T.L.E - CookeryGroup C2-2

9-Agate

Fundamentals of

Plating

TOPIC #1:

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.

Achieving Balance: Proteins, Starches and Vegetables

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--making up 50 percent of the overall plate. That belief has shifted,

however, and recommendations today are that vegetables and whole grains

should predominate with protein coming in much smaller portions.

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 OffVisual 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.

The Basics of Food Plating

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.

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 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 IngredientEnsure 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.

Classical

Plating

The classical plating technique uses the three

basic food items of starch, vegetables an

d  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’clockStarch: Between 9 to 11 o’clock

Vegetables: Between 11 to 9 o’clock

Plating for Asian Dishes

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.

Communal

IndividualAs 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 MealsLocal 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.

Additional Factors of Plating

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.

SaucesCreate 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.

GarnishesGarnishes 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:

Refrain from heaping garnishing on one corner of the plate.

Provide a flash of color and shapes by arranging the garnishes around the main dish.

Garnishes should always be edible so avoid using parsley flowers, lemon twists, cinnamon sticks or raw herbs.

Garnishing should be applied quickly to ensure the food arrives at the table warm.