Plate Presentations - The Culinary Pro PDF

Plate Presentations — The Culinary Pro 03/08/23, 9:45 p.
m.
GETTING PLATE PRESENTATIONS

STARTED
G E T T I N G S TA R T E D I N
A PROFESSIONAL
KITCHEN (/GETTING-
S TA R T E D - I N - A -
PROFESSIONAL- Chefs labor over their food for countless hours to create a moment of
KITCHEN) pleasure for their guests. Plate presentation is the final step that
M I S E E N P L AC E ( / M I S E - showcases their creations. Often taken for granted or left as an
E N - P L A C E - S AV O R Y ) afterthought, plate presentation should highlight the quality of the
KITCHEN PREP SHEET
food and preparation techniques while engaging the diner’s senses.
(/KITCHEN-PREP) Effective plating should be simple enough to execute on a busy night,
CUTLERY (/ALL-
yet stylish and visually appealing to the guest. Consider the plate
A B O U T- C U T L E R Y ) with the eye of a photographer to create a composition that brings
ABOUT CUTLERY
the various elements of the dish together in harmony. A winning
(/CUTLERY) plate presentation is rarely achieved on the first try. Imagination,
J A PA N E S E C U T L E R Y
trial-and-error, and brainstorming in a collaborative fashion often
( / J A PA N E S E - C U T L E R Y ) help to achieve successful results. Plate presentations begin with
CUTLERY HONING &
mastering the basics of proper culinary techniques, high-quality food,
SHARPENING and plate selections that fit the style of the dish. Numerous plate
( / C U T L E R Y- H O N I N G - traditional, contemporary, and international concepts and templates
SHARPENING) are presented here that have
KNIFE SKILLS (/KNIFE-
SKILLS)
E L E M E N T S O F T H E P L AT E
HANDLING A CHEF
KNIFE (/HANDLING-A-
CHEF-KNIFE) A plate should engage the senses and
CLASSIC KNIFE CUTS draw the diner into it much as a
(/CLASSIC-KNIFE- painting will draw in the observer.
CUTS) The dish should be carefully planned
DICE, JULIENNE, to balance tastes, textures, colors, and
MINCE & CHIFFONADE cooking methods. Intertwine the
(/DICE-JULIENNE-
MINCE-CHIFFONADE) components to bring a sense of
composition and harmony. The
T O M AT O C O N C A S S E E
AND PEPPERS process begins by incorporating the
( / T O M AT O - best and freshest ingredients,
CONCASSEE-AND- executing accurate knife cuts, and
PEPPERS)
using precise cooking techniques that
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Plate Presentations — The Culinary Pro 03/08/23, 9:46 p. m.
using precise cooking techniques that

T O U R N E P O TAT O E S highlight the quality of the food and
( / T O U R N E - P O TAT O E S )
the talents of the chef. The dish is (https://www.ardculinary.com/ind
CORN & WINTER pulled together with sauces and other
SQUASH (/CORN- ARD Culinary, Inc.
WINTER-SQUASH)
complementary ingredients. The final
touch is the judicious use of garnishes. (https://www.ardculinary.com/index.h
A R T I C H O K E S & F AVA
Each element should be there for a
BEANS (/ARTICHOKES-
F AVA - B E A N S ) reason, adding dimensions of flavor,
texture, and color that are in harmony with the finished plate.
FRUIT AND NUT PREP
( / F R U I T- P R E P - 1 )
ABOUT FRUITS
Main Item
( / A B O U T- F R U I T S )
The main item is usually the focal point of the plate. On a savory
A B O U T N U T S ( / A B O U T-
NUTS)
dish, this is often a protein such as meat, fish, or poultry that
requires butchering skills, portion control, and cooking techniques of
F R U I T P R E P ( / F R U I T-
PREP-2)
the highest caliber, to achieve the desired results that are essential to
the success of the plate presentation. Vegetarian dishes frequently
CITRUS ZEST AND
S U P R E M E S ( / F R U I T-
highlight pasta, risotto, grains, and legumes, which are delicate items
PREP) that, once prepared and plated, must be served immediately to retain
APPLES AND
their fresh appeal. Appetizers, including soups, salads, charcuterie, or
E N Z Y M AT I C small shared plates, should be plated with care and precision for
BROWNING (/APPLES- maximum visual impact. Fresh, crisp, colorful salad greens with
A N D - E N Z Y M AT I C - attractive garnishes, soups presented with the proper consistency and
BROWNING)
adornments, and charcuterie precisely prepared and sliced, are
MANGO, PINEAPPLE important for the opening of the meal. Desserts, as the closing
AND MELON PREP
(/PINEAPPLE-AND- chapter of the dining experience, should include fresh, rich, and
MELON-PREP) sweet flavors with textural variety including cookies, crusts, and
AV O C A D O P R E P
garnishes, bright color variance from the use of fruits, herbs, and
( / AV O C A D O - P R E P ) sauces, and visual appeal. Proper execution requires the crisp textures
CLARIFIED BUTTER
of pastry, the smooth and creamy consistency of gelato or mousse,
(/CLARIFIED-BUTTER) and colorful garnishes of herbs. For appetizers and desserts that serve
CARTOUCHE
as bookends of a meal, there may be one single focal point or several,
(/CARTOUCHE) in which case creative plating will achieve the best results.
P L AT E P R E S E N TAT I O N S
( / P L AT E - Supporting Elements
P R E S E N TAT I O N S )
Vegetables and fruits often constitute

