NEW TRENDS

OF
FOOD PLATING PRESENTATIN

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 Index
Sr.no Particular Page No
1 Introduction of Food Plating 3
2 The History of Food Plating 5
3 What is Food Plating 11
4 Why Food Is Importance of Food Plating 12
5 Food Plating Tools 15
6 Basic Elements of Plating and Principle of Food 20
Presentation
7 Basic Food Placement and Presentation 22
8 Plating Techniques 23
9 Modern Food Plating Trends 31
10 Finding The Right Plate 35
11 The Top Food Presentation and Miscellaneous Star 37
Chef Plating Technique
12 Tips To Improve Your Plate Presentation 46
13 Research Methodology 48
14 Outcome & Conclusion 50
15 Bibliography 56

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 INTRODUCTION OF
FOOD PLATING

Food presentation is the art of modifying, processing, arranging, or decorating food

to enhance its aesthetic appeal. historically, the presentation of food has been used as
a show of wealth and power. Such displays often emphasize the complexity of a
dish’s composition as opposed to its flavors. While taste is important food that is
plated and presented well is more attractive to customers and can set the tone for the
entire restaurant . presentation and plating can draw attention to the specific
ingredients in a dish whether for aesthetic or practical reasons .The key consideration
in the modern approach to presenting food is balance the right proportion contrasting
textures and an interplay of hot and cold elements are what result in a satisfying
overall look . It’s also important to only use ingredients which actually add value.

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AIMS & OBJECTIVE OF FOOD PLATING

Aims-
To understand the different psychological factors (like colour, culture, mood and
emotions, illusions, familiarity, and consumer demand) which influences a chef
when plating a dessert in a high end restaurants .

Objective-
• To explore how the colour of plate and food influences the visual appeal of
the dish.
• To identify whether illusions are used when plating a dessert and how that
influences the visual perception of the dinner.
• Suitable colour sauces for food plating
• Perfect plate and food quantity for food plating
• To identify how the culture of the chef influences the plating of food.
• To explore how these factors, increase the appeal of the dish to the consumer
and therefore increases consumer demand

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 The History of Food Plating

1700s:
The wealthy classes in both Asia and Western Europe laud chefs who prepare and
serve beautiful dishes. In the court of Louis XIV, multitiered tables are arranged
with extravagant structures made of carefully decorated and luxurious food. The
Court of Versailles codifies service à la française, or traditional French table
service, which remains a constant in French gastronomy for centuries to come.

1800s:
The Victorian age arrests the UK and much of Europe in formality while residents
of the US live a lifestyle more in line with cowboys and pioneers. “Cookery” books
become popular, as do kitchen gadgets produced in factories en masse.
Home cooks have access to items such as peelers, graters, and mincers, changing
the appearance and texture of homecooked meals for the foreseeable future.

1815:
Le Pâtissier Pittoresque is published by one of the world’s most well-regarded
chefs, Frenchman Marie Antonin Carême. The book features more than a hundred
illustrations of pièces montées, elaborate sculptural and architectural pastries.

1835:
Publisher Thomas Walker complains in his weekly newspaper, The Original, of thepractice
of using a “huge centre-piece of plate and flowers,” that keeps table
guests “hidden” from one another. He points out that tables need to be of
“excessive breadth” to allow room for the exuberant table decorations.

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1898:
The Ritz Hotel opens in Paris. Cesar Ritz, the Swiss owner, partners with Auguste
Escoffier, the inventor of the kitchen brigade system and one of history’s most
important chefs. The Ritz immediately becomes synonymous with opulence, haute
cuisine, and fine dining. In 1899 the team does the same at the Carlton Hotel in
London.

1900s:
Advances in nutrition, preservation, and industry characterize foodways in the
early 1900s. In America, the influx of immigrants brings a variety of cuisines tothe
more populated areas and cities.

1903:
Escoffier publishes the foundation of modern French cooking, Le Guide Culinaire.

1917:
The cocktail party makes its societal debut. “If a woman guest who had been
driving all forenoon in her limousine, and was a little chilled in consequence, felt
the need of a drink with an extra kick in it, she ordered a Sazarac cocktail.”

