Food plating techniques Jakarta become one of the most important parts in serving food and taking food photos. The technique of placing food can create beautiful looks for your food, which will be able to make people who eat it interested to enjoy it. And, here are some techniques you can use to organize your food to make it look more beautiful and delicious.
Choosing Presentation Tool
What we means about presentation tools here are plates, bowls and other. For this presentation tool, you should choose a presentation tool that has no strong colors. Basically, the color of the presentation device should not cover the color of the food served on it. The safest choice would be white plates. White color is the safest color for all types of food.
The food position should be appropriate to make it look beautiful. For the main ingredient in the food, you should place it in the center of the plate. For example, you serve grilled meats, with vegetables and mashed potatoes. So, put the grilled meat across the center of the plate. And, complementary materials, such as vegetables, mashed potatoes, toppings and ornaments, nearby. Basically, you should make the main ingredients become the focal point of the food plating style you use.
Sauces play a big role in food plating. Therefore, you need to put sauce into push bottle to make it easier to paint with it on a plate. More than that, if the food uses thick sauce, such as Casserole, then separate the sauce before putting it on a plate. After that, pour the sauce over it, so you can control how much sauce is used, so that the food can look attractive.
One more important thing in the food plating is the composition between food and plate. It would be better if you left 2/3 of the serving tool area empty. That means you only use 1/3 of the area in the serving tool to put the food you serve. This is important thing to do, so that the food looks more noticeable. However, for sauce or seasoning, you can use the empty place. This will make the food look more beautiful.
And, limit the size or portion of food served. Do not serve food in large size, so that the composition as mentioned earlier can be achieved. For simplicity, use this formula, 1/2 serving area contains vegetables, ¼ serving area contains protein (meat, fish and other) and ¼ serving area contains carbohydrates. With this formula, you can serve food with better balance and beautiful look.
Color and Texture
The combination of color and texture is also important. For color, you should keep the bright colors of the vegetables more noticeable. This will make the food look delicious. Put this vegetable on top of darker-colored food, to make it stand out. For example, you can put it on a brownish grilled meat or other fried foods. And you don’t do it when you just start food plating process. You also must prepare it since cooking process. And, to maintain the bright color of the vegetables, rather than boiling it you can steam it.
Texture is also important here. The combination of soft and rough texture, such as roast and mashed potatoes that you place in one area, can make the food look beautiful. This appearance will be able to highlight the two different textures strongly. So, people who will eat it can feel it just by looking at it.