| A | B |
|---|
| 3 plating style names | stacked, deconstructed, compartment |
| in plating, never ever do these 5 things | 1) body parts 2) smiley face 3) smother in sauce 4) plate before you "see it" 5) over proportion foods |
| should you use a bigger plate or a smaller plate and why | bigger because crowded food looks confusing and doesn't let each product shine |
| unless special occasion, what color plates should you use | white or off-white plate, except when using a white sauce base |
| when using a white sauce base, what color plate do you NOT use | white or off-white |
| where should you put the sauce that goes with meat | under the meat as a focal point rather than over it to cover it up |
| does garnish have to be edible? | yes |
| what type of garnish do you never use | no trees on a plate |
| add height to the plate by doing what | stack mashed potatoes or rice dishes |
| 3 examples of using different shapes when plating | 1) cookie cutter out your risotto, square the bread, oval or streak the sauce |
