This document discusses plating and presenting vegetable dishes. It emphasizes the importance of good preparation techniques, professional plating skills, and an understanding of visual presentation. Proper plating involves balancing colors, shapes, textures and flavors on the plate. It also involves matching portion sizes to plates and balancing portions. Common plating styles for vegetable dishes include items arranged around a central item or in neat piles. Guidelines recommend keeping food off plate rims and arranging items for diner convenience. Creative techniques like vegetable purees, ribbons and rings are also presented.

1. PRESENT
VEGETABLE
DISHES
• Presentation of prepared vegetable dishes
• Factors to consider in plating vegetable dishes
-LCSM

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.

4. PLATING STYLES
WITH
VEGETABLE
DISHES
Classic arrangement

5. PLATING STYLES WITH
VEGETABLES DISHESClassic
Arrangement:
Main item in front,
vegetables, starch items
and garnish at the rear.

6. PLATING STYLES WITH
VEGETABLES DISHESClassic
Arrangement:
Main item in the center,
with vegetable distributed
around it.

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.

9. GUIDELINES IN
PLATING

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.

11. CREATIVE
PRESENTATION
TECHNIQUES

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.