Plan for variety of shape and form as well as of color. For example,you probably do not want to serve brussels sprouts with meatballs and new potatoes.Too many items of the same shape, in this case round, looks monotonous or even odd. Green beans and whipped potatoes might be better choices for accompaniment. Try for a variety of shapes that work together well.

Cutting vegetables into different shapes gives you great flexibility. Carrots, for example, which can be cut into dice, rounds, or sticks (batonnet, julienne, etc.), can be adapted to nearly any plate.

Continue reading here: Balance the Portion Sizes of the Items on the Plate

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