Composition of Plates

Knowing how to place the food on a plate so that the textures, flavors and colors in your food work in harmony with each other, will bring out the best possible combinations.

1) Texture creates contrasting feelings in your mouth and adds another dimension to the plate.

2) Base flavors like salt, fat, and acid provide balance between flavors.

• Salt -- balance between fat and acid.

• Fat -- balance between salt and acid.

• Acid -- provides balance between fat and salt.

3) Regarding color, the aim is to try and build your plates with contrasting colors to make them stand out. However, you should not be adding something random just to add color -- that makes no sense at all.

When you are thinking about how to plate something, keep in mind that presentation shouldn't compromise taste.

• Blanching green vegetables before serving them will help keep them vibrant.

• Using large and small plates works well to present contrasts. Be sure that you don't overcrowd the plates.

• Use squeeze bottles and paint brushes to spread sauces on plates.

• Neutral plates are best for showing off your food. Plates with patterns or stencils tend to detract from the dish. Of course there are exceptions, but as a general guide choose white plates. For contrast use square plates with round food and round plates with square food.

• Use the borders of plates to carry complementary contrasting sauces, by squeezing a line across one border.

• Food molds make a great presentation, particularly when you stack the ingredients or create layers. The thinner the layer, the more pronounced the effect. Cookie cutters can be used for stacked presentations as well as empty cans with both ends cut out.

• Repeating the same pattern can be an effective way of presenting food. Place three similar pieces of a protein side by side and top with different ingredients or garnishes.

• A garnish should never overpower a dish. It should embellish or enhance the plate. When you're thinking about how to plate something, and what garnish to use, be certain that it matches the ingredients and flavor of the plate.