LET'S

PRAY :)
LETS DO
THE
MESSAGE
RELAY
GAME!
8 BASIC
GARNISHING
TOOLS
Garnishing crinkle Twin curl cutter Food decorator
Spiral slicer
knife / corrugated tool
garnishing tool
 Melon ball Vegetable peeler Bird's beak
Paring knife
scoop paring knife
 SIMPLE GUIDELINES IN
PREPARING GARNISHES
1. Use edible and fresh garnishes safe for human consumption.
2. Edible garnishes should be companionable with the food.
3. Use garnishes found in the dish.
4. Use simple yet eye-catching garnishes.
5. Discover more various garnishing ideas.
 PLATING TECHNIQUES BY FOLLOWING
THE SHAPE OF PLATES BY SUSIE BANKS
(2010)

FOR SQUARE AND

FOR ROUND RECTANGULAR
AND OVAL PLATES
PLATES use straight lines, squares, rectangles and
use circles, curves, sectors and swirls. (Photo
corners(Photo Source: Garnish Food Blog,
Source: Garnish Food Blog, 2010)
2010)
 PLATING TECHNIQUES BY FOLLOWING
THE SHAPE OF PLATES BY SUSIE BANKS
(2010)
For triangular plate
FOR OBSCURE
SHAPED
PLATES

use triangles straight lines and points(Photo think creatively-follow the curves, lines or
Source: Garnish Food Blog, 2010) angles. (Photo Source: Garnish Food Blog,
2010)
 ACCORDING TO ASIAN INSTITUTE
OF CULINARY ARTS (2012) IN FOOD
PRESENTATION, ONE SHOULD
CONSIDER:
1. The proper temperature and flavor of food

-Serve hot foods immediately on hot plates and

platters with cover.

-Serve cold foods on thoroughly chilled plates,

platters or serving dishes. Refrigerate the cold foods

or hold it on ice.
2. The color, shape, and texture of food

-Multiple colors are more appealing to the eye.

-Natural colors are preferably use.
-Use varied colors, textures, and shapes of fruits and
vegetables on the dish.
3. The plate, garnish, and arrangement

-If plate has a good balance of colors, flavors,

shapes, and textures, no garnish is necessary.
-Garnish should be edible and appropriate to the food
-Present food combinations that work well together.
-Portion size should match the plate size.
THANK YOU
AND GOD
BLESS