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General Plating Guide and Procedures
Use proper portion sizes to ensure that the food is heated to the proper temperature.
Follow this guide to obtain the best results:
Dish
Food
Maximum
Weight
Rectangular Bowl Cereals and Soup 6 oz.
High Heat Side Dish Vegetables 4 oz.
Rectangular Entrée Meat, Starch, Casserole 12 oz.
Round Entrée Meat, Starch, Vegetable Casserole 12 oz.
Side Dish Salad, Dessert, Rolls 4 oz.
All foods should be in a thawed condition with temperatures not over 40°F.
Soups, salads and desserts should be pre-plated and held under refrigeration. Many
frozen vegetables will only be thawed and plated with no processing required. Other
vegetables may require blanching.
Plating Recommendations for High Heat Disposables
High heat disposables are available for the Perfect•Temp system.
Plating is basically the same as it is for china or disposable plastic. Lunch and dinner
menus require no plating procedures that differ from china or disposable plastic.
Breakfast is normally a lighter meal consisting of foods that are less dense and thus heat
faster. It is suggested that eggs be put into a high heat side dish, then placed on the entrée
dish. The same applies to omelets.
For pancakes and French toast, spray the entrée dish with a non-stick cooking spray to
prevent crusting on the bottom. Home fries and breakfast meats perform very well. Foods
rethermalized on disposables will have slightly higher temperatures at the end of the cycle.
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