As a kitchen staff, it is one of your duties to know and look for the many ways and styles poultry dishes can be plated. More importantly, you should make sure that poultry meat is cooked safely before you plate them for the diners. This lesson will present the different factors to be considered when plating meat dishes such as the doneness of poultry and the common accompaniments for poultry dishes.
Poultry meats, unlike beef, must only be served well done. This is to make sure that the microorganisms which may cause harm to human health will be wiped out. However, it is not recommended to rely on the look and texture of the poultry meat alone to determine if it's cooked safely.
There are other common guidelines that the kitchen staff should observe when plating dishes for food service. The following are some of the important aspects of plating that you should look into:
- The plate shows various shapes which can be in uniform or varying sizes;
- Height is considered as another dimension in arranging the elements on the plate;
- Colors and texture are put into and set up effectively enough for the plate to be appealing and enticing; and
- The flavor and taste of the dish are made sure to be pleasing to the diners the same way as they were satisfied by the visuals of the plate.
Accompaniments vary according to the type of poultry and the method of cooking used. Accompaniments should add contrast while complimenting the poultry dish. The following are the common sauces and sides for poultry and game dishes.