Fundamentals of Plating

1. Balance

The rules of good menu balance also apply to

plating. Select foods and garnishes that offer
variety and contrast.
Balance

a. Color
-Two or more colors on a plate are usually more
interesting than one.
Balance

b. Garnish
-is also important.
Balance

c. Shapes
-Plan for variety of shapes and forms. Cutting
vegetables into different shapes gives you great
flexibility.
 Balance

d. Texture
Not strictly visual consideration, but important in
plating in menu planning.
BalanCE

e. Flavors
One of the factors to consider when balancing
colors, shapes, and texture 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.
Balance the portion sizes of the various items on the plate. Apply logical balance of
portions.
3. Arrangement on the plate

a. When in doubt, choose white plates.

White plates don't compete visually with the food you're serving. They provide contrast,
making colors appear brighter and textures more interesting. For this reason, white dishes
are the standard choice for chefs in restaurants all over the world. The shape of the plate
doesn't matter as much as its color.
3. Arrangement on the plate

b. Visualize the finished plate.

Consider how to present the main portion in relation to the side dishes. Be it a slice of pie,
meat, a flan or anything else, consider where it will look best on the plate with the other
elements of the dish. Consider also how get best impact––the appearance and symmetry are
all affected by whether the food is sliced thinly, thickly or left whole. You'll soon get the
idea of what works, and there's never any harm borrowing ideas from your favorite
restaurants.
3. Arrangement on the plate

c. Limit portion sizes

Only fill about two thirds of each plate with food. The rest of the plate should be left
empty. The negative space will provide contrast with the food, making it look more
appetizing. If the plate is loaded with food, the food itself won't look as visually pleasing.
Keep standard serving sizes in mind and aim to serve just the right amount of each part of
the dish.
c. Limit portion sizes

As a general rule, half of the food on the plate should be comprised of vegetables, one
fourth should be comprised of meat or another protein, and one fourth should be comprised
of a starch.
Start plating food in the center of the dish and work outward from there, so that the food is
centered in the middle of the plate.
d. Follow the rule of odds.
Having an odd number of elements on a dish is more visually appealing than having an
even number. It creates the impression that piece of food is being framed by the others.
e. Play with different textures.
Creating a texture contrast is a good way to draw the eye. Too many soft or crunchy foods
on a plate is unappealing, but a combination of both is delicious.
 f. Layer foods to add height.

An easy way to start layering food is to serve the protein on a bed of

starch. For example, serve a kabob on a heaping of rice, or serve
grilled swordfish on a pile of mashed potatoes.

You can use sauces to layer as well. Ladle a pool of au jus, marinara
or whatever sauce you're using into the center of the dish, and arrange
the other elements of the dish on top.

Aim to make foods look bigger, not smaller. Fluff up your salads, for
example, instead of smoothing them down. Create a little
cross-hatched stack of cooked asparagus instead of presenting it in one
flat layer.
g. Use sauce wisely.
If you're serving a curry, stew or soupy casserole, you might want to drain the food of its
sauce before serving, then pour on just the right amount when you plate the dish. That way
you can control the amount of sauce and use it to make the dish look decorative. A soupy
dish on a flat plate looks messy unless it is reined in with something such as rice, pasta or
potato, or served in a suitable bowl or deep dish.
h. Keep up with food styling trends.
Remember that styles change even within the space of a few years or even months, so keep
up-to-date by checking out cooking magazines, cooking or foodie websites and cooking
shows for current ideas
 Accompaniment of Appetizers

Accompaniment

Sauces
can be defined as any additional food
items that are served with the main dish Dips
Pickles
Fruits
Vegetables
Bread is often served with soups.
Fresh herbs and condiments
General safe food handling tips:

Make sure your hands , surfaces , and equipment are clean before,
during, and after cooking
Do not wipe your hands on your clothing as this can easily transfer
microbes and bacteria.
Use paper towels to clean up during food preparation and serving.
Change gloves, utensils and dishes when changing functions. For
instance use one pair of gloves for handling raw meat, and another
pair handling fresh vegetables.
General safe food handling tips:

∙ Never run in food production or service areas

∙ Try to have just one person serve food that is about to be
eaten.
∙ Prepare precooked frozen foods exactly as the
directions/instructions on the packaging state.
∙ Have foods ready not any longer than necessary before
serving time.
∙ Prepare and cook only as much food as you intend to use.
General safe food handling tips:

∙ Wash and sanitize flatware or other utensils, which fall to the

floor.
∙ Do not taste foods with any utensil used either to mix or stir
food.
∙ Pick up and hold all tableware by the handles.
∙ Store tableware away from dust.
∙ Be careful when lifting lids from hot food.
∙ Turn handles of saucepans away from the front of the stove
when cooking.
Sanitary practices when storing appetizers

Handle the food properly to prevent contamination and spoilage.

Wash utensils and equipment thoroughly.
Keep off hand to minimum contact to ingredients and food.
Keep away from food when you are ill.
Store food and ingredients properly
Chill to refrigerate or to reduce the temperature of food. Place it to a cold storage like
refrigerator to preserve perishable food.
Safeguard the food during distribution and serving.
Avoiding cross-contamination. Preventing the spread of bacteria to surfaces.