FOOD PRESENTATION

Food presentation is the a ret of enhancing food's aesthetic appeal through modifying, processing,
arranging or decorating.
Who is Responsible Person for Food Presentations in Your Restaurant?
Depending on the type, size and capacity of the restaurant responsible person can be your cook, server,
bartender, specially trained staff for these actions, or guests in case of self-service in your restaurant.
But no matter who is serving food in your restaurant, he or she must be familiar with the basic rules for
food presentation.
Basic Rules For Food Presentation
°Plate should not never be overloaded with food, but should not be even a seemingly empty
°It is always necessary to leave blank the outer part of the plate along the edge.
°You need to create color contrast on the plate.
°Forget about symmetry, asymmetrical shapes are welcome.
°Mix large and small, soft and crunchy, bright and dark colors.
°Keep uniformity when it comes to portion size.
°Do not overdo with sauces, rather served them separately.

°If you need to serve chicken skewers, meatball or shrimp rather use odd number of certain food than
even numbers, it will look more interesting on the plate.

DIFFERENT STYLES OF FOOD PRESENTATION

Japanese Food Presentation

Japanese style of food presentation has had a major impact on food design in general. Minimalism is
present everywhere in Japan including kitchen and culinary art.
Japanese would never put different kind of food on one plate, they rather separated it into several little
bowls. This way of presentations removes all doubts about matching colors and forms. They can be very
simple or decorated with various motifs. The vegetable and meat is cut into the small pieces – that are
suitable to eat it with chopsticks.

Vertical Forms for Creative Chefs

Vertical food presentation has opened an entirely new direction of food design. Create a real masterpieces
and beautiful sculptures on your plate. The main food is often placed in the middle of the plate while the
rest of it remains empty or is discreetly decorated with sauce or spices, and looks like a signature on the
artwork.
Vertical food serving is common in fine restaurants with full service. It is not good choice for fast-food
restaurants, primarily due to the time that is required for this job.

Abstract Forms for Food Presentation

Forget about forms, structures, height and width of dishes, let your food on plate to look natural or create
a provocative appearance. The dish is presented in a seemingly random but interesting way, as it is
scattered on the plate without any order and rules. Use large white plates for the best results. Combine lots
of different colors on your plate.

Food Garnishes and Decoration

Decoration of dishes is very important, it gives personality to specific meal and final touch to your
delicious story. It can be done on many ways, but in any case, it is recommended that you use edible food
and spices that will improve taste and act as a supplement of the main course. For example, the fish is
served with lemon, orange with yellow risotto or various syrups with desserts.

Restaurant Food Presentation Ideas for Kids

Visual effect has the greatest impact on kids, and if kids eat vegetables that is beautifully served in your
restaurant Provide a kid’s menu that looks like the result of the kid’s imagination. Kids meals could look
like cartoon’s heroes, animals or popular toys.

Food Presentation – Organic Plates

Everything natural and organic is more popular each day, so why you should not use plates and spoons
made from wood or stone? Even uncut raw forms of piece of wood are in use as shown in the picture
below or stone spoon that specifically provide a rustic touch to your food and restaurant.

Stacked Plating
Stacked plating brings height and drama to the presentation by layering the components in a vertical style.
Items can be layered either free-form or with a mold, but to avoid the cookie cutter effect, vary the
ingredients to create different shapes and colors. The focal point of the stack should be off-center, usually
to the left, with added garnishes and sauces to create variety and strength in the presentation.
 Trios
Popular for small plates and samplers, trios are another approach to plating that uses odd numbers and
negative space. A plate of trios may include a seasonal item prepared three different ways.
Trio plating can be done in a linear fashion, a triangular pattern, or even free form style.

Deconstructed Plating
The concept of deconstruction re-imagines the elements of a dish in a new light. When presenting a
deconstructed dish, it should hold the flavors and textures of the original inspiration (often a classic
preparation), while creating a connection to the modern interpretation. Deconstruction is not merely
serving separate elements of a dish on a single plate; rather a unified concept is woven throughout the
plate. Desserts are good candidates for the deconstructed approach

Free Form Plating

The organized randomness of free-form plating presents an arbitrary yet natural appearance, however it
still requires thought and planning using similar visual rules of composition.
GUIDELINES IN PLATE PRESENTATION
1. Choose the Perfect Plate
Selecting the right plate for your meal is key to attractive food presentation. Here are some things to keep
in mind:

Choose the right plate. One way to conceptualize plating is to think of yourself as an artist, the plate as
your canvas, and the food as your medium.
Choose the right size plate. Choose your plate wisely by making sure it's big enough to allow your food
to stand out, but small enough that your portions don't look too small.
Choose a complementary plate color. The color of your plate is also significant. White plates are popular
because they create high contrast and provide a neutral background for your colorful creations.

2. Placing Your Ingredients

Plate with a clock in mind. From the diner's point of view, your protein should be between 3 and 9, your
starch or carbohydrate from 9 and 12, and your vegetable from 12 and 3.

