Activity 2: Make Me Good Directions: The following plated dishes are poorly done, give your suggestions to make them more appealing following the principles of plating.
Share
Activity 2: Make Me Good Directions: The following plated dishes are poorly done, give your suggestions to make them more appealing following the principles of plating.
Sign Up to our social questions and Answers Engine to ask questions, answer people’s questions, and connect with other people.
Login to our social questions & Answers Engine to ask questions answer people’s questions & connect with other people.
Answer:
1. Keep It Simple – Clutter distracts. Focus on one main ingredient on the plate, using the other side dishes or items as accessories. It’s good to leave space on the plate open.
2. Color – While keeping it simple, do make sure that the dish is not monochromatic, unless it’s an artistic statement. A balanced variety of textures and colors brings the plate alive.
3. Balance Portions – Is there enough of a side dish or ingredient to compliment the main dish? This isn’t about adding more so much as it is about you thinking through how the dish will be eaten.How do you want the dish to come across, what flavors need to compliment one another? This tip is about creating a visual balance, yes, but it is also about orchestrating an experience of flavors that bring out the best in the meal you are serving. Balance in this sense might not be about equal portions of each dish, rather the right portions to compliment the flavor experience you are trying to provide.
4. Highlight The Key Ingredient – (or dish) This can easily be done by adding garnishes, chopped herbs or sauces over this portion of the plate. This is true of a plate that has both main and side dishes on it, or if you are setting a communal table where each dish has it’s own bowl or plate. Another way to highlight the key ingredient or main dish is to stack the plate with the main dish or ingredient on top, as in a bowl where you layer your food.
5. Garnishes – Use them to highlight the main ingredient by placing on top of the dish. Or you can also use them to create shapes as in a circle around the outer edge of the plate. Garnishes should always be edible.
6. One Dish Meals – Starch on the bottom/center, protein on top and veggies on the side. Garnish can be sprinkled on top or added to the side as well. This last one is my favorite. I love one dish meals and they are especially great when eating alone. Consider color contrast between your starch/base, which can also be a bed of greens, your protein which can be meat/fish, tofu or lentils/beans of some sort and then your veggies which come in such an abundant range of colors you’ll surely have a masterpiece. This formula works for just about any type of cuisine.
7. Odds Rule – Use groupings of three, five or seven. It appeals to the eye in that lack of balance creates visual interest. Consider this both with the different types of foods on a plate as well as how many of a thing you are adding to the dish such as 5 carrots or 3 scallops.
8. Clean Plates – Keep the canvas clean. After plating your food carefully use a napkin to clean off any splotches of sauce of smears of food. Complete the presentation with a clean plate around the food being served.
(correct me if I am wrong)
hope it helps<3