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HOW TO: Plating

Beauty is on the Plate of the Beholder

  • Plates that will work with your presentation design—round, square, oval
  • Squeeze bottle
  • Tongs
  • Small spoon
  • Paper towels
Keep in Mind
  • Nice white plates with a wide rim are ideal; think of them as a blank canvas for your culinary masterpiece.
  • Consider the colors you are working with — if you need to add some visual flair, consider drizzling with a bright sauce or adding a colorful garnish.
  • It’s good to vary the textures on your plate, but don’t add something that doesn’t taste right simply for the sake of variety.
  • Find harmony: Flavors, textures, colors and even the height of food items should complement one another.
Placement Tips
  • The clock method: starch at 10 o’clock, protein at 2 o’clock, veggies at 6 o’clock.
  • Elevate the central ingredient, such as placing chicken on a bed of pasta.
  • Slice meat and fan along the center of the plate.
  • Consider placing sauces beneath meat.
  • Arrange color palettes that reflect the seasons.
  • Use a small spoon to arrange sauces.


Ensure doneness with a meat thermometer.

Refrigerate any leftover chicken immediately & use within 3-5 days.