How To: Plating
Beauty is on the plate of the beholder.
- Plates that will work with your presentation design—round, square, oval
- Squeeze bottle
- Small spoon
- Paper towels
KEEP IN MIND
- Nice white plates with a wide rim are ideal; think of them as a blank canvas for your culinary masterpiece.
- Consider the colors you are working with — if you need to add some visual flair, consider drizzling with a bright sauce or adding a colorful garnish.
- It’s good to vary the textures on your plate, but don’t add something that doesn’t taste right simply for the sake of variety.
- Find harmony: Flavors, textures, colors and even the height of food items should complement one another.
- The clock method: starch at 10 o’clock, protein at 2 o’clock, veggies at 6 o’clock.
- Elevate the central ingredient, such as placing chicken on a bed of pasta.
- Slice meat and fan along the center of the plate.
- Consider placing sauces beneath meat.
- Arrange color palettes that reflect the seasons.
- Use a small spoon to arrange sauces.
- Ensure doneness with a meat thermometer.
- Refrigerate any leftover chicken or turkey immediately and use within 3-5 days.