plating for service Flashcards
different techniques that can be used for plating
height
texture
hero ingredient
shape
contemporary colours
portion size
edible garnishes and decorations
balance
traditional
rustic
free form
fine dining
height
Can be visually appealing
A dish with rice and protein can have added height by stacking the protein on top of the rice to form a mound
Garnishes like micro herbs can also help to add height
texture
It is recommended that textures are combined onto one plate
Soft mashed potato could be paired with crunchy vegetables to add a variation of texture across the plate
shape
Placing elements of the dish that are the same shape as the plate in the centre to ensure symmetry
hero ingredient
The main ingredient in the dish is the main feature on the plate
An example is if your plating salmon as the main component in the meal you don’t want to many sides or garnishes when serving
contemporary colors
All the colors on the plate should be complementary to avoid clashing with one another
Utilise the crockery eg if using beef use a white plate as the white will complement the dark meat
portion size
Refers to the amount of food that has been placed on the plate
If there is too much or too little on the plate then you should switch it for a more suitable size so it doesn’t look bare or overcrowded
edible garnishes and decorations
Garnishes such as parsley, mint, basil, sprigs and leaves can be used for many meals
Edible flowers can also act as a great garnish or decoration
Flowers include pansies, French marigold, calendula and rosemary can be used in savoury dishes
For desserts primrose, lavender, cowslip and violets can be served with desserts
Ensure all flowers and garnishes are edible before use
balance
An important part of plating covering every other plating technique
Balance can be seen in shape, texture, portion size, colours, incidents and garnishes
Without balance the dish can be seen as clumsy
traditional
most often seen in a pub or club
Classic white crookery is used
Traditional meals involve steak or chicken Stitzel placed on top of chips or potato increasing height through stacking
Portion sizes are usually large and hearty
rustic
Aims to make the meal feel more homely and organic
Examples are plowman’s lunch, share platters or grazing plates
Elements in the meal are scattered in a messy way
Can be plated up on old-fashioned crookery (wooden chopping bord)
free form
Can be considered similar to abstract art as it has few rules
Often used in entrees and degustation’s because designs are usually minimalistic and work best with less food on the plate
Generally styled on an interestingly designed plate whilst the shapes on the plate are often repeated in the food
free dining
Difficult to pinpoint as it depends on the restaurants theme
Every little detail is though about including the type of crookery used
The plate is usually decorated with a sauce art design (a swoosh, smear, drizzle or drip)
Each element of the food is placed deliberately
Generally not overfilled with food
Takes time to prepare
