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THHBKA02B: Present food
This unit deals with the skills and knowledge required
to efficiently and professionally plate, present and serve
food in a commercial kitchen or catering operation. 
Critical aspects of assessment
Look for a demonstrated ability to present food to a professional level and within realistic industry timeframes, as well as the application of hygiene and safety principles and procedures.
Garnishing techniques
Garnishing guidelines
Case studies
Food For thought
Garnishing
A garnish provides a positive, visual element that gives food a special finishing touch. It adds harmony to the organisation of food on a serving dish. A well-designed garnish can provide a focal point to direct the diner’s gaze.
Most food presentations need to be garnished but not on all occasions. Adding another element may confuse the presentation rather than complement it. Accompanying vegetables, sauce, etc. can provide the interest, balance and colour that are needed when many foods are presented.
The garnish selected must:
- Suit the occasion as well as the dish
- Take into account the style of the main ingredient
- Have a function on the plate e.g. garnish to give
height or specifically
used for colour. - Always harmonise with the finished product
- Never overshadow the food, keep the garnish simple.
- Take advantage of the natural features of the ingredients e.g. the unusual shape of a vegetable can add interest rather than adding a garnish: the specific colour of a fruit or the texture of cereal can also add interest rather than adding a garnish.
Garnishes in the plating area of a kitchen.
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