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Pendahuluan
Plating adalah teknik penyajian makanan yang bertujuan untuk meningkatkan nilai estetika dan daya tarik hidangan. Teknik ini tidak hanya mempengaruhi penampilan tetapi juga memberikan pengalaman sensorik yang lebih baik bagi konsumen. Plating yang baik mampu membangun kesan pertama yang positif sebelum makanan disantap.

Elemen Penting dalam Plating
Untuk menciptakan plating yang menarik, beberapa elemen utama yang perlu diperhatikan meliputi:

Komposisi dan Tata Letak

Menentukan pusat perhatian hidangan.

Menyeimbangkan warna, tekstur, dan bentuk bahan makanan.

Menggunakan aturan sepertiga atau titik fokus untuk menciptakan keseimbangan visual.

Konsep dan Tema

Menyesuaikan plating dengan tema restoran atau konsep hidangan.

Misalnya, plating minimalis untuk makanan modern atau plating rustic untuk makanan tradisional.

Tekstur dan Warna

Menggabungkan berbagai tekstur untuk memberikan kontras menarik.

Warna-warna yang cerah dapat meningkatkan daya tarik visual.

Penggunaan Peralatan yang Tepat

Pemilihan piring dengan bentuk dan warna yang sesuai.

Penggunaan alat seperti pinset, ring mold, dan kuas untuk detail tambahan.

Teknik Plating yang Populer
Berikut adalah beberapa teknik plating yang umum digunakan dalam dunia kuliner:

Classic Plating

Menggunakan metode dasar dengan komponen utama di tengah piring, dikelilingi oleh garnish dan saus.

Minimalist Plating

Menampilkan hidangan dengan komponen sederhana dan elemen yang tidak berlebihan.

Free Form Plating

Teknik plating yang lebih bebas dan artistik, sering digunakan dalam masakan modern.

Vertical Plating

Menyusun makanan secara vertikal untuk menciptakan tampilan lebih dinamis dan menarik.

Linear Plating

Menyusun bahan makanan dalam garis lurus atau pola geometris tertentu.

Landscape Plating

Meniru pemandangan alam, seperti gunung atau hutan, untuk menciptakan tampilan yang unik.

Tips dan Trik dalam Plating

Gunakan Negative Space

Jangan memenuhi seluruh piring, biarkan sedikit ruang kosong agar hidangan lebih menonjol.

Gunakan Garnish dengan Bijak

Pilih garnish yang memiliki fungsi, bukan hanya sebagai hiasan.

Hindari Overcrowding

Jangan menumpuk terlalu banyak elemen dalam satu piring, karena bisa membuat tampilan berantakan.

Perhatikan Proporsi

Pastikan setiap elemen makanan memiliki ukuran yang seimbang agar tidak mendominasi hidangan lainnya.

1. Chef Knowledge
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2. Food Presentation
Food Plating
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3. Objectives
▪The purpose of food presentation
▪5 basic concepts food plating
▪The basic ingredients of food plating
▪List of utensils and how to use them
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4. www.facebook.com/delhindra
Food presentation is the art of modifying,
processing, arranging, or decorating food to
enhance its aesthetic appeal.
Food Presentation

5. Food Presentation
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▪First impressions set our expectations.
▪Good ones stimulates our appetites and digestive
juices.
▪Carelessly presented = carelessly cooked.
▪You’re excited before the first taste!
▪Attractive food is an aspect of professionalism.

6. 1.Framework
2.Keep It Simple
3.Balance the Dish
4.The Right Portion Size
5.Highlight Key Ingredient
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5 Basic Concepts Food Plating

7. 1.Framework
▪Start with pictures and sketches to visualize the dish.
▪Look for pictures of inspiration from food ingredients and
shape of Plates or dishes.
▪Practice on a plate, which is the best
▪Specify the plating style
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8. 2. Keep It Simple
▪Select one ingredient as focus.
▪Use good enough space to simplify the presentation.
▪Don't use too much food
▪Choose the flavor of food as the main flavor
▪Make sure the cooking technique is right
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9. 3. Balance the Dish
▪Create or play with color, shape and flavor.
▪Use odd numbers.
▪Try to shape it high.
▪Stay ahead of the taste quality of food.
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10. 4. The Right Portion Size
▪Make sure the amount of food is good.
▪Make sure the shape and size of the plate matches the food
portion.
▪The amount of protein, carbohydrate and vegetables must
be appropriate and balanced
▪Nutritional content must be good and as needed
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11. 5. Highlight Key Ingredient
▪Make sure the main ingredient are more prominent and
impression
▪Supporting ingredients s such as garnish, ornaments, sauces
and dishes must have special
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13. Plating Techniques
▪Classic (Clock Method)
▪Landscape
▪Free-form
▪Organic Material
▪Non-traditional and alternative
receptacles
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14. Classic (Clock Method)
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Classic-clock technique-Main 3-9 (best at 6), starch 9-11, veggies 11-3
(sauce placement typically on and near main ingredient and a simple
garnish) main ingredient facing diner

15. Landscape
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Taking inspiration from landscape gardens, this linear arrangement
of food is usually kept low and long.

