Post on 05-Jan-2016
transcript
Garnishing a Plate
Plate Presentation 1011. Use a variety of colors (contrasting colors too)
2. Garnish should be an appropriate size
3. Avoid NFG (non-functional garnish)
4. No food on rim of plate (this is like the “frame of the picture”)
5. Use odd numbers of garnish (this provides a visual focal point)
6. Wipe plate with clean damp towel
7. When appropriate, separate foods on additional plates/bowls
8. Keep it simple
9. Plate presentation must be appropriate for type of foodservice establishment/customer base
Which plate has a better variety of colors?
Which plate uses a more appropriately sized garnish?
Avoid non functional garnish
No Food on Rim of Plate
Which plate uses odd numbers?
Which plate was wiped clean with a damp towel?
Separate Foods on Different Tableware as Appropriate
Which plate uses a simple garnish?
Plate Presentation Must be Appropriate for Type of Foodservice
Establishment/Customer Base
How will you garnish your plate?