Transcript Plating Food How to Plate Like a Pro

Plating Food
How to Plate Like a Pro
http://www.how-to-cook-gourmet.com/platingfood.html
The Plate
Large Plate
No Crowding.
Allows for separation between items.
Neutral Color
Classic white or earth tones.
Complement any color of food.
The Food
What grows together
goes together.
Fresh ingredients,
in-season.
The Setup
The safest bet…
starch at ten o'clock
meat at two o'clock
vegetables at six o'clock
Find the focal point…
and elevate it by placing it on or leaning it
up against the starch.
Get saucy…
Spoon sauce under the meat allows the
meat's crust to stay crisp while offering a
contrasting shape beneath.
Tips
Sketch it to help you visualize the plate.
Assemble a "practice" plate.
Keep it simple and quick.
Everything should be edible.
Don't garnish with large sprigs of herbs.
Start in the center and build outward.
Reserve the front for the most attractive food.
Add height to the plate.
Think color.
Serve according to design. Position the plate
correctly in front of your guest.
Tips For Trays
Separate the colors. Try not to put
different foods of the same color next to
each other.
Arranged symmetrically. Keep in mind
that balance is important, particularly when
making a round tray.
A centerpiece is important. Hollowed-out
foods can make wonderful bowls for your
dips. Serve fruit salad in a pineapple,
cantaloupe, or watermelon.