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The technique of adding sauces to a dish in a visually appealing manner.

Adding decorative edible elements to a dish to enhance its visual appeal.

A plating technique where ingredients are piled on top of each other to build height and structure on the plate.

Creating a smooth, oval-shaped portion of soft food by using two spoons.

Pouring a liquid ingredient in a thin stream over the dish for both flavor and visual effect.

Overlapping slices or pieces of food on the plate, often used with vegetables or fruits.

Using a sauce or purée, the chef creates brush strokes on the plate.

Piling ingredients in a vertical manner to create a tall, impressive display.

Artistic cutting of fruits and vegetables to create visually appealing shapes and figures.

Arranging components of a dish in a grid pattern for a clean, organized presentation.

Using a mold to shape and structure a dish before plating.

Sprinkling a fine, dry ingredient (like powdered sugar or spice) over a dish for aesthetic appeal.

Use of tiny, young vegetable greens that are used both for visual embellishment and subtle flavor enhancement.

Creating a light foam from a flavorful liquid to add texture and a modern look to dishes.

Intentional empty space on a plate to highlight the simplicity and focus on the presented food.

Incorporating flowers that can be eaten into the dish presentation for vibrant color and unique texture.

Placing elements of different colors, textures, or shapes together to create visual interest on the plate.

Presenting a dish in a way that the individual components are separate but flavorsomely tied together.

Creating designs on the plate using various condiments, this can range from simple drops to intricate designs.

Arranging a dish so that it is visually balanced and harmonious from all viewing angles.

Technique of placing different components on top of each other to build depth of flavor and texture.

Using various shades and tints of a single color to create an elegant and cohesive plate.

Connecting various elements on a plate with a component like a sauce or puree to guide the diner's eye.

Giving a presentation vertical dimension to create a more dynamic and visually exciting plate.