2. 1. Good preparation and cooking techniques –
Proper cutting and cooking of vegetables
2. Professional Skills
Ability to perform according to required standards
3. Visual Sense
Effective food presentation depends on the
understanding of techniques involving balance,
arrangement, and garniture.
Essential Factors of Food
Presentation
-LCSM
3. Balance
Select foods and garnishes that offer variety and
contrast. This should be applied to colors, shapes,
textures and flavors.
Portion size
Match portion sizes and plates
Balance the portion sizes of the items on the plate
Arrangement on the plate
Many chefs display their creativity in plating
presentations. One important thing is to keep in mind
the convenience and comfort of the diner when plating.
7. PLATING STYLES WITH
VEGETABLES DISHESClassic
Arrangement:
Main item in the center
with neat piles of
vegetables carefully
arranged around.
8. PLATING STYLES WITH
VEGETABLES DISHESClassic
Arrangement:
A starch or vegetable item
heaped in the center, the
main item sliced and
leaning up against it.
10. GUIDELINES IN
PLATING
1. Keep food off the rim of the plate.
2. Arrange the items for the convenience of the customer.
3. Keep space between items, unless, they are stacked on one another.
4. Maintain unity.
5. Make every component count.
6. Add sauce or gravy attractively on plate.
7. Keep it simple.
12. VEGETABLE PUREES
1. Cook vegetable until soft, then
drain well.
2. In food processor, process
vegetable to smooth puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and
process again.
5. Add whipping cream.
6. Using ice-cream scoop or spoon,
shape puree on heatproof plate
and place in oven or microwave
until hot.
13. RIBBON VEGETABLE
1. With vegetable peeler, shred
carrot, corvette and radish
into long ribbons, about 2.5
cm.wide, pressing lightly
with peeler so ribbons will be
very thin.
2. Toss vegetables with melted
butter or margarine.
3. Cook until tender –crisp
14. VEGETABLE RINGS
1. With sharp knife, cut 3
peppers, (green, yellow, red)
and onion into rings.
2. Remove core, seeds and
membranes from peppers.
3. Toss vegetable with melted
butter or margarine.
4. Cook until tender crisp.
5. Serve hot or refrigerate to
serve chilled.
Editor's Notes
Pan Seared Denver Steak with Spring Vegetables
Guidelines in Plating
1. Keep food off the rim of the plate.
Select a plate large enough to hold food without
hanging off the edge.
2. Arrange the items for the convenience of the customer.
Always arrange the best side of food on plate to avoid
letting the diner rearrange them before eating.
3. Keep space between items, unless, they are stacked on one
another.
Arrange vegetable on plate, that every item should be
identifiable.
4. Maintain unity.
Create a center of attention and relate everything to it.
5. Make every component count.
Garnishes are not added just for color, but sometimes
they areneeded to balance a plate by providing an
additional element.
6. Add sauce or gravy attractively on plate.
Pour sauce around or under the dish or covering only
a part ofthe dish. Always think of the sauce as part of
the overall designof the plate.
7. Keep it simple.
Avoid making food too elaborate.