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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.

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

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

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

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 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 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 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 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 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 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 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 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.

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

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