Lesson 5

Question 1

the attractive and appealing presentation of food on the serving plate.

Answer 1

Plating

Question 2

involve placing the food on the plate in a way that is both attractive and sensible for eating

Answer 2

Plating, or food plating

Question 3

Three main elements of plating

Answer 3

• plate
• food
• arrangement of the food

Question 4

T or F
All foods put on the plate must be edible, including the garnish.

Answer 4

T

Question 5

T or F
As for the plates themselves, most chefs prefer COLORFUL plates as they showcase foods rather than being too showy.

Answer 5

F (plain white)

Question 6

T or F
Plate shapes should be simple geometrics and patterned plates are rarely used in professional food plating.

Answer 6

T

Question 7

Conceptualize plating as an art form:
Who is the artist?
What is your canvas?
Medium?

Answer 7

you are the artist;
the plate is your canvas,
the food is your medium.

Question 8

Enumerate Plating Techniques

Answer 8

1. Plate Presentation Techniques
2. Food Arrangement Techniques
3. Visual Plating Techniques
4. Sauce Plating Techniques
5. Garnishing Techniques

Question 9

Plate Presentation Techniques

Answer 9

A. Plate Size
B. Plate color

Question 10

Your plate should be big enough to make your food stand out and petite enough to prevent your portions from appearing small. What plate presentation technique is this?

Answer 10

Plate size

Question 11

Use ______ plates to make your meal stand out.

Answer 11

light and dark

Question 12

______ are popular because they offer a neutral background for brightly colored foods.

Answer 12

White plates

Question 13

lend beautifully to light-colored dishes

Answer 13

Dark plates

Question 14

A ________ can stimulate or reduce appetites.

Answer 14

plate’s color

Question 15

_______ increases the appetite, so serving appetizers on _______ keeps customers interested in ordering large entrees and desserts.

Answer 15

Red plates

Question 16

Professional platters consider ________ unappetizing because there are few naturally occurring ______ foods.

Answer 16

blue dinnerware

Question 17

Enumerate Food Arrangement Techniques

Answer 17

The Rule of Thirds
View Your Plate as a Clock
Don’t Overcrowd Your Plate
Moist Ingredients First
Create Flavor Bites
Mix Textures

Question 18

When applied to cooking, ______ prescribes placing the focal point of your dish on either the left or right side of the plate, rather than the center. Use white space by thinking of the rim as your frame and highlight your plate’s focal point(s).

Answer 18

the rule of thirds

Question 19

As you place your ingredients, picture the face of a ______. From the diner’s point of view, your protein should be between 3 and 9, your starch/carbohydrate from 9 to 12, and your vegetables from 12 to 3.

Answer 19

View Your Plate as a Clock

Question 20

Keep your design simple by focusing on one ingredient (usually the protein). Having a focal point helps you arrange your accompanying items to complement your standout item.

Answer 20

Don’t overcrowd your plate

Question 21

Plate ________ and prevent them from running by topping them with other foods. For example, you can angle sliced meat against mashed vegetables.

Answer 21

moist ingredients first

Question 22

________ are forkfuls of food that combine all the ingredients in your dish into one bite. _______ are essential to quality plating as they please both the eyes and the taste buds.

Answer 22

Create Flavor Bites

Question 23

Provide a variety of textures. A mix creates an exciting variety of mouthfeel, too.

Answer 23

Mix texture

Question 24

arrangement develops around your protein, manipulating the colors and sizes of the other elements on your plate enhances your focal point and creates a gourmet presentation.

Answer 24

Visual Plating Techniques

Question 25

Enumerate Visual Plating Techniques

Answer 25

Serve Odd Quantities
Color Diversity
Monochromatic Meals
Add Height to Your Plate
Create Visual Balance

Question 26

If you’re serving small foods like shrimp, scallops, or bite-sized appetizers, always give guests ______.

Answer 26

Serve Odd Quantities

Question 27

Colorful dishes build the expectation of a flavorfully complex meal before your patrons take their first bite. Add green vegetables or brightly colored fruits that contrast with your focal point.

