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Food & Culture Project 3 Magazine Style

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FOOD & PLATING 1 FOOD PRESENTS REALLY IMPORTANT? Issue Date FOOD & CULTURE CLS60203 DATE: 20/11/2016 What is meant by food presentation? Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal that often considered by chefs at many different stages of food preparation. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes. Our first experience towards food will based on our sight then coming with smell and lastly will be taste. Sometimes, smell would be come before sight that would increase the appetite to taste the meal. The arrangement and overall styling of food upon bringing it to the plate is known as plating.Some common styles of plating just shown on the picture above which based on the arrangment of main, side dish and garnishes through the clock style arrangment. Plating for Asian Dishes Basically it divided into three categories for plating Asian dishes which we could observed in Malaysia. Those are the communal that basically shared a same food in a plate such as steamboat, individual which is smaller individual-sized servings, and one-dish meal which starch plated in the middle topped with protein and vegetables at side.
Transcript
Page 1: Food & Culture Project 3 Magazine Style

FOOD & PLATING

1

FOOD

PRESENTS REALLY

IMPORTANT?

Issue Date

FOOD & CULTURE CLS60203 DATE: 20/11/2016

What is meant by food

presentation?

Food presentation is the art

of modifying, processing,

arranging, or decorating

food to enhance its

aesthetic appeal that often

considered by chefs at many

different stages of food

preparation. The food itself

may be decorated as in

elaborately iced cakes,

topped with ornamental

sometimes sculptural

consumables, drizzled with

sauces, sprinkled with seeds,

powders, or other toppings,

or it may be accompanied

by edible or inedible

garnishes. Our first

experience towards food will

based on our sight then

coming with smell and lastly

will be taste. Sometimes,

smell would be come before

sight that would increase the

appetite to taste the meal.

The arrangement and overall

styling of food upon bringing

it to the plate is known as

plating.Some common styles

of plating just shown on the

picture above which based

on the arrangment of main,

side dish and garnishes

through the clock style

arrangment.

Plating for Asian Dishes

Basically it divided into three

categories for plating Asian

dishes which we could

observed in Malaysia. Those

are the communal that

basically shared a same

food in a plate such as

steamboat, individual which

is smaller individual-sized

servings, and one-dish meal

which starch plated in the

middle topped with protein

and vegetables at side.

Page 2: Food & Culture Project 3 Magazine Style

FOOD & PLATING 2

2

IMPACT OF FOOD

PLATING TO PEOPLE?

Most of the Malaysian would

spend most of their time in

the food even though the

restaurant is very far apart

but they will still willing to

spend much energy to drive

there and try the food. How

about you? Are you one of

them too? Food have

become a part of our

country identity which can

be found in everywhere as

Malaysia is known as food

paradise especially street

food. Through the media

such as Facebook always like

to advertise their famous

and unique food which

never see before or

traditional food that give a

memorable essence. Major

of the unique restaurant use

some special plating of

fusion food increase the

appearance thus increase

the appetite. Overally

research from surrounding, it

has been said that food

plating really had a great

impact on controlling the

food on how it taste after

sight. It enhances the

experience during having

meal makes people to be

excited to try the meal. So,

from your opinion, Do you

agreed with food

presentation could play a

big role in increasing

people’s appetite that

allows them to pick them

again in next time?

Sometimes, through the size

and color of the plate that

used to serve the food also

can be one of the factor that

affect the overall plating thus

allows people to choose

them.

When the plate is in white

color that allows the meal to

be placed outstanding

based on their food and

garnish color. In the other

hand, if use colorful plate

that makes the food is not

been focusing and not the

main point to be observed.

So major of the chef would

prefer to use white plate to

emphasize on their meal that

allows the looking to be

outstanding.

Page 3: Food & Culture Project 3 Magazine Style

FOOD & PLATING 3

3

Create a Framework for

the food

Start with some sketches to

visualize the plate that

suitable to meal selected.

Find inspiration from a picture

or object treat as artwork.

Assemble a ‘practice’ plate

to work on executing your

vision based on your

imagination to the

framework.

Keep It Simple/ Simplicity

Select one ingredient to

focus on and use the space

to simplify the presentation of

art food. Clutter distracts

from the main elements of

your dish and might confuse

the diners on what to focus

on as said “The simpler the

presentation, the easier to

make food outstanding”.

Balance the Dish

Play with colors, shapes and

textures to ensure diners are

not overwhelmed or never

get bored. The presentation

should never overpower

flavor and function. Each

part of dish should be

balanced and work well to

each other that enhance a

good presentation.

Obtain the Right Portion

Size in a plate

Ensure there is the right

amount of ingredients and

the plate complements to

the dish, it should be not too

big or too small. Strike the

right proportion of protein,

carbohydrates and

vegetables to create a

nutritionally balanced meal.

