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Food Plating: Tips & Tricks By Pankaj Sharma

  in Food and Drinks | Published 2016-09-15 01:35:37 | 274 Reads | Unrated


The technique of classical plating incorporates the three basic food items of main, vegetables and starch according to a specific arrangement on the plate.

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If you’ve ever eaten at a fine dining restaurant, you’ll know how one of the best parts of the experience is seeing how beautifully your dish is arranged and presented. It is very true that a person “eats with their eyes” as much as they do with their mouth, and the phrase highlights the impact that visually appealing food arrangements has on our dining experience. Cakesmiths sells cake baking tins, silicone cupcake mould online India and

cake accessories online in India, and in this article, we’ll explore some of the best tips and tricks for turning your simple dish into a feast for both the eyes and stomach.


Classical Plating Techniques: The technique of classical plating incorporates the three basic food items of main, vegetables and starch according to a specific arrangement on the plate A simple way to work with classic plating techniques is to consider the plate as the face of a clock. Thus, the food items would be arranged in the following manner:


Main: Arrange this between 3 to 9 o'clock

Vegetables: Place them between 11 to 3 o’clock

Starches: Arrange them between 3 to 9 o'clock


The 5 Elements of Plating


1. Begin with a Framework: Sketch out a drawing and visualize the plate. Take inspiration from an object or image, and work on assembling a ‘practice’ plate to execute your idea.


2. Simplicity: Choose one ingredient to focus on and keep the space simple for presentation. A cluttered plate will distract the eye from the main items of the dish and could confuse the diner on what to focus on.


3. Portion Size: Make sure that the portion sizes of the ingredients are not too big or small, and compliments the dish. Strike a balance between the correct proportions of protein, vegetables and carbohydrates to create a nutritionally balanced dish.


4. Balancing the Dish: Incorporate various colours, textures and shapes so as to not overwhelm the diner. The overall presentation should not overpower the function and flavour of the meal.


5. Highlight the Main Ingredient: The main ingredient should stand out and from the other ingredients, although ensure the other ingredients are considered and balanced.


How to Plate Ethnic Dishes


1. Communal Sharing Dishes: Communal sharing dishes are common in India, Middle Eastern and Asian dishes. This can be a challenge to plate, although one can still incorporate aesthetically appealing garnishes, Eye-catching containers and bowls, and even fresh ingredient elements to enhance the presentation.


2. Individual Dishes: Many ethnic cuisine restaurants do offer a modern serving style, with individual-sized servings becoming more common. While plating these types of dishes, use the Western presentation techniques.


3. One-Dish Meal: Biryani is a good example of a complete meal. For such dishes, the starch is normally placed in the center and topped with protein, with the vegetables or accompaniments placed around the sides of the plate. Balance the colour and textures of these dishes.


Additional tips for Plating:


1. Garnishes: Garnishes are accent elements which enhance and highlight the main dish’s flavours. When using garnishes, refrain from heaping it on a corner of the plate. Arrange garnishes around the main dish so as to add a dash of colour and texture.


2. Sauces: You can use sauces to create accents in the form of dots alongside of the plate, or as an element on the side of the plate. When adding a sauce to the plate, lightly drizzle or pour it on the plate either on top of the dish or on the underside.


3. Moulded Ingredients: One can incorporate beautifully-cut or sculpted ingredients to further enhance the visual appeal of the dish. This can include vegetables cut in a flower shape, slicing filets of meat to show the quality and doneness, and other items.



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