OBJECTIVE OF FOOD PRESENTATION

FOOD PRESENTATION AND GARNISHING

TOOLS FOR GARNISHING

TOOLS FOR HOLDING APPETIZER

GUIDELINES IN PREPARING APPETIZER

 Explain
the importance of food plating and
presentation.

 Identify
the common terms from classical
garniture that are still in general use today.

 Demonstrate effective food presentation

techniques including plating, portioning, and
garnishing.
Food Presentation is the art of modifying,
processing, arranging, or decorating food to
enhance its aesthetic appeal.
 Upscalefood
 Enhance dining experience
 Firsts impressions are everything
 Sensational food experience
 Buildreputation
 Encourage creativity
 An expression of personality
 Artful appearances
 Increase profits
 Create free advertising
 Increase appetite
 Foodplating is the process of arranging and
decorating food to enhance its presentation.
 Framework

 Keep it Simple

 Balance the Dish

 The Right Portion Size

 Highlight Key Ingredient

 Startwith pictures and sketches to visualize
the dish.

 Lookfor pictures of inspiration from food

ingredients and shapes of plates and dishes.

 Practise on a plate, which is the best.

 Specify the plating style.

 Select one ingredient as focus.

 Use ample space to simplify the presentation.

 Don’t use too much food.

 Choose the taste of the food as the main

flavor.

 Make sure the cooking technique is right.

 Create or play with color, shape and flavor.
 Use odd numbers.
 Try to shape it high.
 Stay ahead of the taste quality of food.
 Make sure the amount of food is adequate.

 Makesure the shape and size of plate

matches the food portion.

 Theamount of protein, carbohydrates, and

vegetables must be appropriate and
balanced.

 Nutritional content must be substantial.

 Make sure main ingredients are more
prominent and impressive.
 Supporting ingredients such as garnish,
ornaments, sauces and side dishes must be
special.
 Remember the acronym ‘BUFF’
 B for Balance
 Symmetrical balance
 Asymmetrical balance
 U for Unity
 It means all the components on the plate work well
together.
 F for Focal Point
 The focal point is the most valuable item on the plate.
 F for Flow
 There should be ‘movement’ on the plate, looking at a
three dimensional perspective, your eyes should be able
to flow all across the components.

 Remember the word ‘KISS’

 Keep It Simple
 Choose the Perfect plate
 Choose the right plate.
 Choose the right size plate.
 Choose a complementary plate color.
 Placing Your Ingredients
 Place with a clock in mind.
 Use moist ingredients as your base.
 Serve add amounts of food.
 Place food to create flavor bites.
 Don’t overcrowd your plate.
 Pay Attention to the Details
 Think about color and contrast.
 Create height on your plate.
 Use texture to enhance your dish.
 Designand Create with Sauces
 Use Garnishes Purposefully
 Choose edible garnishes.
 Place garnish purposefully.
 Classical plating (clock method)
 Western cuisine
 Asian cuisine
 Communal
 Individual servings
 One-dish meal
 Plating large quantities
 Current plating trends
 Landscape
 Free form
 Food on organic materials
 Futuristic
 Alternative receptacles
 Western cuisine  Asian cuisine
 The highlight is  The focus here is on
mainly on using having edible
cutting tools to add garnishes like fruits
height to their dish and vegetables
or create thinly carved and cut
sliced meat and intricately as
ingredients. decoration
Using aesthetically pleasing
garnishes.
Experiment with interesting
plates and serving dishes like
steamboats, woks, double-
boil soup terrines, dim sum
baskets and even banana
leaves
Involves scaling down
portions of a communal dish
and paying attention to
smaller details like
garnishing.
Starch is often plated in the
centre of the plate or bowl.
Proteins are usually placed
on top of the starch.
Vegetables are placed
around the sides.
Colour and texture are very
important visual elements in
plating.
Classic-cock technique-Main
3-9 (best at6), starch 9-11,
veggies 11-3 (sauce
placement typically on and
near main ingredient and a
simple garnish) main
ingredient facing diner
Taking inspiration from
landscape gardens, this
linear arrangement of
food is usually kept low
and long.
Just like modern paintings,
painting or placing food with
abstract style or natural on
plate. Free-form-more fluid-
natural-modern art
Using organic materials to plate food on
for a more rustic feel.
Organic materials such as wood, slate, or
stone can be used in plating to lend a
natural element to you dish. When
plating with organic materials, ensure
the items are cleaned and sanitized
thoroughly before use.
 Food on a slate
 Main dishes
 Protein; meat, poultry, fish, vegetables, etc.
 Side dishes
 Vegetables; broccoli, asparagus, eggplant, zucchini,
etc.
 Starch; potato, polenta, rice, pasta, noodle, etc.