Highlight the Key

Ingredient of the meal

Ensure the main ingredient to

stand 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. Sauces

and garnishes can be

placed decoratively that

improve the appearance of

a dish.

5 BASIC ELEMENTS OF

PLATING

Page 4: Food & Culture Project 3 Magazine Style

FOOD & PLATING 4

4

ADDITIONAL

FACTORS OF

PLATING

Moulded 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.

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 the dish or

underneath.

Garnishes

Garnishes serves as an

accent to perk up or

highlight the colour of the

main dish. It’s meant to

enhance and match the

flavours 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

colour 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.

Page 5: Food & Culture Project 3 Magazine Style

FOOD & PLATING 5

5

RESEARCH

STUDY ON

NASI

LEMAK BY GOH YEN NEE

FOOD & CULTURE CLS60203 DATE: 22/11/2016

What is nasi lemak and

how it served?

When you heard about nasi

lemak, you will get to know

that it is commonly known as

famous Malay cuisine which

treat as national food in

Malaysia. Nasi lemak is

named from the Malay

name which meant as “ oily

rice” that made up with

fragrant rice dish cooked in

coconut milk and pandan

leaf. It is considered one of

the most famous dishes for a

Malay-style breakfast which

fully satisfied people’s

mouth. It is recommended

for tourist to try our traditional

nasi lemak when they come

to Malaysia. Traditionally, it is

served with samba (spice

sauce from Malay cuisine),

garnishes such as peanut, “

ikan bilis and coming with

boiled egg (protein) and

cucumber (vegetable)

surrounded with the main

carbohydrate of fragrant

rice.

Would you like to try?

Yes? Maybe? Maybe

not?

Basically it can be found in

anywhere else as coming

through nowadays, nasi

lemak is served in different

manner such as wrapping in

a banana leaves, brown

paper, or even in newspaper

that topped with a plastic

sheet which can be seen in

roadside Malay stall and

convenient for people.

Page 6: Food & Culture Project 3 Magazine Style

FOOD & PLATING 6

6

“Nasi lemak bungkus” is a

traditional way of how the

nasi lemak being served

where it is being wrapped

with a banana leaf as shown

in the picture.

INGREDIENTS

BOILED EGG

Act as the protein of the

meal which placed on top of

the sambal that turned a

different texture on the food.

SAMBAL

The most important part of

overall meal as it highlighted

nasi lemak with the unique

spice sauce which enhance

the essence of nasi lemak

taste. It placed on major of

the rice that become the

most significant part of nasi

lemak.

PEANUTS AND IKAN BILIS

Treat as the condiment to

the dish which give a

crunchy factor that placed

either on top or side of the

rice.

CUCUMBER

Balancing the intense flavor

of sambal as it is spicy for

some people which also

treat it as cooling effect.

TRADITIONAL NASI LEMAK

Page 7: Food & Culture Project 3 Magazine Style

FOOD & PLATING 7

7

It is a ordinary Malay hawker

stall that located at the

roadside which near to the

Pudu Plaza. A Street of

hawker stall attracts a lot of

locals to come here and eat

as it cheaper compared

others. It have many variety

of different cuisine that could

be found such as Malay,

Chinese and Indian cuisine.

Nasi lemak bungkus is

placed on each table as

shown in the picture above

to allow people to eat if they

want without ordering.

However, they also provide a

different serving which is at a

plate of nasi lemak. They

provide the common

ingredients of nasi lemak and

we could choose either any

of the dishes that placed on

the stall. They are friendly

enough in serving the nasi

lemak when we get there to

have meal. It is

recommended for those that

need spend in budget and

fulfill your starve.

MALAY HAWKER STALL

(OUTDOOR)

Page 8: Food & Culture Project 3 Magazine Style

FOOD & PLATING 8

8

Framework

At hawker stall, there is not

much focusing on the plating

of nasi lemak. It is presented

in a fastest way but it still

remain some ordinary plating

based on the arrangement

of texture into the nasi lemak.

They emphasize on the flow

of customer which would not

allow the customer to wait

for so long without really

concern on how the nasi

lemak specifically plated.

Simplicity

The plating of nasi lemak in

hawker stall is simple as

commonly being plated in

anywhere just like the

classical plating

arrangement.

Balance

Ikan Bilis is placed on top of

the rice that enhance the

appearance while sambal is

commonly placed at the

side with peanuts together as

they both are in similar color.

As the red gives a strong

accent, the plate does not

look outstanding with the

meal as the color used Is

orange which similar with

sambal. Cucumber give a

green tone that bring out the

nasi lemak to be

comfortable to visual with

egg at side that have

brighter color.

Sambal

Highlighted and the most emphasized based

on its strong accent of red color on the plate.

The texture is firstly captured when the plate is being served.

Garnishes

Peanut, cucumber and egg are

commonly placed accordingly side

to side surrounded with the rice.

However, ikan bilis is placed on top

of rice that catch the attention more

than the rice which create different

textures.

