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It's all about presentation -

As any good chef will tell you, how food is arranged on a plate makes a big difference to your cooking credentials. In fact, food presentation is the key to pulling all five senses into the experience of eating, and tricking your palate into a tastier meal.

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Good food sense -

People often smell their food being cooked, and will certainly appreciate the taste and visual appeal of a well-plated dish. So if you're looking to impress your guests, an understanding of food plating techniques will help you improve overall presentation and enhance the dining experience of your guests.

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What are you serving? -

Before preparing your dish, you should always consider the kind of cuisine you're serving. This is because there are various sections on a plate that are actually intended for specific purposes.

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Food is art -

Indeed, plating food is an art. People tend to enjoy cuisine more than if the same ingredients are just dumped on the plate.

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Plate with a clock in mind -

Looking at a plate from the diner's perspective, the space between 12 and three o’clock should be one section (for protein), with the areas between three and nine and then nine to 12 operating as the other two main areas (starch or carbohydrate, and vegetables respectively).

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Selecting the right plate -

Selecting the right plate for your meal is key to attractive food presentation. Think of yourself as an artist. The plate is your canvas, the food your medium. How are you going to express yourself?

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Size matters -

Choosing the right plate size is important. It needs to be big enough to allow your food to stand out (it should stay within the perimeters of the rim of the plate), but small enough that your portions don't look too compact.

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White on! -

White plates are popular simply because they create high contrast and provide a neutral background, which works wonders for colorful cuisine. Pictured: grilled foie gras with sweet sauce.

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Beware of blue -

The color of your plate is equally significant. Stay away from blue plates, as there isn’t any naturally blue food and it is thought to be an unappetizing color.

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Plates of color -

Instead, choose complementary colors that work with the food you're presenting. For example, green perfectly sets off this presentation of cauliflower couscous with baked baby carrot, yogurt, sesame, nuts, raisins, and mint.

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No empty space -

As previously mentioned, plate size is important. Choose one that fits the size and arrangement of the dish without leaving too much empty space.

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Delboeuf illusion -

While we're on the subject of plates, does using a plate of little or no color contrast affect how much we eat? Apparently so, according to a study published by The Atlantic. People tend to serve themselves more food on a plate of color similarity. It's often called the "white on rice" phenomenon. Technically though, it's a culinary twist on what's known as the Delboeuf illusion.

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Create height on the plate -

Don't separate food while trying to fill the plate—build from the bottom up. 

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Use moist ingredients as your base -

Building from the bottom up means using moist ingredients as your base. You can anchor sauces and purees and similar runny ingredients by placing other foods on top of them.

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Cut meat horizontally -

Here's a useful tip: cut meat horizontally. This is known as "fanning" or shingling out slices of meat to show off its quality. Pictured: Medium rare steak.

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Experiment with textures -

A vital element in good food presentation is texture. Make sure the various textures of a dish are visible in the components of the plate.

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Use complementary colors -

Food by its nature is colorful. Choose ingredients that are bright and vibrant and complement each other, or create a single burst of blazing color. Visual appeal is very appetizing!

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Serve smaller portions -

Serve smaller portion sizes. Of course, you still need to offer up enough food to satisfy your guests, but plating correctly is all about achieving balance. Keep it simple by focusing on one ingredient—usually the protein. An overcrowded plate looks heavy and uninviting.

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Keep it simple -

Indeed, less is more. The rule of thumb with efficient and effective plating is just that—keep it simple! A good example is this salad made of grilled peach slices, red onion, and arugula. It's colorful, compact, and wholly appetizing.

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Use edible garnish and decorations -

Choose an edible accent that provides extra color and texture throughout the dish. Remember that garnishes should be related to the dish. Edible flower options include citrus blossom, honeysuckle, daisy, and violet. Pictured: salad with asparagus ribbons, broad beans, and lilac.

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Place garnishes purposefully -

Garnishing a plate is a skilled and delicate process. Aim for decorating the whole plate rather than in one spot only.

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What not to use as garnish -

When garnishing, avoid using unappetizing garnishes like raw herbs, or large chunks of citrus. Also steer away from anything with a strong odor.

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Serve odd amounts of food -

If you're planning to serve bite-sized appetizers, always offer guests odd quantities. Why? Odd numbers create a more visual appeal, the idea being that the mind perceives the irregular amount as less uniform. Diners also believe they are getting more food. Clever, eh?

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Create flavor bites -

Did you know that you can design your own tasting menu just by using a fork? It's called a flavor bite: forkfuls of food that combine all the ingredients of your dish in one bite. This is a useful way to gauge your diners' preferences... and prime their taste buds.

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Design and create with sauces -

Sauces are an essential element in both sweet and savory dishes, and this is where you can let your creative juices flow freely. Once you've plated your main ingredients, carefully pour or brush the sauce over the plate. Think of it as an artist's signature, a signing off if you will of what you've created.

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Don't forget about lighting -

The hue of the lights in your dining room can affect the way your food looks. Generally speaking, diners prefer bright light when tasting strong flavors.

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Creating the mood -

Conversely, a dimmer light is more conducive when food is more subtly flavored. Incidentally, the same goes for drinks.

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Dining alone? Don't! -

It sounds obvious doesn't it, but eating alone really is not the best way to enjoy food. Our mood dictates how we perceive the taste of ingredients. If you're sad or depressed, you're unlikely to appreciate even the finest of gastronomy, because even the smallest levels of stress can taint the taste of a meal.

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Instead, eat in company -

We tend to enjoy food more when sharing the dining experience with someone else. Invariably, conversation will turn to what's being served and how it tastes.

Sources: (WebstaurantStore) (Bon Appétit) (The Atlantic) (NPR)

See also: How to cook Michelin star quality food at home.

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