4 TLE Chapter 1 Lesson 4 Fundamentals of Plating

It refers to presenting the item on a plate in a way that is tempting and appealing

This plating requires chefs to think of their plate like the face of a clock

It is a technique that adds a dimension of height to plating, forcing the diner's eye to move upward.

Its presentation can ruin your plating appearance or enhance it depending on how the sauce is added

It is a popular technique for plating sauces

These serve as an accent to perk up or highlight the color of the main dish.

Stand pastry __________ work for most garnishing, but for precise or delicate chores, a child's small paintbrush is best.

This is used to form delicate butter curls

This is used for butter balls

They are also known as butter molds

It is a tool used to cut a thin strip of peel from citrus fruit or other fresh products.

It is used for piping designs and other cake decorating tasks.

These are the most important things when you need an additional tip for a new garnish

It is a spoon like utensil with a sharp edge used especially for cutting ball-shaped pieces from the pulp of a fruit

These are handy utensils that include two sharp blades operated with a pair of handles