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Pouring or spooning sauce over a dish evenly to coat it lightly. Used as a finishing touch to add shine and flavor.

Dipping a spoon in a sauce and dragging it across the plate to create a smeared look. Use for a modern, artistic touch.

Layering different colored or flavored sauces on a plate for visual effect and complex flavor profiles. Use when multiple sauces are part of a dish.

Using a small spoon or squeeze bottle to place small dots of sauce on a plate. Works well for emphasizing precision and adding a playful element.

Spreading sauce on the plate before placing the main food component on top. Provides a foundation of flavor and color contrast.

Applying sauce to a hot pan or griddle before plating to caramelize or sizzle it, adding both flavor and a visual element. Often used for hot appetizers or entrees.

Using a squeeze bottle to create precise drizzles of sauce over a dish. Good for intricate designs and adding a touch of elegance.

Presenting components of a sauce separately on a plate. Encourages interactive dining and a novel presentation style.

Brushing a thin layer of sauce over food to give it a glossy, appetizing sheen. Commonly used in pastry but can be applied to savory dishes.