THE 5 BASIC

ELEMENTS OF
PLATING
 THE 5 BASIC ELEMENTS OF
PLATING

5. Highlight the
1. Create a 2. Keep it simple 3. Balance the 4. Get the right
key ingredient
framework dish portion size
CREATE A
FRAMEWORK
Start with illustrations and drawings to
imagine and visualize the plate before
creating on actual food.
 KEEP IT SIMPLE

Select one ingredient to focus on

and use space to simplify the
presentation.
Example
 BALANCE THE
DISH

Food is naturally beautiful, play with

colors, shapes and textures and try to
combine. Always remember that having
too many unnecessary and excessive
ingredients can clutter a dish
 • COLORS

Vibrant and contrasting colors

naturally attract. We eat first with
our eyes and the rest of our senses
follow
 FLAVOR
AND
TEXTURE

Contrasting textures and

flavors also help avoid
tasting boredom.
 SYMMETRY AND
ASYMMETRY

Think about the negative space on the

plate as much as the positive space
(i.e., where the food sits). Guide food
into place, and don’t try too hard —
you want things to look naturally
artful, but not overdone
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.
 HIGHLIGHT THE
KEY INGREDIENT

Make the main ingredients stands

out, but also take considerations on
the other
elements.
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.
ACCOMPANIMENTS
are highly seasoned or flavored food
items like sauces,
relishes, vegetables served with the main
dish.
 ACCOMPANIMENTS FUNCTION IS TO GARNISH, TO ADD IN SIZE,
SHAPE AND TO ADD UP THE nutrition value of the meal.

1. FRIED EGG AND AVOCADO 4. Daing and tomato

AND TOMATO
5. Bilu-bilo and inangit
2. Fried chicken and gravy

3. Pork and corn and mushroom

THANK YOU