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# Plating and Presenting Food This document describes techniques for plating food, focusing on presentation and visual appeal. ## Cold Meat Fork * **Description:** A simple utensil, essential for serving cold cuts and cheeses. * **Size:** Plate rim – 1 to 2 inches wide; depth – 1.5 inches; we...

# Plating and Presenting Food This document describes techniques for plating food, focusing on presentation and visual appeal. ## Cold Meat Fork * **Description:** A simple utensil, essential for serving cold cuts and cheeses. * **Size:** Plate rim – 1 to 2 inches wide; depth – 1.5 inches; well – 6 to 7 inches across. * **Use:** Used for serving cold meats and cheeses. ## Soup plate * **Description:** A wide, shallow bowl with a flanged rim. * **Size:** Diameter is approximately 9 to 10 inches. * **Use:** Used for serving soups. ## Plating/Presenting Dishes * **General Principle:** The act of arranging food on a plate before serving guests. Should look natural and not overcrowded. * **Food Arrangement:** Try to balance the amount of food on the plate without overcrowding it. Leave about one-third of the plate empty. * **Temperature:** Check the temperature of the food before serving. * **Spills:** Clean up spills or sauces immediately with a sponge or paper towel. ## Plate Decoration * **Focus:** The food is the masterpiece; the plate is its frame. * **Shapes:** Use a variety of plate shapes to showcase food. Odd numbers of dishes are better than even. * **Colors:** Use colorful spices, sugar, specialty salts, and herbs for decoration. * **Textures:** Create varied textures by combining different foods. * **Example:** Grilled fillet mignon with mashed potatoes and steamed asparagus works well for this. Risotto with rice, and meatballs with Brussels sprouts can also make an appealing combination, but don't use nearly identical colors and shapes. * **Appetizers:** For small appetizers, create attractive displays on a bed of uncooked soba noodles, rice sticks, wheat shafts, or fresh herbs (like rosemary or thyme). * **Garnishing:** Garnishing should add interest and enhance the plate's appearance, and can include rosemary, lemon/lime wedges, paprika, fruits (such as cucumber, pineapple, apple, kiwi, or avocado) in thin rounds.