PLATING OF POULTRY DISHES

This factor means using of 2 or 3 more of bright colors, a variety of shapes, and textures.

• Accompaniments

• Balance in color, shape and texture 

• Plating

• Sauces

Use squeeze bottle to add sauce attractively. 

•  Accompaniments

• Balance in color, shapes, and texture

• Plating    

• Sauces 

Use odd number of food items, it enhances visual appeal and add  market value. 

• Accompaniments

• Balance in color, shapes, and texture

• Plating      

• Sauces 

Select plates that hold enough food items.

• Types of service ware 

• Balance in color, shapes, and texture

• Plating

• Sauces 

All food items on the plate must add flavor and textures to the main  dish.

• Accompaniments 

• Balance in color, shapes, and texture

• Plating    

•  Sauces 

Act of arranging the meal on the individual plate immediately before it‘s serving.

• Garnishing   

• Cooking       

• Serving 

• Plating     

If the food is the masterpiece, then the plate is its _

• Accessories

• Base

• body

• Frame/ Canvass

To enhance in appearance by adding decorative touches

• Plating

• Presenting  

• Garnishing 

• Serving

The following are considered in presenting / plating poultry dishes EXCEPT

• Plating

• Sauces

• Garnishing

• crowdedness

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 food.

• Serving

• Portions

• Control   

• Size