FUNDAMENTALS OF PLATING APPETIZER/PRINCIPLES PRESENTATION

• Appetizers can be more appreciated if presented attractively like the saying goes

  "The eyes eats fist"
• Plate presentation is the process of offering the appetizer to the guest into in a stylish and pleasing manner require skills style and creativity
• What are the fundamentals of plating

  1. Balance
  2. Portion size
  3. Arrangement on the plate
• What are the four types or the four variety of balance

  • color

  • shapes

  • textures

  • flavors
• Plan for variety of shapes and forms cutting vegetable to different shapes give you great flexibility
• Color is two or more color in a plate are usually more interesting than one garnishes also important
• The rules of gumino balance also applied to plating select foods and garnishes it after variety contrast

  Balance
• not strictly visual consideration but important in plating in menu planning

  Textures
• One of the factors to consider when balancing color shapes and textures on the plate

  Flavors
• This is important for presentation as well as for costing

  Portion size
• A type of portion size types

  -maton portion size and plates

  -balance the portion size
• Is the various items on the plate apply logical balance of portions

  Balance of the portion size
• Two small or to pay makes an overcrowded jumbled messy appearance two large a plate makes the portion size look skimpy

  Maton portion sizes and plates
• BASIC PRINCIPLES OF PLATTER PRESENTATION

  1. THREE ELEMENTS OF BUFFET PLATER
  2. THE FOOD SHOULD BE EASY TO HANDLE AND SAVE
  3. A SIMPLE DESIGN IS BEST
  4. ATTRACTIVE PLATTER PRESENTATION
  5. ONCE A PIECE OF FOOD HAS TURNED INTO THREE DO NOT REMOVE IT
  6. THINK OF THE PLATTER AS A PART OF THE WHOLE
• This may be an uncut portions of the main food item it may be a separate but related items such as molded cell mouse

  Centerpiece or goose piece
• Should be artistically done in proportion to the out slices

  Garnish
• The food should be easy to hand and served So that the person can be removed without loaning the arrangement
• Attractive plater presentation may be made on silver other metals, on mirrors in chinaware, plasticware wood or any other materials provided they are presentablen and suitable for food
• The slices and serving portions Should be arranged artistically
• A simple design is best simple arrangement is easier to serve more appetizing and still attractive in half a consumed by guest
• What are the elements of buffet plater

  • Centerpiece or grose piece
  • The slices or serving portions
  • The garnish
• Once a piece of food has touch the tray do not remove it - shiny silver or mirror trays are easily smudge and you have to wash your tree and start over again good pre-planning should be considered
• It must be attractive and appropriate to the other presentation in the table


  Think of the platter as part of the whole