Chop Plate
How to plate crab-stuffed mushrooms for an appetizer I am doing for a fancy meal?
There are 2 crab-stuffed mushroom caps, a little bit of cheese sauce, a lemon/lime twist, and a sprinkle of chopped parsley per plate.
The mushrooms are 2 1/4 inches in diameter.
I am trying to decide whether to do a zig zag of cheese sauce across the plate, the lemon/lime twist in the middle, one mushroom at each side, then chopped parsley sprinkled over. I really don’t know what to do. I want it to look really good.
I also need to decide what size of plate to use.
Are there any other garnishes I should uses such as cherry tomato? radish? spinach?
I am in a culinary arts course and very new to stuff like this.
1. The mushrooms are round so you’re going to want to put them on a square or rectangular plate. This will give the dish contrast. This is good.
2. Is the cheese sauce thick? If it is I would recommend thinning it out a little with some cream so that it doesn’t get thick and firm when it hits the plate. I would place a small amount of sauce on the plate and with a pastry brush, pull the sauce across the plate in a straight line so it looks like someone drew a line with a marker that has run out of ink. Put the lemon twist in the middle of the sauce line. Place the two mushrooms on the same side of the sauce line and sprinkle the parsley over the mushrooms.
The important thing is that you make sure that all the ingredients are evenly distributed in your presentation. You don’t want too much space but you don’t want it to be too crowded. You want what is called “negative space”. This is simply empty space on the plate that makes the presentation look nice. Remember, contrast is good.
Signals, tail chop, plate relocation
You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.
Comments are closed.