Nutrition is a concern for many diners today. With that in mind, you should always consider portion size in plating, so that your dishes have a good balance of nutritional components. A well-proportioned dish in terms of plating can take two forms:
A nutritionally-balanced dish with the right proportion of protein, carbohydrates and vegetables on the plate.
An adequately-sized dish that is well proportioned to the dimensions of the plate.
4. Highlighting the key ingredients
When plating, always highlight the key ingredient. Nobody wants to order a steak and find the plate crowded with sides and hiding the beef. Here are a couple of notes to help you put the main ingredient in the spotlight:
Balance the portion size of the 3 elements of the plate.
Make sure the main ingredient stands out among the 3 elements and not the other way around.
When in doubt, always opt for simple food plating that lets the key ingredient shine over a complicated layout that can potentially distract from it.
Ultimately, plating can be an opportunity to show off your creativity and make your dish stand out. Once you master the fundamentals of plating, you can be as bold and innovative as you want with your plating techniques.
Congratulations, you’ve completed The 4 Basics of Plating topic!
Continue on to the next topic, pick a related topic from the Plating & Presentation module, or go back to the Chefmanship Academy modules page.
Install this webapp on your iPhoneInstall this webapp on your iPadInstall this webapp on your Android phoneInstall this webapp on your Windows phone
Tap the share icon below and choose add to homescreen.Tap the share icon above and choose add to homescreen.Tap the share icon below and choose add to homescreen.Tap the share icon below and choose add to homescreen.