Completing Dishes Using Presentation Techniques

Understand that presentation techniques are crucial to making dishes visually appealing, thus affecting the customer’s overall dining experience.
Recognise that presentation is just as important as taste in the hospitality and catering industry.
Learn the basic elements of dish presentation, such as colour, balance, texture, and garnishing.

Familiarise with the concept of plating, the process of arranging and presenting food matter on a plate.
Understand the use of garnishing to improve the aesthetic appeal of dishes.
Gain knowledge about the common plating techniques, like placing the main ingredient at the centre, adding sauces in an interesting pattern, and framing the dish with garnish.
Master the 45-degree rule, which suggests that dishes should be viewed from a 45-degree angle when plating.

Learn how to use colour and contrast on the plate to make it pleasing to the eye.
Understand that contrasting colours and textures can add aesthetic appeal to a dish.
Recognise the importance of including a variety of colours and textures in dishes for balance and visual interest.

Understand the need to control portion sizes for aesthetic and nutritional reasons.
Learn to maintain balance on a plate, too much or too little food can affect the presentation and satisfaction of a diner.
Be aware that balance refers to the balance of colour, texture, size, and shape of the dish as well as the balance of flavours.

Learn about various garnishing techniques which include the use of fresh herbs, edible flowers, citrus peels, etc.
Understand that garnishes should complement the dish’s flavour, not distract from it.
Familiarise with the tools used for garnishing, such as zesters, melon ballers, and garnishing knives.
Understand that the appropriate use of these tools can greatly enhance the visual appeal of a dish.

Recognise the need for synchronising dishes service to maintain quality and temperature consistency.
Be aware that timing is crucial in serving multiple dishes to ensure that each is at its best when served.