12. 1, Set the table properly. Your
day-to-day meals might be
free-for-alls, but if you’ve got
guests coming over, it’s nice
to have the knives and forks
in the right places.
13. 2, Choose your plates
wisely. Make sure your
serving plates are big
enough to let each food
item stand out, but small
enough that the portions
don’t look tiny
14. 3, Read the clock! A foolproof
way to arrange food on a plate
is to place the carbohydrate
(rice, pasta, bread, etc.) at “11
o’clock,” the vegetables at “2
o’clock,” and the protein at “6
o’clock” from the diner’s point of
view. This will also help you
portion correctly, if you
remember that vegetables
should cover about half of the
plate, starch one fourth, and
protein one fourth.
15. 4, Be odd. Don’t be
strange, but things
generally look more
interesting when they’re
in sets of odd numbers,
rather than even
numbers. So if you’re
serving shrimp or stuffed
mushrooms, put five on
each plate, rather than
six. Don’t worry about
counting out peas
though!
16. 5, Play with Height. This Chicken Stirfry
with Broccoli looks more interesting
because of the high mound of rice sitting
next to it. Just like with centerpieces, it’s
good to have a little bit of height, but
don’t overdo it or your guests won’t
know how to proceed! If you have a
mound of mashed potatoes (mid-height),
you may want to lean your pork chop
against it so that it is standing up (high),
with a row of snow peas (low) in front. Or,
top some rice (low) with sliced grilled
chicken (cut into a few diagonal slices,
and fan them out) (mid-height) and cross
asparagus over top of it (high).
17. 6, Play with color and
texture. Even if you’re
just serving Tomato
Soupand Grilled
Cheese Sandwiches, a
green paper napkin
can make this simple
meal look really
special!
18. 7, Garnish appropriately. Don’t
lose sight of the recipe you
made in the first place! Any
garnishes on the plate should
be edible and should enhance
the flavor of the main dishes.
Grilled salmon might be served
with a lemon wedge, for
example.
19. Garnishes, like the cut-up fruit
with the fried egg below, are also
a great way to add color or
texture.
Be sure to add parsley to your
weekly shopping list. It not only
tastes great, it is also a lovely
garnish for just about everything!
20. Directions: Arrange the jumbled letters to form the
uses of eggs in Culinary Arts
Jumbled letters
1, NOILUMES
2, TINGCOA
3, RICHENING
4, DINGBIN
5, RATINGAE
Arranged letters
• EMULSION
21. Directions: Arrange the letters to form the uses of
eggs in culinary Arts
Jumbled letters
1, NOILUMES
2, TINGCOA
3, RICHENING
4, DINGBIN
5, RATINGAE
Arranged letters
• EMULSION
• COATING
• ENRICHNING
• BINDING
• AERATING
