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Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes. The arrangement and overall styling of food upon bringing it to the plate is termed plating.〔Christopher Styler & David Lazarus. (2006). Working the plate: the art of food presentation. John Wiley and Sons.〕〔(【引用サイトリンク】title=Plate )〕 Some common styles of plating include a 'classic' arrangement of the main item in the front of the plate with vegetables or starches in the back, a 'stacked' arrangement of the various items, or the main item leaning or 'shingled' upon a vegetable bed or side item.〔Wayne Gisslen. 2006. Professional Cooking, 6th Ed. John Wiley and Sons.〕 Item location on the plate is often referenced as for the face of a clock, with six o'clock the position closest to the diner. A basic rule of thumb upon plating, and even in some cases prepping, is to make sure you have the 5 components to a dish; protein, traditionally at a 6 o'clock position, vegetable, at a 2 o'clock position, starch at an 11 o'clock position, sauce and garnish. ==See also== * Food preparation * Nouvelle cuisine * Garde manger * Entrée * Dish * Food photography * Food porn * Condiment 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Food presentation」の詳細全文を読む スポンサード リンク
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