3 Basic Food Plating in Cooking

Food plating is an affair that needs to be ignored in serving food for kitchen workers, namely chefs, and subordinates. This is because the appearance of good food is beneficial to “invite” appetite and a good emotional impression for those who eat it. Based on information from Kathy Maister, an editorial director and host of startcooking.com, food plating is a setting, decking and decoration technique for serving food on a plate. Therefore, food plating needs to be mastered so that the food served is more appetizing. Here are some basic techniques about food plating that need to be known.

1. Classical Plating

Classical plating is the basis of food plating for food consisting of main dishes, vegetables, and starch like french fries, mashed potatoes and so on. This technique is carried out by likening the plate as a wall clock. Then, the parts of the food are placed according to the conditions. For example, starch is placed in one of the numbers 9 and 12, then vegetables are placed in one of the numbers 12 and 3, while the main dish is placed in the range between 3 and 9 o’clock.

2. Saucing

Saucing is the process of giving sauce (puree) which is arranged as an ornament in terms of format and coloring. Not only can improve the taste of food, but saucing is also important in order to enhance the appearance of the dish on food plates with techniques such as brushed, droplets, lines, and so on. The following is an example of each of these techniques.

3. Garnishing

Garnishing is a decorating technique in the form of food ingredients that can complement the main food to add one’s appetite. Even so, the garnish used must still have a composition and color that is comparable to the main food. For example, when serving food intersect, try not to use garnish that is too large. If the food is green, try not to use a garnish of the same color so that the decorative function is more striking. Use the opposite color but still matches green, for example, orange.

Usually, the garnish is placed on top of the main food, the tip of the plate, or next to the main food. This depends on the type of main food served. Some food ingredients that are often used as garnish include paterseli leaves, cinnamon, fruits, and other aesthetically pleasing food ingredients. Try to leave the garnish too much, because it can divert one’s concentration on the main food that is the dish.

Thus, it is important for kitchen workers, like chefs, to understand the techniques of creating food plating that has been pronounced above. The techniques must be carried out with good creativity so that the appearance of the food served becomes more varied and can arouse the appetite of everyone who eats it. Congratulations on trying and creating!