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Appetizer Plating Techniques Guide

The document outlines the fundamentals of food plating, emphasizing balance in color, shape, texture, and flavor for an appealing presentation. It highlights the importance of portion size and arrangement, recommending a simple design for ease of serving and attractiveness. Additionally, it discusses the use of various materials for platters and the significance of pre-planning in maintaining presentation quality.

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Allysa Rose Lantajo
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3 views8 pages

Appetizer Plating Techniques Guide

The document outlines the fundamentals of food plating, emphasizing balance in color, shape, texture, and flavor for an appealing presentation. It highlights the importance of portion size and arrangement, recommending a simple design for ease of serving and attractiveness. Additionally, it discusses the use of various materials for platters and the significance of pre-planning in maintaining presentation quality.

Uploaded by

Allysa Rose Lantajo
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

PRESENTING RANGE OF

APPETIZERS
FOOD PLATING

 The process of arranging and


decorating food to enhance its
presentation.
FUNDAMENTALS OF
PLATING
BALANCE
 Color. Two or more colors on a plate are usually more
interesting than just one. Garnish is also important.
 Shapes. Plan for variety of shapes and forms. Cutting
vegetables into different shapes gives you great
flexibility.
 Texture. Not strictly visual consideration, but
important in planning menu
 Flavors. One of the factors to consider when
balancing colors, shape, and texture on the plate.
PORTION SIZE
 This is important for presentation as well as for
costing. Match portion sizes and plates. Too small a
plate makes an overcrowded, jumbled, messy
appearance. Too large a plate makes the portions
look skimpy. Balance the portion sizes of the various
items on the plate. Apply logical balance of portions.
Arrangement on the
plate
Basic Principles of Platter
Presentation
 Centerpiece or Grosse piece (gross pyess). This may
be an uncut portion of the main food item, such as a
pate or a cold roast, decorated and displayed whole.
It may be a separate but related item, such as
molded salmon mousse.
 The slices or serving portions should be arranged
artistically.
 The garnish should be artistically done in proportion to the cut
slices.  The food should be easy to handle and serve so that
one portion can be removed without ruining the arrangement.
 A simple design is best. Simple arrangement is easier to
serve, more appetizing, and still attractive when half
consumed by the guest.
 Attractive platter presentation may be made on silver or other
metals, on mirrors, chinaware, plastic ware, wood, or any other
materials provided they are presentable and suitable for food.
 Once a piece of food has touched the tray, do not remove it.
Shiny silver or mirror trays are easily smudged, and you’ll have
to wash the tray and start over again. Good pre-planning
should be considered.
 Think of the platter as part of the whole. It must be attractive
and appropriate to the other presentation in the table.

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