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TLE Notes Lesson 3 and 4 Q2

This document provides guidelines for plating and presenting vegetable dishes professionally. It discusses several essential factors for good food presentation including proper preparation, plating styles, and guidelines for plating individual dishes. Specific tips include arranging the main item in front with vegetables, starch, and garnishes in the back; keeping food off the rim of the plate and arranging items for customer convenience; and maintaining unity by creating a center of attention and relating all components to it. Storage guidelines are also provided for different types of vegetables, including storing potatoes, onions, and other fresh vegetables at cool temperatures; keeping peeled or cut vegetables covered; and storing canned, frozen, dried, and leftover vegetables appropriately.

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Franchesca Llosala
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40 views

TLE Notes Lesson 3 and 4 Q2

This document provides guidelines for plating and presenting vegetable dishes professionally. It discusses several essential factors for good food presentation including proper preparation, plating styles, and guidelines for plating individual dishes. Specific tips include arranging the main item in front with vegetables, starch, and garnishes in the back; keeping food off the rim of the plate and arranging items for customer convenience; and maintaining unity by creating a center of attention and relating all components to it. Storage guidelines are also provided for different types of vegetables, including storing potatoes, onions, and other fresh vegetables at cool temperatures; keeping peeled or cut vegetables covered; and storing canned, frozen, dried, and leftover vegetables appropriately.

Uploaded by

Franchesca Llosala
Copyright
© © All Rights Reserved
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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COOKERY 10- Second Quarter Lesson 3 - Garnishes are not added just for color, but sometimes they

t added just for color, but sometimes they are needed to


PRESENT VEGETABLE DISHES balance a plate by providing an additional element.
6. Add sauce or gravy attractively on plate.
Essential Factors of Food Presentation -Pour sauce around or under the dish or covering only a part of the dish.
1. Good preparation and cooking techniques – Always think of the sauce as part of the overall design of the plate.
Proper cutting and cooking of vegetables 7. Keep it simple. Avoid making food too elaborate.
2. Professional Skills
Ability to perform according to required standards. COOKERY 10- Second Quarter Lesson 4
3. Visual Sense STORE VEGETABLE DISHES
Effective food presentation depends on the understanding of
techniques involving balance, arrangement, and garniture. Fresh Vegetables
a. Balance- select foods and garnishes that offer variety and 1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a
contrast. This should be applied to colors, shapes, textures and dry, dark place.
flavors. 2. Other vegetables must be refrigerated. To prevent drying they should
b. Portion size- match portion sizes and plates be kept covered or wrapped.
c. Arrangement on the plate- many chefs display their creativity in 3. Peeled and cut vegetables should be covered or wrapped, and use
plating presentations. One important thing is, to keep in mind the quickly to prevent spoilage.
convenience and comfort of the diner when plating. 4. Potatoes, eggplants and other vegetables that brown when cut should
be treated with an acid or blanched them to inactivate the enzyme that
Plating Styles with Vegetable Dishes cause browning. Raw, cut potatoes are held in cold water for a short
Classic arrangement: time.
1. Main item in front, vegetables, starch items and garnish at the rear. 5. Store all fresh vegetables for a short time.
2. Main item in the center, with vegetable distributed around it.
3. Main item in the center with neat piles of vegetables carefully arranged Frozen Vegetables
around. 1. Store at 0°F (-18°C). or colder in original container until ready for use.
4. A starch or vegetable item heaped in the center, the main item sliced 2. Do not refreeze thawed vegetables.
and leaning up against it.
Dried Vegetables
Guidelines in Plating 1. Store in a cool (less than 75°F) dry, well-ventilated place.
1. Keep food off the rim of the plate. 2. Keep well sealed and off the floor.
- Select a plate large enough to hold food without hanging off the
edge. Canned Vegetables
2. Arrange the items for the convenience of the customer. 1. Keep in a cool dry place, away from sunlight and off the floor.
- Always arrange the best side of food on plate to avoid letting the diner 2. Discard cans that show signs of damage (swollen, badly dented rusted
rearrange them before eating. cans).
3. Keep space between items, unless they are stacked on one another.
- Arrange vegetable on plate, that every item should be identifiable. Leftovers
4. Maintain unity. 1. Don ‘t mix batches.
- Create a center of attention and relate everything to it. 2. Store leftover creamed vegetables for one day only. Before storing,
5. Make every component count. cool rapidly by placing the container on ice.

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