1. Garnishing a Plate Garnishing a Plate

2. Plate Presentation 101 1.Use a variety of colors (contrasting colors too) 2.Garnish should be an appropriate size 3.Avoid NFG (non-functional garnish) 4.No food on rim of plate (this is like the “frame of the picture”) 5.Use odd numbers of garnish (this provides a visual focal point) 6.Wipe plate with clean damp towel 7.When appropriate, separate foods on additional plates/bowls 8.Keep it simple 9.Plate presentation must be appropriate for type of foodservice establishment/customer base

3. Which plate has a better variety of colors?

4. Which plate uses a more appropriately sized garnish?

5. Avoid non functional garnish

6. No Food on Rim of Plate

7. Which plate uses odd numbers?

8. Which plate was wiped clean with a damp towel?

9. Separate Foods on Different Tableware as Appropriate

10. Which plate uses a simple garnish?

11. Plate Presentation Must be Appropriate for Type of Foodservice Establishment/Customer Base

12. How will you garnish your plate?