#plating

Restaurant plating techniques for visual impact. Rule of odds: plate 3, 5, or 7 elements. Height: build vertical elements for dimension. Color: 3-4 contrasting colors maximum. Negative space: don't overcrowd, leave 40% of plate empty. Sauce: dots, swooshes, or under the protein. Garnish: must be edible and relevant. Tools: squeeze bottles, tweezers, ring molds, offset spatula. Canvas: white plates for versatility. Explain visual flow, focal points, and Instagram appeal. Practice consistency for service.

Molecular gastronomy foam for plating. Equipment: immersion blender, lecithin or egg white. Base: any flavorful liquid (soup, juice, reduction). Method: 1. Add 0.5-1% lecithin to liquid. 2. Blend at surface to incorporate air. 3. Let rest 1 minute (large bubbles pop). 4. Scoop fine foam with spoon. Applications: parmesan foam on pasta, beet foam on fish, basil foam on caprese. Stability: serve immediately, soy lecithin for longer hold. Explain surface tension and foam structure. Practice ratios for different densities.