Across
- 6. Where things are placed, such as where and how food items are placed on a dish in order to maximize its appeal.
- 8. A dish with various ingredients, often a starch and vegetables, baked in a round mold.
- 9. Refers to how something feels or its visible surface characteristics; for instance, a food might be described as crispy, creamy, rough, or smooth.
Down
- 1. The overall plan for how something will look.
- 2. One of the important elements in plating and presenting a food dish; a good balance of colors should be maintained, with three colors usually being enough, and too many colors being unappetizing.
- 3. Tiny cube cuts of uncooked, unseasoned vegetables; often used as a garnish.
- 4. One of the important elements in plating and presenting a food dish; ingredients should be cut neatly and uniformly. The variety and balance of shapes on a plate affect the visual appeal of the presentation.
- 5. One of the important elements in plating and presenting a food dish; plating in order to bring height to a dish makes the dish more interesting and appealing.
- 7. Coating food lightly with a thin layer of sauce.