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Plating Recommendations
Proper plating of foods will ensure that satisfactory temperatures will be reached during
the heating cycle. Plating is really a matter of using these common sense guidelines:
• The greater the area of food on the dish that comes in contact with the heater pad, the
better the results.
• If you are using disposables, line personnel must recognize the difference between the
standard and high heat dishes.
• For hot sandwich service, place meat directly on the dish with the bread angled over
the meat. Place hamburgers, hot dogs and fish fillets flat on the dish with the bun
forming an umbrella over the top.
• With the full cover, do not over-wrap cold items as they will get soggy when
refrigerated.
• Place poached eggs in a side dish, then place side dish on the entrée dish.
• Soft Cooked eggs are not recommended.
• When serving creamed items with biscuits, place the biscuit on the side rather than
putting the creamed product over it.
• Cut baked potatoes in half lengthwise and place on dish open side down.
• The portion size of lasagne or other dense casseroles should not exceed 10 oz. Ensure
that the height of the product is less than two inches. Be generous with sauce to aid
heating.
• Most frozen convenience foods will rethermalize very satisfactorily. Temper them
slowly in a refrigerator, then handle as you would any chilled food product.
• Sauces and gravies are very helpful, as they act as heat conductors and provide
moisture.
• Keep frozen desserts in the freezer until meal delivery time. Place them on the wing
portion of the tray after rethermalization.
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