PAMANTASAN NG LUNGSOD NG MARIKINA

College of Hospitality and Tourism Management

Brazil St. Greenheights Subd. Concepcion Uno, Marikina City/1800
PLMar Tel. No. 369-8650/Fax No. 369-7277 / 9662583

FOOD PRESENTATION

Submitted By:
Copino, Hjhade Angel Mcrrenar D.
Luna, katrina Ann
Dela cruz, Francis
Lagare, Angelica

Submitted To:
Sir. Dennis Roque

1BSHM2B
2st Semester

2019-2020

WHAT IS “FOOD PRESENTATION”?

 Food presentation is the art of modifying, processing, arranging, or decorating food to enhance
its aesthetic appeal.

The visual presentation of foods is often considered by chefs at many different stages of food
preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing
meats or vegetables, to the style of mold used in a poured dish. The food itself may be decorated as in
elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with
sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or
inedible garnishes.

Historically, the presentation of food has been used as a show of wealth and power. Such displays often
emphasize the complexity of a dish's composition as opposed to its flavors. For instance, ancient sources
recall the hosts of Roman banquets adding precious metals and minerals to food in order to enhance its
aesthetic appeal. Additionally, Medieval aristocrats hosted feasts involving sculptural dishes and shows
of live animals. These banquets existed to show the culture and affluence of its host, and were therefore
tied to social class. Contemporary food aesthetics reflect the autonomy of the chef, such as in nouvelle
cuisine and Japanese bento boxes. Dishes often involve both simplistic and complex designs. Some
schools of thought, like French nouvelle cuisine, emphasize minimalism while others create complicated
compositions based on modern aesthetic principles.[1] Overall, the presentation of food reflects societal
trends and beliefs.

Plating

The arrangement and overall styling of food upon bringing it to the plate is termed plating.[1] Some
common styles of plating include a 'classic' arrangement of the main item in the front of the plate with
vegetables or starches in the back, a 'stacked' arrangement of the various items, or the main item
leaning or 'shingled' upon a vegetable bed or side item.[2] Item location on the plate is often referenced
as for the face of a clock, with six o'clock the position closest to the diner. A basic rule of thumb upon
plating, and even in some cases prepping, is to make sure you have the 5 components to a dish; protein,
traditionally at a 6 o'clock position, vegetable, at a 2 o'clock position, starch at an 11 o'clock position,
sauce and garnish.

Here are 5 simple basic plating that every cook must know.

o Framework

Creating a framework means you already have pictured-out what you want the food to actually look like
to your diners. Some chefs sketch it while others are often struck by inspiration.

o Simplicity
Don’t get overly creative and garnish the food with too much sauce or a heap of herbs. Sometimes
elegance is found in simplicity and keeping it simple will direct your diners’ attention to the main
elements of the dish.

o Balance

You can play with colors through sauce, herbs and other vegetables but make sure that everything is
balanced. However, presentation should not confuse diners on which to focus on and should not
overwhelm them.

Cava Cava

o Proportion

Strike the right proportion of each and every element of the dish. Do not placed carrots that are cut too
big or meat that is looks monstrously heavy on the plate that it looks unpalatable. Also ensure that you
put at least the right proportion of protein and carbohydrates for a nutritionally balanced meal.

o Key Ingredients

As mentioned earlier, the presentation should not overpower the main elements of the dish. You can
highlight the key ingredient so it won’t get lost with all the garnishes. Remember that people are going
to eat these food and not just look at it.

Keen on looking at the best food plating? Check out Ketchum Idaho restaurants and you get to see the
most appetizing dish you’ll ever see.

What is the importance of “food presentation”?

Food presentation is just as essential to the success of a dish as its taste and flavour. The way the food
looks on the plate is what tempts our eyes and makes you want to taste it. Imagine how your room
looks when it’s messy and how it looks when you clean it up, the same ingredients, different results. It is
just as true with food presentation and how the elements are arranged on the plate.

So yes, food presentation is important. It can make or break a restaurant and it can turn a dinner party
into a great success if done right. What are the components of good food presentation? How do you
know what to pay attention to when presenting food to your guests?

No matter how delicious a dish may be, if it is served on a dirty plate, you will definitely not be tempted
to taste it. Make sure all plates are sparkling clean.

Adapt your plate presentation to the occasion. If you are preparing a kids party, choose fun food
presentations that will make them want to eat. They prefer “fun” designs rather than serious and
traditional presentations.

Food presentation is all about timing. There is no point in offering your guests a fancy dish if it is served
cold, when it was supposed to be served hot. So spend just enough time plating your dish.
Another important rule of food presentation is balancing variety and contrast. It is good to have a
variety of textures on the plate, but how these textures are combined is just as important.

Garnish or no garnish? That is a crucial question when it comes to food presentation. There are foods
that would look uninteresting without garnish. Take our beef tenderloin with carrot gratin. It looks great
with the added garnishes that bring a pop of colour to the plate.

Matching portion size with plate size is another important aspect of food presentation. A plate that is
too small for the food portion it offers will look messy and overcrowded. On the other hand, a small
portion on too large a plate will look sparse.

Never serve hot foods on cold plates and the other way around. This is another essential rule of food
presentation.

Need some inspiration for food presentation? Browse Chef Sean’s portfolio for some unique ways to
plate your dishes!

Basic Rules For Food Presentation

o There are certain rules that you need to follow, so you could be able to master some advanced
techniques for food presentation in your restaurant:

o Plate should not never be overloaded with food, but should not be even a seemingly empty
It is always necessary to leave blank the outer part of the plate along the edge.
o You need to create color contrast on the plate.
o Forget about symmetry, asymmetrical shapes are welcome.
o Mix large and small, soft and crunchy, bright and dark colors.
o Keep uniformity when it comes to portion size.
o Do not overdo with sauces, rather served them separately.
o If you need to serve chicken skewers, meatball or shrimp rather use odd number of certain food
than even numbers, it will look more interesting on the plate.

Different kinds of FOOD PRESENTATION

Japanese Food Presentation

Japanese style of food presentation has had a major impact on food design in general. Minimalism is
present everywhere in Japan including kitchen and culinary art. We can describe it as the beauty of
simplicity and uniqueness.
Vertical Forms for Creative Chefs

Vertical food presentation has opened an entirely new direction of food design. Create a real
masterpieces and beautiful sculptures on your plate. The main food is often placed in the middle of the
plate while the rest of it remains empty or is discreetly decorated with sauce or spices, and looks like a
signature on the artwork.

Abstract Forms for Food Presentation

This method is a favorite choice of bravest and most imaginative chefs! Express yourself like an artists
who enjoy creating the abstract artwork! Forget about forms, structures, height and width of dishes, let
your food on plate to look natural or create a provocative appearance.

Food Garnishes and Decoration

Decoration of dishes is very important, it gives personality to specific meal and final touch to your
delicious story. It can be done on many ways, but in any case, it is recommended that you use edible
food and spices that will improve taste and act as a supplement of the main course. For example, the
fish is served with lemon, orange with yellow risotto or various syrups with desserts.

Restaurant Food Presentation Ideas for Kids

Visual effect has the greatest impact on kids, and if kids eat vegetables that is beautifully served in your
restaurant – adults will love to re-visit your restaurant too! Provide a kid’s menu that looks like the
result of the kid’s imagination. Kids meals could look like cartoon’s heroes, animals or popular toys.