyme
using precision tongs.
4. Plate the steak using precision tongs
5.Garnish the steak with fried leeks
using precision tongs.
6. Drizzle the demi-glace around the
plate using a spouted saucier.
7. Wipe the edges of the plate with a
clean towel
8. Finished classic plate
Free Form Plating
1. Pipe dots of potato puree onto the
plate using a pastry bag.
2. Slice the steak into three pieces
using a chef's knife.
3. Plate the pieces of steak using
precision tongs.
4. Place the lima bean and pea blend
around the plate using a spoon.
5. Plate the carrots using precision
tongs
6. Place dots of pea puree around the
plate using a large squeeze bottle.
.
7. Place dots of the demi-glace around
the plate using a small squeeze bottle.
8. Garnish the plate with fried leeks
using precision tongs.
9. Wipe the edges of the plate with a clean towel
10. Finished free form plate.
 Landscape Plating
1. Place dots of pea puree around the plate using a
large squeeze bottle.
2. Paint the pea puree onto the plate
using a brush.
3. Pipe the potato puree onto the plate
using a pastry bag.
4. Plate the carrots using precision
tongs.
5. Lean the steak against the puree
and carrots using precision tongs.
6. Place the lima bean and pea
blend around the plate using a
spoon
 7. Drizzle the demi-glace around
the plate using a spouted saucier.
8. Garnish the steak with fried
leeks using precision tongs.
9. Wipe the edges of the plate with
a clean towel.
10. Finished landscape plate.
 Other examples of food
presentations and plating
1. Japanese Food Presentation
Japanese style of food presentation has had a
major impact on food design in general.
Minimalism is present everywhere in Japan
including kitchen and culinary art. We can
describe it as the beauty of simplicity and
uniqueness.
• Japanese would never put different kind of
food on one plate, they rather separated it into
several little bowls. This way of presentations
removes all doubts about matching colors and
forms, so if you do not have the talent to
create a harmonious dish, this could be a good
choice for you. The dish that you use take a
major role in food appearance. They can be
very simple or decorated with various motifs.
The vegetable and meat is cut into the small
pieces – that are suitable to eat it with
chopsticks.
 2. Vertical Forms for Creative
Chefs
• Vertical food presentation has opened an
entirely new direction of food design. Create a
real masterpieces and beautiful sculptures on
your plate. The main food is often placed in
the middle of the plate while the rest of it
remains empty or is discreetly decorated with
sauce or spices, and looks like a signature on
the artwork.
• For this kind of serving you will need a lot of
imagination, skills and practice, but the
result will certainly justify your effort.
Vertical food serving is common in fine
restaurants with full service. It is not good
choice for fast-food restaurants, primarily due
to the time that is required for this job.
Tip: Try Landscape Plating
Take inspiration from landscape gardens,
choose tropical bloom or Zen garden. For this
style of plating there are a lot of different
variations you can make.
 3. Abstract Forms for Food
Presentation
• This method is a favorite choice of bravest and
most imaginative chefs! Express yourself like
an artists who enjoy creating the abstract
artwork! Forget about forms, structures,
height and width of dishes, let your food on
plate to look natural or create a provocative
appearance.
• The dish is presented in a seemingly
random but interesting way, as it is
scattered on the plate without any
order and rules. Use large white
plates for the best results. Combine
lots of different colors on your plate.
This is necessary for the best results
of presentation.
 4. Use of food garnishes and
decoration
• Decoration of dishes is very important, it gives
personality to specific meal and final touch to
your delicious story. It can be done on many
ways, but in any case, it is recommended that
you use edible food and spices that will
improve taste and act as a supplement of the
main course. For example, the fish is served
with lemon, orange with yellow risotto or
various syrups with desserts.
• Today we can also see that food garnishing go
one step furthered and chefs are freely using
edible flowers and micro herbs
• The flowers that are certified suitable for human
consumption are referred to as edible flowers.
Lately, from food incubators to Michelin starred
restaurants, edible flowers can be seen plated in
an ever increasing number of drinks and dishes
as they are mostly, used for their decorative and
garnishing purposes in food or drinks served at
such high-end restaurants.
• But the rising awareness of flavour and health
benefits offered from edible flowers has
resulted in a significant increase in the use of
edible flowers as flavoring agents which also
offer medicinal benefits. For the visual appeal
and strong aromatic flavours, edible flowers
are increasingly used in cocktails, salads,
desserts and a variety of other dishes.
Consumers are appreciating the colourful
flowers’ different flavour and texture in their
plates.
