This document outlines basic principles for platter presentation including balance, unity, flow, and focal point. Balance involves using a variety of colors, textures, food groups, and flavors. Unity means developing a cohesive layout with consistent portions, size, and placement of food and garnish. Flow is creating a sense of movement through proper sequencing and arrangement of food. The focal point is the area that draws the eye, such as a large central piece of food. Planning in advance through designs and remembering the total concept are also important.

1. Basic PrinciplesBasic Principles
ofof
Platter PresentationPlatter Presentation

2. Elements Of A Buffet PlatterElements Of A Buffet Platter
B U F FB U F F
 BalanceBalance
 UnityUnity
 FlowFlow
 Focal pointFocal point

3. BalanceBalance
 Simple vs. Complex (include spatial balance)Simple vs. Complex (include spatial balance)
 Use a combination of both techniques.Use a combination of both techniques.
 VisualVisual
 Use a variety of color(natural & appetizing).Use a variety of color(natural & appetizing).
 TextureTexture
 Smooth vs. Coarse, Solid vs. SoftSmooth vs. Coarse, Solid vs. Soft
 Food Groups/FlavorFood Groups/Flavor
 Protein vs. Carbohydrates/ Spicy vs. Sweet vs. SourProtein vs. Carbohydrates/ Spicy vs. Sweet vs. Sour

4. UnityUnity
 Layout should be cohesive. Develop a sense ofLayout should be cohesive. Develop a sense of
movement.movement.
 Quality of LineQuality of Line
 Strong lines vs. Weak linesStrong lines vs. Weak lines
Consistent size, sequence, shingling of slices.Consistent size, sequence, shingling of slices.
 Be consistent with portions.Be consistent with portions.
 Garnish must be in proportion; identical in size,Garnish must be in proportion; identical in size,
placement, and direction.placement, and direction.
 Always show the “best side”.Always show the “best side”.

5. FlowFlow
Develop a sense of movement.Develop a sense of movement.
Proper sequence/shingling of slices.Proper sequence/shingling of slices.

6. Focal PointFocal Point
 Point/Area to which the eye is automaticallyPoint/Area to which the eye is automatically
drawn(i.e. gross piece)drawn(i.e. gross piece)..
 Depends on placement and relationship toDepends on placement and relationship to
food componentsfood components..

7. More Important Factors ToMore Important Factors To
ConsiderConsider

8. Plan In AdvancePlan In Advance
Create designs/diagrams.Create designs/diagrams.
Remember the total concept.Remember the total concept.
Flowers as garnish on a platter?Flowers as garnish on a platter?
Edible vs. Non-edibleEdible vs. Non-edible