1920:
Prohibition closes thousands of hotels and restaurants “and [destroys] the last
vestiges of fine dining in the United States.” Casual tearooms, diners, and cafeterias
rise in their wake.

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1933:
Prohibition is repealed and with the war looming, cocktail parties and passed horsd’oeuvres
regain popularity.

1938:
Larousse Gastronomique is published. An encyclopedic look at French cuisine, it
provides insight into culinary terminology, kitchen equipment, and historically
important chefs.
The Great Depression, war, and rationing temporarily put an end to fine meals andthe
art of presentation. Even those who can still afford to dine well don’t, out of
allegiance to the war effort.

1946:
Returning GIs import a love of exotic foods and beverages, and luaus and tiki bars
are mainstreamed. The industrialization of food stuffs leads to “easy” home
shortcuts, such as processed “spreads” sold in jars. Housewives work to make these
foods their own by making shaped finger sandwiches and party snacks.

1950s:
As prosperity grows in the US and overseas, traditional French dining again takes
hold and the a la carte menu returns to fine dining. Vegetables and starches are
served separately, food is carried to the dining room on silver trays, and chefs
regard straying from the recipes outlined in Escoffier’s cookbooks as outrageous.
At home, Americans begin their love affair with grilling and eating outdoors.

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1960s:
The first real shift in standard food presentation in the twentieth century happens
here. Vegetables and starches are served on the same plate as the main course. It is
likely this trend occurred after labor costs at the 1956 Olympics required that meal
service be tweaked to remain on budget. The clock is used as a guide for plating,
with proteins being placed at 6 a.m., while starch, vegetables, and the required
garnish are placed—respectively—at 9 a.m., noon, and 3 p.m. Improvisation and
straying from traditional recipes remains unheard of in most instances, until the late
1960s when “radicals” begin putting sauces under the meat on a plate.

1968–1972:
This time period can be considered the birth of modern cuisine, where rebellious
young chefs begin expressing themselves creatively and taking liberties with
recipes and plating styles.

Early 1970s:
Nouvelle Cuisine takes hold and portion sizes shrink tremendously. Food is served
in what many consider miniature portions.

1975–1985:
Strange food combinations are tried—and sometimes accepted—despite their poor
flavor, as the creativity of the chef becomes a recognizable and important part of the
dining experience. Decorative garnishing becomes extremely trendy and dishesare
dressed with “roses” made from wound tomato skins and other such embellishment.
Paper doilies are used excessively, both under and in between plates, as a rule.

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1985–1990:
Plates become exceptionally large, perhaps to offset the return to normal-sized
portions post-Nouvelle.

1990–1995:
The popularity of food TV means that diners and chefs alike become aware of new
ideas and concepts at an accelerated speed. Food takes on new heights, with a tall
single stack comprised of meat, starch, and vegetable piled in the center of the plate
becoming de rigueur. Chef Emeril Lagasse, one of the TV’s first celebrity chefs,
introduces and popularizes the idea of sprinkling herbs, dry seasonings, powdered
sugar, or cocoa powder on the rim of every plate. likely to be squirted from a bottle,
and a swiping technique that employs a tablespoon is more common.Tasting menus
have piqued in the fine dining scene, but small plates and multicourse meals made
of them can be found on mainstream, chain restaurant menus with increasing
regularity.

1995–2000:
The sprinkling of food and plate rims transitions to the heavy use of squirt bottles
and the “drizzling” of sauces both on the plate and over the food. Done in the right
way, squirt bottles can still be very useful plating tools today, but plates sodden with
zigzags of sauce and heavily powdered (inspired by the chef whose
catchphrase was “Bam”) eventually lose their appeal. Tapas—and the concept of
consuming many small dishes versus a larger single course meal—become
commonplace.

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2005-2009:
After nearly a decade of being synonymous with Spanish
chef Ferran Adria, molecular gastronomy rises to the point of ubiquity,
transforming everyday foods into fanciful, nearly unrecognizable forms, and
obscure foods into center-of-plate showpieces. Foams, spherification,
emulsification, and other applications are popularized through the widespread
accessibility of safe, edible chemicals and specialized techniques.