 Sauces
 Gravy, jus, coulis, puree, dip, reduction, dressing,
etc.
 Garnish
 Herbs, vegetable carvings, edible flower, micro green,
food powder, nut and bean, seed, etc.
 Lines
 Parallel lines, or intersecting lines; intersecting lines draw the
eyes to a certain point on a dish
 Droplets
 Drops around the outside of the plated food can be interesting,
either in a pattern or randomly
 Pools
 Droplet within pools can be interesting (if there are two
different sauces)
 Pulls
 Pull with a spoon drawn through, kind of makes it look like a
shooting star
 Brushes
 Using a pastry brush, you ‘paint’ the sauce on the plate
 Foams
 You can make foams with hand blenders (by frothing up the
liquid)
 Moulin, Chinois, triturators
 Squeeze Sauce Bottles
 Saucier Spoons
 Plating brushes and Wedges
 Molds
 Precision tongs
 Shavers
 Garnishing kit
 The word garnish comes from the French
word “garnir” which means “to decorate or
furnish”.
 In the culinary world, it means to use food as
an attractive decoration.
 It is something that should add real value to
the dish by increasing its nutritional value
and visual appeal.
 Theterms garnish and garniture have been
used to mean accompaniments. Classical
garnish range in complexity from
 Concorde – peas, glazed carrots , mashed
potatoes
to
 Tortue – quenelles, mushroom heads, gherkins,
garlic, tongue, calves brains, small fried eggs,
heart-shaped croutons, crayfish, slices of
truffles, tortue sauce
 The following definitions are not the classical
ones but the garnish or accompaniment
indicated by these terms in the modern
kitchen
 Bouquetiere – bouquet of vegetables
 Printaniere – spring vegetables
 Jardiniere – garden vegetables
 Primours – first spring vegetables
o Clamart – peas
o Crecy – carrots
o Doria – cucumbers (cooked in butter)
o Dubarry – cauliflower
o Fermiere – carrots, turnips, onions, and
celery cut, in uniform slices
o Florentine – spinach
o Forestiere – mushrooms
o Judic – braised lettuce
o Lyonnaise - onions
 Nicoise – tomato concasse cooked with garlic
 Paramentier – potatoes
 Princesse – asparagus
 Provincal – tomatoes and garlic and
sometimes mushrooms and/ or olive
 Vichy - carrots
 Vegetable Peeler
 Use to make decorative
carrot curls and
chocolate curls.
 Butter Cutter
 Has four sides that
can be used to
make a range of
garnishes from curls
to grooves to
marble-size balls.
 For best results, use
ice-cold butter and
a butter cutter that
has been warmed in
hot water.
 Zester
 Use to remove small
strips of the colored
part of citrus peels.
You can also use this
tool to shave pieces
from colorful
vegetables, such as
carrots and radishes.
 Melon Baller or
Parisienne Scoop
 Can be used to scoop
out balls of cheese,
potatoes, butter and
melon.
 Tournée Knife
 Use to make tournéed,
or turned, vegetables
that have an oblong
shape with seven equal
sides and blunt ends.
 Channel Knife
 Use to pare strips of
peel from citrus
fruits and thin
grooves from
carrots and
cucumbers.
 Decorating Spatula
 Has a flat blade that
is used to create
attractive designs on
soft foods, such as
cream cheese, butter
and frosting.
 Pastry Bag and
Tips
 Pastry tips fit into
pastry bags and
shape the flow of
food as it is
squeezed out of the
bag.
 Paring Knife
 Has a sharp, V-shaped
blade. Use this tool to
carve fruits and
vegetables.
 Fluting Knife
 Use to do detail work
that requires a lot of
control. Has a
triangular blade that is
about 2 inches long.
 Be sure the flavor is compatible with the
food on which it is served.
 Keep color in mind. The color should
complement the food.
