Color. Two or more colors on a plate are usually more interesting than one. Garnish is also important. Shapes. Plan for variety of shapes and forms. Cutting vegetables into different shapes gives you great flexibility, • Texture. Not strictly visual consideration, but important in plating in menu planning, Flavors. One of the factors to consider when balancing colors, shapes, and textures on the plate. 2. Portion size. This is important for presentation as well as for costing. • Match portion sizes and plates. Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a plate makes the portions look skimpy.​