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l2 Appetizers

This document outlines the fundamentals of plating and presenting appetizers, emphasizing the importance of skills, style, and creativity. It covers aspects such as color, shape, texture, and portion balance to create an attractive presentation while maintaining sanitary practices. Additionally, it highlights the significance of garnishes and simple designs for effective appetizer presentation.

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renalyndaguro
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7 views

l2 Appetizers

This document outlines the fundamentals of plating and presenting appetizers, emphasizing the importance of skills, style, and creativity. It covers aspects such as color, shape, texture, and portion balance to create an attractive presentation while maintaining sanitary practices. Additionally, it highlights the significance of garnishes and simple designs for effective appetizer presentation.

Uploaded by

renalyndaguro
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Present a Range of

Appetizers
Learning Outcome 3
At the end of this lesson, you are expected to:
1. Identify the Fundamentals of Plating;
2. Identify the Accompaniments of Appetizers;
3. Present appetizers attractively;
4. Observe sanitary practices in presenting appetizers.
✓ A small dish of food
or drink taken before
a meal or the main
course of a meal to
stimulate one’s
appetite.
✓ is the process of offering
the appetizer to guests in a
stylish and pleasing
manner.
✓It requires SKILLS,
STYLE, and CREATIVITY.
✓ the rules of menu balance
refers to selection of foods and
garnishes that offer variety of
contrast.
✓ Color, Shapes, Textures,
Flavors
✓ two or more colors on plate
are usually more interesting
than one.
✓ GARNISH is also important
(Garnish is a
decoration or adorn especially in
food to enhance its appearance
or taste.)
✓ Plan for variety of
shapes and forms.
✓Cutting vegetables into
different shapes gives
you great flexibility.
✓ Not strictly in
visual
consideration, but
important in
plating.
✓ One of the factors
to consider when
balancing colors,
shapes, and texture
on the plate.
✓ this is important for presentation as well
as costing.
✓ Match portion sizes with plates. Too
small plate makes an overcrowded,
jumbled, messy appearance. Too large
plate makes the portions look skimpy.
✓Balance the portion sizes of the various
items on the plate.
✓Apply logical balance of portions.
• CENTERPIECE or Gross piece. This may be an uncut portion of the
main item, such as plate or a cold roast, decorated and displayed
whole. It may be a separate but related item, such as molded salmon.
• The slices or serving portions should be arrange artistically.
• The garnish should be artistically done in proportion to the cut
slices.
3. A simple design is best. Simple
arrangement is easier to serve,
more appetizing, and still
attractive when the half
consumed by the guest.
4. Attractive platter presentation
may be made on silver or other
metals, on mirrors, chinaware,
plastic ware, wood or other
metals
5. Once a piece of food has
touched the tray, do not
remove it, shiny silver or
mirror trays are easily
smudged.
6. Think of the platter as part
of the whole. It must be
attractive and appropriate to
the presentations in the table.
•Make a sketch by dividing the tray into six
or eight sections. This will help you layout a
balance and symmetrical design. The
sketch could indicate the centerpiece, slices
pf foods and garnishes.
•Good design make your eyes move
across the platter following the lines
you have set up. It could be arrange
rows or lines.
•Use centerpiece to emphasize and
strengthen the design by giving it
direction and height.
•Note that centerpiece is not always in
the center.
•Pieces of food must be equal.
•Proportioning of dish is essential to
the attractiveness and in
controlling costs.
•Use garnish to balance out a plate by providing
additional element.
•Two items on plate often look unbalanced, but
adding garnish completes the picture. ON the
other hand do not add unnecessary garnishes.
•It may hides colors and
shapes. You may cover a part
of it or a band of sauce across
the center..
•Simplicity is more
attractive than
complicated designs.
•Angle of overlapping slices and
wedge-shaped pieces toward the
customer and the best side of each
slice is face up.

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