Fundamentals of plating Flashcards
A food that refers to presenting the item on a plate in a way that is tempting and appealing.
Plating
Requires chefs to think of their plate like the face of a clock
Clock method
A technique that adds dimension of height to culinary plating, forcing the diner’s eye to move upward.
Stacking method
Presentation of your sauce can ruin your plating appearance or enhance it depending on how the sauce is added.
Sauces
Popular technique for plating sauces
Swirling
Serve as an accent to peek up or highlight the color of the main dish.
Garnishes
Garnishes can not always be edible. True or False?
False. Garnishes SHOULD always be edible
Great for cutting vegetables
Apple cutter/corer
Standard pastry brushes work for most garnishing but for precise or delicate chore.
Brushes, specifically, a child’s small paint brush
Each of these helps you shape butter.
Butter curler, butter paddle, and candy mold
Used to form delicate butter curls
Curler
Used to make butter balls
Paddles
Also known as butter molds
Candy molds
A tool used to cut a thin strip of peel from citrus fruit
Citrus stripper
Used for piping designs and other cake decorating tasks.
Decorating bag
Most important things when you need an additional tip for a new garnish
Decorating tips
Special type of knife with a jagged edge on the knife that comes in handy for many garnishing tasks.
Grapefruit knife
Used for grating cheese, vegetables zest, and spices with cones in all shapes and sizes
Hand grater
Hors D’oeuvres cutter
Small cooking dough cutter
Used most often in garnishing
Knives
used for cutting large items
chef’s knife
Spoon like utensils with a sharp edge used specifically for cutting ball-shaped pieces from the pulp of a fruit.
Melon baller
Handy utensils that include two sharp blades operated with a pair of handles
Scissors
For garnishing, keep a supply of _________, as well as a 6 and 10-inch _____________.
Wooden toothpicks and wooden skewers