• Hence by providing consumer satisfaction, the
market for edible flowers is flourishing and is
intended to expect an increase in sales by
greater numbers. Besides that, the edible
flowers market is booming for their use in food
photography as well.
• Flavour, Aroma And Medicinal Benefits Offered
By Edible Flowers Widens The Range Of
Applications
 5. Restaurant Food Presentation
Ideas for Kids
• Visual effect has the greatest impact on kids,
and if kids eat vegetables that is beautifully
served in your restaurant – adults will love to
re-visit your restaurant too! Provide a kid’s
menu that looks like the result of the kid’s
imagination. Kids meals could look like
cartoon’s heroes, animals or popular toys.
Become one of kids frinedly restaurants! Take
a look some of great ideas for kids food
presentation at the following pictures.
 6. Alternative Plates
• How would you respond if you get sauce
served in a test tube instead of the usual
bowl? I’m sure that you would be pleasantly
surprised. Free your mind and present food in
the alternative crockery and cutlery. Serve
soup in unusual bowls or coffee pots instead
of the usual plates. Juice will look interesting if
you served it in an unusual vase. Go one step
further and courageously serve the main
course on the lid of the pot or wide glass jar.
The lid jars can serve as the plate for salad!
 7. Food Presentation Trends –
Organic Plates
• While the world-famous chefs advise that you
use only a large white plates for food
presentation why don’t you go one step
further and use the service and dishes made
from natural materials. Everything natural and
organic is more popular each day, so why you
should not use plates and spoons made from
wood or stone?
• Even uncut raw forms of piece of wood are in
use as shown in the picture below or stone
spoon that specifically provide a rustic touch
to your food and restaurant. Interesting
earthen jars besides their attractive look are
very practical for serving hot meals such as
soups as they keep the desired heat for a
longer time.
8. Preparation and Presentation of
Food In Front of Guests
• Preparation and presentation of food in front
of guests table is one of the most popular
ways of serving meals in restaurants around
the world. This service is especially suitable
for restaurants that offer dishes that do not
require long thermal processing. The
customer is able to see preparation of food
and serving on plates in front of their eyes.
• Curious guest and chef’s skills will contribute
to show in the restaurant, which is certainly
one of the best ways for restaurant promotion
and nice atmosphere. Why would not not
make this show at least for your VIP guests?
Following dishes can be prepared (or
completed) in front of guests:

• Cold starters
• Soups
• Hot meat and fish dishes
• Desserts
The dishes are usually prepared in front of guests table
in the following ways:
• Preparing and serving cold dishes and appetizers
from trolley (cutting cheese, mixing salad, mixing
tartare steak )
• Cutting meat or fish filleting
• Cooking in front of guests
• Preparing Fondi on the guest’s table
• Flambé savory and sweet dishes
• Raclette
• Preparing food on a hot stone
• Grilling in front of guests
 Tools for Food Garnishing and
Presentation
• If you want to become master of food
presentation you will need some tools. The
most important tools will be your mind and
hands but the performance and speed of
serving customers in your restaurant will
significantly depend on the availability of
appropriate accessorize.
• Decorating Brushes
As one of the most important products in any
chef's toolkit, decorating brushes have a
variety of applications. You can use them for
both detailed line work and broad strokes as
you apply sauces, or when plating purees and
coulis beneath meat or vegetables.
• Garnishing kits come with everything you
need to garnish all of your signature dishes,
including plating wedges, tongs, squeeze
bottles, and brushes.
• Molds are also very important when plating
food. By cutting ingredients to a specific shape
and size, you'll provide visual appeal and keep
your plate tidy. Ring molds also help you
develop height and structure when stacking
ingredients.
• Plating and Precision Tongs
• Last but not least, you'll want to have
precision tongs on hand for placing garnishes
or small, delicate foods. Many tongs also
feature micro-serrations for improved grip
and stability.
•
• Plating wedges come pre-cut with flat, round,
or pointed edges and are perfect for smearing
sauces and other soft ingredients into designs
on your plate.
• Shavers work well when shaving or grating
chocolate, hard cheeses, or soft vegetables on
top of your finished creations.
• Spoons
You'll also want to have a variety of spoons on
hand. Saucier spoons help you drag smears of
sauce across your plate, and you can also
choose a utensil with a tapered bowl that's
perfect for drizzling and pouring. Additionally,
slotted spoons quickly separate solids from
liquids as you complete your presentation.
• Squeeze Bottles
Squeeze bottles are ideal when applying
sauces or aiolis to your finished plate. Many of
these items come with adjustable, precision
control tips that allow you to apply the perfect
amount of product.
Thank You