During your Certificate III in Commercial Cookery you will learn that part of your mise en place involves making certain that you have sufficient supplies of clean, undamaged crockery, and that they are at temperatures appropriate to food being served.
When it comes time to plate and portion food, it is essential that the plates and crockery sourced for the dishes are clean and sanitised. The crockery should also be undamaged, i.e. be free of crack and chips. Any crockery that is cracked or chipped must be disposed of. Both chips and cracks make poor presentation, and they also provide an area in which food poisoning bacteria can grow
Remember: all plates, bowls, cups, saucers, serving dishes and glassware that is chipped or cracked must be disposed of correctly.
When selecting the correct crockery, it is important that all cold foods be plated on chilled crockery, ensuring that the coolness of the dish remains. It is always a good idea to keep a supply of clean plates in the cool room ready for cold dishes.
When serving hot food, part of your mise en place includes putting the necessary plates into the oven or warmer, so they are ready when the food is to be served. You will also need to make sure that there are sufficient plates available and within easy reach to replace those used.
All hot food items should be served on hot plates, it is important to remember that food temperatures drop very quickly once plated, and even more so when they are being served in an air-conditioned restaurant.
Service staff handling hot plates will need to use a service cloth to protect their hands.
You will learn how to correctly plate up meals when undertaking your Certificate III in Commercial Cookery.