The Restaurant Rules of Plating and Presentation

The Restaurant industry has a byline of quality and Plating presentation for their foundation. These are key ingredients in creating a successful Restaurant. Quality of foods go hand in hand with the taste that keeps customers coming back. As a competitive industry, Chefs use visual cues to accompany their creations for exceptional results. There are several items on the Plating Checklist that kitchens follow. At the top of the Plating itinerary lies a serving of creativity and a nuance of style. Serving several dishes at a time necessitates a plan and structure to keep the Plating consistent. This approach allows for several elements to occur simultaneously.

The Plating

As a general statement, smaller plates are used for appetizers, salads and desserts. Entrees are typically served on a larger plate to carry the size difference of the serving. Making sure the plate is fitted properly is essential. If a Plate is amply spacious, the portion appears smaller.   Plate shapes are varied depending on the venue. Rectangular, round and square are the three main Plate types that soon become a Chef’s canvass. Restaurants tend to stay within the guidelines of etiquette. It has been deemed the proper placement of foods to follow the clock around the plate.

  • 9-12 is set for Carbs such as rice, gnocchi, pasta or potatoes.
  • 12-3 holds a spot for steam, sautéed or baked vegetables.
  • 3-9 is the opportunity to display the main star of the plated show… the protein.

This offers a system that is often used in professional kitchens. In the event of a layered recipe, the center of the Plate is utilized to make a nice centerpiece that highlights the entrée.

  • A well Plated dish will have all of the bells and whistles. Differing heights finesse a pleasing dimension to a chef’s vision. Adding a spectrum of vibrancy to the meal is achieved through colorful foods, herbs and garnishes. Monotone hues illustrate an expectation of bland or plain tastes despite the flavors of the dish. With a sprig or touch of color, the Plate enlivens with a tone of freshness.
  • When it comes to delightful complements, sauces are a popular choice. They add a hint of flavor that pairs with the protein or sides on the plate. First instincts will have a spoonful drizzled over the top of the foods, yet it actually should be placed underneath. Sauce layered on the bottom of the Plate will stay in place, keep the crispness or sear intact on top of the foods while creating a delectable bite.
  • Plate presentation would not be complete without a garnish. They are generally edible, creative and add the perfect signature to the dish. Common items used for garnishing are herbs, fruit and vegetables. A design can be infused with a sauce and swirled, scrolled and artistically crafted on the bottom or sides of the Plate.

The senses have a lot to do with our perception of food. Aromatic flavors and visually aesthetic dishes are two components that have become necessary for the dining room. Plate Presentation distinguishes quality and charisma in every dish.