How to make a lovely presentation of plated food.

By (Guest Post)

Need some ideas for garnishing a brulee desert. Any ideas before tomorrow? Thanks

By Fran Matie (Guest Post)

If you're using Azalea plates try using real color-coordinated flowers. Pansies are edible.

You don't necessarily have to use one large mound of chicken salad. You can spray cookie cutters with pan spray and fill with chicken salad, refrigerate about an hour than put onto individual salad greens (Make sure to use the most colorful of salad greens). Or you can do the same with a pretty bundt pan for indiviual cakes. Sprinkle with shredded carrots around the outer perimeter of salad like a nest.

By Beverly (Guest Post)

Hello,
This is a link to over 20 articles, some with pictures about professional food presentation. Maybe you could at least get some good ideas.

Everything that you could ever want to know about food presentation, there is more information here than you ever dreamed of:

http://food-galaxy.com/articles/20/food-presentation.html

By

Cavelady

Cherry tomato roses as a garnish. With a very sharp paring kniife, peel a cherry tomato, keeping the peel whole, in one long piece. Roll to make a rose. Arrange large leaves of romaine lettuce on platter, jutting out from center and garnish with the roses and top with slivered almonds. Or, individualize each portion by slicing a roma tomato in half, lenghtwise, hollow out seeds of tomato and put chicken salad in each. Once again, top with slivered almonds, sticking out from top of filled tomato. Sprinkle with very finely chopped parsley. Also, before placing on platter, sprinkle the platter itself with the chopped parsley. Place sprigs of parsley around edges and between filled tomatoes. You can also trim a large cucumber, with paring knife, slice the peel down the cucumber lengthwise, creating "stripes". Slice the cucumber to make 1 1/2" peices and hollw them out, making little "bowls" and fill them with the chicken salad. Garnish the same way and add the roses and parsley around the plate. In either case, you could also slice a red or green grape in half and stick the in the top also. Good luck.

By

mkneib86

I agree with the bed of greens idea, I was in the food industry for awhile and everything looks better nestled on a bed of fresh greens. Hope that helpful! Good luck!


morgan

By Cheryl from Missouri (Guest Post)

You could always put the chicken salad in half a tomato or red bell pepper with a lettuce leaf underneath. If it's an hor'dover (sp?) you could make bite size sandwiches with the chicken salad.

By Kathie (Guest Post)

Something I have done to make it look nice is mound it in the center on red leaf lettuce. Flatten the mound a little and place a quartered hard boiled egg on top with ends touching. Then sprinkle with paprika. Around it you could place mandarin orange slices, kiwi slices and crackers. Or you could use any other fruit that looks appealing.

By

beanygurl

try laying a green round leaf of something on the plate first, then mound your salad on top...even a leaf of butter lettuce will work. Dust the plate with sweet paprika.

some links on plating:
http://www.amazon.com/exec/obidos/tg/feature/-/31216/104-1170783-3226359

http://home.att.net/~jserdmann/PlatePresentation.html

this one has pictures
http://hsc.csu.edu.au/tourism_hospi ... esent/present_food/thhbka02a001.html

http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=563