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5 Basic Elements of Plating
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5 BASIC ELEMENTS OF PLATING
Marivon Dave
Date 1
Create a framework
Start with drawings to visualize the plate. Find inspiration from a picture or object. Assemble a "practice" plate to work on executing your vision.
Create a framework
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.
Keep it simple
Simple Plating Design
Simple Plating Design
Balance the dish.
play with colors, shapes and textures to ensure diners are not overwhelmed. The presentation should never overpower flavor and function.
Balance the dish
Balance Plate
Balance Meal
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.
Get the right portion size
Classic Plating
strike the right proportion of protein
it uses three basic food items of starch, vegetables, and main dish in a specific arrangement
a simple guide to classical plating is to think of the plate as the face of a clock.
carbohydrates and vegetables to create a nutritionally balanced meal
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
Highlight the Key Ingredient
Factors of Plating
Molded Ingredients
Slice fillets of meat at a bias to show doneness and quality
Cleverly cut or sculpted ingredients can enhance the visual appeal of dishes
Sculptured food also provides height and structure and keeps the plate neat and clean
Factors of Plating
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 dish or underneath
Factors of Plating
Garnishes
Garnishes serves as an accent to perk up or highlight the color of the main dish.
Refrain from heaping garnishing on one corner of the plate
Garnishes should always be edible and be applied quickly to ensure the food arrives at the table warm
It is meant to enhance and match the flavors of the dish, not overpower it.
Provide a flash of color and shapes by arranging the garnishes around the main dish