Answer:

1.The key word in plate presentation is BALANCE. It is a balance of color, texture, size, shape. And then there is temperature. The food presented must be appropriate to the occasion.

2.Portion size is the amount of a food you choose to eat — which may be more or less than a serving. For example, the Nutrition Facts label may indicate ½ cup cereal for one serving but if you eat ¾ cup, that is your portion size.

3.It is quite common to serve food on hot plates in restaurants. This means that your dish is presented already served on a plate, so it's important the plates must be hot, otherwise food risks being cold when it arrives at your table. Certainly the most common way to warm dinner plates.

4.The adage, "hot food on hot plates, cold food on cold plates" rings true still. One of the most basic functions in any professional kitchen is making sure that plates are properly heated, chilled, or at room temperature. The degree to which a plate is heated or chilled is also important.

5.A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavor they may impart.

Answer:

1. BALANCE - It is a balance of color, texture, size, shape. And then there is temperature. The food presented must be appropriate to the occasion. It must be matched to the likes and often the beliefs of the guest.

Another example is , use something bitter to contrast salty foods. Like adding a pinch of salt when baking chocolate cake to contrast the bitterness of dark chocolate. Or, use salty ingredients to balance the sweet ones, like the flavour you experience when you bite into an Oreo cookie.

2. PORTION SIZE - Portion control is important because it allows you to have a tight handle on how many calories you are presumably consuming. This way, you eat what your body needs, instead of mindlessly overindulging.

Too large of portion sizes contribute to indigestion and discomfort. Your digestive system functions best when it is not overloaded with food. Managing portions will help to end cramping and bloating after eating.

3. SERVING HOT FOODS ON PLATE - This means that your dish is presented already served on a plate, so it's important the plates must be hot, otherwise food risks being cold when it arrives at your table. Certainly the most common way to warm dinner plates.

4. serving cold foods on cold plate- The degree to which a plate is heated or chilled is also important. Overheated plates will ruin a sauce, especially delicate butter sauces like buerre blanc or hollandaise. An overheated plate will also quickly wilt small salads or fine herbs that accompany hot items. Plates can also get too cold.

5. GARNISHES - Garnishes are substances that are used for decoration or embellishment of foods and/or beverages. They function as eye-appealing representations that inform diners of upcoming tastes and textures. This is why the same ingredients used as garnishes should appear in recipes, and be identifiable as such.

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