Use moist ingredients as your base. Another rule of thumb is to plate moist or runny ingredients first, as
they tend to move during delivery if they aren't held down by other foods.
Serve odd amounts of food. If you're serving small foods like shrimp, scallops, or bite-sized appetizers,
always give guests odd quantities.
Place food to create flavor bites. Essentially, flavor bites are forkfuls of food that combine all of the
ingredients in your dish into one bite.
Don't overcrowd your plate. Be sure to never overcrowd your canvas, and keep it simple by focusing on
one ingredient - usually the protein.

3. Pay Attention to the Details

Think about color and contrast. considering how the other elements of the plate create color and contrast
is also very important.

Create height on your plate. Another way to catch your guests' eyes is to utilize the power of height.
Use texture to enhance your dish. Contrasting a smooth vegetable puree with crunchy onion straws or
topping a steak with crumbled blue cheese creates appealing texture combinations that are classic in high-
end cuisine.

4. Design and Create with Sauces

One way to do this is to create accent dots on one side of your plate (while considering the rule of thirds)
or by lightly drizzling sauce over the main ingredients so guests get a little bit of sauce in every bite.

5. Use Garnishes Purposefully

Choose edible garnishes. As you finish plating, remember that garnishes must be related to the dish and
should always be edible.
Place garnishes purposefully. Similarly, never heap garnishes in one corner of the plate.

6. Match food presentation to your restaurant theme

Jim Solomon, chef and former owner of The Fireplace in Brookline, Massachusetts, says that the style of
plating should match the restaurant’s atmosphere.

7. When in doubt, keep it simple

Michael Welch also emphasizes the value of simplicity.
“Overcrowding the plate with unnecessary oils or spices or microgreens just takes away from the food
you worked so hard to make,” he explains. “Subtraction is your best ingredient.”
8. Express yourself. There’s an art in plating food; it’s where chefs can allow themselves to be creative
and have a high impact on how guests perceive the dishes they’re eating.

TRENDS IN PLATE PRESENTATION AND GARNISHES

1. Showing off is in
One key method for orchestrating these plates is scaling: carefully layering on elements to form a pattern
that looks like scales. This technique can be used with a wide range of foods, from clams to mushrooms,
resulting in a look that’s both elegant and otherworldly.
Other increasingly popular arrangements include fanning out key elements, forming a well in which to
pour condiments and using molds to achieve unconventional shapes.

2. Adding floral flair

If you want to bring vibrant life and color to a meal, edible flowers are a great idea, and they’re seeing a
resurgence in many kitchens.
Even if they don’t have a huge impact on the taste of a dish, thoughtfully chosen petals instantly make a
dish more intriguing and contribute an appealing seasonal touch.

3. Magnificently monochrome
Another way to attract the eye to a dish is by stripping away all the contrasting colors, allowing a single
hue to dominate. Monochrome dishes aren’t new, but many chefs are hopping onto the trend, finding
beauty in a stripped-down palette.
Even if food’s flavor is little impacted by this emphasis on darkness, devouring a monochrome meal is an
experience that people feel inspired to share.

4. A luxurious leaf
If you want to make a dish memorably decadent, just add a precious metal.
Edible gold leaf does not affect the taste of food, it does contribute a glittering appearance and an over-
the-top sense of luxury. This pricey addition gets people’s attention and makes a dinner or dessert an
impressive indulgence.
5. Futuristic
Making use of sleek materials like metal, glass and steel, futuristic plating creates a cutting edge and
futuristic plating like the example below.

SIGNIFICANCE OF FOOD PRESENTATION

In a food service business (fancy restaurants, cafes, buffet, bars) food plating and presentation are the heart
of the guests satisfaction and enable to keeping them happy and coming back. Food styling is requires
creativity in an individual with strong visualization. As a Bachelor of Science in Hospitality Management
student, having the ideas and techniques in food presentation, it is important for being knowledgable
regarding for this matter. In this food industry, it is essential to learn something excellent, play with the art
of food in terms of, in the texture, balancing the color that it makes the food more attractive and appealing
to the eye. As a student, in order to be a good food stylist it takes a solid culinary education and advancement
in plate presentation or a daily serious training both in home and in kitchen laboratory.
In addition, having the knowledge will being use latterly. For giving to costumers a high quality of food, a
standard of plate presentation. If that's the case, it would be an extravagant service that the restaurant could
offer.
The essence of food presentation is;
People eat with their eyes, a creative and thoughtful plating enhances both the look and taste of food.
Sources Links
1. https://melshomemadecupcakes.weebly.com/trends-in-food-presentation-and-food-styling.html

2. https://possector.com/marketing-promotion/restaurant-food-presentation-ideas

3. https://www.theculinarypro.com/plate-presentations

4. https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html

5. https://www.google.com/amp/s/www.lightspeedhq.com/blog/10-food-plating-and-presentation-
tips/amp/

6. https://www.escoffier.edu/blog/culinary-arts/food-presentation-trends-in-2018/
 Central Luzon State University
College of Home Science and Industry
Department of Hospitality and Tourism Management
Science City of Muñoz, Nueva Ecija

ASSIGNMENT #2
FOOD PLATING STYLES AND TRENDS

Submitter By:

Rigos, Joverlene D.
 Submitted To:
Jennylynne L. Lubrin

HOSPM 1115-Culinary