Garnishing a Plate

Plate Presentation 1011. Use a variety of colors (contrasting colors too)

2. Garnish should be an appropriate size

3. Avoid NFG (non-functional garnish)

4. No food on rim of plate (this is like the “frame of the picture”)

5. Use odd numbers of garnish (this provides a visual focal point)

6. Wipe plate with clean damp towel

7. When appropriate, separate foods on additional plates/bowls

8. Keep it simple

9. Plate presentation must be appropriate for type of foodservice establishment/customer base

Which plate has a better variety of colors?

Which plate uses a more appropriately sized garnish?

Avoid non functional garnish

No Food on Rim of Plate

Which plate uses odd numbers?

Which plate was wiped clean with a damp towel?

Separate Foods on Different Tableware as Appropriate

Which plate uses a simple garnish?

Plate Presentation Must be Appropriate for Type of Foodservice

Establishment/Customer Base

How will you garnish your plate?