Traditionally, and to this day, meals usually contain a protein, a starch and a vegetable. The balance of each is important to keep in mind. Different textures should be used to compliment each other. Spicy food can be paired with something that cools the mouth or something to neutralize the heat.
The placing of the food on the plate gives different impressions to the consumer. A flat two dimensional plate is boring and a towering item is hard to eat and usually difficult to present. Leaving some space between the rim of the plate and the food allows for a balance between overfilling the plate and yet still be filling.
Davault, K. (2009, June 17). Plating food. Retrieved from http://www.how-to-cook-gourmet.com/platingfood.html
Labensky, S. (2002). On cooking. Boston: Prentice Hall.
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