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The foundation of food presentation is plating. [2] It can include playing with texture, color, and contrast, similar to many other mediums of art. Some common styles of plating include a 'classic' arrangement of the main item in the front of the plate with vegetables or starches in the back, a 'stacked' arrangement of the various items, or the ...
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A "dish" may be served on tableware, or may be eaten out of hand; but breads are generally not called "dishes." Types of dishes Entrée – dish served before the main course, or between two principal courses of a meal. [33] [34] [35] Side dish – food item that accompanies the entrée or main course at a meal. [37] Styles of dishes
Above the place setting are laid a bread knife (on a knife rest), a plate with a personal butter dish, a fish bone dish, a sorbet spoon, a cheese knife, a nut pick, and also a dessert fork and dessert spoon. To the right of the plate a salt cellar and spoon with pepper is supplied. Glassware includes a water goblet, champagne flute, white wine ...
A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. [1] In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart. [2]
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A platter is a large type of dishware used for serving food. It is a tray on which food is displayed and served to people. Its shape can be oval, round, octagonal, rectangular, or square. It can be made of metal, ceramic, plastic, glass or wood.
A gueridon trolley typically has a gas burner with a chafing dish for cooking or heating food and a cupboard for the necessary ingredients, which may include condiments, liquor, cream, butter, oil, and other ingredients; service equipment such as knives, spoons, platters, and so on. [3]