METHOD OF PRESENTING
MEAT DISHES
• PLATING
• GARNISHING
• PORTION CONTROL OF
COOKED MEAT
BASIC PRINCIPLES OF
PLATTER PRESENTATION
>>>>>>>>>>>>>>>>>>>>>>
1. Presentation must have
three elements
• Centerpiece may be an uncut
portion of the main item.
• Slices or serving portion of the
main food item, arrange
artistically.
• Garnish,arrange artistically in
proportion to the cut slices.
[Link] food should be easy to
handle and serve,so one
portion can be removed
without ruining the
arrangements.
[Link] arrangements are
easier to serve,and more
likely to be still attractive
when they are half
demolished by the guests.
4. Attractive platter are
made of metals ,mirrors,
china plastic or woods,
presentable and suitable
for use with food.
5. It must be attractive and
appropriate not only by
itself ,but among other
presentations on the table.
HOW TO PRESENT
FOOD IN A PLATE
>>>>>>>>>>>>
★ Bring out vegetables
brightest colors.
★ Sear your meat and let it
rest.
★ Take texture into
account.
★ Experiment with
interesting shapes.
★ Plating it with care.
★ Visualize the finished
plate.
★ Limit portion sizes.
★ Follow the rule of odds.
★ Play with different
textures.
★ Use sauce wisely.
★ Keep up with food styling
trends.
★ Adding appetizing touches
★ Employ drizzles and swirls
★ Make sure the plate is
clean.
5 BASIC
ELEMENTS OF
PLATING
>>>>>>>>>>>
1. Create a framework.
2. Keep it simple.
3. Balance the dish.
4. Get the right portion
size.
5. Highlight key
ingredients.
