TH1901

Laboratory Exercise
Food Styling, Design, and Costing
Objectives:

At the end of the exercise, the students should be able to:

 Review the concepts of food styling and design;

 Compile new trends in Food styling and design; and
 Calculate food cost.

Materials:

 01 Laboratory Worksheet 1
 Pen
 Yellow paper
 Calculator

Basic Principles:

Elements of the Plate

A plate should engage the senses and draw the diner into it much as a painting will draw in the observer. The
dish should be carefully planned to balance tastes, textures, colors, and cooking methods. Intertwine these
components to bring a sense of composition and harmony. Each element should be there for a reason, adding
dimensions of flavor, texture, and color that is in harmony with the finished plate. (Refer to Figure 1 for an
example of the elements of the plate.)

Garnish

Main Item

Sauce

Supporting
elements

Figure 1. Plating Elements

Image Source: https://images.app.goo.gl/8i1vkMWRy87SkRSf6

• Main Item – The main item is usually the focal point of the plate.
• Supporting Elements – Vegetables and fruits often constitute the supporting elements of a dish.
• Sauces – Sauces tie the elements of the dish together, providing color and luster. They should be of
the correct color, consistency, and texture.
• 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.

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Plate Selection
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 depends on whether the type of operation is casual or formal. Plating choices also are influenced
by the style of food, the chef’s vision, and the overall image the restaurant operations is trying to convey:
• Styles – Carefully consider the 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 operation could opt for economical plastic and melamine. 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, square, oval, and rectangular. These may also be
teardrop-shaped, oblong, or spoon-shaped.
• Plate Size – The size of the plate is
dependent on the style of 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 inch/30 cm
dinner plate or a 7–9 inch/18–23 cm
appetizer plate. Oversized plates act as
a canvas, providing negative space that
frames the items, provide focus, and
bring out the colors and characteristics
of the food. These also prevent crowding
and food overflowing on the rim. The Figure 2. Importance of plate sizes.
Image source. https://images.app.goo.gl/iMBuNTbbP1UgVAAfA
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. (Refer to Figure 2 to see the importance of plate size when
plating dishes.)
• Colors – The color of service ware affects the overall presentation, as well as taste perceptions, and
even 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 plates are like a blank canvas that chefs can
design without concern for color clashes from
contrasting plate colors. Black plates provide contrast
that can be used effectively with brightly colored food
items. Colors affect not only how the food appears but
also how appetizing it looks to diners. Food items
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 shown to
reduce the amount diners eat. Service ware should be
chosen to match the food, its shapes, and its colors.
• Tools for Plating – There is a broad variety of tools
used for plate presentations, including squeeze
bottles, spoons, thin-offset spatulas, and brushes for
applying sauces on the plate. Tweezers and
chopsticks assist in placement of components and
delicate garnishes. Slotted, flexible fish spatulas work Figure 3. Food plating tools
well for delicate fish and similar items. Stacking rings Image source.
and geometric molds help to keep the food contained https://images.app.goo.gl/UT5JRHyQNLTbZ1m

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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 food items, including vegetables. Refer to Figure
3 for some food plating tools.

Practical Plate Presentation

Traditional plating – This 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. Use the rule of thirds
concept (see Page 4 of this file), overlapping the components, and the plate as a backdrop to frame it. Gain
height by leaning the protein on the starch. The sauce also acts as a tying element.
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.
Arcs, Swooshes, and Swirls – These are often 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 placed side
by side 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.
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 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 of the plate,
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, such as 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 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 use odd numbers and
negative space. A plate of trios may include a seasonal item prepared in three (3) different ways. It may
incorporate hot and cold temperatures. It is also 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 a freeform style.
Deconstructed Plating – The concept of deconstruction reimagines 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 broken down
and recreated as strawberry sorbet, dehydrated shortcake crumbles, crème fraiche sauce, and fresh
strawberries.
Freeform Plating – The organized randomness of freeform plating presents an arbitrary yet natural
appearance. However, it still requires thought and planning using similar visual rules of composition. Freeform
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. Freeform 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
Japanese Kaiseki – This is a formal dining tradition that dates back 400 years to Buddhist monk traditions.
This 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 (5) colors: red, white, green,
black, and yellow. These colors contribute to eye appeal and ensure the nutritional healthiness of the food.

