Fundamentals of Food Styling

It is the process of offering the selected food to the diners in a fashion that is visually appealing.

(a)  

To be able to present a visually presentable dish, the food presentation should have:

• Balance

• Proper portion size

• Well planned arrangement on the plate

• Even numbered elements on the plate

These are the additional ingredients which are selected to enhance, harmonize with, or contrast with the main ingredients.

• Supporting flavors

• Contemporary flavors

It is a plating style which presents the food simply by using a clock face as a guide.

(a)  

It is a plating style wherein seasonal items are prepared in three different ways. It is also an opportunity for a chef to display multiple creative pairings and preparations.

• Stacked Plating

• Trios

• Free form plating

• Triple plating

This plating style re-imagines the elements of a classic dish and presented in a modern interpretation.

• Deconstructed Plating

• Free Form Plating

A plating style wherein unconventional receptacles such as a coffee siphon used for holding broth, test tube for holding shots of soup, are used for a new approach in food presentation.

• Communal Plating

• Futuristic Plating

• Free form Plating

What are the 4 components of a plate arrangement?

• Main item

• Accompaniments

• Sauce

• Garnish

• Puree

This plating style brings height and drama to the presentation by layering the components in a vertical style.

(a)  

It is a common plating style in Asia wherein guests share foods with one another in a family-style service.

• Communal

• Buffet

• One-dish Meals