P R E S E N T V E G E TA B L E D I S H E S

ESSENTIAL FACTORS OF FOOD PRESENTATION

Good preparation and cooking techniques

01 - proper cutting and cooking of vegetables

Professional Skills
02 - ability to perform according to required standards
 Visual Sense
03 - effective food presentation depends on the
understanding of techniques involving balance,
arrangement, and garniture.
 Balance
Select foods and garnishes that offer variety and contrast. This
should be applied to colors, shapes, textures and flavors.
 Portion size
- Match portion sizes and plates
- Balance the portion sizes of the items on the plate
 Arrangement on the plate
Many chefs display their creativity in plating presentations. One
important thing is, to keep in mind the convenience and comfort
of the diner when plating.
 PLATING
STYLES WITH
VEGETABLE
DISHES
CLASSIC ARRANGEMENT
ONE

Main item in front,

vegetables, starch items
and garnish at the rear.
TWO

Main item in the center,

with vegetable distributed
around it.
THREE

Main item in the center with

neat piles of vegetables
carefully arranged around.
FOUR

A starch or vegetable item

heaped in the center, the
main item sliced and
leaning up against it.
Guidelines in Plating
Keep food off the rim of the plate.
Select a plate large enough to hold food
without hanging off the edge.
Arrange the items for the convenience of the
customer.
Always arrange the best side of food on plate
to avoid letting the diner rearrange them before
eating.
Keep space between items, unless, they are
stacked on one another.

Arrange vegetable on plate, that every item

should be identifiable.
 Maintain unity. Add sauce or gravy attractively on plate.
Create a center of attention and Pour sauce around or under the dish or

relate everything to it. covering only a part of the dish.

Always think of the sauce as part of the
overall design of the plate.

Make every component count. Keep it simple.

Garnishes are not added just for color, Avoid making food too elaborate.

but sometimes they are needed to

balance a plate by providing an additional
element.
 CREATIVE
PRESENTATION
TECHNIQUES
 TWO
VEGETABLE PUREES

LOREM IPSUM
 TWO

Cook vegetable until soft, then Season with salt and

drain well. pepper and process again.

In food processor, process Add whipping cream.

vegetable to smooth puree.

Add melted butter or margarine. Using ice-cream scoop or

spoon, shape puree
 T H A N K Y O U F O R W AT C H I N G

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 TWO
LOREM IPSUM DOLOR

LOREM IPSUM LOREM IPSUM

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LOREM IPSUM LOREM IPSUM

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consectetur adipiscing elit. consectetur adipiscing elit.