Answer 27

Color Diversity

Question 28

Plating color-coded items together visually builds the expectation that the dish only offers one flavor. When the palate receives multiple textures and flavors instead, it surprises the taste buds, causing them to engage with the dish.

Answer 28

Monochromatic Meals

Question 29

Stimulate your guests’ eyes by building height.

Answer 29

Add Height to Your Plate

Question 30

Balance your plate landscape by leaning long, flat items against taller elements

Answer 30

Create Visual Balance

Question 31

Enumerate Sauce Plating Techniques

Answer 31

Smeared Sauce Plating Technique
Accent Dots Plating Technique

Question 32

Enumerate Sauce Plating Techniques

Answer 32

Smeared Sauce Plating Technique
Accent Dots Plating Technique

Question 33

With your principal ingredients plated, you’re ready to top your dish with delicious sauce that enhance your food presentation. Think of your squeeze bottle or spoon as a paintbrush, and your sauce as a medium. Once you’re done adding your sauce, make sure you wipe down the edge of your plate with a towel, so no drippings distract from your presentation.

Answer 33

Sauce Plating Techniques

Question 34

Fill a squeeze bottle with your sauce. Squeeze a thick layer of sauce and form a large, filled-in circle on your plate. Take a spoon or plating wedge and dip it into the middle of the sauce where it’s thickest. Quickly pull the sauce across your plate.

Answer 34

Smeared Sauce Plating Technique

Question 35

Fill a squeeze bottle with your desired sauce. Analyze your plate from the perspective of the rule of thirds, then add accent dots. Use multiple sauces to create additional color contrast.

Answer 35

Accent Dots Plating Technique

Question 36

Enumerate Garnishing Techniques

Answer 36

Edible Garnishes
Intentional Placement

Question 37

As you finish plating, remember that garnishes should always be _____ and enhance the dish. To determine whether a garnish belongs, ask yourself whether you would want to consume it in the same bite as the meal it accompanies

Answer 37

Edible Garnishes

Question 38

Never heap garnishes in one corner of the plate. Instead, disperse them thoughtfully to add color or texture.

Answer 38

Intentional Placement

Question 39

Enumerate Contemporary Plating

Answer 39

Landscape arrangement
Free-form plating
Food on organic materials
Futuristic presentation
Alternative receptacles

Question 40

Inspired by landscape gardens, this linear food arrangement is kept low and long. This plating technique can be applied to almost any dish, including appetizers, main dishes, and desserts with distinguishable components. It is best to prepare each item into bite-sized pieces to keep the arrangement symmetrical.

Answer 40

Landscape arrangement

Question 41

Like many modern paintings, ____ may seem carelessly strewn across a plate, but each stroke and food placement is well-thought-out. The goal is to create an abstract yet intriguing “painting” on a platter. Highlight the dish’s main component by adding sauces, supporting ingredients, and garnishes.

Answer 41

Free-form plating

Question 42

______ materials such as wood, slate, and stone as a plating device lend a more rustic and back-to-nature feel to dishes. These types of plates are necessary for thematic dining, where the goal is to offer a holistic sensory experience to guests.
However, serving ware made of ______ materials should be food-grade and bacteria-resistant.

Answer 42

Food on organic materials

Question 43

Using sleek materials such as metal, glass, and steel leads to a futuristic plating and adds a cutting-edge mood to the dining table.

This style also features colors rarely used in food presentation, like black and gray. You can also apply other technologies like visual mapping to create an immersive experience.

Answer 43

Futuristic presentation

Question 44

Using unconventional receptacles for your tableware creates a more compelling presentation for your dishes. Some examples include using a coffee siphon to hold broth, test tubes for soup, or even something as simple as an airtight jar for a salad.
This style also presents an opportunity to discover native and traditional food vessels that have been neglected. A unique option is to create edible receptacles that complement the flavor and texture of the dish.

Answer 44

Alternative receptacles

Question 45

Malpractices

Answer 45

using inappropriate plate colors
overcrowded arrangement of food
using inappropriate size of plates in serving food dishes
putting dry ingredients first rather than moist ingredients
the garnish is not appropriate to the main dish