the supporting elements of a dish.
Whereas proteins tend to be various
shades of brown, beige, and white,
fruits and vegetables add color and
provide a high visual impact. Precise
cuts help to create an elegant
presentation. Carefully controlled
cooking techniques will yield vibrant
colors and accents. Textures achieved
through a variety of cooking
techniques include starches, grains,
and legumes prepared as smooth
and legumes prepared as smooth

purees, al dente pasta, and creamy
risottos; or as crisp textured fries, ARD Culinary, Inc.
chips, and croquettes. Supporting (https://www.ardculinary.com/index.h
components provide height in the
form of mounded purees, pasta, and
grains to support the main item. They contribute to the overall
appearance by providing variety in taste, color, shapes, and textures.
Sauces
Sauces tie the elements of the dish together providing color and
luster. They should be of the correct color, consistency, and texture.
Sauce variations include compotes, chutneys, or salsas, as well as the
traditional brown, white, and butter sauces. Cold sauces include
vinaigrette, mayonnaise emulsions, purees, pesto, and coulis. Sauces
may be served under, over, or alongside the item and should have a
light consistency yet flavorful punch. The combination of 2 sauces
on a plate, for example, a chocolate sauce paired with a raspberry
coulis adds
Garnishes
Garnishes provide color and a finishing touch to the dish. Choose

items that are appropriate to the dish and that echo some of the
ingredients. They should be functional, not merely a sprig of
rosemary or a wedge of lemon, but incorporated as part of the plate
concept. A tuile cookie for enhancing a gelato dessert, a tempura-
fried Meyer lemon slice to complement a sautéed fillet of fish, or
delicate micro-greens to garnish a salad are all examples of functional
garnishes. As the final touch of the plate presentation, garnishes must
be precisely prepped to maximize their impact and give the plate the
final visual pop.
P L AT E S E L E C T I O N
We often speak of plates when plating food but service ware includes
We often speak of plates when plating food but service ware includes
plates of varying sizes, bowls, cups, and other vessels used to hold the
food. Plates and serving vessels come in a variety of colors, shapes,
and sizes. They may be simple white, starkly black, or earth tone
colors. Other materials may also be incorporated including metal or
wood. The style of dinnerware used depends on the type of operation
whether causal or formal. Plating choices also are influenced by the
style of food, the chef ’s vision, and the overall image the operation is
trying to convey.
Styles
Carefully consider your audience and

the venue when choosing the style of
service ware. For example, a fine
dining restaurant might consider china
or porcelain that conveys a sense of
elegance. A casual restaurant may
choose ceramic or stoneware that
matches a more rustic dining
experience, while a quick-service Bambu Veneerware
operation could opt for economical
plastic and melamine. An off-premise
catered venue might decide that eco-friendly, disposable, and
compostable service ware made of bamboo or other recycled materials
is a good fit. Service ware also includes materials like glass, wood,
slate, tile, and metals of cast iron or stainless steel. Some chefs choose
custom-made plates as a way to distinguish their cuisine using
natural materials, reclaimed wood, or architecturally unique designs
that are as artistic as the food itself. Plates and service ware come in a
variety of geometric shapes including classic round, as well as square,
oval, or rectangular. They may be teardrop-shaped, oblong, or spoon-
shaped.
Plate Size
The size of the plate is dependent on

