Presentation of food dishes

Presentation of Food Dishes: Basic Overview

• Recognise that presentation of food dishes involves arranging, garnishing, and decorating food to enhance its aesthetic appeal.

Attractiveness in Food Presentation

• Appreciate that the visual appeal of a dish can greatly influence the diner’s experience and perception of taste.
• Understand that colours, shapes, and sizes of the food need to complement each other in a visually pleasing manner.
• Acknowledge that the plate used plays a vital part in the presentation, and the choice of plate should enhance and not detract from the food.

Arrangement of Food

• Recognise that balance and proportion are key principles in plate arrangement. The sizes and positioning of the elements should be harmonious and visually appealing.
• Remember to ensure the main component of the dish stands out and the remaining elements (accompaniments, garnish etc.) should be arranged around it to enhance its appeal.
• Be aware of the rule of off-centring the protein, to add interest and creativity to the dish.

Use of Garnishes

• Understand the important role that garnishes play in enhancing the overall look and taste of the dish.
• Recognise that garnishes should be edible and relevant to the main dish. They should enhance the flavour, not just the appearance of the dish.
• Know that garnishes should be fresh and appealing, adding splashes of colour and contrasting textures.

Plate during Service

• Be aware that the rim of the plate should always be clean; it’s the frame of your artwork.
• Understand that serving hot food on warm plates and cold food on chilled plates is essential to maintaining the food’s temperature during service.
• Remember to handle plates carefully to maintain the presentation of the dish right through to service.