1.
On Cooking: A Textbook of Culinary
Fundamentals
Sixth Edition
Chapter 36
Plate Presentation
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2.
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Learning Objectives
After studying this chapter, you will be able to:
36.1 Describe the basic principles of plate presentation
36.2 Design and plate food professionally
36.3 Use a variety of techniques to add visual appeal to
plated foods
36.4 Explain the concept of a small plate menu and be able
to compose small plates

3.
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Service
• Service is the process of delivering the selected foods to
diners in the proper fashion
• Hot foods must be served hot on heated plates
• Cold foods must be served cold on chilled plates

4.
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Presentation
• Presentation is the process of offering the selected foods
to diners in a fashion that is visually pleasing
• Diners consume first with their eyes
• Food should be appropriately colored, cut and molded

5.
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Presenting the Food
• The most attractive foods are those that are properly
prepared.
• Some techniques can be used to change the
presentation of the foods
• Cutting the food
• Molding foods

6.
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Choosing Plates
• Size
– Choose a plate that will accommodate the amount of food
to be served
• Shape
– Most are round or oval, but many other shapes are popular
• Color
– White and cream suit most foods
– Other colors can be used for contrast
• Pattern
– Can be used effectively to accent foods

7.
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Arranging Foods on Plates (1 of 2)
• Shapes
– Give a more dramatic presentation
– Combine foods of different shapes on one plate
• Colors
– Foods of different colors should be presented
together
• Textures
– Combining foods of different textures makes food look
more exciting
– Using various cooking techniques adds texture

8.
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Arranging Foods on Plates (2 of 2)
• Composition
– Refers to where foods are placed on a plate
• Balance overcrowding and white space
• Consider the number of elements
• Choose a focal point on the plate
• Design plate with height in mind
• Decide on plate layout

9.
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Plate Layouts (1 of 2)
• In a triangular placement of the featured item, (lower left)
three shrimp, is balanced by a swirl of fettucine garnish in
the center of the plate. The diagram, (lower right), shows
the triangular layout

10.
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Plate Layouts (2 of 2)
• This asymmetrical plating (lower left) features seared
Arctic char paired with a curve of vegetables. Colorful
smoked salmon, peas and herb garnishes sit in a thick
pea purée. The white space between the salmon and
sauce creates a design element. The diagram, (lower
right), shows the asymmetrical layout

11.
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Plating Same Foods
• Design plating that matches level of service and menu pricing
• A traditional plating (lower left) features a simple presentation
of pan-roasted airline chicken breast on a bed of puréed
potatoes. An alternative presentation (lower right) of pan-
roasted airline chicken breast employs an oversize oval plate
and a flowing linear composition.

12.
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Decorating Plates - Garnishing with
Herbs
• Using fresh herbs (below left) and greens (below right)
is one of the easiest ways to add color, texture and flow
to a plate.

13.
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Decorating Plates - Garnishing with
Foam Sauce
• Cream sauces and light mousses can be foamed and
applied as a garnish using a whipping siphon. This
technique is illustrated in the photograph below of risotto
garnished with shrimp and corn mousse.

14.
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Decorating Plates - Decorating with
Sauces
• Baked fish fillets (below left) are served with dots of lime
vinaigrette
• Seared diver scallops with tomatillo sauce, avocado
relish and tomato syrup

15.
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Decorating Plates - Painting with
Sauce
• Example of painting with sauce. Painting balsamic
reduction (below left) onto a plate with a pastry brush.
Running a spatula (below right) through a line of fruit
coulis creates a shadow effect

16.
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Small Plates
• Small plates is an eating style which gives consumers
variety
• Three or more plates may be ordered in place on a
traditional appetizer or entrée
• Small plate dining is lie a tasting menu, tapas or other
ethnic eating styles

17.
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Guidelines for Creating Small Plates
• Reduce portion size of conventional entrée
• Reduce the number of units served
• Use an unexpected garnish with a traditional protein
• Present entrée items in a new format
• Offer and assortment of starch dishes
• Highlight vegetables as center of the plate items
• Look to the breakfast, lunch and appetizer menu for inspiration
• Simplify the plating to compensate for the increased number of
dishes needed

18.
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