the style of the restaurant; for
example, a family-style restaurant
might use larger plates, while a
restaurant that features small plates for
sharing would logically use small
plates. Fine dining restaurants tend to
use oversized plates, for example, a 12- https://savorjapan.com
inch/30 cm dinner plate or a 7-9 (https://savorjapan.com)
inch/18-23 cm appetizer plate.
Oversized plates act as a canvas
providing negative space that frames the items, provides focus, and
providing negative space that frames the items, provides focus, and
brings out the colors and characteristics of the food. Large plates also
prevent crowding and food overflowing on the rim. The size of the
plate affects the perception of quantity and portion size because the
larger the plate, the smaller the portion appears to the guest. Smaller
plates, bowls, or ramekins can be nested to accent or highlight
components. Japanese Kaiseki presentations use dishes of various
shapes set on a rectangular underliner that emphasizes an
asymmetrical or unbalanced, yet organic plate composition.
Colors
The color of service ware affects the

overall presentation as well as our taste
perceptions and even our appetite.
White plates are a traditional color
favored by chefs because it makes the
vibrant colors of the food more
visually appealing to the guest. White Wild Honey, London
plates are like a blank canvas that
chefs can design without concern for
color clashes from contrasting plate colors. Black plates provide an
opposite contrast that can be used effectively with brightly colored
foods. However, earth tones of brown, tan, warm gray, and greens
that emulate the natural colors found in dirt, moss, trees, and rocks
can be used when paired with the right food colors. Green foods,
including salads and vegetables, pair well with yellow plates. Beige
foods including pasta, chicken, and potatoes pair well with black and
brown plates. Red foods including tomatoes, beef, and red sauces pair
well on white plates, while yellow and orange foods including eggs,
corn, and curries pair well with blue colors. Solid colors tend to
dominate but some restaurants use patterns as a signature style. Some
chefs today commission and even help design custom serving pieces
and tableware.
Colors affect not only how the food appears but also how appetizing
it looks to us. Foods with high contrast, for example, a grilled steak
with asparagus, sweet potato puree, and béarnaise sauce on a white
plate, usually appear more appetizing than those with low contrast,
for example, pasta with a white sauce on a white plate. Foods served
on white plates tend to enhance sweet flavors in food, while black
plates bring out more savory flavors, and serving food on a red
plate has been shown to reduce the amount diners eat. Service ware
should be chosen to match the food, its shapes, and colors.
Tools for Plating
There are a broad variety of tools that are used for plate presentations
including squeeze bottles, spoons, thin-offset spatulas, and brushes
including squeeze bottles, spoons, thin-offset spatulas, and brushes

for applying sauces on the plate. Tweezers and chopsticks assist in
the placement of components and delicate garnishes. Slotted, flexible
fish spatulas work well for delicate fish and similar items. Stacking
rings and geometric molds help to keep the food contained and add
height to the layout. Although tongs are useful for sturdy items like
steaks and chops, small serving spoons should be used when plating
delicate foods including vegetables.
5 Must-Have Plating Tools
Mercer Cutlery, Ateco
ELEMENTARY PLATING TIPS

Before beginning the plating process determine the focal point by
visualizing how it will appear or draw out a plate diagram. The focal
point should be the highlight of the plate and where the eye is drawn
point should be the highlight of the plate and where the eye is drawn
first. Bright or contrasting colors, elevation, and food placement
helps to highlight items. Usually, our eyes scan a food plate much
like a picture, from the lower left to the upper right. Photographers
use this idea when setting up a photo, called the rule-of-thirds, that
divides a picture into thirds both horizontally and vertically and uses
the intersecting lines as focal points. The alignment of the subject
should be somewhere at one of these focal points and usually off-
center. This template can also be used when apportioning the
quantity of food on the plate, which as a general rule means no more
than 2/3 of the plate should be filled with food, while the other 1/3
of the plate is negative or empty space.
Avoid the rim while

creating a buffer zone of
½ inch/13 mm of space
from the rim to the flat of
the plate. Play with
symmetry, geometry, and
sequencing of the foods.
Use color contrasts to add
visual impact and interest
to the plate. Odd
numbers are more
pleasing to the eye than even numbers, so 3 asparagus spears versus
four are better. Remember to keep the components of the plate in
proportion to each other to balance the presentation. Determine the
focal points, lines, and flow, as you apportion space to each element.
Don’t crowd the plate; empty space will reinforce the focal point.
Plate the foods simply without too much fuss or busyness.
Practical Plate Presentations
Food plating starts with the basics of functionality and practicality.