2009:
Economic collapse and a move toward smaller portions means that protein is no
longer at the center of the plate, and the world’s most advanced chefs are creating
dishes that are more “landscaped” in appearance, where the meat or central item is
not necessarily the focus of a plate’s appearance. Sauces are less likely to be
squirted from a bottle, and a swiping technique that employs a tablespoon is more
common. Tasting menus have piqued in the fine dining scene, but small plates and
multicourse meals made of them can be found on mainstream, chain restaurant
menus with increasing regularity.

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 WHAT IS FOOD PLATING?

Food plating is the process of arranging and decorating food to enhance its
presentation. Improving the presentation of a dish adds value to the dining
experience, and provides room for a higher mark-up on your food. This plays
heavily on the cliché that we ‘eat with our eyes’, but it’s also a trick which canplay
into your hands as a chef or restauranteur.

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Sometimes the pressure of a busy service limits time for food plating, but techniques
can still be swift and easy to follow if you have the right tools. Thougha beautifully
plated dish has many advantages, picture-perfect food is still no substitute for flavour.

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 WHY IS FOOD PLATING
IMPORTANT?

An attractive plate of food has many benefits for the chef, the establishment and the
consumer. For the chef, it allows many creative possibilities, a chance to stamptheir
identity on the menu and create a signature dish. It is also a way to reintroduce
flavours that work well together, and present them in a unique style.
From the management side it can be a simple way to upscale ingredients and justify
a higher price per head. Diners will also enjoy a better experience with a stunning
plate of food appealing to their visual taste as well as their palette. Not alldishes
require the most elaborate presentation, but a well presented dish can:

• Upscale food
• Enhance dining experience
• Build reputation
• Encourage creativity

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 • Increase profits
• Create free advertising
• Increase appetite

It’s easier to identify the origins of a neatly presented plate of food, so it is more
likely to stimulate the hunger response from your customers. The appearance of
food is also a key element in marketing your menu. Without a stylist or
photographer on hand, you can be sure that your diners will be keen to capture a
great looking dish. You can encourage them to post images online and include the
name of your restaurant. Use effective lighting and fixtures within your dining
space to make food more photogenic.
It’s less likely that a well presented dish will be eaten in a rush. In this way, food
plating is a powerful tool which is able to alter the perception of food. Similarly,
children enjoy eating food that is fashioned into an interesting shape or design.
Therefore food presentation can also encourage healthier eating, making it a useful
trick to win the approval of kids or fussy eaters.

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 FOOD PLATING TOOLS

Eating is an experience for all the senses, one that implores diners to discuss your
food and keep coming back to relive it. The secret to this success is with a set of
tools that lets chefs unleash their creative vision, produce various textures on the
plate and create a wow factor. Even common utensils such as egg rings, spoons and
zesters can be used to create interesting shapes, drizzle sauce on the plate andeven
bring a desert to life with an elegant garnish. However, to keep your presentation
consistent with every service, specialist tools make life easier for chefs and ensure
training is simpler than it might be.

1. Decorating Brushes -
Brush plating is a portable method of electroplating. Selective
plating is used to apply anodized coatings and electroplated deposits
in localized areas of a part without the use of an immersion tank.

2. Molds-

In-mold decoration, a special type of steel molding, is used for decorating plastic
surfaces with color and/or with an abrasion resistant
coat.surfaces with color and/or with an abrasion resistant coat.

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3. Plating Tweezers & Precision Tongs-
Plating tweezers and precision tongs are perfect for garnishing pastries or other
entrees. These chef plating tweezers are designed for stability and control when
you are plating and decorating.

4. Plating Wedges -
Food presentation wedges are available in a variety of styles and are designed to
spread sauces in creative patterns.

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5. Spatulas-
A spatula is a broad, flat, flexible blade used to mix, spread and lift material
including foods, drugs, plaster and paints

6. Spoons-

With a variety of styles, sizes and shapes, these refined instruments are designed to
help you expertly finish your own masterpiece.

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7. Squeeze Bottles-
A squeeze bottle is a type of container such as a plastic bottle for dispensing a fluid
that is powered by squeezing the container by exerting pressure with the user's
hand.

8. Chop sticks-
Chopsticks are shaped pairs of equal-length sticks of Chinese origin that have been
used as kitchen and eating utensils in most of East and Southeast Asia for over three
millennia. They are held in the dominant hand, secured by fingers, and wielded as
extensions of the hand, to pick up food.

