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1. Methods of Plating,
Accompaniments of Appetizers,
and Food Safety and Hygiene
TLE Grade 8 - Food Processing

2. Methods of Plating - Clock Method
• Visualize the plate as a clock:
• • Starch at 10 o'clock
• • Meat at 2 o'clock
• • Vegetables at 6 o'clock
• For square/triangular plates: divide into quadrants

3. Methods of Plating - Stacking
Method
• • Adds height and appeal
• • Good for small portions (e.g., desserts, salads)
• • Can be stacked free form or using a mold
• • Avoid stacking messy foods

4. Methods of Plating - Sauces
• • Sauces complement dishes from appetizers to desserts
• • Don't pour over meat; use a sauce pool underneath
• • Swirling technique enhances visual appeal
• • Use squirt bottle or dropper for control

5. Methods of Plating - Garnishes
• • Accentuate the dish's color and flavor
• • Guidelines:
• - Don't overload one side
• - Arrange with color and shape in mind
• - Must be edible
• - Apply quickly to serve food warm

6. Making Garnishes Last
• • Blanch vegetables for better color
• • Steps:
• 1. Boil for 1 minute
• 2. Shock in ice water
• 3. Dry thoroughly before use

7. Accompaniments of Appetizers -
Guidelines
• 1. Keep appetizers light and delicate
• 2. Limit ingredient variety
• 3. Avoid repetition of main meal ingredients
• 4. Steer clear of highly spiced/acidy foods
• 5. Limit number of appetizers
• 6. Serve finger foods for easy handling

8. Food Safety and Hygiene -
Introduction
• • Prevent foodborne illnesses through proper handling,
storing, and preparing
• • Some foods must be chilled or cooked properly to stay safe

9. Clean Your Hands
• • Wash hands with soap and water before cooking
• • Use clean towels to dry
• • Wash again after touching raw meat, pets, using washroom,
etc.

10. Chill Foods Safely
• • Store perishables in fridge (2°C to 4°C)
• • Refrigerate leftovers quickly
• • Freezing prevents pathogen growth but does not sterilize
food

11. Cook Foods Properly
• • Meats must be cooked to destroy pathogens
• • Red meats: sear outside is okay
• • Poultry and minced meats: cook thoroughly

12. Learn About High-Risk Foods
• • Raw meat and dairy: risk of contamination
• • Buy pasteurized dairy
• • Shellfish: source must be safe
• • Sushi: safe when properly prepared and stored

13. Summary
• • Use plating methods for visual and sensory appeal
• • Select appetizers thoughtfully
• • Practice hygiene and safe food handling at all times

14. Thank You!
• • Questions & Reflections
• "Good food is not just about taste, but safety and
presentation too."