Importance of plate presentation

The highest quality, best-prepared food is shortchanged if the presentation on the plate has not achieved or surpassed the same level of quality. An artistic layout of food items on the plate plays a very important role in winning over and satisfying the diners, whose first impression is based largely on sight. When plating food, the top consideration is coordination of colors, shapes, sizes, textures, and flavors. Following are some guidelines to help in achieving this coordinated balance.

First, a hot plate is selected for hot foods, while a cold plate is reserved for cold foods. The size of the plate should be sufficient so that food is not crowded, but not so large that the food looks meager in comparison. Items are placed on the plate to achieve balance. The main food item, often the meat, is set in front of the guest with the best part forward, with any fat or bone facing the back. The plate should not have to be turned in order for the main entree to be consumed. Accompanying items are plated around the main entree, and garnishes may be added to contribute to balance. Space should be kept between each item on the plate, with the border of the plate serving as the frame. The border should never be covered with food; any food that does spill over onto the edges should be wiped clean. The exception is when the plate rim is dusted with chopped herbs, spices, or other decorative touches.