1. Food Presentation & Garnish
From: Professional Cooking
By Wayne Gisslen

2. The Importance of Appearance
We eat for enjoyment
Cooking is an art that appeals to our senses
“The eye eats first”
Professionals take pride in the food they serve

3. “A plate of food is like a picture, and the rim of the plate is the frame.”

4. Fundamentals of Plating
Balance
Color, shapes, textures, flavors
Portion Size
Match portion sizes and plates
Balance portion sizes of items on the plate

5. Fundamentals of Plating
Arrangement on the Plate
Classic arrangement: main item in front, vegetables, starch items, and garnish at the rear.
Variations
Popular style: stack everything on one multilayered tower in the center of the plate.

6. Fundamentals of Plating
Arrangement of the Plate – Guidelines
Keep food off the rim of the plate
Arrange items for the customer’s convenience
Keep space between items, unless they are stacked on one another
Maintain unity
Make the garnish count
Don’t drown every plate in sauce or gravy
Keep it simple

7. Fundamentals of Plating
Temperature
Serve hot foods hot, on hot plates
Serve cold foods cold, on cold plates

8. Garnish
To decorate or embellish a food item by the addition of other items
Classical Garnish
Garnish = Accompaniments
Specific names

9. Modern Hot Platter Garnish
Vegetables in easily served units
Correct number of portions of each item
Arrange garnishes around the platter
Avoid being too elaborate
Serve extra sauce or gravy in a sauceboat
Serve hot foods hot, on a hot platter

10. Simple Plate Garnish Problems: Two approaches: Parsley = Garnish
Single garnish used routinely
Two approaches:
No garnish
Simple decorative garnish

11. Garnish Guidelines
Balance - Harmonize the color, flavor, & texture of the garnish with the food
Never overshadow the food
Have a function on the plate
Only edible ingredients
Always wash the garnish
Never re-use the garnish

12. Garnish Techniques
Radish Rose
Cucumber Fan

13. Garnish Techniques
Carrot Flowers