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4. The entrée or main focal
point is served at 6
o'clock. The starch is
plated at 11 o'clock and
the vegetables are plated
at 2 o'clock. The sauce is
served either under or
over the main item.

5. The entrée or main focal
point is served at 6
o'clock. The starch is
plated at 11 o'clock and
the vegetables are plated
at 2 o'clock. The sauce is
served either under or
over the main item.

6. A bed of vegetables and
starches is centered on
the plate and arranged
with the main item on top.
In the plating, the
attractiveness of each of
the item that make up the
dish is sought to be
placed in a single point.

7. In this type of presentation,
each ingredient that
makes up the dish is
placed all over the plate.
The objective of this layout
is that the diner can easily
observe each of the item
that make up the dish,
their textures and colors.

8. Symmetrical plating
means that each element
that makes up the dish is
arranged equally. With
symmetry, the decoration
of the plate is intended to
transmit tranquility and
balance to the diners.

9. In asymmetrical plating
there is no order to place
the food on the plate.
Although it may look
cluttered, you can
arrange the elements on
the plate in a way that
guides the diner’s eye
around the plate.