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9. Fish spatulas-

Is a kitchen tool with a wide, flat blade with long holes in it, used for lifting and
turning food while cooking .In the US, it is regarded as a type of spatula and may
be called a turnover flipper

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 5 Basic Elements of Plating and
Principles of Food Presentation

1. Create a framework

Start with drawings and sketches to visualize the plate. Find inspiration from a
picture or object. Assemble a “practice plate” to work on executing your vision.

2. Keep it simple
Select one ingredient to focus on and use space to simplify the presentation. Clutter
distracts from the main elements of your dish and might make it confusing for the
diners to figure out what to focus on.

3. Balance the dish

Play with colours,shapes and texture to ensure diners are not overwhelmed. Thepresentation
should never overpower flavour and function.

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 4. Get the right portion size
Ensure that there is the right amount of ingredients, and that the plate complements
the dish – not too big or small. Strike the right proportion of protein, carbohydrates
and vegetables to create a nutritionally balanced meal.

5. Highlight the key ingredient

Ensure the main ingredient stands out, but also pay equal attention to other
elements on the plate such as garnishes, sauces and even the plate itself.

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 Basic food placement and Presentation

The image below shows a classical plating technique that uses the three basic food
items of starch, vegetables and main in a specific arrangement.

A simple food plating tip to a classical plating is to think of the plate as the face of
a clock.

Using the clock analogy, this is how you should arrange individual food items:

• Main: Between 3 to 9 o’clock

• Between 9 to 11 o’clock
• Vegetables: Between 11 to 3 o’clock

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 Plating Techniques
Conceptualize plating as an art form: you are the artist; the plate is your canvas,
and the food is your medium. Master the following plating techniques to perfect
your craft.

1. Plate Presentation Techniques

Selecting the right plate for your meal is the first step in the food
presentation process.
Consider the following to choose the ideal plate for your food presentation:

• Plate Size –
Your plate should be big enough to make your food stand out and petiteenough
to prevent your portions from appearing small.

• Light vs Dark Plates –

Use light and dark plates to make your meal stand out. White plates are
popular because they offer a neutral background for brightly colored foods.

• Dark plates Lend beautifully to light-

Colored dishes, such as a whitefish or creamy polenta.
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 • Plate Color –
A plate’s color can stimulate or reduce appetites. Red increases the appetite,so
serving appetizers on red plates keeps customers interested in ordering large
entrees and desserts. Professional platers consider blue dinnerware
unappetizing because there are few naturally occurring blue foods.

• Restaurant Style –
If you operate a fine dining establishment, classic China dinnerware pairswell
with traditional plating styles. A trendy gastropub should invest in unique
plates with unconventional shapes that facilitate maximum platingcreativity.

2. Food Arrangement Techniques

How you arrange your food determines your meal’s aesthetic tone, structural
integrity, and flavor dispersion. Here are a few of the most important food
arrangement techniques:

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 • The Rule of Thirds –
When applied to cooking, the rule of thirds prescribes placing the focal point
of your dish on either the left or right side of the plate, rather than thecenter.
Use white space by thinking of the rim as your frame and highlight your
plate’s focal point(s).

• View Your Plate as a Clock –

As you place your ingredients, picture the face of a clock. From the diner’s
point of view, your protein should be between 3 and 9, your
starch/carbohydrate from 9 to 12, and your vegetable from 12 to 3.

• Don’t Overcrowd Your Plate –

Keep your design simple by focusing on one ingredient (usually the
protein). Having a focal point helps you arrange your accompanying itemsto
complement your standout item.

• Moist Ingredients First –

Plate moist ingredients first and prevent them from running by topping them
with other foods. For example, you can angle sliced meat against mashed
vegetables.

• Create Flavor Bites –

Flavor bites are forkfuls of food that combine all the ingredients in your dish
into one bite. Flavor bites are essential to quality plating as they pleaseboth
the eyes and the taste buds.

• Mix Textures –
Contrasting a smooth vegetable puree with crunchy onion straws or topping
a steak with crumbled blue cheese yields appealing texture combinations that
are classic in high-end cuisine

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 3. Visual Plating Techniques

Maximizing the visual elements of your meal is a key plating technique.

