4 fundamentls of plating

FUNDAMENTALS OF PLATING


LESSON

4

PREPARED BY:ARLYN P. BONIFACIO

TLE 9

http://www.pptbackgrounds.net/vintage-paper-scroll-download-backgrounds.html


GOALS

1. IDENTIFY THE METHODS OF PLANNING

2. PRESENT APPETIZER ATTRACTIVELY

3. IDENTIFY THE TOOLS FOR GARNISHING

4. IDENTIFY THE ACCOMPANIMENTS OF APPETIZERS



WHAT IS PLATING?PLATING –

A food refers to presenting the item on a plate in a way

that is tempting and appealing.



METHODS OF PLATING



Clock methodrequires chefs to think of their plate like the face of the clock. Each section corresponds to a number on the clock to create different sections for placing foods



Stacking methodIt is a technique that adds a dimension of height to culinary plating, forcing the diner’s eyes to move upward.



SaucesThese are a part of many courses, from appetizers to main courses to desserts.



GarnishesThese serve as an accent to perk up or highlight the color of the main dish.



TOOLS FOR

GARNISHING



APPLE CUTTER/CORER

This wheel-shaped gadget is great for cutting vegetables, such as carrots, as well as apples.



BRUSHESStandard pasty brushes work for most garnishing, but for precise or delicate chores, a child’s small paintbrush is best.



Butter curler, butter paddles, & candy moldsEach of these helps you shape butter. Use the curler to form delicate butter curls, the paddles for butter balls, & molds for special designs.



CITRUS STRIPPER

It is a tool used to cut a thin strip of peel from citrus or other fresh products.



DECORATING BAGIt is used for piping designs and other cake decorating tasks. The decorating bag is also known as a parchment cone.



DECORATING TIPSThese Are the most important things when you need an additional tip for a new garnish.



GRAPEFRUIT KNIFE

This is a special type of knife designed specifically for cutting grapefruit.



HANDGRATERIt is used for many things in the kitchen, such as grating cheese, vegetables zest, and spices. It comes in all shapes & sizes.



SMALL COOKIE CUTTERS

These are also known as hors d’oeuvres cutters



KNIVESThese are the knives that are used most often. A utility knife for medium-sized foods, such as pineapples or cantaloupes.


MELON BALLERIt is a spoon like utensil with a sharp edge used especially for cutting ball-shaped pieces from the pulp of a fruit.



SCISSORSThese are handy utensils that include two sharp blades operated with a pair of handles.



SKEWERS AND TOOTHPICKS

For garnishing, keep a supply of wooden toothpicks, as well as 6- & 10-inch wooden skewers on hand.



VEGETABLE PEELERIt is a kitchen tool consisting of metal blade attached to the handle, used to remove the outer skin or peel of certain vegetables.



WIRE STRAINERThis bowl-shaped tool made from wire mesh is great for sifting or sprinkling powdered sugar or cocoa over foods, as well as for draining.



TIPS ON HOW TO MAKE

GARNISHES LAST



1. To maintain heighten the color of the vegetables, blanch them before using them to make garnishes.

TIPS

2. To prevent drying out, keep garnishes away from air, and heat.

3. It is always best to make garnishes just before serving, but some can be prepared ahead of time and assembled on the plate at the last minute.

4. Store garnishes like you would with similar foods.

5. If ingredient are crispy or dried, or if they need to firm up, do not refrigerate. Store in a cool or container, & refrigerate.

6. Some cut-up or carved vegetables can be prepared in advance and covered with ice water until you are ready to assemble the finished presentation

7. Add garnishes to the food just before serving.


BASIC ELEMENTS OF

PLATING


BASIC

PLATING



BASIC

PLATING

1. Start with drawing & sketches to visualize the plate.

2. Select one ingredient to focus on and use space to simplify the presentation.

3. Play with colors, shapes, and textures to ensure diners are not overwhelmed.

4. Ensure there is the right amount of ingredients and the plate complements the dish.

5. Ensure the main ingredient stands out and pay equal attention to the ‘support’.

5. Ensure the main ingredient stands out and pay equal attention to the ‘support’.



ACCOMPANIMENTS OF APPETIZERS

1. SAUCES2. DIPS3. CONDIMENTS4. PICKLES5. FRUITS6. VEGETABLES & PREPARED

VEGETABLES ITEMS



GUIDELINES IN THE SELECTION

OF APPETIZERS



GUIDELINES

1. Keep the food light, delicate and unsubstantial.

2. Limit the variety of ingredients. Do not overwhelm the guest’s plates.

3. Avoid repetition of the ingredients that will served in the main meal.

4. Avoid highly spiced or highly acidic food. They will interfere with the meal to follow.

5. Limit the number of appetizers served. This will prevent the guests from losing their appetites.

6. Best is to provide finger food so that the guests can savor them while standing and sipping their drinks.


FOOD SAFETYAND

HYGIENE


1. Clean your hands

FOOD SAFETY

2. Chill foods safely3. Cook foods properly4. Learn about high-risk foods.


1. Group Activity2. Demonstrate how to

put garnishes on the appetizer

TRANSFER


THE

END

Thank you for

Listening!!!


Food

4 fundamentls of plating