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. There are no hard and fast rules to determine how a dish is to be plated, but there are standards and guidelines that have been proven to work. Balance is the key element to success in the creation of any dish and that element applies to many areas of the plating process as well. One primary consideration when putting together a dish is nutritional balance. It has long been stated that a nutritionally balanced plate contains a protein, a starch, and a vegetable. As nutritional guidelines change and the understanding of the human body becomes more refined, dietary recommendations have become more specific. The old standard of protein, vegetable, and starch has been broken down further to emphasize lean cuts of meat, starches that are high in fiber, and vegetables that are prepared in a way that does not diminish their nutritive value. Until recently, protein was believed to be the most important part of a dish and should therefore be the predominant component--makin g up 50 percent of the overall plate. That belief has shifted, however, and recommendations today are that METHODS OF PLATING The clock method of culinary plating requires chefs to think of a plate like the face of a clock. Each section corresponds to a number on the clock to create different sections for placing food. 1. CLOCK METHOD . Stacking food is a technique that adds a dimension of height to culinary plating, forcing the diner's eyes to move upward. Chefs commonly use this technique to make smaller courses look more plentiful. Desserts and salads work well with this technique because they are generally smaller than the main course. 2. STACKING METHOD . Stacking food is a technique that adds a dimension of height to culinary plating, forcing the diner's eyes to move upward. Chefs commonly use this technique to make smaller courses look more plentiful. Desserts and salads work well with this technique because they are generally smaller than the main course. 3. SAUCES . 4. GARNISHES . Consider Taste and Texture When it comes to plating, texture and taste are each important to consider. A well balanced dish might feature one main flavor, but that should be complemented by other flavors that are intended to accent and enhance. If you are serving a spicy dish such as curry, for example, it would be good to balance it out with something that cools the mouth, like yogurt and perhaps something neutral to balance out the spice, such as rice. Texture is another component to factor in and a well thought out dish has more than one texture. The multiple textures in a dish should play off of and enhance each other. A smooth, creamy soup accompanied by crispy crackers is a good example of this. Pretty Plating Pays Off Visual appeal is another thing to consider. A good chef envisions how a dish is going to be plated long before the food actually gets to the plate. Some chefs go so far as to make a sketch of a dish when they begin to conceptualize it, which assists them in determining what is needed to make a dish visually enticing. How food is placed on the plate greatly influences how the dish is received by the diner. A plate of food should look full and satisfying, but should never appear overflowing or sloppy. Leaving a little bit of space between items helps a plate to look clean and uncluttered. In addition to the spacing of the food, the height of various items on a plate can offer some nice visual appeal Giant towers of food are overly contrived and impossible to navigate. Flat, one dimensional plates are boring and offer little in the way of appeal. Once again the concept of balance comes into play and it might be a good idea to have certain items on a plate mounded higher or molded into shapes in order to offer contrast to other items the a plate. When balance, based on nutrition; flavor; texture; and appearance is factored into the creation of a dish, you are presenting a plate of food that is appealing to the diner from all angles. Food plating is about the presentation of food to increase desire and impress your diners. Learn the basics of plating, Asian plating techniques and tips to provide inspiration for creating your own. 1.Create a Framework Start with drawings and sketches to visualise 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 confuse the diners on what to focus on. 3. Balance the Dish Play with colors, shapes and textures to ensure diners are not overwhelmed. The presentation should never overpower flavor and function. 4.Get the Right Portion Size Ensure there is the right amount of ingredients and the plate complements the dish, not too big or too 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 and pay equal attention to the ‘support’. This refers to the other elements on the plate such as garnishes, sauces and even the plate itself. The classical plating technique uses the three basic food items of starch, vegetables and main in a specific arrangement. A simple guide to a classical plating is to think of the plate as the face of a clock. Main: Between 3 to 9 o’clock Starch: Between 9 to 11 o’clock Vegetables: Between 11 to 9 o’clock Communal Sharing is common in Asian dining. Though challenging to plate, you can still use aesthetically pleasing garnishes and interesting bowls or containers, such as steamboats, dim sum baskets and even banana leaves, to heighten presentation. Individual As more Asian restaurants adopt a more modern style, smaller individual-sized servings are becoming increasingly common. When plating such dishes, adopt Western presentation techniques. One-Dish Meals Local favorites such as Nasi Lemak are complete meals. The starch is usually plated in the centre, topped with protein and vegetables placed around the sides. For such one-dish meals, balance the color and texture of these dishes. Molded Ingredients Cleverly cut or sculpted ingredients can enhance the visual appeal of dishes. Slice fillets of meat at a bias to show doneness and quality. Sculpted food also provides height and structure and keeps the plate neat and clean. Sauces Create accents in the form of dots on the side of the plate or as a character on one side of the plate. When applying a sauce, lightly pour or drizzle it on the plate either over the dish or underneath. Garnishes Garnishes serves as an accent to perk up or highlight the color of the main dish. It’s meant to enhance and match the flavors of the dish, not overpower it. Here are some simple guidelines to applying garnishes: