fundamentals of plating

Question 1

fundamentals of plating

Answer 1

1. balance
2. portion size
3. arrangement on the plate

Question 2

balance

Answer 2

color
texture
shapes
flavors

Question 3

It is something added to or served with food or meal to make it better or more appealing.

It generally enhances the flavor, food and sauces offered with specific main dishes by providing a balance and contrast to taste.

Answer 3

Accompaniments for appetizers

Question 4

flavor to compliment the type of meat cooked.

Answer 4

sauce

Question 5

examples of foods with sauces (accompaniments)

Answer 5

oyster clams cocktails, meatballs.

Question 6

the variety of preparations are endless; boiled, roasted, hot and cold

Answer 6

vegetable and fruits

Question 7

examples of vegetables and fruits (accompaniments)

Answer 7

vegetable pickle, fruit salad, vegetable salad

Question 8

to decorate the dish, chops herbs to add flavor and color to the dish.

Answer 8

garnish

Question 9

garnish examples (accompaniments)

Answer 9

chopped chives, parsley, grated cheese, drizzle of olive oil, wedge of thin slice lemon

Question 10

a mixture of substance which can be a vinegar based or mayonnaise based.

Answer 10

dressings

Question 11

examples of food with dressings

Answer 11

French fries, coleslaw, canape’, fried calamares

Question 12

examples of food with dressings

Answer 12

French fries, coleslaw, canape’, fried calamares