1. Basic Principles of Platter Presentation

2. Elements Of A Buffet Platter B U F F
Balance
Unity
Flow
Focal point

3. Balance Simple vs. Complex (include spatial balance) Visual Texture
Use a combination of both techniques.
Visual
Use a variety of color(natural & appetizing).
Texture
Smooth vs. Coarse, Solid vs. Soft
Food Groups/Flavor
Protein vs. Carbohydrates/ Spicy vs. Sweet vs. Sour

4. Unity Layout should be cohesive. Develop a sense of movement.
Quality of Line
Strong lines vs. Weak lines
Consistent size, sequence, shingling of slices.
Be consistent with portions.
Garnish must be in proportion; identical in size, placement, and direction.
Always show the “best side”.

5. Flow
Develop a sense of movement.
Proper sequence/shingling of slices.

6. Focal Point
Point/Area to which the eye is automatically drawn(i.e. gross piece).
Depends on placement and relationship to food components.

7. More Important Factors To Consider

8. Plan In Advance Create designs/diagrams. Remember the total concept.
Flowers as garnish on a platter?
Edible vs. Non-edible