nice to see, nice to eat

The way we present a food often gives a lot of impression on the taste, and the cook. Presentation has always played an important role in the way we serve our meals. A meal that looks nice on a plate gives us more appetite as well as adds appeal to the food.

In the examples displayed during lesson, many "flaws" in the ways the doughnuts were served were pointed out to us. From the important things such as choosing the right plate, putting the appropriate serving size and getting the best of the lot for display - to details such as the garnishing/topping and accompaniments - the art of serving is not easy to master. However, i believe with some practice and a few basic do's and dont's we all can serve a nice looking plate of irresistably delicious food...

Basic Rules & Tips For Plating

• Keep everything inside the plate. Nothing should be jutting out or spilling over the plate.
• Do not overcrowd the plate.
• Keep it simple. Foods should look attractive, but not overwhelming or silly.
• Everything should be edible. Don't garnish with large sprigs of herbs or other foods that cannot be consumed.
• Add height to the plate, the presentation should begin low at the front of the plate and grow taller at the rear.
• Think colour. If the dish is basically brown or white, brighten the plate with colorful garnishes and vegetables, but make sure the garnish suits the recipe.

Examples of Poor Plating Techniques

 

Doughnuts with raisins..?



Poor colour combination.. and tomatoes do not
go well with strawberry glazed doughnuts...



Serving plate not suitable.
Foods should not be served on melamine plates.



Two is too much... When plating, only serve for 1 person.

The Better Ones...