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Q: How Can you plate a seletion of petit fours to a guest?
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How can you plate a petit four to a guest?

Plating, or presenting, a selection of petits fours to guests can be very simple or very elaborate. A single lovely plate can be sprinkled with powdered sugar or any edible flower petals (such as miniature rose petals or violets) and the petits fours arranged simply on that. A lacy paper or foil doily may be used on the plate, and a larger lacy napkin or doily can disguise a less than beautiful plate. Plan for two or three little cakes per guest, plus three extra so the plate will not empty. Another excelent presentation might use a two- or three-teired dessert tray, in which case no doily is needed. Either type of plate, with or without doily, may be garnished with mint leaves, a few perfect strawberries or other tiny colorful fruit.


How can you plate a selection of petits fours to guest?

Plating, or presenting, a selection of petits fours to guests can be very simple or very elaborate. A single lovely plate can be sprinkled with powdered sugar or any edible flower petals (such as miniature rose petals or violets) and the petits fours arranged simply on that. A lacy paper or foil doily may be used on the plate, and a larger lacy napkin or doily can disguise a less than beautiful plate. Plan for two or three little cakes per guest, plus three extra so the plate will not empty. Another excelent presentation might use a two- or three-teired dessert tray, in which case no doily is needed. Either type of plate, with or without doily, may be garnished with mint leaves, a few perfect strawberries or other tiny colorful fruit.


What tectonic plate is the Pagan volcano on?

the Caribbean and cocos plate


How do you present a cook muffin to the guest?

arrange in a bread plate..


What is plate cover?

A plate cover refers to a protective cover placed over a plate of food to keep it warm, prevent contamination, or enhance presentation before it is served to a guest. Plate covers can be made of various materials such as metal, plastic, or glass, and come in different sizes to fit different plate sizes.


French for a small flat case?

Exactly what kind of case do you mean? If you are talking about a briefcase you could say "une petite serviette plate". If you are talking about something more like a container you could say "une petite case plate" or "un petit récipient plat". Hope that helps.


What is styling service?

Banquet Service style means either French or American. French style is where a server places food from a platter onto the plate that is in front of the guest. American style is serving a plate of food.


What banquet service?

Banquet Service style means either French or American. French style is where a server places food from a platter onto the plate that is in front of the guest. American style is serving a plate of food.


What is banqueting service?

Banquet Service style means either French or American. French style is where a server places food from a platter onto the plate that is in front of the guest. American style is serving a plate of food.


What are the advantages of plate service?

Plate service allows for portion control and presentation of food in an elegant manner. It also ensures that each guest receives an equal serving size. Additionally, plate service can help regulate food waste and maintain a clean dining environment.


What is country style of meal services?

Communal serving dishes, and each guest takes a portion from communal dish and puts it on his/her own plate


What are the American way of regular table setting?

From my days at school when I worked as a waiter in the student dinning hall and wore a heavily starched 'waiters jacket' this is what I recall. Oh yes, and my grandmother also taught me well: The main dish plate should be centered on the table in front of each guest's chair. At the top left find a bread and butter plate and to the top right find a water goblet and sometimes a wine glass also. To the left side of the main dish plate there should be found a napkin neatly folding and upon the top of the napkin will be found most often two or more forks. The placement of the forks is intended to serve as a guide to your guest as to the meal presentation. That fork closest to the plate will be used for the main entree and that fork furthest from the plate will be employed for an earlier dish or salad. As the meal progresses you will use first the outside fork and leave the soiled fork on the plate when finished with the dish. In turn you will pick up the fork next closest to the main entree plate and again leave the soiled fork on the dish you have just completed. On the right side of the main entree plate and closest to the plate there should be found a knife, the sharp blade of which should be turned to the plate. Next to the knife and further from the plate will be found one or more spoons Please don't place a soup spoon here but do place the soup spoon, if any, to the top of the main entree plate in a horizontal position handle to the right. Depending upon the number of dishes to be served there may be placed on top of the main entree plate other plates as necessary. These plates may hold salad and other items as they are served. All guests settings are set in the same manner whether the items may or may not be used by the guest. The attentive waiter will remove each item in turn as the dish is served and will watch each guest carefully for their needs. The guest is expected to signal that he or she has finished with a plate by carefully placing the fork or spoon in the center of the plate. The most formal meals will require all of the particular dish to be cleared from the table at that moment when the last table guest seated has so signaled. In less formal settings the waiter may remove the plate as each guest si signals with their fork or spoon. Each entree may be brought to the table center in less formal settings either separately or 'family style' all dishes brought out of the kitchen and put upon the table togther. In a formal seating the waiter will bring the food item to each guest approaching only from the left side of the guest with food items and from the right side only when offering to fill a goblet. with a liquid. After all guests have been offered a serving, the serving bowl or plate may be placed into the center of the table for 'second helpings'. Never should there be applause for the waiter.