Guidelines to attractive plating

1. PICTURE TALK:

2. GUIDELINES TO
ATTRACTIVE
PLATING

3. 1. What did you observe in the given
picture?
2. Why do you think plating is
important, specially in fish and
seafood dishes?
3. Do you think you need a proper
guidelines to present your dish
perfectly? Why do you think so?

4. PLATE AND
PRESENT SEAFOOD
DISHES
4.2PERFORMGUIDELINESINSERVING
FISHANDSEAFOODDISHES

5. Objectives:
•Explain the guidelines to attractive
plating
•Perform guidelines in serving fish
and seafood dishes
•Value the importance of the
guidelines in attractive plating.

6. “PASS THE
MESSAGE”

7. Rubrics:
•Cooperation ------------------- 25%
•Organization--------------------20%
•Time Frame---------------------30%
•Correctness---------------------25%
Total: 100%

8. Unlocking of Difficulties
•Hot Foods – refers to dishes that are
served warm or hot in temperature.
•Cold Foods – a culinary creation
served at a chilled or room
temperature.
•Rim – often refers to the edge or
border of a dish or glass and plates.

9. GUIDELINES TO
ATTRACTIVE
PLATING

10. Guidelines to Attractive
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.
4. Maintain unity.
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.

12. Serve Hot Foods, on hot plates

13. Serve Cold Foods, on cold plates

14. Jardiniere-
garden
vegetables
Nicoise- tomatoes
concasse cooked
with garlic. A true Niçoise
Salad combines raw tomatoes,
Niçoise olives, anchovies,
and hardboiled eggs with
an olive-oil-based vinaigrette.
EXAMPLES OF GARNISHES OR ACCOMPANIMENT FOR PLATING

15. Jardiniere-
garden
vegetables
Clamart- peas

16. Crecy- carrots
Doria- cucumbers
(cooked in butter)

17. DuBarry- cauliflower
Fermiere- carrots,
turnips, onions and
celery cut into
uniform slices

18. Forestier-mushrooms
Lyonnaise- finished
sauce made with onions
and white wine vinegar

19. Serving baked fish
• Serve baked fish with sauce or seasoned
butter to enhance moistness and improves
palatability.
• For service, the fish is removed from the
dish, the liquid is strained, degreased,
reduced and finish by adding butter cream
or velouté sauce

20. Serving baked fish

21. Serving broiled lobster
•Serve immediately with melted butter
or appropriate sauce and garnish.

22. Serving Sautéed and Pan fried
• Remove the fish with spatula and place on a
serving plate with presentation side up.
• Sprinkle fish with lemon juice and chopped
parsley.
• Heat raw butter in the sauté pan until it turns
light brown. Pour over fish immediately and
serve at once.

23. Serving sautéed and Pan fried

24. Serving Poached or Simmered fish
in Court Bouillon
• Serve Poached fish appropriate sauce, such
as hollandaise sauce for hot fish and
mayonnaise.

25. Serving Poached fish in Fumet and
Wine
• Reduce the cuision over high heat to about ¼
of its volume.
• Add fish velouté and heavy cream and bring
to boil.
• Adjust seasoning with salt, white pepper and
lemon juice.
• Strain the sauce.
• Arrange the fish on plate for service coat with
sauce and service immediately.

26. Serving Poached fish in Fumet
and Wine

27. Glazing
Poached fish is sometimes glazed
before
1. Combine the finished sauce, with egg
yolk, hollandaise sauce or lightly
whipped cream.
2. Coat the fish with the sauce and run
the plate under a broiler until the sauce is
golden brown.

28. Glazing

29. APPLICATION:
Direction: Present a real-life scenario
where you are going to design your
own menu for a seafood restaurant.
Incorporate the guidelines for attractive
plating into your menu design.
(By Group)

30. EXAMPLE:

31. EVALUATION:
1. How can we say that plating seafood
dishes is important?
2. Using the guidelines in plating fish
and seafood dishes, do you think
your ready to perform plating?
3. Why is food plating important?

32. ASSIGNMENT:
Prepare for your laboratory for
tomorrow
GOOD LUCK!!!!!