While your arrangement develops around your protein, manipulating the
colors and sizes of the other elements on your plate enhances your focal
point and creates a gourmet presentation.

• Serve Odd Quantities –

If you’re serving small foods like shrimp,scallops,or bite-sized appetizers,
always give guests odd quantities

• Color Diversity –
Colorful dishes build the expectation of a flavorfully complex meal beforeyour
patrons take their first bite. add green vegetables or brightly colored fruits that
contrast with your focal point.

• Monochromatic Meals –
Plating color-coded items together visually builds the expectation that the
dish only offers one flavor. When the palate receives multiple textures and
flavors instead, it surprises the tastebuds, causing them to engage with the
dish.

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 • Add Height to Your Plate –
Stimulate your guests’ eyes by building height. While compactly stacking
ingredients isn’t as popular as it was 5-10 years ago, building layers of foodfor
guests to explore offers an exciting experience.

Create Visual Balance –

Balance your plate’s landscape by leaning long, flat items against taller
elements (ex: leaning asparagus spears at a 45-degree angle across a stack
of lamb lollipops).

4. Sauce Plating Techniques

With your principal ingredients plated, you’re ready to top your dish with delicious
sauces that enhance your food presentation. Think of your squeeze bottle or spoon
as a paintbrush, and your sauce as a medium. Once you’re done adding your sauce,
make sure you wipe down the edge of your plate with a towel, so no drippings
distract from your presentation. We explain some of the simplest, most fail-proof
sauce plating techniques below.

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• Smeared Sauce Plating Technique –
Fill a squeeze bottle with your sauce. Squeeze a thick layer of sauce and form a
large, filled-in circle on your plate. Take a spoon or plating wedge and dip it into
the middle of the sauce where it’s thickest. Quickly pull the sauce across your plate.

• Accent Dots Plating Technique –

Fill a squeeze bottle with your desired sauce. Analyze your plate from the perspective
of the rule of thirds, then add accent dots. Use multiple sauces to createadditional
color contrast.

• Smeared Accent Dots Plating Technique – Alternate between two sauce accent
dots in a curved line along the side of your plate. Then, take a small plating wedge
and place it at the center of the first accent dot in your row. Drag the plating wedge
through the accent dots, creating a multicolored, single-sided edge.

• Swirled Sauce Plating Technique –

Fill a squeeze bottle with your desired sauce. Place your plate atop a cake
turntable. Point your squeeze bottle face down at the center of the plate. Spin your
stand while simultaneously squeezing your bottle. Adjust your wrist to vary your
swirled contrast.

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5. Garnishing Techniques

• Edible Garnishes –
As you finish plating, remember that garnishes should st step of food presentation.
always be edible and enhance the dish. To determine whether a garnish belongs,
ask yourself whether you would want to consume it in the same bite as the meal it
accompanies.
• Intentional Placement –
Never heap garnishes in one corner of the plate. Instead, disperse them
thoughtfully to add color or texture. For example, place crispy carrot shoestrings
atop a delicate filet of fish nested in a curry sauce and decorate the plate with
pomegranate seeds.

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• Less Is More –
Never clutter your plate for the sake of a garnish. If your plate is full, opt for a drizzle
of flavor-infused vinegar or oil to enhance the taste and appearance of your dish
without overcrowding your plate.

• Garnishes to Avoid –
Avoid using unappetizing garnishes like raw herbs, large chunks of citrus, and
anything with a strong odor. Also, avoid garnishes that take a long time to apply.
Garnishes should be edible whenever possible and should compliment the food,
such as lemons with fish and onions with meat. Keep your menu in mind as you
plan your garnishes. If wooden picks are used to fasten leaves or petals, caution
your guests as you serve. 2. Garnishes should enhance the food with color, not
overpower it. Consider the color of your serving dishes and table decorations in
creating a total picture

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 8 MODERN FOOD PLATING TRENDS

1. Landscape Technique

Taking inspiration from landscape gardens,

this linear arrangement of food is usually
kept low and long.

2. Free form technique

Like many modern paintings, free form

plating may seem carelessly strewn across a
plate, but each stroke and food placement is
carefully thought out to create an abstract
yet intriguing “painting” on a plating

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3. Food on organic materials Technique

Using organic materials such as wood, slate

and stone as a plating device lends a more
rustic and back-to-nature feel to dishes.