Rice

The main carbohydrate of the

meal which placed in the middle

of all the side dishes.

Fried Chicken

Crispy skin of chicken can

be observed from the

plate that increase the people’s appetite which

enable the people to get

more starve with its good

smell.

Page 9: Food & Culture Project 3 Magazine Style

FOOD & PLATING 9

9

Portion

From the plating above, the

amount of each ingredients

served is sufficient and in

right quantity that allows the

dish not too over fulfilled. The

size of plate also makes the

dish to look in a correct

quantity way. But the color of

plate over take the concern

of the arrangement of

ingredient as it colored that

hard to focus on.

Highlight

Overall, the plate is more

highlighted on the sambal

due to the red color that

make it more attractive

compared other ingredients.

Page 10: Food & Culture Project 3 Magazine Style

FOOD & PLATING 10

10

Dapur Cik Ani is a Malay

Cuisine restaurant that

situated in the first floor of a

shopping mall which known

as the Market Hall and it

located in the area of Pudu

wet market. The serving

method is similar with the

hawker stall but it is served in

a clean environment under

highly good hygiene that

allows people to have meal

safely and comfortable.

However, the side dishes

such as chicken or others

could not be taken by own

self but by the cashier

people to concern about

the hygiene matter. It served

at a big white plate that

more emphasize on the

arrangement of nasi lemak

compared the hawker stall.

They take concern on the

plating of food so it would

attract a lot of customer to

dine in.

The price is more expensive

than the hawker stall but it

worth for the clean

environment and the

concerning of apply the

principle of plating to a meal

under an air conditioned

space.

DAPUR CIK ANI

(INDOOR)

Page 11: Food & Culture Project 3 Magazine Style

FOOD & PLATING 11

11

Framework

Overall, the framework of this

restaurant takes concern on

the arrangement and

schedule of each ingredients

placed on the plate to give

a good visual of meal before

it taste. The ingredients are

placed separately to each

other to avoid confusing the

people.

Simplicity

The plating of nasi lemak is

simple as that is not much

elements that makes the dish

to be overwhelming and

pleasant to view.

Balance

The color is not much

balance as the sauce of

rendang chicken highlighted

as with the sambal together

that makes it mixed.

But, other ingredients of

garnishes are balanced

separated to each other.

Rice with brighter color

placed in the middle of

heavy color surrounding that

make the dish to be

balanced with green

banana leaf at bottom.

Rice

The main carbohydrate of

the meal which placed in

the middle of all the side

dishes under a banana

leaf that more enhance

the outstanding look in a

big white plate.

Rendang Chicken

Smell and sauces from

rendang chicken

enhance an outstanding

texture in the nasi lemak

and thus increase the

appetite of a person

before taste.

Garnishes

Ikan bilis, egg, and keropok are

placed accordingly side to side

surrounded with the rice. However,

cucumber does not placed on the

plate which decrease a sense of

green that act as cooling effect.

Sambal

Highlighted more with dark red color and but

the sauce from rendang chicken also take

focused that makes the plating to be overwhelming with two different textures colors.

Page 12: Food & Culture Project 3 Magazine Style

FOOD & PLATING 12

12

Portion

From the plating above, the

amount of each ingredients

served is sufficient and in

right quantity that allows the

dish not too over fulfilled. The

size of plate also makes the

dish to look in a correct

quantity way. White color

round big plate allows the

dish to be more focused and

highlighted due to the deep

color of each ingredients

and it is recommended to

serve using that.

Highlight

Overall, the plate is more

highlighted on the sambal

and rendang chicken with

similar heavy color in the dish

which both to be mixed up

together. That’s should be

take concern on balancing

the plating ingredients of nasi

lemak to avoid both fighting

to each other.

Page 13: Food & Culture Project 3 Magazine Style

FOOD & PLATING 13

13

BACK TO THE

QUESTION AGAIN,

DOES FOOD

PRESENTATION

GIVE AN IMPACT

TO PEOPLE?

OR PRICE? OR

ENVIRONMENT?

For a certain way, food

presentation does really

give a large impact to

certain people who

emphasize on visualize a

good view or good

meal. Comparing to

both of the restaurant on

nasi lemak plating,

majority of the people

would prefer the plating

on Dapur Cik Ain which is

concerned of each

schedule arrangement

of ingredients on a plate

under a good hygiene

environment which

allows people to dine

comfortable and good

appetite. When you

think of going to a

hawker stall to have

meal, you would not

think much on the

plating but the price that

offered which is cheaper

compared the indoor

restaurant. They even

not concerned on the

environment as long as it

could save their money

for a meal. But, some

people would willing to

spend to obtain a good

meal in a good

environment. That

depends on the different

people focusing on

which aspect they want

when they have a meal.

Conclusion, food

presentation could hold

an important role in

providing an iconic

image of their restaurant

identity allows them to

be returned again

during next visit.


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