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Each menu also includes items prepared raw, simmered, fried, steamed, and roasted or grilled. Food items 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 off-center approach and use height to add
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 that showcase a chef’s repertoire, emphasizing seasonal and local food products.

Plating Tips
• Establish a focal point.
• Create variety in shapes, textures, colors, and flavors.
• Odd numbers bring unity and harmony to the plate and pull in the surrounding elements.
• Height creates drama and designs the plate with a 3D approach.
Rule of thirds – Photographers use this idea of setting up a photo, called the rule of thirds, that divides a picture
into nine (9) equal parts (three [3] rows and three [3] columns) by drawing two (2) equally spaced horizontal
lines and two (2) vertical lines and that 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 two-thirds of the
plate should be filled with food, while the other one-third 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 food items. Use color contrasts to add visual impact and
interest to the plate. Odd numbers are more pleasing to the eye than even numbers, so three (3) asparagus
spears versus four (4) is 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 while apportioning space to each element.
Don’t crowd the plate; empty space will reinforce the focal point. Plate the food items simply without too much
fuss or busyness.
6 o’clock plate position – 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.

Food Costing (Unilever Food Solutions [UFS], n.d.)

Like any business, the goal of a food service business is to be profitable. One way to ensure this is to control
and manage costs. Restaurants incur three (3) major costs: labor costs (salary, allowances, and fringe benefits
for employees), overhead costs (rent, utilities, taxes, office supplies, equipment, etc.), and food costs.
Food cost is the cost of all edible ingredients served or sold to the customers. It is also known as the foodservice
establishment’s direct cost, which means the cost of an actual product being sold. Because the quantity of
dishes sold varies and the cost of ingredients fluctuate, food cost will also change over time.
Challenges of Minimizing Food Costs
• Food is highly perishable
Be conscious of the quantity of ingredients to purchase to avoid unnecessary food costs. (Ex. Purchase
fresh greens daily or every few days instead of buying in large quantities once a week.)
• Food is seasonal
Take advantage of seasonal ingredients and their low prices. (Ex. Serve mango salads or mango
smoothies during the summer months.)
• Food is subject to pilferage
Monitor the staff and consider ways to discourage stealing. (Ex. Create a strict inventory system.)
• Food changes form through preparation
Find better ways of handling and preparing food to maximize its yield. (Ex. Use clean vegetable peels
in stocks.)

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• Food may be purchased in different forms

Purchase ingredients in cheaper market forms. (Ex. Purchase whole chicken and have the kitchen staff
fabricate it instead of buying fillets.)
Understanding the terms used in food costing will help in determining food costs. See Table 1 for the terms
used in food costing.
TERMS DESCRIPTION
It is a recipe or formulation used by restaurants based on their standards in quality
Standard Recipe
and yield.
This is the condition of the food items or ingredients when these were purchased
AP (As Purchased)
or delivered. This may also refer to the ingredients form, cost weight, or volume.
It is the amount of usable food or ingredient that is ready for use in food preparation
EP (Edible Portion)
after the trimmings or waste are removed from the AP form.
RTS (Ready to serve) This is the amount of food served to the guests after cooking.
Table 1. Food Costing Terms
It is important to know the basics of food costing as this can be a useful tool to give a clear view of the profit
margin of each dish, price dishes properly to achieve a target profit, understand how competitors set their prices
against industry benchmark, and adjust costs on recipes.
Calculating the Recipe cost using a recipe costs sheet:
Before starting to calculate the recipe cost, prepare the following documents as these will be used as a reference
for costing: Standard Recipe, an up-to-date price list, and the recipe cost sheet.
A recipe cost sheet is used to record information about a recipe and data on the costs of producing it. (See
Figure 4 for a sample recipe cost sheet).

