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
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 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 ty ing
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.
  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
  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
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 ( https://youtu.be/r2tuI8uyzA8 )]

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 that showcase a chef’s repertoire emphasizing seasonal and local
foods.

REMEMBER!
When preparing food concentrate on:
⇒ Originality of dish
⇒ Numerical harmonizing of meat portions and garnishes
⇒ Practical portion size (cost and nutritional considerations)
⇒ Proper portion size, 15-20 oz. of solid food for a total meal
⇒ Respecting the integrity of food.
⇒ Ensuring proper color presentation and flavor combination
⇒ Presenting a natural appearance of taste
⇒ Cooking meats properly (not too rare)
⇒ Properly present sliced meats (arranged in order and size) Also, meat
slices should be served with the carved surface upwards and not left as
when carved
⇒ Cutting vegetables precisely
⇒ Coating food well

AVOID!
⇒ Birds in plumage touching food
⇒ Use of inedible materials
⇒ Excessively thick glazing
⇒ Use of unnecessary ingredients
⇒ Cluttering the platters
⇒ Serving food on the rim of the platter
⇒ Repetition in preparatory methods
⇒ Serving food on fat
⇒ Using meat and vegetable juices improperly to a point where they can
make a dish look unappetizing.
⇒ Excessive use of food coloring
⇒ Use of plastic ornaments
⇒ Allowing garnishes from becoming the focal point. Garnishes are meant
to enhance and complement.
⇒ Unsuitable serving dishes