 Consider the size of the garnish in
relation to the size of the food and the
container. If it’s too large it may
overpower the food.
 Do not over-garnish food
 Keep in mind the cost when working in a
food service operation. The cost of the
garnish should not add too much to the
cost of the item.
 Cover the entire plate with a dusting of
powdered sugar, cocoa powder or both
before placing the dessert on the plate.
 Can be dusted on with a shaker can or a
sifter.
 Can be dusted on free-form or use a
template such as a doily or stencil.
 Use fresh herbs that complement the dish to
add color, texture and flow to a plate.
 Can also use finely chopped herbs or nuts or
whole or ground spices to decorate plate rims.
 One or more colored sauces can be used to paint
plates.
 Simply drizzle or splatter sauce onto the plate.
 Squirt bottles can also be used to create abstract
patterns or designs. This technique is most often
used with cold sauces.
A first impression for guests, it is vital
that the appetizers be prepared well
 One- or Two-bite, stimulating,
easy-to-eat foods, generally
served before a meal, or at a
cocktail party
 Can be a showcase item
 Can be savory or desserts
 Must be fresh, crisp, clean-tasting, and non-
messy, especially if they are passed
 Translates to “  Fresh
outside the work”  Eaten in one or two
 Served separately bites
from a meal  Attractive
 Serve hot, cold,  Complimentary to
finger foods, passed what is to come
or plated
 Should be stimulating
to the appetite
 Cooked carefully
 Seasoned well
 Flavors balanced
 Finger foods and crudités
with dips
 No bones, no greasy foods,
no skewers
 Canapés are:
 Bread-based appetizers
 Like a sandwich, they have a
bread, spread, filling, and garnish
 Cut into any shape for visual
stimulation
 Cold, served with a dip and a sauce
 Some presented on ice
 With a dip
 Served two or more per person
 Can be presented in pastry
 May be passed or plated
 Function will dictate the style of food and
how it is served
 Italian, antipasto
 Spanish, tapas
 French, hors d’oeuvre variés, on a “ravier”
 Russians serve zakuski boards
 Mediterraneans serve mezze
 In Latin America, antojitos
 Very luxurious
 Named for the breed of sturgeon it is
obtained from
 Prized for centuries, from the Caspian and
Black Sea area (most prized)
 Becoming very rare
 Known as berries, blended with the correct
amount of salt, sometimes blended with
other types of roe
 The U.S. raises paddle fish and
salmon to obtain roe
 Served in a small bowl on ice
 Wooden or bone spoons
 Toast points, unsalted butter,
lemon, chopped egg, sour cream
 Most always served with “ice-
cold vodka”
 Usually first course  Service points
 Introduction to a  Appropriate portion

meal size
 Can be an entire  Season carefully

meal  Special
presentations
 Traditional
 Serve at the correct
offerings are giving
way to lighter fare temperature
 Garnishes that
heighten appeal
 INTERNET SOURCES
 https://www.unileverfoodsolutions.co.nz/chef-
inspiration/cheflife/the-basics-of-food-plating.html
 https://www.webstaurantstore.com/article/200/basi
c-guide-to-food-presentation.html
 https://www.unileverfoodsolutions.com.ph/chef-
inspiration/chefmanship-academy/module-8-plating-
and-presentation/topic-3-3-traditional-asian-plating-
styles.html
 https://www.casaschools.com/plating-and-food-
presentation-symmetrical-and-asymmetrical/
 https://www.nisbets.co.uk/the-art-of-food-plating
 Book
 Food Presentation Secrets
 Styling Techniques of Professional by Cara Hobday and
Jo Denbury
 Professional cooking
 8th edition by Wayne Gisslen