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Guidelines for Plating Sauces

Guidelines for Plating Sauces

Scallops, black pudding, apple sauce and spinach

The Culinary Institute of America

• Maintain correct temperature. Check the temperature of the sauce, of the food being sauced, and of the plate. Be sure that hot sauces are extremely hot, warm emulsion sauces are as warm as possible without danger of breaking, and cold sauces remain cold until they come in contact with hot foods.

• Consider the texture of the food being served. Pool the sauce beneath the food, spreading it in a layer directly on the plate if the food has a crisp or otherwise interesting texture. Spoon or ladle the sauce evenly over the top of the food if it could benefit from a little cover or if the sauce has visual appeal.

• Serve an appropriate portion of sauce. There should be enough sauce for every bite of the sauced food but not so much that the dish looks swamped. Too much sauce disturbs the balance between the items on the plate and makes it difficult for the waiter to carry the food from the kitchen to the guest’s table without at least some of the sauce running onto the rim, or worse, over the edge of the plate.

Reprinted by permission from The Culinary Institute of America, The Professional Chef, 8th Edition (John Wiley & Sons, Inc. 2006).