Discover published sets by community

Garnishing involves adding decorative edibles to a dish to enhance visual appeal, often using herbs, fruits, or sauces.

Stacking is the technique of layering ingredients to build height and depth in a dish's presentation.

Plating is the art of arranging food on a plate with an eye for color, balance, and composition to make it aesthetically appealing.

Saucing involves drizzling or artistically applying sauces to enhance flavor and add a visual element to the dish.

Brushing is used to apply a thin layer of glaze or sauce to food, often to add sheen and deepen color for a more tempting appearance.

Searing quickly cooks the surface of food at high temperature to create a visually appealing caramelized crust.

Misting lightly sprays food with water or oil to achieve a fresh and moist appearance, often used for vegetables and salads.

This technique emphasizes the use of complementary or contrasting colors to make food stand out and appear more vibrant.

Undercooking slightly is often done for food photography to ensure the ingredients look plump and vibrant, not shrunken or discolored from overcooking.

Tweezing involves using tweezers to meticulously place or adjust elements on a plate for precise placement and perfection in presentation.

Glazing applies a shiny coating, such as a syrup or aspic, to a food item to enhance its luster and appeal.

Trimming removes unsightly or extraneous parts of ingredients to improve the overall presentation and uniformity of a dish.

Layering is similar to stacking but focuses on creating visually appealing sequences of color and texture throughout a dish.

Tilting is a styling technique where bowls or glasses are slightly angled to show off layered or complex contents, enhancing three-dimensionality.