week six tle 10

1. PRESENTING VEGETABLES DISHES
Quarter 2 module 1 week 6

2. GROUP PRESENTATION OF;
JAN LEXTER BASAN
JAYLENE CASEM
NOELYN YAP-INGEW
RONIE JAKE KIDDAGAN
2ND QUARTER
Project
on T.L.E

3. LESSON 1
Lesson 1

4. PRESENT VEGETABLE DISHES
Food presentation is the art of modifying, processing,
arranging, or decorating food to enhance its aesthetic appeal. It also the
best way for a Chef to bring their personality into a dish.
Visual presentation of foods is often considered by Chefs
and many different stages of food preparation, from the manner of tying
or sewing meats, to the type of cut used in chopping and slicing meats
or vegetables, to the style of mode used in a poured dish.

5. 1.PROPORTIONING
1.PROPORTIONING
Correct proportioning of a dish is essential not only its
attractiveness but also plays an integral role in controlling the
costs. The portion of each ingredient should be pre-decided
and maintain while plating.

6. CHOOSE THE RIGHT PLATE
SIZE
The plate or bowl size should match
the portion or quantity of food
serve. It looks unprofessional if the
plate is too small for the portion of
food served. It can make the dish
look messy and over crowded. On
the other hand, small portions serve
on large plates seems scanty. You
can leave a half inch of space
between the food in the edge of the
plate.

7. 2. STYLING
The next food presentation
technique is related to the way
you put a dish together or style a
meal. The important rule of this
food presentation technique is
balancing contrast and variety.
Decorating the dish more than it
is required, too, can end up
ruining it or making it hideous.

8. POSTION THE MAIN INGREDIENT AS
THE CENTER OF ATTENTION TO MAKE
THE OTHER COMPLEMENT IT.
Rather than hide it. Also, pay
attention to colors. Herbs and
vegetables bring color and flavor
to the dish. Play with colors and
textures of the plate by adding
different sauces. As per customer
psychology, serving odd quantities
of food items like shrimps and
mushrooms adds to visual appeal.

9. 3. CHOOSING THE RIGHT TABLEWARE
A larger plate will give you more space
to work with your creativity and the
dish. But keep in mind that you need to
fill your plate so full your plate that
there’s no room left and it starts
looking overcrowded. It doesn’t matter
how delicious the food is; no one would
be tempered to eat if it is served
unattractive plate.

10. Present you plates according to the occasion. Also,
cracked or broken crockery can be a return- off for
customers.
Conduct regular checks to replace any broken chinaware. Once you
understand the intricacies of choosing table ware, you can experiment with
the different plate shapes, sizes, any colors. Many food presentation
techniques include the use of plates of different shapes, and colors. Modern
style plating or contemporary plating is one of them.

11. 4. TIMING
Food plating is about timing.
Make sure you don’t take too
much time to decorate,
modify, or plate a dish that it
turns cold when it was
supposed to be served hot or
vice versa.

12. • Remember to include the plating time in
decoration in the presentation of the dish, and also
inform your guest of the time it would take to
serve it.
• When you are in bind, you can always follow the
traditional clock pattern plating technique: -
dividing the plate as zones of a clock from the
customers point of view and then presenting the
starch between
9 o clock to 12 o clock, vegetables between
12 o clock to 3 o clock
And protein between 9 o clock to 3 o clock.

13. 5.GARNISHING
• The garnishing process improves the
texture and flavor of a dish. Through
it sounds simple, this food
presentation technique also requires
and precision.
• The taste and feel of the garnish
will add to the texture of dish;
hence you must choose your garnish
carefully and make sure you do not
overdo it.

14. It can be as simple as a colorful
ingredient, which if pair, creates a more alluring
dish to combinations of different fruits, sauces,
and seeds which will add to the flavor, acidity,
and texture of the dish.
Also try to use easily identifiable organic
garnishes whenever possible to avoid the hassles
of removing it before serving it to customers

15. Leson2

16. ESSENTIAL FACTORS OF FOOD PRESENTATION

17. 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.
A. Balance
select foods and garnishes that offer variety and contrast. This should be
applied to colors, shapes, textures and flavors.
B. Portion size
match portion sizes and plates
balance the portion size of the items on the plate.
C. 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
dinner when plating.

18. 1. MAIN ITEM IN FRONT, VEGETABLES, STARCH ITEMS AND GARNISH AT THE
REAR.
2. MAIN ITEM IN THE CENTER, WITH VEGETABLES DISTRIBUTED AROUND IT.
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
SLICED AND LEANING UP AGAINST IT.

19. GUIDELINES IN PLATING
1. Keep food of 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.
5. Make every component count.
Garnishes are not added just for color, but sometimes they are needed to balance
a plate by providing an additional element.
6. Add sauce or gravy attractively on plate.
Pour sauce around or under the dish covering only a part of a dish.
Always think of sauce as part of the overall design of the plate.
7. Keep it simple
avoid making food too elaborate.

20. Creative presentation
techniques

21. 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.
Vegetable purees

22. Ribbon vegetables
1. Withvegetable peeler, shredcarrot,corvette andradishintolong
ribbons,about2.5cm.Wide,pressinglightlywithpeeler soribbons
will beverythin.
2. Tossvegetables withmelted butterormargarine.
3. cookuntiltender-crisp.

23. THANKS FOR COOPERATING