This document provides guidelines for plating vegetable dishes. It discusses the importance of balance, arrangement, portion size, and visual appeal when presenting vegetable dishes. Some key plating styles mentioned include having the main item in the center with vegetables distributed around it or having the main item in the center with neat piles of vegetables carefully arranged around. The document also provides tips for maintaining balance, unity, and simplicity in plating to ensure the diner's comfort and convenience.

1. Present Vegetable
Dishes

2. 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.
1. Good preparation and cooking techniques–
Proper cutting and cooking of vegetables

3.  Balance
 Select foods and garnishes that offer variety
andcontrast. This should be applied to colors, shapes,text
ures 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 platingpresentations. One
important thing is, to keep in mindthe convenience and comfort of the
diner when plating.

4. Plating Styles
with
Vegetable
Dishes

5. 2. Main item in the center,
with vegetabledistributed
around it.

6. 3. Main item in the center with neat
piles of vegetables carefully
arranged around.
4. A starch or vegetable item heaped in the center, the main item
slicedand leaning up against it.

7. 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.

8. 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.

10. 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.
Ribbon Vegetables
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