GUIDELINES IN PLATING VEGETABLE DISHES

Question 1

Select a plate large enough to hold food without hanging off the edge.

Answer 1

Keep food off the rim of the plate.

Question 2

Always arrange the best side of food on plate to avoid letting the diner rearrange them before eating.

Answer 2

Arrange the items for the convenience of the
customer.

Question 3

Arrange vegetable on plate, that every item should be identifiable.

Answer 3

Keep space between items, unless, they are stacked on one another

Question 4

Create a center of attention and relate everything to it.

Answer 4

Maintain unity.

Question 5

Garnishes are not added just for color, but sometimes they are needed to balance by providing an additional element. a plate

Answer 5

Make every component count.

Question 6

Pour sauce around or under the dish or covering only a part of the dish. Always think of the sauce as part of the overall design of the plate.

Answer 6

Add sauce or gravy attractively on plate.

Question 7

Avoid making food to elaborate

Answer 7

Keep it simple