Action Station

B.U.F.F.

Balance

Eye Appeal

Flow

Function

Garnish

Heat Lamp

Muscle Memory

(x) o'clock

Pass

Plating

Utensils

Piano

Pick-Up

Plate

Covers

Plate Wipes

Plating Spoon

Repetition

Serviette

Steam Table (Hot Water Bath)

Timing Window

Unity.

1. What is the purpose of proper plating?

2. What are the differences a la carte and modified a la carte plating?

3. What considerations need to be taken into account when designing plates in regards to food quality?

4. What is the purpose of plating with both hands?

5. What are the considerations when plating an entre?

6. Explain why it is important to be aware of other stations and their timing when picking up an entre?

7. What should be considered when choosing an appropriate garnish for a dish?

8. Describe the benefits of building a station and plating the same way each and every time.

9. Why is it important to serve hot food on hot plates?

10. How do you properly hold an item that is cooked in a moist heat method?

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