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Garnishing a Plate

Garnishing a Plate. Plate Presentation 101. Use a variety of colors (contrasting colors too) Garnish should be an appropriate size Avoid NFG (non-functional garnish) No food on rim of plate (this is like the “frame of the picture”)

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Garnishing a Plate

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  1. Garnishing a Plate

  2. Plate Presentation 101 • Use a variety of colors (contrasting colors too) • Garnish should be an appropriate size • Avoid NFG (non-functional garnish) • No food on rim of plate (this is like the “frame of the picture”) • Use odd numbers of garnish (this provides a visual focal point) • Wipe plate with clean damp towel • When appropriate, separate foods on additional plates/bowls • Keep it simple • Plate presentation must be appropriate for type of foodservice establishment/customer base

  3. Which plate has a better variety of colors?

  4. Which plate uses a more appropriately sized garnish?

  5. Avoid non functional garnish

  6. No Food on Rim of Plate

  7. Which plate uses odd numbers?

  8. Which plate was wiped clean with a damp towel?

  9. Separate Foods on Different Tableware as Appropriate

  10. Which plate uses a simple garnish?

  11. Plate Presentation Must be Appropriate for Type of Foodservice Establishment/Customer Base

  12. How will you garnish your plate?

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