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This document discusses plating and presenting vegetable dishes. It emphasizes good preparation techniques, professional plating skills, and visual presentation. Key factors in plating include balance of colors, shapes, textures and flavors. Portion sizes should match plates and be balanced. Creative plating styles are described, like arranging items around a central item. Guidelines suggest keeping food off plate rims and leaving space between items. Creative techniques like vegetable purees, ribbons, and rings are also outlined.
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Bread and Pastry Dough: www.chefqtrainer.blogspot.com
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2. Mise en place, which means "everything in its place", is introduced as the process of preparing ingredients and ensuring all necessary tools and equipment are gathered and organized before cooking. Proper knife skills are also emphasized.
3. Different plating techniques are covered, including classical plating which arranges foods on a plate like a clock. Garnishing and presenting food creatively to enhance appearance is discussed.
COT 2 PPT Present Meat Dishes and plating
1. The document discusses best practices for aesthetically plating and presenting meat dishes, including using contrasting colors, textures, and shapes to make the food visually appealing.
2. It provides guidelines for plating individual elements like meat, vegetables, and starches in proportion and emphasizes keeping portions sized appropriately.
3. The document also covers garnishing, saucing, and plating techniques like layering and framing to create height and balance on the plate.
Chapter 03 food presentation
The document discusses the importance of properly presenting food. Good presentation is as important as good preparation because it can influence how the food is perceived. Presentation should balance factors like temperature, flavor, color, shape, and texture. Foods on a plate should complement each other through balanced flavors and visually appealing contrasts. An effective presentation also considers appropriate plating and garnishing to enhance the dining experience.
Appetizer ppt.pptx
This document discusses different types of appetizers including cocktails, canapés, petite salads, relishes/crudités, and chips and dips. It provides details on each type, such as cocktails being served chilled and containing juices, fruits, or vegetables. Canapés are described as small, easy to eat foods made with bread and toppings, consisting of a base, spread, and garnish. Petite salads are miniature versions of full salads served on small plates. Relishes/crudités are raw sliced or whole vegetables served with a dipping sauce. Chips and dips involve making different dips and serving them with an assortment of chips.
T.l.e report
The document discusses various guidelines for plating food effectively. It emphasizes balancing nutritional components, flavors, textures, and visual appeal. Plating should feature contrasting elements in a structured but balanced way. Both Western and Asian plating techniques are covered, stressing the importance of proportion and highlighting the key ingredients.
PREPARE VEGETABLES DISHES.pptx
This document provides guidance on preparing vegetable dishes by first classifying vegetables according to their chemical composition, nutritional value, and parts of plants. It then describes the tools and techniques used to prepare vegetables, such as washing, peeling, cutting, and cooking methods. The document aims to teach learners the skills and knowledge to properly prepare and cook vegetable dishes according to enterprise standards.
Classification of Appetizer Cookery1.pptx
Here are the ingredients from the blackboard classified according to the parts of canapes:
Base:
- Crackers
- Toast
Spread:
- Flavored butter
- Flavored cream cheese
- Tuna salad
- Pimiento cream cheese
Garnish:
- Ham
- Caviar
- Sardines
- Capers
- Hard cooked egg slices
- Olives
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1_Prepare appetizers for beginners for every day use
1_Prepare appetizers for beginners for every day use
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This document provides information about a summative test on cookery involving sandwiches. It covers tools and equipment used in sandwich making like knives, cutting boards, and spreaders. Ingredients for sandwiches include various meats, breads, vegetables, spreads and condiments. Different types of sandwiches are identified such as open faced sandwiches containing filling on one slice of bread, grilled sandwiches that are browned on a griddle, and cold sandwiches made from delicate ingredients without crusts. The document contains a matching activity to identify ingredients and a true/false section testing understanding of various sandwich types.
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The document lists various egg dishes including scrambled eggs served with bread, boiled eggs on a plate with garnish, scrambled eggs with herbs, fried eggs with bacon and toast, eggs in sandwiches, hard boiled eggs of different sizes and shapes, scrambled eggs in a Manhattan plate, deviled eggs, stuffed eggs, salad eggs, poached eggs, stir-fried eggs, fried eggs as toppings, soft boiled eggs, baked eggs in potato bowls, and shaped poached eggs.
fried eggs.pptx
To fry eggs properly, one needs fresh eggs, the correct heat level, cooking fat, and technique. Eggs can be fried sunny side up, where the yolk is not turned, or over, where it is turned once. As they fry, eggs may be basted with fat. When done correctly, fried eggs have a uniformly set, tender white that is not browned or crisp, and a properly set yolk according to the desired doneness.
SPICES.pptx
This document provides descriptions of common seasonings used in soups and sauces, including basil, bay leaves, cardamom, cayenne pepper, chervil, cilantro, cloves, coriander, cumin, curry powder, fennel, mace, marjoram, rosemary, saffron, sage, tarragon, thyme, and tumeric. Each seasoning is described in one sentence noting its flavor profile. The document ends by thanking the reader.
LO.2 Prepare a variety of salads and dressings.pptx
This document provides instructions for preparing a variety of salads and dressings. It outlines the learning outcomes which include identifying salad components, selecting equipment, preparing different salads and dressings, and following safety procedures. It then details the various ingredients used in salads such as greens, vegetables, starches, fruits, and proteins. Guidelines are provided for making different types of salads including vegetables/legumes/grains, bound, fruit, composed, and gelatin salads. Procedures for quantity salad production and important factors to consider like neatness, food combinations, and quality of ingredients are also outlined.
