An important part of any presentation is height or dimension. Without it the pate or platter may look fat and unappealing. Height will enhance the focal point and draw attention to the area on the plate or platter first. It takes thought and preparation to accomplish a 3 dimensional presentation using only the flavor and texture compatible ingredients that belong and also maintain ease of service for the guest. Platters are probably the easiest to elevate by using the bud piece, natural bone, or by adding a seasoned cracker. The relishes or marinated vegetables are sometimes used as a ramp to elevate slices and give dimension to the platter. When putting plated appetizers, entrees and desserts the same type of themed elevations can be used but on a small scale. Salads can unique vegetable cuts, bound greens, or seasoned croutons to achieve height. Entrees and appetizers can use the natural shapes of bones such as a chop or breastbone. Molded or shaped starches or vegetables, such as potato pies or turned vegetables can also add height.

When working on your presentation keep in mind that the presentation should allow for the food to stay hot or cold and that the presentation should no overwhelm the integrity on the food on the plate or platted so don't go to high.