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For temperature I heated my waffles up until they were nice and warm but not too hot. The shape of the waffles were kept as circles so they would keep foods around them. The garnish used was the three by three of chocolate chips. The texture I went for was a nice crunch to the waffles but also the mushy and softness of the banana.

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Temperature - Waffle was heated and the strawberries were cold
Height - Cut the strawberries and propped them up against the whipped cream
Garnish - Spread chocolate syrup in an appealing pattern
Color and Appearance - The colors were very distributed from the strawberries, whipped cream, and M&M's.

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the plate compositions I used were temperature, color, shape, flavor. The waffles were toasted while the fruit was cold. we used fruits that were different colors. Also the fruits were different shapes and we even twisted an orange slice. we added some powder sugar on top to add more flavor also some chocolate sauce on the side.

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Color and appearance theres some slight contrast, hight we stacked the bananas and strawberries. Shape, we had cut one of the waffles into a heart, the flower orange. Texture would be the crunchy waffle and the soft fruits. Flavor is a mix of slightly bitter and sweet. Temperatures were what they were supposed to be. Garnishing would be the green leafs, cherries, and the chocolate "love".

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The 4 components of plate composition I used were Color, Height, shape, and flavor. The red strawberries and green Kiwi contrasted with each other and both colors were vibrant. All of the items on the plate were different shapes. For example the waffles were heart shaped while the fruits were carved into flowers. The heights of all of the food varied. The strawberry was tall while the waffles were thin and the kiwi's height was in between the height of the straw berry and the height of the waffles. For texture, the strawberry and Kiwi was soft while the waffles were toasted making them a little crunchy.

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The Four plate compositions that I used were color, flavor, temperature and shape. I used color by using many different colored fruits and I used colors that balanced each other out such as blue and orange. For Temperature I put the waffles in the toaster to warm them up. I also used different types of shapes because each piece of fruit is shaped differently. I also used flavor because I had a variety of flavors between the fruits,waffles and whipped cream.

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The plate presentation we created met the guidelines with the colors of the fruit. The arugula made the garnishing and the cream added height. We added syrup for flavor. The waffles and bananas added to the texture.

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The four plate compositions that i used were color, texture, flavor, and temperature. I used color by contrasting the color of the green kiwi with the red strawberry. The texture was the crunchy waffle and the soft fruit. The flavor was the sweet fruit and the sweet chocolate. Finally the temperature was a warm waffle.

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Color and appearance because of the difference in colors. Height because of how the waffles, whipped cream, and strawberries stack up. Flavor because of the sugary taste from the whipped cream, chocolate syrup, and sprinkles and then the fruit made more of a fresh taste. Garnishing because of the greens on top.

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The first guideline I met was texture because i toasted the waffles. The second guideline I met was color and appearance because the are a variety of colors. The third guideline I met was shape because i used different shapes. The last guideline I met was garnishing because I left the strawberry greens on top of the strawberries and put them on top of the waffles.

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The first guideline we met is texture by toasting the waffle. The next guideline we met is color by using the zest of an orange. The next one we met is height by stacking the waffles. The last one we met is flavor by having multiple fruits.

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The four plate composition guidelines that I used were height, color, garnishing, and also flavor.
1. How I used Height was by layering whip cream, strawberry, whip cream, and than an apple. This gave me the height that I wanted on the plate.
2. How I used color on this plate was by adding complimenting colors such as blue from the blueberries, and yellow from the bananas. Also, I use red from the strawberry to compliment the green from the apple.
3. I used Garnishing on the plate by putting greens on the side of my plate to make the dish look more appealing.
4. I used flavor by using flavors from foods that really went nicely together such as an apple and strawberry and also a banana and chocolate sauce.

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The Four plate compositions that I used were height, shape texture, color and appearance, and temperature. We stacked our waffles, cut it into a star, toasted it till it was crunchy, added a variety of colors, and made sure it was hot and ready.

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color appearance
height
garnish
shape

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Cory Caplick
color and appearance
varying height
shape
garnishing