Art Chowder September | October 2016, Issue 5 | Page 59

Plate to the size and arrangement of the food being served without leaving too much empty
space. The shape and the color of the plate matters. Everything looks better using white china- in
which way the food is allowed to stand out. The colors appear more vibrant and the food looks more
appealing. Round, square, triangle, curved, with or without rims and small centers create plating techniques of their own. The shape of the plate is the foundation of which you can build with fluidity and
motion.

When it comes to putting the final touches on the plate all you need is a sauce and a garnish. A
sauce is a flavorful liquid designed to accompany food in order to enhance or bring flavor. Sauces have
a variety of tastes: salty, savory, sweet, bitter, sour and the forgotten fifth taste- umami or earthiness.
Plating with sauces can be functional, decorative or both. Functional sauces can be used to add moisture and flavor. Decorative sauces are used as artistic expressions. Both can be found beneath or above
food or as a drizzle or a drop on the plate. They provide not only visible interest but also compliment
the dish. When you think of salad think of (No -Not Ranch!) an herbal infused vinaigrette- subtle and
flavorful. For a perfectly seared piece of salmon how about a roasted red pepper coulis- beautiful and
bold. When it comes to dessert think of a berry or caramel sauce- rich and smooth.

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