4. Futuristic Technique

Making use of sleek materials like metal, glass and steel, futuristic plating creates a
cutting edge and futuristic plating like the example below.

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The Nordic Look Technique

Make ribbons or chunks of vegetables and scatter

herbs on a dish to garnish for seemingly effortless
style. ‘Gone Fishing’ by the Danish chef and food
stylist Mikkel Karstadt is a good place to look for
inspiration .

5.Hide and seek technique

Layering adds an element of playfulness and surprise to the dish. Think a puffed
rice cracker covering crab meat, thinly sliced radishes hiding a yummy sea bass
tartare...

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6. Bathing Technique

Bathe fish in broth or sauce. For example, these tortellini with a shellfish sauce or
coquilles with chicory, truffle foam, goat cheese and shrimps.

7. Super Bowl Technique

Bowl food is a massive trend, with cookbooks and restaurants to match.

Try a more elegant styled bowl; used for smaller dishes, like starter or entremets.

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 Finding the Right Plate

Which plate you choose can make or break your dish, says South African Chef
Jack Coetzee. Try to avoid symmetry, it’s not very interesting. And you need to
create some height on your plate. However, if you are blatantly going for
symmetry, then you can get away with it because it’s your intention. But the plates
do look very average if you’re trying to do something and you end up with it looking
symmetrical. You can follow his course on plating in our UFS Academy for a more
visual explanation.

Here are a couple of take-outs he shares on the different shapes of plates you can
use and their possibilities to present your food.

Rectangular or elongated plate

Using a rectangualr plate is effective if you have lots of small little garnishes that
can wind their waythrough the
length of the plate, making it look
like a garden.

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Square plate

This is not the easiest shape to work with. You have to use the Rule of Thirds,
which is a theory dictating how an image (in this case your plate) should be
composed in order to create an aesthetically
pleasing result. You basically break your
plate up into a grid system of 9 block and
try to avoid using the bull’s eye itself
because that’s a so-called dead spot. Also try
not to use any of the spots in the corners.

Round plate

These are most commonly used. The same rule applies to your grid system on this
plate, except you don’t have to worry about all the dead corners. Try not to get
anything in the middle unless it’s
deliberately in the middle.

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The top food presentation and Miscellaneous star
Chef plating technique

1. Create height on the plate

Daniel England, corporate chef with San Diego’s OMG Hospitality Group, likes to
create height as he plates food. “It’s important that you don’t separate the food trying
to fill the plate—build from the bottom up,” he says. “If you could use a little
structure, you can always purchase a ring mold to start with a base. Simply pack
some food in the mold and gently lift it up. Now you have a base to build on.”

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2. Cut meat horizontally
England also recommends “fanning” or shingling out slice“Slice your meats on a
45-degree bias, and also slice against the grain of the meat for a more tender cut,”
he says. “Show off that perfect medium-rare steak.

3. Play with textures

Joyce Tang, chief baking officer at Oakland, California’s La Chinoserie, suggests
playing with textures, foams, and sauces to make the dish look more interesting.

“I like to play up contrasting textures on my plate,” she adds. “Foams are usually
really helpful in plating and can be really easily done, playing around with different
sauces and textures.”

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4. Use contrasting colors
Tang also stresses the importance of playing with contrasting colors. She avoids
artificial colors and uses matcha, powdered sugar, or natural colors to catch the eye
instead.

“The way you present your food is hyper-important” she adds. “The more time you
spend on how you present each dish, the more visual interest you can stimulate in
folks.”

Tanner Agar, owner and chief experience officer at Rye Restaurant in McKinney,
Texas, echos that sentiment.

Agar recommends using bold colors to create appealing visuals. “The easiest way
to add color is to start working with more colorful ingredients. Items like carrots,
potatoes, cauliflower, lettuces, beans, and more come in a variety of gorgeous
colors,” he says. “The difference a purple cauliflower puree makes on a plate is
striking.”

