This document provides seven simple ways to present food like a chef: 1. Set the table properly with knives and forks in the right places for guests. 2. Choose plates that are big enough for each food item to stand out but not look tiny. 3. Arrange food on plates using the "clock" method with carbohydrates at 11 o'clock, vegetables at 2 o'clock, and protein at 6 o'clock from the diner's view. 4. Vary heights of foods on plates for visual interest but don't overdo it.

1. SEVEN SIMPLE WAYS TO
PRESENT FOOD LIKE A
CHEF
By: Geraldine M. Dupitas
T.L.E LEADER

2.  Set the table properly. Your day-to-day meals might be free-for-all, but if you’ve got
guests coming over, it’s nice to have the knives and forks in the right places.
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3. Choose your plates wisely. Make sure your serving plates are big enough to let each
food item stand out, but small enough that the portions don’t look tiny.
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4.  Read the clock! A fool proof way to arrange food on a plate is to place the
carbohydrate (rice, pasta, bread, etc.) at “11 o’clock,” the vegetables at “2 o’clock,”
and the protein at “6 o’clock” from the diner’s point of view. This will also help you
portion correctly, if you remember that vegetables should cover about half of the
plate, starch one fourth, and protein one fourth.
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5.  Just like with centerpieces, it’s good to have a little bit of height, but don’t overdo
it or your guests won’t know how to proceed! If you have a mound of mashed
potatoes (mid-height), you may want to lean your pork chop against it so that it is
standing up (high), with a row of snow peas (low) in front. Or, top some rice (low)
with sliced grilled chicken (cut into a few diagonal slices, and fan them out) (mid-
height) and cross asparagus over top of it (high).
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6.  Be odd. Don’t be strange, but things generally look more interesting when they’re
in sets of odd numbers, rather than even numbers.
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7. Play with color and texture. Even if you’re just serving Tomato Soup and Grilled
Cheese Sandwiches, a green paper napkin can make this simple meal look really
special!
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8. Play with Height. This Chicken Stir-fry with Broccoli looks more interesting
because of the high mound of rice sitting next to it.
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9. Garnish appropriately. Don’t lose sight of the recipe you made in the first place! Any
garnish on the plate should be edible and should enhance the flavor of the main
dishes. Grilled salmon might be served with a lemon wedge, for example.
Garnishes, like the cut-up fruit with the fried egg below, are also a great way to add
color or texture.
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10. Garnish can be defined as a small bit of foodstuff
used as decoration on top of the main dish to
enhance the presentation. Different varieties of
fresh cream vegetable products, meat items,
sauces, gravies, pasta items shell fishes etc are
mainly used for garnishing the dishes of particular
choice. Careful selections of garnishes that have
flavor, color and eye appeal are accepted to make
the dish attractive. Main purposes of garnishing
dishes are as follows; 10

11. To make the dish attractive in
appearance
To enhance the flavor and appetite
To help improve the color
combination with the main dish.
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12. Simple garnish
Composite/ compound garnish
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13. Simple garnish consists of single
food items
compound garnish are the
combination of more than one
food items used in the decoration
of a particular dish.
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14. THANK YOU
8- MENDEL FOR LISTENING.