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Plating - Week 4 2

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17 views

Plating - Week 4 2

thank you

Uploaded by

michaeljohngabito159
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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ACCEPTABLE or NOT ACCEPTABLE.

• Your imagination is your limit in preparing appetizers.


• The flavour of the appetizer should intimidate the main dish.
• Well-seasoned appetizer is good to complement whatever food may
follow.
• Appetizers should be pleasing to the eye as they say “ the eyes eat
first”.
• Appetizers are small portion of food, not enough to satisfy your
hunger.
MYSTERY BOX CHALLENGE
• Camote tops Bread Crumbs Cabbage
• Malunggay leaves Eggs Salt and Pepper
• Taro Ripe mango Chili powder
• Mayonaise Lettuce Watermelon
• Loaf Bread Cooking Oil Eggplant
• Liver Spread Cucumber Calamansi
• Cheese Flour Saluyot
• Pineapple
FUNDAMENTALS OF PLATING
FOOD PLATING

• Is the process or arranging


and decorating food to
enhance its visual
presentation. It also means
presentation of food in a
plate
1. BALANCE- Refers to
the variety and contrast
of food garnishes.

COLOR- two or more colors on a plate are


usually more interesting than one. Garnish is
also important.
SHAPES- Plan for variety of shapes and forms.
Cutting vegetables into different shapes gives
great flexibility.
TEXTURE- Not strictly visual consideration,
but important in plating in menu planning.
FLAVORS- One of the factors to consider when
balancing colors, shapes, and texture on the
menu.
2. PORTION SIZE- This is
important for presentation as
well as for costing.

• MATCH PORTION SIZES AND PLATES- Too


small, a plate makes an overcrowded,
jumbled, messy appearance. Too large
plate makes the portion look skimpy.
• BALANCE the portion sizes of the various
items on the plate. Apply logical balance of
portions.
3. ARRANGEMENT ON
THE PLATE
• Keep food off the rim of the plate.
• Arrange the items for the convenience of the
customer.
• Keep space between items, unless, of course,
they are stacked on one another.
• Maintain unity
• Make every component count.
• When using a sauce or gravy, add it attractively
• Keep it simple
4. TEMPERATURE. Arrangement of food
is not only the factor to consider when
serving food. When food is cook with
its proper temperature, nutritive value
of food is preserved, and it controls the
growth of bacteria which makes the
food safe to eat. It also affects the
nutritive value, texture and moisture of
the food.
ACCOMPANIMENTS OF
APPETIZERS

• Are complementary additions to the main


ingredient of a meal. Accompaniments are
typically things like vegetables and side
salads but they also include sauces and
relishes. Sometimes the accompaniment
also comes with garnish of its own.
IMPORTANCE OF
ACCOMPANIMENTS
1. Accompaniments are used to make the dish
complete.
2. It gives variety and improves the nutritive
value of the food.
3. It gives piquancy to the dish.
4. It imparts flavor, taste, color, blend and gives
contrast to the food.
5. An accompaniment provides moistness.
6. An accompaniment helps to digest the food.

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