The Visual Appeal of Plating Food

Refers to: the arrangement of food on a plate in an appealing manor.

It is important because: -we eat with our eyes first, how food is plated and garnished can have

an effect on the dinnerś eating experience.

Balancing your plate:

- Eye catching colour

- Various shapes

- Mixture of textures

- Excitement all the senses

Less is More

-Make every component count, that includes garnishes

-Keep it simple!
-Maintain unity on the plate so that it looks like a meal
-Keep food off the rim of the plate for a spotless presentation
-Use sauces attractively, don't drown every plate in sauce
-Arrange items for the convenience of the customer
-Keep space between items unless they are stacked

Techniques in Plating
The Plate
1. Bigger is better - Dont crowd food, large plates allow for separation, when stacking up

don't leave too much space between items.

2. Colour (neutral) -use classic white or earth tones, these will complement any colour of

food, Coloured plates can distract the eye.

3. Shape and size - Experience with a variety of plates will create a more dramatic

presentation.

4. Portion size - Match portion size of the meal to the plate. Too small a plate makes an

overcrowded appercance, too large makes it look skimpy.

The Food
Height - Use height to enhance the focal point to draw attention to that area of the plate. -main

portion is the focal point.

What Grows Together Goes Together - Preparing fresh ingredients makes it taste better and

look better.

The Garnish

Might not have a huge difference in taste: but it will enhance the visual appeal of the plating.

A Garnish can be anything that adds visual appeal to the food you’re serving.

Classic Food Garnishes

- Herbs: spring onions, lavender springs, rosemary, fresh cilantro or flat leaf parsley.

- Fresh Fruits: lemon wedges, apples, oranges.

- Vegetables: lettuce, blanched broccoli, few rings or sliced green onion, carrots
- Sauces: can be used to transform the overall presentation of a dish by adding flavour,
moisture, richness and visual appeal

Herbs, Spices and Seasoning:

Herbs: Flavourful leaves, stems and seeds of soft plants. They can be used fresh or dried.

Spices: The buds, brk, seed or root of aromatic plants and trees. They can be used whole, in

pieces or finely ground.

Seasoning Blends: A combination of herbs and spices together.

• Cinnamon - spice
• Oregano - herb
• Chili Powder- seasoning blend
• Nutmeg- spice
• Garlic- spice
• Basil- herb
• Cumin- spice
• Thyme- herb
• Parsley- herb
• Curry powder- seasoning blend
• Bay leaf- herb
 • Star Anise- spice
• Sage- herb
• Paprika- spice
• Ginger- spice

Clock Plating

Starch at ____ o’clock

Protein at ____ o’clock

Vegetables at ____ o’clock

Clock it: The conventional "smiley face" (starch at ten o'clock, meat at two o'clock, and
vegetables at six o'clock)

Focus, focus: For more drama, "find the focal point" of the meal (usually the protein) and

elevate it by placing it on or leaning it up against the starch.