Remember that the dish must be easily assembled on a busy night.
The vision of a plate presentation is only possible to the extent of the
quality of the food and the expertise of the kitchen. The food must
be prepared and seasoned properly with a fresh, appetizing
appearance. Vegetable cuts should be clean and uniform and retain
their bright colors, sauces must have a proper consistency, and
proteins must be browned and cooked to the correct degree of
proteins must be browned and cooked to the correct degree of

doneness. Fundamentals for plating start with serving foods on plates
that are the correct temperature; hot food on pre-heated plates, and
cold food on chilled plates.
Establish a focal point, and compose the plate based on a central

component. Create variety in shapes, textures, colors, and flavors.
Use molded forms when appropriate, but avoid too many geometric
and precise shapes that can make the plate look like it was stamped
with a cookie cutter. Odd numbers bring unity and harmony to the
plate and pull in the surrounding elements. Height creates drama so,
much like a sculpture, design the plate with a 3-D approach.
Simple techniques like fluffing salad greens, or overlapping slices of

meat are simple ways to create height. Use sauces to add color accents
to the dish. Garnishes should be relevant to the plate so avoid the
use of whole sprigs of rosemary. Spices and herbs on the edge of the
plate should be avoided, however, the discreet use of chopped herbs
that are relevant to the dish are fine for adding color to the
composition.
Before the plate is presented to the guest, it must be examined and

cleaned as needed of excess food and smudges. Use mildly acidulated
water with lemon or vinegar and a clean, lint-free cloth to wipe the
plate. The kitchen’s responsibility includes how the plate is presented
to the guest. In kitchen language, this is referred to as the 6 o’clock
plate position or the edge of the plate placed closest to the guest.
Traditional Plating
Traditional plating presents the food
simply by using a clock face as a guide. The
entrée or main focal point is served between
4 and 8 o’clock. The starch is plated
between 9 and 10 o’clock and the vegetables
are plated between 2 and 3 o’clock. The
sauce is served either under or over the main
item. This simple presentation can be
effective as long as the elements are
balanced. Use the rule-of-thirds concept,
overlapping the components, and the plate
as a backdrop to frame it. Gain height by
leaning the protein on the starch. The sauce
will also act as a tying element too.
Vertical and Horizontal Lines

Strong, clean lines that are vertical, horizontal, or angled, provide
neat and logical dimension to the plate. Lines can be created by the
placement of proteins, vegetables, or sauces. Patterns emerge by
repeating these lines, and variety is introduced through intersecting
or overlapping lines. The monotony of repetitive lines is interrupted
by the addition of other food shapes and carefully placed garnishes.
(https://www.ardculinary.com/index.html)
ARD Culinary, Inc. (https://www.ardculinary.com/index.html)
Arcs, Swooshes, and Swirls
Arcs, swooshes, and swirls soften hard angular lines of the plate
giving them fluidity and movement in appearance. Sauces and purees
are commonly used to create curves. They may be juxtaposed with
other plating designs including straight lines, or they may be layered
to add height and dimension to the plate. Some styles of arcs use an
off-centered approach that creates tension and draws the diner’s
attention to them. Another example of an arc is the golden ratio, a
spiral pattern that is found in nature, including snail shells and
sunflowers, and used in art and architecture.
(https://www.ardculinary.com/ind
ARD Culinary, Inc.

(https://www.ardculinary.com/index.h
The Art of Plating: Tender Salmon With Watercress, Horsera…
Stacked Plating
Stacked plating brings height and drama to the presentation by
layering the components in a vertical style. Items can be layered
either free-form or with a mold, but to avoid the cookie-cutter effect,
vary the ingredients to create different shapes and colors. The focal
point of the stack should be off-center, usually to the left, with added
garnishes and sauces to create variety and strength in the
presentation. Crisp textures can be added at the base, in the form of
pastry or vegetables, or as a garnish, in the form of vegetable chips or
crisps.
Soft textures, for example, purees of root vegetables, provide a base
and double as an anchor to support the main item. Break up round
or square geometric shapes with vegetables, pasta, grains, or other
items. Sauces provide an accent and help to pull the dish together.
Avoid the bull’s-eye effect when stacking by adding garnished
elements cut into various shapes or use a saucing technique that
breaks the round shape.
Trios
Popular for small plates and samplers, trios are another approach to
plating that uses odd numbers and negative space. A plate of trios
may include a seasonal item prepared in three different ways. It may
incorporate hot and cold temperatures. It also is an opportunity for a
chef to display multiple creative pairings and preparations. Trio
plating can be done in a linear fashion, a triangular pattern, or even
free-form style.
Deconstructed Plating
The concept of deconstruction re-imagines the elements of a dish in

