The document provides guidelines for designing an aesthetically pleasing food platter, emphasizing planning, creating movement, and establishing a focal point. It suggests using garnishes wisely to enhance visual appeal without overwhelming the design and maintaining simplicity. Key elements include proportional arrangement and showcasing the best sides of food items.

3. T T R L P E A
PLATTER

4. E A P H S S
SHAPES

5. T X T RE U E
TEXTURE

6. F L V R S A O
FLAVORS

7. O O I P R T N
PORTION

9. PLATER a large plate used for
serving food, or a meal.

12. Designing
the Platter

13. 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
centerpiece, slices of foods and
garnishes

15. 2. Get movement into
your design. Good design
makes your eyes move
across the platter
following the lines you
have set up. It could be
arranged in rows or lines.

17. 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

19. 4. Keep items in
proportion

20. 5. Make the garnish count. Use
garnish to balance out a plate by
providing additional elements. Two
items on a plate often look
unbalanced, but adding a garnish
completes the picture. On the other
hand, do not add unnecessary
garnishes.

22. A garnish is a small amount of salad,
herbs, or other food that is used to
decorate cooked or prepared food.

23. Garnish, an embellishment added to a food
to enhance its appearance or taste. Simple
garnishes such as chopped herbs,
decoratively cut lemons, parsley and
watercress sprigs, browned breadcrumbs,
sieved hard-cooked eggs, and broiled
tomatoes are appropriate to a wide variety
of foods; their purpose is to provide contrast
in colour, texture, and taste, and to give a
finished appearance to the dish.

24. sample of herbs =fresh rosemary,
thyme, oregano, basil, mint, and
edible flowers like nasturtiums.

25. 6. Don’t drown every plate in sauce or
gravy. It may hides colors and shapes.
You may cover a part of it or a band of
sauce across the center.

27. 7. Keep it simple. Simplicity is more
attractive than complicated designs

28. 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 face up.