Fundamentals of Plating
1. Balance. The rules of good menu balance also apply to plating. Select foods and garnishes that offer variety and contrast.
· Color. Two or more colors on a plate are usually more interesting than one. Garnish is also important.
· Shapes. Plan for a variety of shapes and forms. Cutting vegetables into different shapes gives you great flexibility.
· Texture. Not strictly a visual consideration, but important in plating is menu planning.
· Flavors. One of the factors to consider when balancing colors, shapes, and texture on the plate.
2. 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 a logical balance of portions.
3. Arrangement on the plate
BASIC PRINCIPLES OF PLATTER PRESENTATION
1. The three elements of a buffet platter.
· 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.
2. The food should be easy to handle and serve, so that one portion can be removed without ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still attractive when are half consumed by the guest.
4. 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.
5. 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.
6. Think of the platter as part of the whole. It must be attractive and appropriate to the other presentation in the table.
DESIGNING THE PLATTER
1. Plan. Make a sketch by dividing the tray into six or eight sections. This will help you lay out a balance and symmetrical design. The sketch should indicate the centerpiece, slices of foods and garnishes.
2. Get movement into your design. Good design makes your eyes move across the platter following the lines
you have set up. It could be arranged in rows or lines.
3. Give the design a focal point. Use centerpiece to emphasize and strengthen the design by giving it direction and height. Note that centerpiece is not always in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out a plate by providing additional element. Two items on a plate often look unbalanced, but adding a garnish completes the picture. On the other hand, do not add unnecessary garnishes.
6. Don’t drown every plate in sauce or gravy. It may hide colors and shapes. You may cover a part of it or a band of sauce across the center.
7. Keep it simple. Simplicity is more attractive than complicated designs.
8. Let the guest see the best side of everything. Angle overlapping slices and wedged-shaped pieces toward the customer and the best side of each slice is face up.