Plating Guide Maker
One question: what is on the plate? Add each component with its weight and its position on the clock face, and the tool draws the plate to scale, derives the build order and names the component nobody weighed, the two that sit on top of each other and the plate that falls outside your own range. Print it and tape it above the pass.
How it works
- 1
Pick the course
Amuse, starter, main, side or dessert. That choice sets the range a plate of that kind honestly weighs in — and you can put your own figures in it.
- 2
Add the components
Per component: what it is, how many grams, and where it sits on the clock face. The drawing follows to scale — 60 grams cannot be drawn bigger than 180.
- 3
Read what is wrong
Never weighed, two things in one spot, too many components, too much sauce, too little protein, or a plate outside your range: it is spelled out in words, not as a score.
- 4
Print it and hang it up
The sheet goes above the pass. Print it with the weights blank and weigh as you develop the dish, or print it filled in once the standard is settled.
Frequently asked questions
Is this plate spec sheet free?
Yes, completely free, with no account and nothing to install. You fill it in and print straight from your browser; everything stays in your own browser.
Why weights and not just a photo?
A photo shows what the plate looks like; it never says how much is on it. That is exactly where a portion drifts: the same cook plates more generously on a quiet Tuesday than on a full Saturday, and you only see it months later in your food cost. The weight is the one thing a second cook can match.
In what order is a plate built?
Sauce and base first — they are the bed, and they stain the rim. Then the starch, the protein and the vegetables, and the finish last so herbs and oil never wilt. The tool derives that order from what each component is; you never number anything.
What if I do not know the weight yet?
Leave the field empty. The component is drawn as a dashed outline, the sheet says it was never weighed, and on paper a ruled line prints instead of a figure — so you can print it blank and weigh at the pass.
Is this a legal requirement?
No, it is a house standard. What must be declared about a dish, and what a portion should weigh, differ per country, per concept and per agreement — follow your own recipes and procedures for that.
This is a house standard, not a rule of law and not nutritional advice. What must be declared about a dish, and what a portion should weigh, differ per country and per concept — follow your own recipes and procedures for that.