The 6 Rules of Plating Used in Restaurants - Vocabulary

The plate looked too (a)   with food piled on top of each other.

• gorgeous

• cluttered

• elegant

• balanced

A small (a)   of butter was added to the pancake.

• wedge

• dollop

• trail

• crust

She used (a)   to grab the pasta from the pot.

• tongs

• crumbs

• ramekin

• sides

The chef sprinkled (a)   cheese over the salad.

• crouton

• crumble

• clashing

• microplane

The soup was too (a)   ; it lacked texture and variety.

• inviting

• one-note

• appetizing

• elegant

A plate is often described as a chef’s (a)   .

• canvas
• slope

• trail
• log

The dish looked very (a)   , perfect for a wedding celebration.

• celebratory

• cramped

• scattered

• tweaked

The chef made a few small (a)   to improve the presentation.

• wedges

• tweaks

• crumbs

• crusts

She cut the bread into small (a)   to serve with soup.

• pistachios

• croutons

• radishes

• ramekins

The steak had a crispy brown (a)   on the outside.

• slope

• crust

• wedge

• sides