Meat Dishes

1. Vannia will present her meat dish on the class, her teacher reminds her to consider the

guidelines in plating meat dishes. Which of the following will she consider to make every

item identifiable?

• create a framework

• keep it simple

• get the right portion size

• highlight the key ingredients

2. The grade 10 cookery students are going to make a food presentation in their assessment, which is NOT a proper way of presenting food.

• play with colors, shapes and textures to ensure diners are not overwhelmed

• use garnishes that enhance the flavor of the meat

• ensure the sauces stands out in the food presentation

• follow the rule of odds

In presenting meat dishes the following are basic elements of plating EXCEPT…

• imbalance the dish

• keep it simple

• create a framework

• highlight the key ingredients

Chef Carl prepare a meat dishes in his restaurant, he wants to ensure the right amount of ingredients of each plate not too big or small. Which of the following will he consider to strike the right portion of protein, carbohydrates and meat to create a nutritionally balanced

meal?

• create a framework

• balance the dish

• get the right portion size

• highlight the key ingredients

Group 1 cookery students need to prepare a food to ensure the main ingredients stands out, but also pay equal attention to other elements on the plate. Which of the following the

group 1 should think about?

• create a framework

• balance the dish

• get the right portion size

• highlight the key ingredients