1. A platter is a large, flat dish used for serving food. It should have an attractive central focus item, slices of the main food artistically arranged, and complementary garnishes. 2. When designing a platter presentation, the food should be easy to serve without disrupting the arrangement. A simple, balanced design that draws the eye is best. 3. Materials used for the platter should be suitable for food contact and allow the presentation to be seen clearly without smudges. The platter design should complement the overall table presentation.

1. BASIC PRINCIPLES
OF
PLATTER PRESENTAION

2. PLATTER
A large flat dish or plate typically rectangular,
oval or circular in shape, used for serving food it
is also called serving plate, serving dish or tray.
A platter is a meal or course served on a platter.
In a restaurant terminology a platter is often a
dish served an a platter or a big plate.

3. The three elements of a buffet platter.
1. Centerpiece – may be an uncut portion of the main
food item
2. Slices – or serving portions of the main food item
arrange artistically.
3. Garnish - arranged artistically in proportion to the
cut slices.

4. Garnish – widely known as anything that adds visual
appeal to a plate in the form of complementary
colors, flavors, textures or temperatures.

5. The Centerpiece

6. Artistically Arranged

7. 2. The food should be easy to handle and serve
so that one portion can be removed without
ruining arrangement.

8. 3. A simple design is the best. Simple arrangement is
easier to serve, more appetizing, and still attractive
when are half consumed by the guest.

9. 4. Attractive platter presentation may be
made on silver or other metals, on
mirrors, chinaware, plastic ware wood or
any other materials provided they are
presentable and suitable for food.

10. 5. Once a piece of food has touched the tray,
do not remove it, Shiny silver or mirror trays
are easily smudged and you have to wash the
tray and start over again. Good pre planning
should be considered.

11. 6. Think of the platter as part of the whole. It
must be attractive and appropriate to the
other presentation in the table.

14. Designing the platter

15. 1. Plan ahead. Make a sketch by dividing the tray into six or
eight sections. This will help you lay out a balance and
symmetrical design. The sketch should indicate the
cetrepiece, slices of foods and garmishes.
2. Get movement into your design. Good design makes your
eye move across the platter following the lines you have set
up. It could be arranged in rows or lines.

16. 3. Give the design a focal point. Use centerpiece to
emphasize and strengthen the design by giving it
direction and height. Note that centerpiece is not
always in the center.
4. Keep items in proportion

17. 5. Make the garnish count. Use garnish to balance out a
plate by providing additional a element. Two items on a
palte often look unbalanced, but adding agarnish
completes the picture. On the other hand do not add
unnessary garnishes
6. Don’t drown every plate in sauce or gravy.
It may hide colors and shapes. You may cover
a part or it or a band of sauce across the
center.

18. Sauces are placed either
under the food to highlight
it, or on top to garnish it.
Don’t hide the food.
Remember,
sauced are used to
enchance the food, they are
not the fucos

19. 7. Keep it simple. Simplicity is more attractive than
complicated design.
8. Let the guest see the best side of everything. Angle
overlapping slices and wedged-shaped pieces toward the
customer and the best side of each slice is faced up.

20. DESIGNING THE PLATTER
HERBS & GREENS
SAUCES
FACING
SEQUENCING

21. HERBS & GREENS

22. SAUCES

23. FACING

24. SEQUENCING