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 5. Match food presentation to your restaurant theme
Jim Solomon, chef and former owner of The Fireplace in Brookline,
Massachusetts, says that the style of plating should match the restaurant
atmosphere

“Small ethnic restaurants, where it appears grandma is cooking in the kitchen,

can’t serve plates that try to emphasize vertical, architectural compositions,” he
says.“Your guests expect a simple, welcoming presentation that stresses
straightforwardflavor cooked with heart and served with an unfussy, rustic quality.
At relatively pricey, hip and high-end restaurants, guests want to see a degree of
artistry and
care taken in constructing the dishes.”The way you plate your food should directly
reflect your restaurant type.Solomon adds that “food should have an element of
height or visual texture, the balance of color and thoughtful garnishes—both carefully
placed and intentional inflavor and texture.”

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6. Choose the right plates
Michael Welch, the executive chef at Backyard Kitchen & Tap in Pacific Beach,
California, preaches using the right plate size, color, and style. The color of plate
matters as the plate serves as the canvas for your food.

“Typically, chefs will stay away from blue plates as there isn’t any naturally blue
food and it is thought to be an unappetizing color,” he says. “If you have something
with a lot of vibrant color, it might stand out better on a white plate.”

Jim Solomon echos the importance of choosing the right vessel to present your
dish. “Choose a dish vessel that makes it easy for your guest to eat. This is also an
opportunity for your chefs to show their personality in the dishes they create.”

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7. Serve smaller portion sizes
Smaller portion sizes were named by the National Restaurant Association as one of
the top five hottest restaurant concepts for 2019. Of course, you still want to serve
enough food to satisfy your guests and portion sizes can vary depending on the type
of establishment you’re operating, but smallerportions are typically easier to
style.Stick to no more than six elements on each dish to prevent them from looking
overcrowded.

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8. Use edible garnishes and decorations
Garnishes and decorations are a great way of styling your dish, but there are someguidelines
you should follow when using them.

Whatever you use—whether it’s a herb, spice, or a flower—it needs to be edible.

Everything on your plate should be placed with the intention of elevating the
dishes taste first, and the way it looks second.

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Tips To Improve Your Plate Presentation
When food is put in front of us we eat first with our eyes. We imagine the tastes and
the textures that we’re going to enjoy, how the flavours will balance each otherout,
we’re curious and hopefully excited about what we’re about to eat. Therefore the
presentation of a dish is vital for creating the right impression on the dinner.
The look of a dish should stimulate the appetite and create a sense of anticipation
of how the meal will be enjoyed. This article will give you some tips and tricks on
plate presentation and how to do it right.

1. Choose your plates carefully

Beautiful crockery is essential as it acts as the backdrop for your food. Play with
colours, patterns and textures. In general use pale plates for bold vibrant colours so
that the contrast is highlighted. Darker plates can be used for lighter coloured foods.
If you use patterned tableware, make sure that the overall look is muted enough so
as not to distract your guests from their meal. Use large plates as you will have more
room to present your food

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2.Use mini-dishes
When serving dishes such as stews or beef bourguignon, use mini-casserole dishes
and ramekins for a fun look.

3.Don’t serve huge portions

Of course, you don’t want to starve the people at your table, but remember that the
smaller your portions, the easier they will be to style. Also stick to 4-6 elements on
each dish, any more and you risk overcrowding.

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4. Contrast colours and play with symmetry

This will add energy and fun to your presentation. But remember not to repeat the
same look too often, otherwise you’ll be in danger of becoming monotonous!

5. Position your ingredients with care

Imagine that your plate is the face of a clock: the centrepiece of your dish (meat for
example) should go at 6 o’clock. Place vegetables at 11 o’clock and perhaps starchy
foods at 2 o’clock for slight asymmetry

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6. Use small individual sauce boats

Really useful if you are serving a curry or a stew. This allows your guests to helpthemselves
to as much or as little as they like, and
it will be neater.

7.Use herbs, spices, edible flowers or citrus zest for decoration

By using edible flowers and micro herbs you can completely transform the look of
your dish!

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 RESEARCH METHODOLOGY

Primary Data Collection & Analysis

The primary data is collected from experiment method & sensory

evaluation

• Book
• Internet
• Research paper

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Questionary Method data collection & analysis :

Analysis:- food that is plated and presented

well is more attractive to customers and can Analysis:- Most people choosing Option A
set the tone for the entire restaurant.

