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FUNDAMENTALS OF PLATING
FUNDAMENTALS OF PLATING
LESSON
4
PREPARED BY:ARLYN P. BONIFACIO
TLE 9
FUNDAMENTALS OF PLATING
GOALS
1. IDENTIFY THE METHODS OF PLANNING
2. PRESENT APPETIZER ATTRACTIVELY
3. IDENTIFY THE TOOLS FOR GARNISHING
4. IDENTIFY THE ACCOMPANIMENTS OF APPETIZERS
FUNDAMENTALS OF PLATING
WHAT IS PLATING?PLATING –
A food refers to presenting the item on a plate in a way
that is tempting and appealing.
FUNDAMENTALS OF PLATING
METHODS OF PLATING
FUNDAMENTALS 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
FUNDAMENTALS OF PLATING
Stacking methodIt is a technique that adds a dimension of height to culinary plating, forcing the diner’s eyes to move upward.
FUNDAMENTALS OF PLATING
SaucesThese are a part of many courses, from appetizers to main courses to desserts.
FUNDAMENTALS OF PLATING
GarnishesThese serve as an accent to perk up or highlight the color of the main dish.
FUNDAMENTALS OF PLATING
TOOLS FOR
GARNISHING
FUNDAMENTALS OF PLATING
APPLE CUTTER/CORER
This wheel-shaped gadget is great for cutting vegetables, such as carrots, as well as apples.
FUNDAMENTALS OF PLATING
BRUSHESStandard pasty brushes work for most garnishing, but for precise or delicate chores, a child’s small paintbrush is best.
FUNDAMENTALS OF PLATING
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.
FUNDAMENTALS OF PLATING
CITRUS STRIPPER
It is a tool used to cut a thin strip of peel from citrus or other fresh products.
FUNDAMENTALS OF PLATING
DECORATING BAGIt is used for piping designs and other cake decorating tasks. The decorating bag is also known as a parchment cone.
FUNDAMENTALS OF PLATING
DECORATING TIPSThese Are the most important things when you need an additional tip for a new garnish.
FUNDAMENTALS OF PLATING
GRAPEFRUIT KNIFE
This is a special type of knife designed specifically for cutting grapefruit.
FUNDAMENTALS OF PLATING
HANDGRATERIt is used for many things in the kitchen, such as grating cheese, vegetables zest, and spices. It comes in all shapes & sizes.
FUNDAMENTALS OF PLATING
SMALL COOKIE CUTTERS
These are also known as hors d’oeuvres cutters
FUNDAMENTALS OF PLATING
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.
FUNDAMENTALS OF PLATING
SCISSORSThese are handy utensils that include two sharp blades operated with a pair of handles.
FUNDAMENTALS OF PLATING
SKEWERS AND TOOTHPICKS
For garnishing, keep a supply of wooden toothpicks, as well as 6- & 10-inch wooden skewers on hand.
FUNDAMENTALS OF PLATING
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.
FUNDAMENTALS OF PLATING
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.
FUNDAMENTALS OF PLATING
TIPS ON HOW TO MAKE
GARNISHES LAST
FUNDAMENTALS OF PLATING
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
FUNDAMENTALS OF PLATING
BASIC
PLATING
FUNDAMENTALS OF 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’.
FUNDAMENTALS OF PLATING
ACCOMPANIMENTS OF APPETIZERS
1. SAUCES2. DIPS3. CONDIMENTS4. PICKLES5. FRUITS6. VEGETABLES & PREPARED
VEGETABLES ITEMS
FUNDAMENTALS OF PLATING
GUIDELINES IN THE SELECTION
OF APPETIZERS
FUNDAMENTALS OF PLATING
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.
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!!!
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