Proper Planning Is A Necessity
Proper planning an evaluation of a plate, platter, timing, and menu is necessary
to make sure that you are spending both your time and money
practically. It is not
practical
to prepare and assemble every idea for evaluation purposes. Therefore the
use of drawings to examine presentation, evaluate if there are duplication
of items or preparation techniques, and visually check for compatibility
of flavors. Drawing out concepts also gives the chef a document that will
make the assembly of the plate or platter easier in busy or tense
situations and insure consistency.