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Slide Food Presentation 8 Food Presentation Tips And Tricks What’s the difference between restaurant and home-cooked food? Plating and presentation. Restaurants get creative with their food presentations to create a feast for both the eyes and the mouth. The presentation is a part of the overall dining experience, and in fine-dining restaurants, it is absolutely crucial to get this part right.
But you don’t have to run a high-end restaurant to improve your food plating skills. Here are eight food presentation tips and tricks.
1. Choose the Right Plates

Foodpresent Beautiful crockery will take your presentation to the next level and will serve as the backdrop to your food. Many restaurants opt for white or black dishes to pull all of the attention to the food. But you can also play with different patterns, colours and textures to really make the dish a feast for the eyes.
Just make sure that the pattern won’t distract diners from their food.
Light-coloured plates will make bold, vibrant colours pop, while darker plates will make lighter-coloured foods more visually appealing.
There are many different types of plates for food. Just make sure that the ones you choose compliment your dishes instead of taking away from them.
Play with different dish styles, too. If you’re serving stews, beef bourguignon or hot dips, use mini-casserole dishes or ramekins for a fun, interesting look.

2. Use Contrasting Colours and Symmetry

Sushi Those who have mastered the art of plating understand the importance of using contrasting colours and playing with symmetry. It’s one of the best-kept food presentation secrets, and it can kick your plating skills up a notch.
Protein is generally the focus of the dish, but pay attention to the details of other elements in the dish that will create colour and contrast.
Colourful vegetables and greens can be used as accent points. Pairing ingredients with complementary colours will enhance the dish’s visual appeal. Sushi served on a black slate is a great example as you can see the white to black contract and the symmetrical placement of the sushi is easily achievable
2. Use Contrasting Colours and Symmetry

Foodp2 A good rule of thumb for food plating and presentation is to place runny or moist ingredients first. These ingredients tend to move around during delivery if they aren’t held down by other ingredients. You can anchor these ingredients by placing other foods on top of them.
Flavour bites are an often-overlooked aspect of food presentation. Flavour bites are forkfuls of food that marry all of the dish’s ingredients into one bite. These flavourful bites satisfy both the taste buds and the eyes.
Don’t overcrowd your plate. Keep it simple, and only focus on one ingredient. Creating a focal point ensures that all of the accompanying ingredients will complement that one ingredient.
4. Don’t Ignore Food Decoration

Garnsh For gourmet food presentation ideas, use herbs, edible flowers, spices and citrus zest. Edible flowers and micro herbs add beauty, interest and flavour to a dish.
But make sure that you’re garnishing purposefully. Flowers and herbs can really add to your dish presentation, but they can also take away from the meal if you’re not using them properly.
Garnishes should be related to the dish and edible. The goal is to enhance and complement the flavours of the dish and not distract from them.
Use these decorations to add colour and texture to dishes. Disperse them throughout the dish instead of heaping them in one corner of the plate.
5. Use Texture and Height

Professional plate presentation techniques focus on the use of texture and height to draw the eye to the focal point of the dish.
Taller ingredients can also be balanced out by leaning flat, long items up against them.
Texture is another important thing to consider in professional food plating. Adding crunchy ingredients to smooth purees or soft cheeses atop steak can create appealing textures and flavours.
6. Use Big Plates and Keep it Clean

Risotto Modern plating techniques call for smaller portions and bigger plates. Portions should be large enough to satisfy guests, but small enough to leave room to style the dish.
Using larger plates will help if you want to serve bigger portions. The extra space will provide more room for food presentation.
When guests receive their dishes, they expect to see a plate with clean edges – as if the food had magically appeared on the centre of the plate. While plating the food, you may get a few drops of sauce or crumbs along the outer edges of the plate. Use a clean towel to wipe the edges of each plate before serving. This way, guests will be more focused on the food and less on the dribbles of sauce hanging over the edge of the plate.
7. Get Creative with Sauces

sauce Sauces add wonderful flavour to dishes, but they also give you a chance to be more creative in your presentation.
Instead of mindlessly pouring the sauce over the dish, be more precise. Use the tools at your disposal to strategically place sauces using squeeze bottles or paintbrushes. Create accent dots along the side of the plate, or lightly drizzle the sauce over the main ingredients to ensure guests enjoy its flavour with every bite.
You may also want to use individual sauce boats when serving certain dishes to ensure that guests can help themselves to as much or as little sauce as they’d like.
Hopefully we've helped inspire you to try some new presentation techniques, have any that you think are useful? Send them along to us at