Food Plating

The way food is presented affects a person‘s perception of how it will taste.

• True

• False

It goes without saying that hot food should be hot and cold food should be cold; always check the temperature of your food before you serve it to guest.

• True

• False

If the food is the masterpiece, then the plate is its frame.

• True

• False

Combine foods with different shapes, colors, and textures on the same plate.

• True

• False

Keep in mind that sometimes the most aesthetically pleasing plate of food does not include a garnish.

• True

• False

It is the act of arranging the meal on the individual plate immediately before it’s served.

• Garnishing

• Plating

• Portion

• Serving

They can accent a dish‘s color, like chives on top of a baked potato, or a dish’s flavor.

• Lemon wedge

• Plating

• Chopped scallion

• Garnish

It can be bigger or smaller than the recommended food servings.

• Portion

• Serving

• Suggested size

• Yields

It is a standard amount used to help give advice about how much to eat, or to identify how many calories and nutrients are in a food.

• Portion

• Yield

• Serving

• Suggested size

It is the different elements combine for a dish that catches the eye.

• Mix shapes, colors, and texture

• Garnishing

• Techniques in plating

• Avoid monotous