It is often said that when someone is presented with a plate of food in front of them, they taste it with their eyes first. Which means that if the food looks appealing enough then it adds on to some extra point, even before the food is tasted. If one focuses on the presentation, then it shows their creativity with their idea of food. Professional Newcastle catering service providers know this very well and that’s why they provide the best catering services to make the ordinary food look extraordinary.
Here are some of the amazing food presentation and demonstration ideas
Before you get along with plating and presentation, it is important to know what kind of food you are serving. Always remember the ingredients you are using because all that adds onto the presentation ideas off the plate.
Choosing the right plate
Well, this is the first step of beginning with plating, the base on which the dish is going to be served should gel with the food you are serving. A plate acts as a canvas for the dish. The right size is important because if a plate is too large then may make your food quantity to look very diminished. Also, pay attention to the colour of your dish and the colour of your plate.
How to set your ingredients
Placing the ingredients is done by assuming that your plate is the type of clock, proteins should be placed between 3 and 9, carbs should be between 9 and 12 whereas your vegetables should be between 12 and 3. These are some of the basic rules of plating a dish.
Along with the serving, you need to take care about the amount of food you are going to serve, but always remember never over-do your plate. Trying to put on everything and every idea in the plate will only mess it up.
Details of plating
One of the major parts of plating is maintaining the colour contrast of the dish, ingredients and the colour of the plate you choose. You will have an open hand while you are presenting something sweet like a dessert because you can play with the colour. Use some texture adding techniques to highlight the dish.
Well, this is something that we all have seen on the cooking shows that chefs tend to use different coloured and flavoured sauces to add some vibe to the pate and the dish. Drizzling a little amount of sauce on the dish will add to some flavours to the dish.
Garnish with care
Too much garnishing will ruin the look as well as the taste of the dish. The precise amount of everything will maintain a balance to the presentation and taste of the food.
Keep your ideas simple but exotic, presentation of food is as important as the taste. Try not to overload your plate with food. Choose the right plate, maintain a colour contrast along with a mix of flavours and ingredients. Keep on practising and look for ideas in food guides by famous professionals.