Plating and Food Presentation Tools

Plating and Food Presentation Tools give chefs the control and precision needed to plate dishes to a professional standard. This range covers squeeze bottles, mousse rings, garnishing tools and specialist tweezers for accurate placement of sauces, purees and delicate elements. Ideal for restaurants, hotels, cafes and catering operations across Ireland, these tools help you deliver consistent, eye-catching plates during busy service. Durable, easy to clean designs support high-volume use while maintaining excellent hygiene and presentation.

• Precision squeeze bottles in multiple sizes for controlled sauce and dressing application on the pass or at the bar.
• Versatile mousse rings and plating moulds for building neat layers, adding height and shaping desserts or savoury starters.
• Melon ballers in different diameters to create uniform fruit or vegetable spheres for buffets and plated desserts.
• Fine plating tweezers for accurate placement of herbs, microgreens and fragile garnishes without damaging them.
• Hard-wearing, food-safe materials suitable for intensive commercial kitchen and pastry section use.
• Tools that support faster, more consistent plating, helping teams maintain standards during peak service.

How to choose the right Plating and Food Presentation Tools

• Match tools to your menu style, from fine dining tasting plates to high-volume banqueting and buffet service.
• Consider bottle sizes and nozzle types based on how much sauce you apply and the level of detail you need.
• Select mousse rings and moulds in shapes and diameters that suit your portion sizes and plating style.
• Choose robust, food-safe materials such as stainless steel for rings and tools that will withstand heavy daily use.
• Think about ergonomics and grip, especially for tweezers and melon ballers used repeatedly during service.
• Plan storage so bottles, moulds and small tools are organised and easy to access on the pass or in pastry.

Care and maintenance

• Clean squeeze bottles thoroughly after each service, separating caps and nozzles to prevent blockages and bacteria build-up.
• Wash mousse rings, melon ballers and tweezers in hot, soapy water or a commercial dishwasher where suitable.
• Inspect tips, edges and joints regularly for damage or bending that could affect precision or food safety.
• Avoid abrasive pads on polished stainless steel to maintain a smooth, hygienic surface.
• Allow tools to dry fully before storage and keep them in dedicated containers or racks to prevent loss or contamination.
• Replace worn nozzles, seals or damaged tools promptly to maintain consistent plating results.

Pair these tools with our wider ranges of kitchen utensils, pastry equipment and tableware to complete your food presentation setup.

Need help choosing? Call Caterboss on (01) 687 5772.