The document discusses food presentation techniques. It provides tips for plating food including balancing color, shape, texture and flavors. Common plating styles like classic, stacked and leaning arrangements are mentioned. Basic rules for component placement on plates are outlined. Specific food presentation techniques demonstrated include carrot curls, tomato roses and pineapple boats. Details are provided on how to make each garnish.

1. Presentation
on Food
Presentation
Group Member
Dhawa Lama
Kititiz Maharjan
Rajan Shrestha
Shakil Kansakar
Yam Prasad

2. Introducti,
• Is the art of modifying , processing
on
arranging , or decorating food to
enhance its aesthetic appeal.
• The visual presentation of foods is often
considered by chefs at many different
stages of food preparation,
• from the manner of sewing meats, to the
type of cut used in chopping and slicing
meats or vegetables, to the style of
mold used in a poured dish.

3. Continue
• The arrangement and overall styling of food upon bringing it to the
plate is called plating.
• Some common styles of plating include a 'classic' arrangement .
• main item in the front of the plate with vegetables or starches in the
back, a 'stacked' arrangement of the various items, or the main item
leaning or 'shingled' upon a vegetable bed or side item.
• Item location on the plate is often referenced as for the face of a clock,
with six o'clock the position closest to the diner.
• A basic rule of thumb upon plating, and even in some cases
prepping, is to make sure we have the 5 components to a dish
traditionally at a 6 o'clock position-vegetable, at a 2 o'clock position -
starch at an 11 o'clock position - sauce and garnish.

4. Tips for food
presentation
• A plate of food is like a
painting, and the rim of the
plate is the frame. This
does not mean that you
have to spend as much time
arranging the plate as
Rembrandt did painting a

5. Tips for food Presentation
• Balance=Select foods and garnishes that offer variety and
contrast, while at the same time avoiding combinations that
are awkward or jarring.
• Colors=Two or three colors on a plate are usually more
interesting than just one. Many hot foods, especially meats,
poultry, and fish, have little color other than shades of brown,
gold, or white. It helps to select vegetables or
accompaniments that add color interest - one reason why
green vegetables are so popular.
(Garnish is often unnecessary, especially if the
accompaniments have color, but it is very important in
some cases)

6. Tips for food Presentation
• Shapes=Another food presentation tip is to plan for variety of
shapes and forms as well as of colors. Cutting vegetables
into different shapes gives you great flexibility. Carrots, for
example, which can be cut into dice, rounds, or sticks
(batonnet, julienne, etc.), can be adapted to nearly any plate.
• Textures=Good balance requires a variety of textures on the
plate. Though not usually included in food presentation tip
lists because they are not strictly visual considerations,
textures are as important in plating as in menu planning.
• Flavors=we can't see flavors but this is one more factor we
must consider when balancing colors, shapes, and textures
on the plate.

7. Tips for food Presentation
• Portion Size=Portion sizes are another important food
presentation tip, as well as being a prime consideration for
costing.
1.Match portion sizes and plates.
2.Balance the portion sizes of the various items on the plate.
• Temperature=Serve hot foods hot, on hot plates.Serve cold
foods cold, on cold plates.

8. Food presentation Techniques
• Decoration and food should harmonize one
another , always bear in mind that when we
are serving a dish that garnish and the dish
don’t contradict in tastes.
• If we really do not have time then simple
lemon wedges will do the trick to elevate the
smoked of the main course .
• Serve it with some dill that is finely chopped
id adds a touch of green and looks appealing

9. Food presentation Techniques
Some of examples of food presentation techniques are;
Carrot Curls

10. Food presentation Techniques
Before slicing, use a vegetable peeler to cut a strip of the
peeled carrot.

11. Food presentation Techniques
The carrot strip must be rolled and secured with a
toothpick. Place in a cold glass of water in the refrigerator.

12. Food presentation Techniques
Wait 2 to 3 hours and remove from water. When toothpick
is removed, the peel should remain curled, stretch the curl
out and place on the plate as a colorful garnish.

13. Food presentation Techniques
Tomato Rose Garnish

14. Food presentation Techniques
Beginning at the top of a tomato, peel the tomato skin with
a sharp utility knife. The garnish works best if the peel is
¾" to 1" wide, is a continuous peel, and the peel is thin with
very little flesh attached.

15. Food presentation Techniques
Lie peel flat with flesh side up. Roll up the peel.

16. Food presentation Techniques
Set peel on plate and allow it to open. If needed, shape the
peel to resemble an "opening rose". For finishing touch,
add mint sprigs.

17. Food presentation Techniques
Pineapple Boat

18. Food presentation Techniques
Remove any brown and/or discolored leaves. To create a
base, cut a thin slice from each half of the pineapple.

19. Food presentation Techniques
With a large cutlery knife, cut the pineapple (including the
crown) in half

20. Food presentation Techniques
Remove the core of each pineapple half by creating a V cut
from top to bottom of the core. After completing a V cut,
slice each end straight across, remove core.

21. Food presentation Techniques
Using a curved, serrated knife, remove the fresh pineapple
from each half

22. Food presentation Techniques
Cut pineapple into chunks and place in the pineapple bowl.

23. Food presentation Techniques
Add other fresh fruits if desired. A pineapple bowl can also
be used to hold cold salads and desserts.