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  • Guidelines in Plating

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    reighnrainy
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    The document provides guidelines for plating food attractively. It recommends keeping food off the rim of the plate and using a large plate. Items should be arranged so the best side faces out and there is space between items unless they are stacked. Each item should be identifiable. A center of attention should be created that relates to other items. Garnishes and sauces should be added attractively and thoughtfully to balance the plate. Plating should be simple and avoid elaborateness.

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    tle cookery

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    The document provides guidelines for plating food attractively. It recommends keeping food off the rim of the plate and using a large plate. Items should be arranged so the best side faces out and there is space between items unless they are stacked. Each item should be identifiable. A center of attention should be created that relates to other items. Garnishes and sauces should be added attractively and thoughtfully to balance the plate. Plating should be simple and avoid elaborateness.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    20 views13 pages

    Guidelines in Plating

    Uploaded by

    reighnrainy
    The document provides guidelines for plating food attractively. It recommends keeping food off the rim of the plate and using a large plate. Items should be arranged so the best side faces out and there is space between items unless they are stacked. Each item should be identifiable. A center of attention should be created that relates to other items. Garnishes and sauces should be added attractively and thoughtfully to balance the plate. Plating should be simple and avoid elaborateness.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pptx, pdf, or txt
    of 13

    Guidelines in Plating

    GROUP 2 IN TLE COOKERY


    KEEP FOOD OFF THE RIM OF THE PLATE.

    1
    -select large plate enough to hold food without
    hanging off the edge.
    ARRANGE THE ITEMS FOR THE
    INCONVENIENCE OF THE CUSTOMER

    2 -always arrange the best side of food on plate to


    avoid letting the diner rearrange them before
    eating.
    KEEP SPACE BETWEEN ITEMS,UNLESS,
    THEY ARE STACKED ON ONE ANOTHER.

    3 -arrange vegetable on plate that every item should


    be identifiable.
    MAINTAIN UNITY.

    4
    -create a center of attention and relate everything to
    it.
    MAKE EVERY COMPONENT COUNT.

    5
    -garnishes are not added just for color, but
    sometimes they are needed to balance a plate by
    providing an additional element.
    ADD SAUCE OR GRAVY ATTRACTIVELY ON
    PLATE.

    6 -put sauce around or under the dish or covering


    only a part of the dish. Always think of the sauce as
    part of the overall part of the plate.
    KEEP IT SIMPLE.

    7
    -avoid making food too elaborate.
    HAVE A GREAT DAY
    AHEAD THANK YOU!!

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