Traditional

Traditional presentations typically follow the model of main, side vegetable, and starch, grouped near each other in a manner one might call tight. The composition focuses more on variety from the different dishes within the plate than on a strategic visual composition, but this is subject to interpretation. Garnishes such as crisped toppings or drizzled sauces are usually placed on top of or near the food on the dish, rather than extending outward. For a classic presentation, neat side grouping, symmetry, and central focus are paramount.