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Food Plating 101

The document provides guidance on mastering the basics of food plating through learning five key elements: creating a framework, keeping it simple, balancing the dish, getting the portion size right, and highlighting the main ingredient. It outlines a classical plating technique that arranges starch, vegetables, and the main ingredient in specific positions on the plate based on a clock face. Additionally, it notes that Asian dishes are often communal, incorporating sharing plates, or feature one-dish meals centered around a starch. With practice applying these plating techniques and tips, one can improve their skills in presenting food attractively.

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may ann bodiola
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482 views5 pages

Food Plating 101

The document provides guidance on mastering the basics of food plating through learning five key elements: creating a framework, keeping it simple, balancing the dish, getting the portion size right, and highlighting the main ingredient. It outlines a classical plating technique that arranges starch, vegetables, and the main ingredient in specific positions on the plate based on a clock face. Additionally, it notes that Asian dishes are often communal, incorporating sharing plates, or feature one-dish meals centered around a starch. With practice applying these plating techniques and tips, one can improve their skills in presenting food attractively.

Uploaded by

may ann bodiola
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Food Plating 101: Mastering the Basics

Learn the basics, then create your own works of culinary art.

Whether you’re serving up fine cuisine or modest fare, it’s important to make sure your
food looks just as good as it tastes.  Therefore, it’s crucial for chefs to master the
essentials of food plating. Learn these basic techniques, then use your creativity to
conjure up attractive works of culinary art as you keep experimenting and working on
your craft.

The 5 basic elements of plating

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 make it confusing for the diners
to figure out what to focus on.

3. Balance the dish

Play with colours, shapes and textures to ensure diners are not overwhelmed. The
presentation should never overpower flavour and function.

4. 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.

5. Highlight the key ingredient

Ensure the main ingredient stands out, but also pay equal attention to other elements
on the plate such as garnishes, sauces and even the plate itself.

Basic food placement

The image below shows a classical plating technique that 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.
Using the clock analogy, this is how you should arrange individual food items:

 Main: Between 3 to 9 o’clock


 Starch: Between 9 to 11 o’clock
 Vegetables: Between 11 to 3 o’clock

Plating Asian dishes

Asian dishes are unique in look, style and how they are eaten. Take note of these tips
and plate your Asian dishes accordingly.
Communal

Sharing food is common in Asian culture.

Though slightly more 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 the food’s presentation.

Individual

For fusion dishes that would like to adopt more modern, Westernised styles of smaller,
individual servings, you may opt to adopt Western presentation techniques.
One-Dish meals

Local favourites 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 colour and texture to make them more visually appealing.

Keep these tips handy when planning and practicing your plating techniques, then
showcase your talents when plating your unique creations. 

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