What is it when cooking?
When cooking, plating is an attractive and attractive presentation of food on the serving plate. Professional gourmet chefs must not only prepare food well, but also well to present food. The bowl could be cooked to perfection and taste absolutely tasty, but how can the taste expect positively if the food looks attractive? Moving or plating food should include the placement of food on a plate in a way that is attractive and sensible for eating. The three main elements of the plating are a plate, food and food arrangement.
The arrangement of food includes not only how food is placed on a plate, but the order in which it is placed on the plate. For example, arrangement of sauces in food plating often works best when the sauce is placed on a plate in a pattern before adding foods such as meat or dessert. Then a little more sauce and ornaments can go to the top of the food.
In the right plating, food should not look like it was just a plate without care but food should be baked thereLnewed. The shift is particularly important in expensive restaurants, as patrons expect proper care and attention related to premium food. A good rule in a plating meal is to start in the middle of the plate and work out. It is also important to be creative without being too cheeky or sophisticated in your designs. In other words, do not try to create food structures that require an engineering title!
Simple elegance works best in plating and you can create interest in making sure that the food is not flat on the plate. You do not want to produce high piles of food, but rather rounded parts of objects such as potatoes and rice. This can cause non -impact starches to look more interesting. Techniques such as neatly stacked foods, such as asparagus javelin, decorate quick ornaments such as orange wedges or tomatoes into everyday meals to add some attractive color.
Of course, food is the most important thing in the plating of the potterVin. After all, people will eat food and not just look at it. The number of speeds, because the guests of the restaurant are waiting for food and hot meals must be served hot and cold meals must be served cold. All meals deployed on the plate must be edible, including ornament.
As far as the plates themselves are concerned, most chefs prefer ordinary white plates when they show food to be too striking. The shapes of the boards should be a simple geometry and patterned plates are rarely used in professional food plating. Relief or textured white plates are preferred by some chefs to add some interest and still keep the background with a low key to show food administration.