Traditional- this style has been associated with a clock face. By placing the main item and sauce and main dish at 6 o’clock, starch at ten o’clock and vegetable at two o’clock, the presentation of the food looks like a smiling face. It’s very quick, easy and accomplished with minimum training. Banquet service and budget restaurants would benefit from this style presentation.
Choose the right size plate. Choose your plate wisely by making sure it's big enough to allow your food to stand out but small enough that your portions don't look too small.
Choose a complementary plate color. The color of your plate is also significant. White plates are popular because they create high contrast and provide a neutral background for your colorful creations.
White plates are popular because they create high contrast and provide a neutral background for your colorful creations.
As you begin plating your ingredients, picture the face of a clock.
Some other photography of traditional food plating.
Non-traditional- Structured and scattered are the terms associated with non-traditional food presentation. This style allows more creativity in presenting food items but requires a strong understanding of taste texture and flavor combination.
Structured- A bed of vegetables, starches or sauce is centered on the plate and arranged with the main item on top or around the center.
Strict attention must be paid to the compatibility of the food items on the plate.
Scattered- the main item is centered on the plate and all accompaniments are scattered on the plate.
Once again, strict attention must be paid to the compatibility of the food items on the plate.
The plate should exhibit a focal point (a point or area to which the eye is automatically drawn).
Remember, sauces are used to enhance the food. They are not the focus.
Having the proper food presentation and plating tools is essential to high-quality plating. Here are a few items you should be sure to purchase if you do not already own them.
They are not the focus. As one of the most important products in any chef's toolkit, decorating brushes have a variety of applications.
You can use them for both detailed line work and broad strokes as you apply sauces.
Molds are also very important when plating food. by cutting ingredients to a specific shape and size, you'll provide visual appeal and keep your plate tidy. Ring molds also help you develop height and structure when stacking ingredients.
Plating wedges come pre-cut with flat, round, or pointed edges and are perfect for smearing sauces and other soft ingredients into designs on your plate.
Squeeze bottles are ideal when applying sauce or aiolis to your finished plate. Many of these items come with adjustable, precision control tips that allow you to apply the perfect amount of product.
