chapter 22: plating and garnishing

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Across
  1. 6. where things are placed, such as where and how food items are placed on a dish in order to maximize its appeal.
  2. 8. a dish with various ingredients, often a starch and vegetables, bake in a round mold.
  3. 9. refers to how something feels or its visible surface characteristics.
Down
  1. 1. the overall plan for how something will look.
  2. 2. a good balance of colors should be maintained, with three colors usually being enough, and too many colors being unappetizing.
  3. 3. tiny cubed cuts of uncooked, unseasoned vegetables.
  4. 4. ingredients should be cut neatly and uniformly.
  5. 5. plating in order to bring height to a dish makes the dish more interesting and appealing.
  6. 7. coating food lightly with a thin layer of sauce.