A component of a plate arrangement wherein it is usually a meat, poultry or fish item, it may also be a pasta dish or a vegetarian item.

A component of a plate arrangement which is usually a vegetable or starch preparation that are appropriate to serve with the main item.

These are small edible items which intends to enhance the visual appeal of the dish.

Always plate foods in even numbers.

In Traditional Plating Style, where are the vegetables plated?

In Traditional Plating Style, where is the entrée served?

In Traditional Plating Style, where is the starch plated?

It is a spiral pattern found in nature.

A plating style which may include a seasonal item prepared in three different ways.

This plating style brings height and drama to the presentation by layering the components in a vertical style.

A plating style which re-imagines the elements of a classic dish into a modern interpretation.

The organized randomness of this plating style presents an arbitrary yet natural appearance.

A plating style which uses unconventional receptacles which can surprise diners.

It is a plating style which uses aesthetically pleasing garnishes and interesting bowls or containers such as sushi boats, dim sum baskets and banana leaves

A plating tool which helps in placing small, delicate garnishes.

It is used to quickly separate solids from liquids.

These are young vegetable greens that are approximately 1-3 inches tall, which has intense aromatic flavor and concentrated nutrient content and come in a variety of colors and textures.

Tapsilog is typically served in this plating style.

This plating tool helps in developing height and structure when stacking ingredients.