1. Food Plating:
The Basics

2. 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!

3. The Basics of Plating The Plate Arrangement Keep It Simple
Balance the Dish
Portion Size
Highlight the Key Ingredient

4. 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

5. 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.

6. Arrangement– Classic Plating
The classical plating technique uses the three basic food items of starch, vegetables and protein  in a specific arrangement. A simple guide to a classical plating is to think of the plate as the face of a clock.

7. Arrangement– Classic Plating
Protein: Between 3 to 9 o’clock
Starch: Between 9 to 11 o’clock
Vegetables: Between 11 to 3 o’clock

8. 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

9. Balance the Dish
Colours, shapes, and textures should be balanced to ensure diners are not overwhelmed.
Also, the presentation should never overpower flavour

10. Portion Size
Ensure there is the right amount of food all together and the right proportions
Protein, carbohydrates, vegetables, and sauce

11. 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.

18. Plating Assignment
Pick a meal and draw it, keeping all you have learned on plating.
Label each component on the plate
Explain why you chose the position for each item on your plate.
Colour it in.
You will be marked on the components we have learned today.
Due: Monday Sept 19th