Figure 4. Sample Recipe Cost Sheet

Below are the steps in calculating for the recipe cost:
STEP 1: Fill up the recipe costs sheet using information from the standard recipe (see shaded parts of the
recipe cost sheet in Figure 5).

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Figure 5. Recipe Cost Sheet with ingredients

Write down the name of the ingredients on the ingredient column and the quantity being asked in the standard
recipe on the quantity column. Input the unit of measurement of the ingredients in the appropriate column (kg,
g, lb., and oz. for weight; L, mL, Tbsp., fl. oz. and for volume; bushel, cans, bottles, and pieces for count).
Remember that the ingredients used in standard recipes are in its EP form; so for ingredients with high wastage
or trimmings, consider purchasing in slightly larger quantity than what is indicated in the standard recipe.
STEP 2: Indicate the AP cost based on an updated price list (see shaded part in Figure 6).

Figure 6. Sample Recipe cost sheet with unit price

STEP 3: Compute for the ingredient cost. Input the data on the ingredient cost column. (Refer to Figure 7.)

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Figure 7. Sample Recipe Sheet with ingredient costs

To calculate for the ingredient cost, multiply the quantity to the price per unit (see Figure 8). Solve price per unit
by dividing the price of the AP ingredient by its unit (see Figure 9).

Figure 8. Sample Ingredient cost computation

Figure 9. Sample Ingredient cost computation

STEP 4: Add the actual cost of each ingredient to get the total recipe cost. (Refer to Figure 10.)

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Figure 10. Sample Recipe Cost sheet with Total recipe cost
STEP 5: Divide the total recipe cost by the number of portions to get the cost per portion. (Refer to Figure 11.)

Figure 11. Sample Recipe Cost sheet with cost per portion

References:
Plate Presentations. (n.d.) In The Culinary Pro. Retrieved from https://www.theculinarypro.com/plate-
presentations on August 1, 2019
Universal Food Solutions (n.d.) Module 2: The importance of counting costs. Chefmanship Academy.
Retrieved from https://www.unileverfoodsolutions.com.ph/chef-inspiration/chefmanship-
academy/module-2-the-importance-of-counting-costs.html on September 3, 2019

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Procedures:

A. Food Styling Review (individual)

1. Wait for your instructor to hand you a copy of 01 Laboratory Worksheet 1.

2. You will be given 45 minutes to accomplish the said file.

3. Submit your output after the allotted time.

4. Wait for your instructor’s further instructions.

B. Food Costing Drill (individual)

1. Wait for your instructor to hand you a copy 01 Laboratory Worksheet 2.

2. You will be given 45 minutes to accomplish the said file.

3. Submit your output after the allotted time.

4. Wait for your instructor’s further instructions.

C. Research (groups)

1. Go to your groups and research two (2) new trends or tips in food styling that were not included in the
discussion.

2. Write down your output in a yellow paper. Make sure you include your sources.

3. You will be given 30 minutes to do your research.

4. Afterward, you will be given five (5) minutes to present your research.

5. Evaluate yourselves using 01 Group Evaluation 1 and submit this with your output to your instructor.

6. You will be graded based on the following rubric:

Criteria Performance Indicators Points

Information is complete and accurate. 30
Content There is an appropriate referencing of data/information. 10
(Output) Output is logically organized and effective; no punctuation or mechanical
10
errors.
Speaker maintains good eye contact with the audience and uses a clear,
Delivery 20
audible voice.
(Presentation)
Length of presentation is within the assigned time limits. 15
Participation among members is evident in the output (also as reflected in the
Teamwork 15
evaluation form).
Total 100

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