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A decorative element placed on food to enhance its appearance. For instance, a sprig of parsley added on top of a steak.

The process of arranging and presenting food on a plate. A famous example is the organized arrangement of sushi on a platter.

An elegant, three-sided shape often used for presenting soft foods like ice cream or pâté, typically formed with two spoons.

A pouring technique that involves creating a zigzag pattern with a sauce over a dish, often used to add visual flair to desserts.

A technique where ingredients are piled on top of each other to create height and depth in food presentation, such as a stack of pancakes.

The technique of using opposing elements such as color, texture, or shapes to make a dish more visually appealing, such as serving a bright fruit coulis with a dark chocolate cake.

The method of adding sauce to a dish, which can be strategic to either highlight or complement the main elements, like drizzling gravy over mashed potatoes.

The intentional empty space on a plate that frames the food, creating a more focused and clean presentation, like leaving part of a plate bare when serving a minimalist dish.

Flowers safe for consumption that are used to add a pop of color and elegance to dishes, often seen as a garnish on high-end desserts.

Young, immature greens from herbs and vegetables used as a garnish or flavor enhancement, providing both visual appeal and a fresh taste.

A technique in which ingredients are overlapped in a repetitive pattern, similar to shingles on a roof, which can be observed in dishes like ratatouille.

A smooth paste or thick liquid made from cooked ingredients that have been blended, often used as a base or sauce in plating, for example, a sweet potato puree beneath a grilled fish.

A plating technique where a spoon or spatula is used to spread a puree or sauce across the plate, often creating a sweeping effect, seen with a swoosh of hummus on a Mediterranean plate.

A technique used to distribute a thin stream of sauce or coulis over a plate in an aesthetically pleasing manner, such as a balsamic glaze over a caprese salad.

A light, airy preparation created by incorporating air into a liquid, often used to add a modern and sophisticated element to dishes, like a lemon foam topping a seafood entrée.

A thin, crispy wafer often used as a decorative and textural contrast on dishes, like a parmesan tuile on a Caesar salad.

The fine sprinkling of a powdered ingredient, such as icing sugar or cocoa, over a dish for visual appeal and a hint of flavor, often seen with a dusting of powdered sugar over a brownie.

A culinary knife cut where food is sliced into long, thin strips, often used in garnishes or for vegetables in a stir-fry.

A form used to shape ingredients into a specific, uniform appearance, like using a ring mold to create a perfectly round serving of rice.