Preparing starch dishes

The primary ingredient in the dish should take up the most space on the plate and attract the eye.

• Emphasis

• Finer points

• Balance

• Contrast

Think about the plate as a whole and avoid weighting one side heavier than the other.

• Emphasis

• Finer points

• Balance

• Contrast

Place contrasting shapes and colors beside each other for visual appeal.

• Emphasis

• Finer points

• Balance

• Contrast

Choose complementary colors or create a focal point with a single burst of bright color.

• Simplicity

• Color

• Texture

• Plate

The various textures of the dish should be visible in the components of the plate.

• Simplicity

• Color

• Texture

• Plate

Avoid overcrowding by using as few elements as necessary for the dish to feel complete.

• Simplicity

• Color

• Texture

• Plate

Choose a plate that fits the size and arrangement of the dish without leaving too much empty space.

• Simplicity

• Color

• Texture

• Plate

Describes pasta that is firm and slightly under-cooked.

• Al Dente

• Parboil

• Scald

• All of the above

To precook foods by boiling for a short time.

• Al Dente

• Parboil

• Scald

• All of the above

To heat a liquid just to the boiling point.

• Al Dente

• Parboil

• Scald

• All of the above