Food Garnishing Plating Food

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Food GarnishingPlating Food
Mr. Harold B. Pangilinan TESDA Food Assessor
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Food Garnishing A GARNISH can be anything that
adds visual appeal and complementary colors,
flavors, or textures to the food youre
serving.To embellish a dish as a way of
finishing it and making it looks appealing and
pretty.
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Food Plating

• "Plating food" refers to placing food on a plate
  in as appealing manner as possible.
• Many cooks give short shrift to this concept, but
  let me assure you, presentation is a very
  important part of the dining experience because
  we eat with our eyes first.

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Classic Food Garnishes

• Herbs spring onions, lavender springs,
  rosemary, fresh cilantro or flat leaf parsley

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Classic Food Garnishes

• Fresh Fruits lemon wedges, pineapple

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Classic Food Garnishes

• Vegetables Lettuce, blanched broccoli, few rings
  or sliced green onion

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Classic Food Garnishes

• Sauce

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Classic Food Garnishes

• Herbs spring onions, lavender springs, rosemary,
  fresh cilantro or flat leaf parsley
• Fresh Fruits lemon wedges, pineapple
• Vegetables Lettuce, blanched broccoli, few rings
  or sliced green onion
• Sauces

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Techniques in Plating

• The Plate
• Bigger is better Crowding food is a no-no.
  Large plates allow for separation between items,
  which lets the inherent beauty of each one shine.
  When plating up dont leave too much space
  between items, but dont over crowd.

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Techniques in Plating

• The Plate
• Color (neutral) When plating food, use classic
  white or earth tones these will complement any
  color of food.

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Techniques in Plating

• The Food
• What grows together goes together Preparing
  fresh ingredients that are in season doesn't just
  taste better, it looks better. Seasonal produce
  tends to fall into both culinary and visual
  harmony.

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Techniques in Plating

• The Setup

Clock it The conventional "smiley face" (starch
at ten o'clock, meat at two o'clock, and
vegetables at six o'clock) is always a safe bet.
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Techniques in Plating

• The Setup

Focus, focus For more drama, "find the focal
point" of the meal (usually the protein) and
elevate it by placing it on or leaning it up
against the starch.
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Techniques in Plating

• The Setup

Get saucy Spoon sauce under the meat rather than
on top. This allows the meat's crust to stay
crisp while also offering a contrasting circular
shape beneath. You can also use squirt bottles to
create painting.
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Table Skirting

• This is an Art of covering a table with pieces of
  cloth to add color, beauty and artistry to the
  occasion.

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Different Ways Of Table Skirting

• Butterfly with Candle/Tulip

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Different Ways Of Table Skirting

• Rose and Diamond

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Different Ways Of Table Skirting

• Diamond with Scallop and Ribbon

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Different Ways Of Table Skirting

• Corner Pillar
• Pleats

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THANK YOU AND GODBLESS!!!