Lols 3

• Platter presentation


  • Presentation must have 3 elements: slices of serving portions of the main food item arranged artistically, garnish arranged artistically in proportion to the cut slices, and a centerpiece may be an uncut portion of the main food item
  • Food should be easy to handle and serve so one portion can be removed without ruining the arrangement
  • Simple arrangements are easier to serve and more likely to still be attractive when half demolished by guests
  • Attractive platters are made of metals, mirrors, china, plastic, or woods that are presentable and suitable for use
• Attractive platters must look attractive and appropriate not only by themselves but among other presentations on the table
• Plating food


  The goal is to create a dining experience that tempts all senses, not just the palate. Beautiful food is more wholesome than food that doesn't look appealing.
• Steps to achieve restaurant quality food presentation


  1. Start with brightly colored, well-cooked food

  2. Layer the food and play with contrasting colors and textures to increase visual appeal

  3. Garnish the plate with flavorful herbs or spices
• Choosing colors for a plate


  Avoid a monochromatic color scheme. Try to have as much color contrast as possible. Fruits and vegetables can provide pops of color.
• Preparing vegetables


  Lightly steaming instead of boiling makes vegetables look appetizing and flavorful. Roasting or sautéing allows them to caramelize.
• Preparing meat


  Sear the meat and let it rest before cutting to allow juices to reabsorb. Exceptions like braised beef may require creative presentation.
• Frying foods


  Cook fried foods until golden brown, then let them drain on paper towels to absorb extra oil so they don't leave grease streaks.
• Considering texture


  Ensure food has the right texture - not too oily, dry, mushy, or tough. Handle cooked food carefully to maintain texture.
• Plating techniques


  • Use interesting shapes by cutting vegetables in unique ways or cooking/serving foods in unique dishes
  • Use white plates to provide contrast and make colors/textures more interesting
  • Limit portion sizes to about 2/3 of the plate, leaving negative space for visual appeal
  • Arrange food starting from the center and working outward
  • Use an odd number of elements for more visual appeal
• Layering and stacking food


  Adding height to a dish can make it look more professional. Serve protein on a bed of starch.
• Using sauces


  Drain excess sauce before plating, then use a squeeze bottle to add decorative drizzles or swirls.
• 5 basic elements of plating

  • Create a framework by sketching and practicing
  • Keep it simple by focusing on one ingredient
  • Balance the dish with colors, shapes, and textures
  • Use the right portion size
  • Highlight the key ingredient