PRESENTATION AND PLATING TECHNIQUES

FOOD PRESENTATION

1 THE IMPORTANCE OF FOOD PRESENTATION

The food industry is no longer branded simply by the taste of the food provided but also by
how it is presented. Your menu can be great, your food can taste wonderful, and the
location can be perfect but if your meal presentation is not good, your business may not be
successful in today’s age of social media. How many times have you seen people taking a
photo of their meal and posting it on Facebook or Instagram?
The visual aspect of your food gives the customer an idea of what their meal is going to
taste like. Food presentation is important as:

• it influences how customers make their choice

• it contributes to marketing and brand recognition

• it states the quality of the business and its chefs

• it adds value to the dish.

2 THINGS TO KEEP IN MIND

There are some basic rules to keep in mind when presenting your food.

• The shape of the plate.

• The size of the plate.

• The colour of the plate.

• How you place the food on the plate.

• Have an odd number on the plate, such as three scallops on an entrée.

• Garnish with a garnish that not only looks great but compliments the dish’s flavour
and texture.

LIFT THE LID

Learn more on plating and presentation tips at the videos below.

Video: https://www.youtube.com/watch?v=O1ARyw1G7Ng (06:50)
Video: https://www.youtube.com/watch?v=c01s-UVxoQk (04:46)

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 PRESENTATION AND PLATING TECHNIQUES

PLATING TECHNIQUES

1 WHAT IS FOOD PLATING?

Food plating and presentation is the combined art and science of setting and arranging
food to improve its visual appeal. Tips for plating food include:

• Keep it looking natural.

• Bring the colour.

• Use white space – do not overcrowd the plate. A common rule is no more than two
thirds of the plate should have food.

• Contrast textures – for example chewy pork with smooth apple sauce.

• Sculpted sides.

• Honour the main – for example, if the dish is a turkey dinner, the turkey slices should
be front and centre of the plate and the pieces should fan out to the middle.

• Make sure that each item on the plate has symmetry to each other.

• Weigh the colours to have the greatness impact.

• Do not use the rim of the plate.

• The items must be made with a light, natural and tasty appearance.

• Vegetables should be cut in a way that looks clean, light and consistent and keep
their natural colours.

• The sauces need to have the correct consistency, and meats must be dark and
cooked perfectly.

• Odd numbers create a three-dimensional feel to the dish.

2 IMPORTANT
All meals must be checked and cleaned once completed before the front of house delivers
the meal. Adjustments may need to be made.

3 TYPES OF PLATING TECHNIQUES

CLASSIC PLATING
Using the clock to plate items. Main feature will be at 6 o’clock and the items are balanced
and positioned to give a three dimensional feel:

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CURVES, SWIRLS, AND SWOOSHES TECHNIQUE

The Curves, Swirls, and Swooshes Technique has strong angular lines on the plate giving
them a liquid free flowing visual aspect. Sauces are usually used to create the curves.
They can also be plated side by side as a horizontal line. The curves can be a spiral
pattern, curve or squiggle.

STACKED PLATING TECHNIQUE

This is when the food is stacked and layered to give the food height. It can be free form or
done with a mould to make separate shapes and colours.

TRIAD PLATING TECHNIQUE

Triad is a modern food plating technique and is suitable for small plates and tasters. It
uses odd numbers and negative space. It can be made in a linear, triangle or free form
pattern.

DECONSTRUCTED PLATING TECHNIQUE

When presenting a deconstructed dish, it uses the flavours and textures of original SR and
modernises it. It serves each item on a single plate. For example, a blueberry shortcake
can be broken down and revivified as a blueberry sorbet, dehydrated shortcake crumbles,
crème Fraiche sauce, and fresh blueberries.

4 TIPS FOR FOOD PLATING

• Choose the right plate.

• Place your ingredients perfectly.

• Focus on the cleanliness – clean the rim before serving.

• Use liquids, sauces and accompaniments to improve the look of the dish.

LIFT THE LID

For more information about food presentation and plating, go to the link below.
Website: https://www.productspeep.com/food-plating-and-presentation-importance-technique-and-
guide/

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