Unit 34: Plating
and Presentation
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People eat with their eyes first
If it does not look good, it will
never taste good
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Presentation
• The art of telling our guests
about the food by the way it is
arranged on a serving piece
• Serve at the best temperature
• Give foods an attractive
appearance
• Make it easy to identify
• Highlight all aspects of the
dish
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Elements of a Plate
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Main item
Side dishes
Sauces
Garnishes
An effective presentation takes all of the
elements into account
• Each item must be positioned
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Basic Presentation Techniques
• Symmetrical compositions have
equal numbers of shapes on both
sides of a middle
• Asymmetrical are described as
more natural, no clear midpoint
• Contrasting elements oppose each
other
• Complimentary elements harmonize,
colors may be of the same hue
• A focal point will draw your attention
• Lines radiating from a central point give
an illusion of motion
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Plates and Dinnerware
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A backdrop for the food
Small plates with small portions
Should be clean, no thumbprints
No chips
Keep food off rim
Wipe drops
Hot plates—hot food, cold plates—cold
food
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Arranging
• Use natural colors, shapes, and
textures as a guide
• Leave some space unfilled
• Create a focal point
• Main item positioned for easy
consumption
• Communicate with the service
staff as to how to put the food
down on the table
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Cutting and Slicing
• Slices consistent
• Tougher and cured meats
should be sliced thinly
• Strive for clean edges, no zig
zags
• Give foods a little natural height
by rolling the slices, piling neatly,
or layering
• Use a complimentary base for
thin-sliced meats, such as
puréed vegetables or pilaf
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Molding and Shaping
• For runny foods, bowls, cups, nappis must
be used
• Some foods can be naturally piped to
create borders and framing
• Make nests with pasta and grains
• Mold rice dishes in small turbans or soufflé
cups
• Use cutters to shape some food
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Saucing Techniques
• Will intensify, add palatability, color, contrast,
luster and sheen
• May be ladled over a braised meat
• Pooled under perfect fish
• Drizzled for a torte
• Two colors or more can be arranged by joining
or swirling
• Choose sauces with enough body to not run into
one another
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Garnishes
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Must be edible
Serve a function
Add height
Positioned for maximum effect
Should look fresh
Do not detract from the focal point
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Buffet Presentation
• Place related food items close together
• No overcrowded platters of chafers
• Remove and replace food, never pile new food on top
of old food
• Place sauces and condiments near intended foods
• Use labels or cards to identify dishes
• Mirrors, attractive and eclectic platters are attractive
• Or you may opt for a theme of consistent color and
shape
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.