Plate Presentation and Garnishing

Cold garnishes should be served with warm dishes and warm garnishes should be served with cold dishes.

• True

• False

The color of a garnish should compliment the color of the __________ (4 letters).

All of the following are important elements of food plating, EXCEPT

• The plate complements the dish being served.

• The presentation of the plate should never overpower the overall experience of the dish.

• The more food and garnishes on the plate, the better.

• A balanced portion of protein, carbohydrates, and vegetables should be displayed to create a nutritious plate.

When selecting and preparing a plate's garnish, it's important to consider _________ colors and textures.

• contrasting

• None of the answer choices are correct

• bland

• similar

The ________ of the dish should be placed between 9 and 12 o'clock on a plate. (6 letters)

A beautiful looking plate encompasses balance in incorporating similar colors, textures, and shapes on one plate.

• True

• False

The main ingredient or main course should take the center stage on a plate.

• True

• False

The ________ food on a plate, typically a protein, should be placed between 3 and 9 o'clock on a plate (4 letters)

The plate choice, sauces, and garnished are considered the "support system" of plate presentation.

• True

• False

It is not important to consider how a dish looks, as long as it tastes good the customer should love it.

• True

• False