1. PLATING & PRESENTATION THE ART OF SERVING

2. SERVICE VS. PRESENTATION SERVICE:PROCESS OF DELIVERING SELECTED FOODS IN THE PROPER FASHION PRESENTATION: PROCESS OF OFFERING SELECTED FOODS IN A VISUALLY APPEALING MANNER.

3. PROPER PREPARATION DINERS CONSUME WITH THEIR EYES FIRST. ENSURE THE FOOD IS COOKED AND COLORED PROPERLY.

4. CUTTING FOODS CONSUMPTION –PAY ATTENTION TO SIZE AND ITS ROLE ON THE PLATE DECORATION - MAIN GOAL IS AN ACCENT -CAN HAVE A WOW FACTOR WHAT MESSAGE DOES ARTISTICALLY CUT FOODS SEND TO THE GUEST?

5. CHOOSING PLATES SIZES –SMALL/LARGE CONCAVE, BORDERS SHAPES –OVAL, ETC. CONTRAST THE FOOD COLORS –WHITE/CREAM ALLOWS FOOD TO “POP” OFF THE PLATE PATTERNS –BE MINDFUFL OF COMPETING WITH THE FOOD

6. DESIGN ELEMENTS SHAPES –O–OVAL, SQUARE, ROUND COLORS (RULE OF 3) –I–INTEREST,COMPLIMENTARY, CONTRAST TEXTURES- –C–CRUMBLY, SMOOTH, FLAKY PLATE PRESENTATION USE VARIETY & CREATE INTEREST

7. COMPOSITION BALANCE- VISUAL WEIGHT DON’T OVERCROWD FOOD SHOULD NOT TOUCH THE RIM AVOID LARGE GAPS OF SPACE FOCAL POINT -WHERE THE EYE IS DRAWN SHOULD BE THE HIGHEST POINT SYMMETRY -SPATIAL RELATIONSHIP RADIAL,MIRROR,ASSYMETRICAL

8. COMPOSITION BALANCE~ FOCAL POINT~SYMMETRY

9. PLATE AND PLATTER TOUCHES HERBS & GREENS SAUCES FACING SEQUENCING SHINGLING SAUCING

10. GARNISHING A DECORATIE ACCENT TO A FOOD ITEM ALWAYS ACCENT THE FLAVOR AND APPEARANCE OF THE DISH

11. GARNISHING TOOLS PEELERS MELON BALLER CUTTERS PARING KNIVES

12. ACTIVITY WHAT TECHNIQUES ARE USED? WHICH DESIGN IS MOST EFFECTIVE? WHY? WHAT MIGHT YOU CHANGE TO IMPROVE THEIR PRESENTATION?