16. Free Form
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Just like modern paintings, painting or placing food with abstract
style or natural on a plate.
Free-form-more fluid-natural-modern art

17. Organic Material
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Organic Material-using organic materials to plate food on for a more
rustic feel.
Organic materials such as wood, slate or stone can be used in plating
to lend a natural element to your dish. When plating with organic
materials, ensure the items are cleaned and sanitized thoroughly
before use.

18. Non-Traditional/ Futuristic
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19. www.facebook.com/delhindra
Tools for plating

20. Tools for plating
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▪Plate: square plate, oval plate,
round plate, oval plate, etc.
▪Spoon: tea spoon, dinner spoon,
deco spoon
▪Squished bottle/ plastic bottle
▪Piping bag and nozzle
▪Small palette
▪Mold: square mold, round mold,
oval mold, pyramid mold, heart
mold, etc.
▪Baller/ Parisienne cutter
▪Cookies cutter/Fancy cutter
▪Peeler
▪Small Strainer
▪Julienne peeler
▪Small knife
▪Plating tong
▪Brush
▪Mercer silicone

21. ▪Shapes: square plate, oval plate, round plate, etc.
▪Color
▪Texture: wood, plastic, ceramic, glass, etc.
Plate
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22. ▪tea spoon, dinner spoon, deco spoon
Spoon
Deco spoon
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23. Plastic bottle Piping bag & nozzleSmall palette
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24. Cookies cutter/fancy cutterBaller/ Parisienne cutter
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25. Mold
Round mold, oval mold, pyramid mold, etc.
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26. Peeler Small Strainer Julienne peeler
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27. Mercer silicone
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28. Small knife and Food plating tongs
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29. ▪Brush
▪Kitchen Towel
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30. www.facebook.com/delhindra

31. Part of Dishes
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▪Main Dishes
-Protein; meat, poultry, fish , shellfish, vegetable, etc.
▪Side dishes
-Vegetables; broccoli, asparagus, eggplant, zucchini, etc.)
-Starch; potato, polenta, rice, pasta, noodle, etc.
▪Sauces
-Gravy, jus, coulis, puree, dip, reduction, dressing, etc.
▪Garnish
-Herbs, vegetable carving, edible flower, micro green. Food powder,
nut and bean, seed, etc.

32. How to create protein/main dishes
▪Cutting
▪Molding
▪Shaped
▪Marking
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33. How to create side dishes
▪Cutting
▪Molding
▪Shaped
▪Puree and mashed
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34. Kinds of Sauce for food plating
▪Dressing
▪Coulis
▪Juices
▪Thick Sauces
▪Jus
▪Broth
How to create sauces
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35. ▪Lines
Parallel lines, or intersecting lines; intersecting lines draw the eyes to a
certain point on the dish
▪Droplets
Drops around the outside of the plated food can be interesting, either in a
pattern or randomly;
▪Pools
Droplets within pools can be interesting (if there are two different sauces)
▪Pulls
Pull with a spoon drawn through, kind of makes it look like a shooting star
▪Brushes
Using a pastry brush, you “paint” the sauce on the plate
▪Foams
You can make foams with hand blenders (by frothing up the liquid)
How to put sauce on plate
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36. Pulls
Droplets
lines & pools.
BrushesDroplets & lines
Droplets & lines
Lines & pools
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Droplets & pools.

37. How to create garnish
▪Herbs
▪Vegetable carving
▪Edible flower
▪Micro green
▪Food powder
▪Seed, Nut and bean
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38. Garnish
Herbs Vegetable carving
Edible flower
Micro green
Food powderNut and bean
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40. 4 kinds of skeleton of food plating
Lines, Arcs, Circles and Triangles
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41. Single Line
Two Vertical Lines
Horizontal Lines Two Lines -Crossing
Three Vertical Lines
Arcs
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42. Arc & Line Circle and Line
Structured Chaos
Triangle
Centered Circle
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44. Food plating Tips
Elevation
Try to make high
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45. Contrasting Colors
Use contrasting colors.
Food will look more attractive if added with a little color contrast from
the dominant color
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46. Similar Colors
Combine similar color plus a little extra color so as not to be boring
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47. Plate Shape
Try with various forms of plates, using the round plate the results are
very good so we try on the Square plate the results might be more
perfect
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48. Plate Size
Consider 2 times which one is better for our food, served with large or
smaller plate
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49. Plate Color
In general, white plates are the best while black plates with brightly
colored foods look awesome.
For patterned plates or many colors it is very difficult to make food plating
because the plate itself is a presentation too.
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50. Take a Photo
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Take a picture to evaluate the results of our food plating so that in the
future it can be improved
Such as the color, food height, shape, size and color of the dishes are
not good enough, maybe the food portions are not balanced, etc.

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