Transcript Basic Principles of Platter Presentation.ppt

Basic Principles
of
Platter Presentation
Elements Of A Buffet Platter
BUFF
Balance
 Unity
 Flow
 Focal point

Balance

Simple vs. Complex (include spatial balance)


Visual


Use a combination of both techniques.
Use a variety of color(natural & appetizing).
Texture

Smooth vs. Coarse, Solid vs. Soft
 Food Groups/Flavor
 Protein vs. Carbohydrates/ Spicy vs. Sweet vs. Sour
Unity
Layout should be cohesive. Develop a sense of
movement.
 Quality of Line


Strong lines vs. Weak lines
Consistent size, sequence, shingling of slices.

Be consistent with portions.


Garnish must be in proportion; identical in size,
placement, and direction.
Always show the “best side”.
Flow
Develop a sense of movement.
 Proper sequence/shingling of slices.

Focal Point


Point/Area to which the eye is automatically
drawn(i.e. gross piece).
Depends on placement and relationship to
food components.
More Important Factors To
Consider
Plan In Advance
Create designs/diagrams.
 Remember the total concept.
 Flowers as garnish on a platter?

 Edible
vs. Non-edible