This document discusses techniques for garnishing and plating food to make it visually appealing. It recommends using herbs, fresh fruits, vegetables and sauces as classic garnishes. When plating, it suggests using large plates with neutral colors and seasonal ingredients grouped together. Specific techniques include placing the protein at the 2 or 6 o'clock position, elevating the focal item, and spooning sauce underneath meat. The document also covers different styles of table skirting using cloth to beautify occasions.

1. Food Garnishing
Plating Food

2. Food Garnishing
A GARNISH can be anything that adds visual appeal and
complementary colors, flavors, or textures to the food
you’re serving.
To embellish a dish as a way of finishing it and making it
looks appealing and pretty.

3. 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.

4. Classic Food Garnishes:
Herbs: spring onions, lavender springs,
rosemary, fresh cilantro or flat leaf parsley

5. Classic Food Garnishes:
• Fresh Fruits: lemon wedges, pineapple

6. Classic Food Garnishes:
• Vegetables: Lettuce, blanched broccoli,
few rings or sliced green onion

7. Classic Food Garnishes:
• Sauce

8. 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

9. 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 don’t leave too much
space between items, but don’t over crowd.

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

11. 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.

12. 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.

13. 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.

14. 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”.

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

16. Different Ways Of Table Skirting
• Butterfly with Candle/Tulip

17. Different Ways Of Table Skirting
• Rose and Diamond

18. Different Ways Of Table Skirting
• Diamond with Scallop and Ribbon

19. Different Ways Of Table Skirting
• Corner Pillar
Pleats

20. THANK YOU AND GODBLESS!!!