a new light. When presenting a deconstructed dish, it should hold
the flavors and textures of the original inspiration (often a classic
preparation), while creating a connection to the modern
interpretation. Deconstruction is not merely serving separate
elements of a dish on a single plate; rather a unified concept is woven
throughout the plate. Desserts are good candidates for the
deconstructed approach; for example, a strawberry shortcake can be
deconstructed approach; for example, a strawberry shortcake can be

broken down and recreated as strawberry sorbet, dehydrated
shortcake crumbles, crème fraiche sauce, and fresh strawberries.
Free Form Plating
The organized randomness of free-form plating presents an arbitrary

yet natural appearance, however, it still requires thought and
planning using similar visual rules of composition. Free-form plating,
sometimes referred to as organic, gives credence to the concept of
“what grows together goes together”. This approach uses a flattened
design that is more relaxed. Free form plating, like the deconstructed
approach, can be used to create a more fluid approach to food layout
and design. This style of plating often uses wood, slate, or stone
plates to lend a natural element to the presentation
Basic Food Plating Techniques
Japanese Kaiseki
Kaiseki, a formal dining tradition that dates back 400 years to
Buddhist monk traditions, balances the tastes, textures, appearance,
and colors of the food. Seasonality is important in the cooking as
well as in the type of dishes, which are selected to enhance the
seasonal nature of the dish using a variety of different shapes, colors,
textures, and sizes. Each meal is represented by five colors, red,
white, green, black, and yellow which contribute to the eye appeal as
well as ensure the nutritional healthiness of the food. Each menu also
includes items prepared raw, simmered, fried, steamed, and roasted
or grilled. Foods are precisely cut into bite-sized slices or pieces to be
easily eaten with chopsticks and served in small, individual portions
in separate dishes. Plate presentations emphasize a slightly skewed
approach using the height for dramatic effect. Negative space is
emphasized in the plating philosophy. Kaiseki has influenced western
plating styles from Europe to North and South America. Tasting
menus available in fine dining restaurants around the world draw
inspiration from the Japanese concept of small multi-course plates
inspiration from the Japanese concept of small multi-course plates

that showcase a chef ’s repertoire emphasizing seasonal and local
foods.
EXPLORING CULINARY CAREERS (/DEVELOPING-A-PORTFOLIO)
414-460-2670 I N F O @ T H E C U L I N A R Y P R O . C O M ( M A I LT O : I N F O @ T H E C U L I N A R Y P R O . C O M )

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Plate Presentations — The Culinary Pro 03/08/23, 9:45 p.

GETTING PLATE PRESENTATIONS

using precise cooking techniques that

Vegetables and fruits often constitute

and legumes prepared as smooth

Garnishes provide color and a finishing touch to the dish. Choose

Carefully consider your audience and

The size of the plate is dependent on

The color of service ware affects the

Tools for Plating

including squeeze bottles, spoons, thin-offset spatulas, and brushes

5 Must-Have Plating Tools

Mercer Cutlery, Ateco

ELEMENTARY PLATING TIPS

Avoid the rim while

Practical Plate Presentations

Food plating starts with the basics of functionality and practicality.

proteins must be browned and cooked to the correct degree of

Establish a focal point, and compose the plate based on a central

Simple techniques like fluffing salad greens, or overlapping slices of

Before the plate is presented to the guest, it must be examined and

Vertical and Horizontal Lines

ARD Culinary, Inc. (https://www.ardculinary.com/index.html)

Arcs, Swooshes, and Swirls

ARD Culinary, Inc.

The Art of Plating: Tender Salmon With Watercress, Horsera…

ARD Culinary, Inc. (https://www.ardculinary.com/index.html)

ARD Culinary, Inc. (https://www.ardculinary.com/index.html)

The concept of deconstruction re-imagines the elements of a dish in

deconstructed approach; for example, a strawberry shortcake can be

ARD Culinary, Inc. (https://www.ardculinary.com/index.html)

Free Form Plating

The organized randomness of free-form plating presents an arbitrary

Basic Food Plating Techniques

inspiration from the Japanese concept of small multi-course plates

EXPLORING CULINARY CAREERS (/DEVELOPING-A-PORTFOLIO)

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