4 fundamental of plating GR9

FUNDAMENTALS OFPLATING
EDEL T. DE ARCE III

requires chefs to think oftheir
the face oft
tion correspo
n the clock t
sections forp
heclock.
nds to a
o create
lacing
plate like
Each sec
numbero
different
foods

adds a
to
ng the
echniquethat
nsion of height
y plating,forci
s eyes tomove
It is a t
dime
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diner’
upward.

Th
co
ma
many
tizers to
sserts.
ese are a partof
urses, fromappe
in courses tode

Theses
perk u
coloro
centto
the
h.
erve as anac
p or highlight
f the maindis

gadget
s carrots,
This w
is gre
vegeta
as we
heel-shaped
at forcutting
bles, such a
ll asapples.

shes
ishing,
elicat
e all
ard pastybru
r most garn
precise ord
,a child’ssm
Stand
workfo
but for
chores
paintbrush isbest.

Ea
but
del
pa
mo
shape
form
e
&
s.
ch of these helpsyou
ter
. Use the curler to
icate butter curls, th
ddles for butter balls,
lds for specialdesign

It isa
strip
other
tool used tocu
of peel fromcit
freshproducts
t athin
rus or
.

esigns
rating
g bagis
hment
It isu
and
tasks
also
con
sed for pipingd
other cakedeco
.Thedecoratin
known as aparc
e.

enyou
p fora
Th
im
ne
ne
eseAre themost
portant things wh
ed an additional ti
w garnish.

ally
Thi
knif
for
s is a special typeof
e designedspecific
cutting grapefruit.

d for manyt
hen,suchas
e,vegetables
ices. It comes
hings in
grating
zest,
in all
It isuse
the kitc
chees
and sp
shapes & sizes.

Th
e
hor
se are alsoknow
s d’oeuvrescutte
n as
rs

that
.A
um-
T
ar
u
si
hese are theknives
e used most often
tility knife for medi
zedfoods, such as
pineapples orcantaloupes.

sil
d
ball-
he
It is as
with a
especi
shape
pulp o
poon likeuten
sharp edgeuse
ally for cutting
d pieces from t
f a fruit.

ils
pair
Th
th
bl
of h
ese are handyutens
at include two sharp
ades operated witha
andles.

p a
nishing, kee
of wooden
cks, as well
wooden sk
as 6- &
ewerson
For gar
supply
toothpi
10-inch
hand.

ade
le,
uter
n
kitchentool
sting of metalbl
hed to thehand
to remove theo
r peel ofcertai
It is a
consi
attac
used
skin o
vegetables.

ol
his
This b
mad
great
sprink
owl-shaped to
e from wiremes
for sifting or
ling powdered sugar
or cocoa over foods, aswell
as fordraining.

dish.
3
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.
.
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l
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,
pliantger.edientstandsout
and pay equalattention
to the‘support’.
1
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.
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the

1. SAUCES
2. DIPS
3. CONDIMENTS
4. PICKLES
5. FRUITS
6. VEGETABLES & PREPARED
VEGETABLES ITEMS

5
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4 fundamental of plating GR9

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4 fundamental of plating GR9