FOOD PLATING The Basics THE PURPOSE OF PLATING

FOOD PLATING: The Basics

THE PURPOSE OF PLATING Plating food correctly has a huge effect on a dish. The aim is to impress your diners and increase their desire to eat your dish. Remember: You eat with your eyes first!

THE BASICS OF PLATING The Plate Arrangement Keep It Simple Balance the Dish Portion Size Highlight the Key Ingredient

THE PLATE - CHOOSE THE RIGHT PLATE Does your dish need a plate, a bowl, a rim to catch sauce? Bigger is always better Crowding food is a no-no, separation between items allows the beauty of each item to shine Plates that are too small make the dish difficult to eat

ARRANGEMENT Start with drawings and sketches to visualise the plate. Find inspiration from a picture or object. If it’s an important meal, assemble a ‘practice’ plate to work on executing your vision.

ARRANGEMENT– CLASSIC PLATING The classical plating technique uses the three basic food items of starch, vegetables and pro tein in a specific arrangement. A simple guide to a classical plating is to think of the plate as the face of a clock.

ARRANGEMENT– CLASSIC PLATING Protein: Between 3 to 9 o’clock Starch: Between 9 to 11 o’clock Vegetables: Between 11 to 3 o’clock

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

BALANCE THE DISH Colours, shapes, and textures should be balanced to ensure diners are not overwhelmed. Also, the presentation should never overpower flavour

PORTION SIZE Ensure there is the right amount of food all together and the right proportions Protein, carbohydrates, vegetables, and sauce

HIGHLIGHT THE KEY INGREDIENT Ensure the main ingredient stands out, but pay equal attention to the ‘support’. Support - garnishes, sauces, and even the plate itself.

PLATING ASSIGNMENT ØPick a meal and draw it, keeping all you have learned on plating. ØLabel each component on the plate ØExplain why you chose the position for each item on your plate. ØColour it in. ØYou will be marked on the components we have learned today. ØDue: Monday Sept 19 th