Analysis:- size, shape, and color of the plate you'll

Analysis:- add color, interest, taste and texture use

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 Analysis:- Mix colors and textures to give Analysis:- Edible flowers, citrus zest or
your dish more depth and variety wedges, infused oil, chopped herbs, cream or
sauce and even whole spices

Analysis:- Dishes should be appropriately

Analysis:- Most people choosing Option B sized so your portions do not look tiny and
each ingredient or food item stands out

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Analysis:- classic, free form, and landscape. Analysis:- how people decide on what to buy
and eat

Analysis:- Most know lot food is more Analysis:- serving odd quantities of food items like
preferable. shrimps and mushrooms

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 Analysis:- choose a figure that matches the Analysis:- Avoid using unappetizing
food you're serving garnishes like raw herbs, large chunks of
citrus, and anything with a strong odor

Analysis:- the amount of food that one puts

Analysis:- The highlight of the plate and
on his or her plate that they intend to eat in
where the eye is drawn first.
one sitting

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 Analysis:- The main item is usually the Analysis:- Ensure that there is the right
focal point of the plate. amount of ingredients

Analysis:- Paring knife: when a chef's knife

Analysis:- Silicon pastry brush is too big

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 OUTCOME
Plating helps to Increase the appetite of person as food as to eat with vision
good plating is always I appealing Believe it or not, we “eat” in more ways
than one. Before we eat with our mouths, we eat with our eyes. Visual
appeal is just as important as the tasting experience of the food. Before you
even take that first bite, you’ve already judged the meal in front of you. The
presentation of the plating makes an impression, even a promise, with the
viewer. If the foodie is intrigued by the food, the artistic plating has done
its job. If it looks good, you’re gonna wanna have it. The art of plating may
seem to too prestigious of a thing to university students to care about. As
students who are always busy with studies and social life, we “never have
the time” to even think about the plating of our food. We’re more like, “Just
shut up and give me the food In that case, think of it this way: If you went
on a fancy date and he/she showed up to the nice restaurant to meet
(fabulous) you in messy hair, a rumpled and wrinkled shirt, stained and
ripped pants, near destroyed shoes… You can imagine the rest

CONCLUSIONS
Through this study, the researcher was able to explain the different factors that
influence the plating of desserts. From the results, it is observed all the six main factors under
study helped in explaining its influence on a pastry chef while designing a plate. There is still
a need for further research, which can benefit the culinary industry and can also help in
building new fields such as culinary psychology and food psychology.

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 REFERENCE

Links
• https://www.theculinarypro.com/plate-presentations
• https://labelleassiette.co.uk/blog/10-tips-improve-plate-
presentation/
• https://www.unileverfoodsolutions.us/chef-training/food-
service-and-hospitality-marketing/food-photography-and-
food-plating-tips-and-techniques/modern-food-plating-
presentation-styles.html
• https://en.m.wikipedia.org/wiki/Food_presentation

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 BIBLIOGRAPHY

50 Years of Plating Food. (n.d.). Retrieved from

https://www.finedininglovers.com/blog/fooddrinks/plating-food-history/
A Basic Guide to Food Presentation. (n.d.). Retrieved from
https://www.webstaurantstore.com/article/200/basic-guide-to-food-presentation.html
Ali, A. (2017, October 28). Monochrome magic. Retrieved from
https://recipes.timesofindia.com/articles/features/monochromemagic/articleshow/61262711.c
ms
Amatulli, J. (2017, March 01). An Obnoxious 69 Percent of Millennials Take Photos of Food
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ofmillennials-take-photos-of-their-food-before-eating_n_58b73078e4b0284854b39105
Anonymous. (2016, February 09). "Made with love": Can Mood Affect Your Food?
Retrieved
from https://healthiertalk.com/made-love-can-mood-affect-your-food-1309/
Beck, J. (2014, March 06). Our Moods, Our Foods. Retrieved from
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Better moods for better eating? How mood influences food choice. (2014, January 25).
Retrieved
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Chefs Show You How to Plate in Monochrome. (n.d.). Retrieved from
https://www.finedininglovers.com/blog/food-drinks/monochrome-food-plating/
Chef vs. Cook - Article. (2011, September 09). Retrieved from
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