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The main item is usually the focal point of the plate and is often the protein like meat or fish. Supporting elements provide variety in taste, color, texture and shape, and can provide height and finishing touches. Sauces can give color and luster, and are sometimes used to draw attention to the main item. Garnishes provide color, interest and enhance the plate presentation without overpowering the dish.

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Jay Ann
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2K views2 pages

Essay

The main item is usually the focal point of the plate and is often the protein like meat or fish. Supporting elements provide variety in taste, color, texture and shape, and can provide height and finishing touches. Sauces can give color and luster, and are sometimes used to draw attention to the main item. Garnishes provide color, interest and enhance the plate presentation without overpowering the dish.

Uploaded by

Jay Ann
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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5 sentences

Explain the functions of each elements of the plate and discuss why these should be consider in food
styling and design.

The Main item is usually the focal point of the plate and it is the main ingredient or the star of the dish it
is often protein like meat, fish, or poultry products. While supporting elements contributes to the
overall appearance of the dish by providing varieties in taste, color, textures, and shapes. It can also
provide a height and finishing touches to the dish; it can be vegetables or fruits. Sauces the same with
supporting elements can give color to the dish and it can also give luster; it is sometimes use to draw the
attention to the main item. Lastly, the Garnishes are used to provide color, interest, taste, and highlight
the main item. And enhance the plate presentation, it is meant to enhance the and match the flavors of
the dish, not to overpower it.

You were tasked to style a full main course meal consisting of pan-fried fish fillets with lemon cream
sauce, roasted carrots, and asparagus. What practical plate presentation technique will you apply for
this dish? Justify your answer.

The practical plate presentation technique that I will apply to this dish is “Vertical and Horizontal Lines”.
Because it is a simple yet beautiful dish that consist only of four (4) ingredients, so I will not complicate
its plating by sticking to strong and neat lines. This is to showcase the main item which is the pan-fried
fish fillets. First I will place the asparagus from 4 o’clock to 10 o’clock position, this will serve as the base
of the dish, then I will put the pan-fried fish fillets above the asparagus, as for the roasted carrots I will
place it at the tail end of the asparagus and the pan-fried dish. The sauce will be put in a dipping bowl
and will be place at the bottom part of the plate with some sauce shaped like a dots with different sizes
spreading across the whole plate. For the final look, I will add fresh or chopped parsley as a garnish at
the top of the pan-fried fish fillet.

Discuss the importance of selecting the proper plate for food service and give 2 situations where each
consideration in plate selection may be applied.
Choosing the proper plate for food service such as restaurants is important because it will define what
kind of image the restaurant is trying to convey to its customers. Restaurants should consider what type
of customers or ambiance they are trying to market and convey to select the proper style, size, and
colors of the plate they incorporate in preparing their dish. In fine dining restaurant, plates are known as
the blank canvas of every dish that will be serving to the customer. An example is in a fine dining
restaurant, instead of sticking only to the common round plate they also use angular plates because it
can give a sleek, smart, and modern look and it is used to present modern desserts or savory items.
While oriental restaurants such as Japanese restaurants might use the traditional Japanese plates such
as Chuzara and Kozara. Because this is the typical plates that used in Japan to serve Ramen, Sashimi and
any varieties of Japanese Cuisine.

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