ProStart Level 2 Chapter 22 – Plating & Garnishing Techniques for
Professional Presentation Review
The rim - ✔✔When arranging food on the plate, it is important to keep food off this.
Brunoised - ✔✔Tiny cuts of uncooked, unseasoned vegetables that add color but do nothing
to enhance flavor.
Design - ✔✔The overall plan for how something will look.
3 - ✔✔When creating the design for a dish, this many colors on the plate is usually enough.
Height - ✔✔Using the natural shapes of bones and molding or shaping starches and vegetables
are good ways to add this appealing aspect to a plate or platter.
Texture - ✔✔How something feels or its visible surface characteristics.
Eyes - ✔✔Guests first eat with their ____________________.
Food and the plate - ✔✔The two areas of presentation technique.
Center of the plate - ✔✔When plating a round item, this is where it should be placed.
Right before serving - ✔✔When a dish should be garnished.
Timbale - ✔✔A dish with various ingredients baked in a round mold.
Professional Presentation Review
The rim - ✔✔When arranging food on the plate, it is important to keep food off this.
Brunoised - ✔✔Tiny cuts of uncooked, unseasoned vegetables that add color but do nothing
to enhance flavor.
Design - ✔✔The overall plan for how something will look.
3 - ✔✔When creating the design for a dish, this many colors on the plate is usually enough.
Height - ✔✔Using the natural shapes of bones and molding or shaping starches and vegetables
are good ways to add this appealing aspect to a plate or platter.
Texture - ✔✔How something feels or its visible surface characteristics.
Eyes - ✔✔Guests first eat with their ____________________.
Food and the plate - ✔✔The two areas of presentation technique.
Center of the plate - ✔✔When plating a round item, this is where it should be placed.
Right before serving - ✔✔When a dish should be garnished.
Timbale - ✔✔A dish with various ingredients baked in a round mold.
