INFORMATION SHEET 11.5-3

FACTORS IN PLATING APPETIZERS

Food plating is about the presentation of food to increase desire and
impress your diners. Learn the basics of plating, Asian plating techniques and
tips to provide inspiration for creating your own.

The 5 Basic Elements of Plating

Create a Framework
Start with drawings and sketches to
visualise the plate. Find inspiration
from a picture or object. Assemble a
‘practice’ plate to work on executing
your vision.

Keep It Simple
Select one ingredient to focus on and
use space to simplify the
presentation. Clutter distracts from
the main elements of your dish and
might confuse the diners on what to
focus on.

Balance the Dish
Play with colours, shapes and
textures to ensure diners are not
overwhelmed. The presentation
should never overpower flavour and
function.

Get the Right Portion Size
Ensure there is the right amount of ingredients and the plate complements the
dish, not too big or too small. Strike the right proportion of protein,
carbohydrates and vegetables to create a nutritionally balanced meal.

Highlight the Key Ingredient
Ensure the main ingredient stands out and pay equal attention to the
‘support’. This refers to the other elements on the plate such as garnishes,
sauces and even the plate itself.

Plating for Asian Dishes

Classical Plating

The classical plating technique uses the three basic food items
of starch, vegetables and main in a specific arrangement. A simple guide to a classical

plating is to think of the plate as the face of
a clock.

Main: Between 3 to 9 o’clock
Starch: Between 9 to 11 o’clock
Vegetables: Between 11 to 3 o’clock

Communal Individual

Sharing is common in Asian As more Asian restaurants adopt a more
dining. Though challenging to modern style, smaller individual-sized servings
plate, you can still use are becoming increasingly common. When
aesthetically pleasing garnishes plating such dishes, adopt Western
and interesting bowls or presentation techniques.
containers, such as steamboats,
dim sum baskets and even
banana leaves, to heighten
presentation.