4Plate/Present Seafood Dishes

Which part in fundamental of plating should select foods and garnishes that offer variety and contrast?

• balance

• portion size

• Serve hot foods hot, on hot plates Serve cold foods cold, on cold plates

• All of the above

What are some examples of Garnishes or Accompaniment for Plating?

• Clamart

• Bouqetiere

• Jardinière

• all of the above

How can you determine “match portion sizes and plates”?

• don’t let the main item get lost with excessive garnish.

• selects plates large enough to hold all the items without crowding.

• two or three colors on a plate.

• classic plating

What do you understand by the term “balance the portion sizes of the items on the plate”?

• don’t let the main item get lost with excessive garnish.

• selects plates large enough to hold all the items without crowding.

• two or three colors on a plate.

• utensils are arranged in order and according to the manner in which the dinner will use them.

Which of the following best describes “arrangement on the plate”?

• don’t let the main item get lost with excessive garnish.

• selects plates large enough to hold all the items without crowding.

• two or three colors on a plate.

• classic plating