Personal summary of the western food plating in the following a few tips:

The clock method: in the use of a round plate in front of the plate in front of you to imagine a clock, and each food to be placed in the area and the position of the hour hand corresponds to the location of the clock. For example, in traditional plating, starchy foods are placed at 10 o'clock, meats at 2 o'clock, and vegetables at 6 o'clock. It's worth noting that the clockwork technique doesn't always work when you're using other plates. For example, if you have a rectangular plate, you can use the quadrant table method, dividing the plate into 2-8 or even 10 quadrants. Similarly, if it is a triangle, you can divide it into 3 quadrant intervals to decorate your plate with garnishes: garnishes are also one of the most important things in Western cuisine, not only to enhance the appearance but also to enhance the flavor of the dish. When choosing decorations, we should pay attention to the following points: do not put some can not eat the side dishes; side dishes with the dish want to comply with, such as lemon with fried fish or steamed fish is very common, but if the fish has been paired with the cream of the lesser Division to serve, then with lemon is not appropriate; side dishes can not overpower the main flavor, that is, do not choose the flavor of the decorations are too heavy; side dishes to choose the right size, should not be Too big; Finally, the choice of side dishes when not as a last-minute impulse, such as the last fast food on a whim to sprinkle some parsley or put a slice of lemon on the dishes.