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This document discusses different types of computer programs and their functions. It describes word processors like MS Word which allow for electronic typing and editing of documents. Spreadsheets are described as programs that represent data in rows and columns for numerical analysis and calculations. Presentation software and desktop publishing software allow for creating page layouts and quick typesetting of materials like brochures. Other software covered include reference software for online sources, graphics software for image manipulation, educational software for online lessons, and network software for connecting computers. The document also defines the desktop screen as the main window seen at startup, describing common elements like icons, files, folders, and the recycle bin.
Computer Components.pptx
A computer system consists of hardware, software, and peopleware working together. The main hardware components include the system unit, motherboard, CPU, primary storage, expansion bus, power supply, hard disk drive, and optical disc drive. Input devices allow users to enter data and instructions, including keyboards, pointing devices like mice, scanning devices, and voice input. Output devices such as computer monitors, projectors, printers, and speakers display or present the results of processing. Software includes system software that supports the computer system and application software that assists users in performing tasks. Peopleware refers to the human users of the computer system.
1. Tools.pptx
This document provides an overview of tools, utensils, and equipment needed for preparing sandwiches. It lists 21 items, including various knives for slicing ingredients, spatulas and scrapers for spreading and mixing fillings, measuring cups and spoons, can openers, strainers, mixing spoons, cutting boards, and more. The goal of the lesson is for students to learn to identify, use appropriately, and appreciate the importance of the tools needed to make different types of sandwiches.
Infedients used for Sandwich.pptx
Breads, meats, poultry, fish, cheese, spreads, condiments, vegetables and other miscellaneous ingredients are used in making sandwiches. Good quality breads provide variety, texture, taste, bulk and nutrients. Popular meats include beef, pork, ham and salami. Common cheeses are cheddar, cream cheese and processed cheese. Spreads like mayonnaise and mustard moisten the bread. Vegetables such as lettuce, tomatoes and onions add flavor, texture and color. Ingredients should be stored properly, like keeping seafood and cheese chilled, to maintain quality.
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This document discusses different types of sandwiches. It separates sandwiches into cold sandwiches and hot sandwiches. Cold sandwiches include open-faced, regular, pinwheel, tea, multi-decker, and wrap/rolled varieties. They are usually served cold or at room temperature and have spreadable fillings. Hot sandwiches usually contain meat or other hot fillings between bread and can be regular hot sandwiches, open-faced, grilled, deep fried, or use filled rolls, focaccia or pitta bread. The document provides details on the preparation and ingredients of several sandwich varieties.
WHAT IS FARM IMPLEMENTS.pptx
Farm implements are accessories used for soil preparation that are either pulled by draft animals or attached to machinery like tractors. They include plows for tilling soil, harrows for further pulverizing soil that has been plowed, and rotavators that are mounted to tractors. Common farm equipment includes hand tractors and four wheel tractors for pulling plows and harrows to prepare large areas of land, as well as water pumps for irrigation.
Presentation1.pptx
Crop production involves the cultivation of crops through field cultivation, vegetable growing, and fruit growing. Hand tools are lightweight agricultural equipment used without animals or machines for small-scale farming like school and home gardens. Common hand tools include cowbars, pick-mattocks, grab-hoes, spades, shovels, rakes, spading forks, light hoes, hand trowels, hand cultivators, hand forks, pruning shears, knives, axes, sprinklers, water pails, sprayers, and wheelbarrows.
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The document discusses evaluating and controlling workplace hazards and risks. It explains that evaluating hazards involves determining the level of risk and likelihood of harm. Control measures should aim to eliminate hazards, substitute less hazardous options, isolate hazards, introduce safe work procedures, and use personal protective equipment (PPE) as a last resort. Common workplace hazards like electrical, chemical, slips/trips/falls, fire, and ergonomic risks are described along with appropriate control methods. The advantages of wearing PPE to prevent skin issues and inhalation of harmful substances are also summarized.
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The document discusses how to calculate markups and percentage markups on products. It provides examples of calculating the peso markup, percentage markup based on purchase cost and selling price. It demonstrates how to determine the selling price of an item given its total purchase cost and a desired percentage markup. Calculating markups accurately is important for businesses to ensure they are making a profit on the items they sell.
501466962-Market-Forms-of-Vegetables.pptx
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This document provides guidelines for properly storing different types of vegetables to maintain freshness and prevent spoilage or bacterial growth. Potatoes and onions should be stored in a cool, dry, dark place. Other fresh vegetables must be refrigerated and kept covered or wrapped. Peeled or cut vegetables should be used within 2-3 days if refrigerated and covered. Frozen vegetables should be stored at 0°F and not refrozen once thawed. Dried vegetables require storage in a cool, dry, well-ventilated area and canned vegetables should be kept in a cool, dry place away from sunlight.
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presentvegetabledishes-190815032414 (1).pdf
- 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.
- 5. PLATING STYLES WITH VEGETABLES DISHES Classic Arrangement: Main item in front, vegetables, starch items and garnish at the rear.
- 6. PLATING STYLES WITH VEGETABLES DISHES Classic Arrangement: Main item in the center, with vegetable distributed around it.
- 7. PLATING STYLES WITH VEGETABLES DISHES Classic Arrangement: Main item in the center with neat piles of vegetables carefully arranged around.
- 8. PLATING STYLES WITH VEGETABLES DISHES Classic 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.