Overview
This lesson covers the basic principles of platter presentation for appetizers, emphasizing artistry, simplicity, and practical techniques to create attractive and functional buffet platters.
Definition and Purpose of a Platter
- A platter is a large, flat serving dish used to present food elegantly.
- Also called a serving plate, serving dish, or tray.
- In restaurants, a platter refers to a meal or course served on such a dish.
Elements of a Buffet Platter
- The centerpiece or gross piece is the main decorative or featured food item.
- Slices or serving portions must be arranged artistically around the centerpiece.
- Garnish should be applied artistically and in proportion to enhance visual appeal, using complementary colors, flavors, textures, or temperatures.
Principles of Platter Presentation
- Platter should be easy to handle and allow portions to be served without ruining the arrangement.
- Simple designs are best, making serving easier and food more appetizing.
- Attractive platters can be presented on various materials, such as silver, mirror, china, plastic, or wood, if they are presentable.
- Once food touches the platter, do not remove it to avoid smudges; ensure good pre-planning.
Platter Design Techniques
- Plan ahead by sketching the platter and dividing it into sections for balance and symmetry.
- Use design to create movement, guiding the viewer’s eyes across the platter.
- Establish a focal point with your centerpiece, but it does not always have to be centered.
- Keep items in proportion for visual harmony.
- Garnishes should balance and complete the presentation, but avoid unnecessary ones.
- Do not cover all items with sauces; use sauces to enhance, not hide, the food.
- Keep designs simple and let guests see the best side of each item by angling and overlapping slices.
Methods for Artistic Platter Design
- Use herbs, greens, sauces, proper facing, and sequencing for added visual interest.
- Sequence and arrange items in lines or patterns to create movement and focus.
Key Terms & Definitions
- Platter — a large, flat dish used for serving food.
- Centerpiece (Gross Piece) — main decorative or featured item on a platter.
- Garnish — items that add visual appeal, color, or flavor to dishes.
- Focal Point — the main area of interest in a platter design.
Action Items / Next Steps
- Practice sketching platter layouts with divided sections.
- Prepare a sample appetizer platter using principles discussed.
- Read about different types of garnishes and their uses.