COMPETENCY BASED LEARNING

MATERIAL

Sector : TOURISM (HOTEL AND RESTAURANT)

Qualification Title: COOKERY NC II

Unit of Competency: PREPARE SEAFOOD DISHES

Module Title: : PREPARING SEAFOOD DISHES

DILI NATIONAL HIGH SCHOOL
Sta. Cruz, Ilocos Sur

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 How To Use This Competency Based Learning Module

Welcome to the world of Cookery!

This Competency Based Learning Materials Concentrated on the Unit
Competency of Prepare seafood Dishes with 6 Performance Criteria. Each
Lesson has the following.

Learning Outcomes
 Performance Standards
 Materials
 Information Sheet
 Self-Check
 Task Sheet
 Performance Criteria Checklist
 Answer Key

To get the most from this Competency Based Learning Material, you
need to do the following:

 Begin by reading and understanding the Learning Outcome/s.

 Read Information Sheet and find out what you already know by taking
Self-check. Then check your answer using the answer Key. If you get 90 to
95% of the items correctly, you may proceed to the next Lesson. If you
failed to get 90 to 95 % go through the Lesson. This means that you need
not go through the Lesson
Do the required Learning Activities every after a Lesson. They begin
with an Information Sheet. An Information Sheet contains important notes
or basic information about the lesson which is very important to know. After
reading the Information Sheet, test yourself on Self-check to test how much
have you learned. Refer to the Answer Key for correction. Do not hesitate to
go back to the Information Sheet when you do not get all test items
correctly. To ensure the mastery of the lesson.
It is not enough that you acquire content or information. You must
be able to

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 Demonstrate what you learned by doing what the Activity / Task
Sheet /Job Sheet directs you to do. In other words, you must be able to
apply what you have learned
in real life.

 Accomplish the Scoring Rubrics.

Each Lesson also provides you with references and definition of key
terms for your guide. They can be of great help. Use them fully.

If you have questions, don’t hesitate to ask your teacher for

assistance.

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 COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Cleaning and
Clean and maintain TRS512328
1. maintaining Kitchen
kitchen premises
Premises

Prepare stocks, sauces Preparing stocks,TRS512331

sauces
2.
and soups and soups

TRS512381
3. Prepare appetizers Preparing appetizers

Prepare salads and Preparing salads TRS512382

and
4.
dressing dressing

TRS512330
5. Prepare sandwiches Preparing sandwiches

TRS512383
6. Prepare meat dishes Preparing meat dishes

Prepare vegetables Preparing vegetable

TRS512384
7.
dishes dishes

TRS512385
8 Prepare egg dishes Preparing egg dishes
Prepare starch dishes
9. Preparing starch TRS512386
dishes

Prepare poultry and Preparing poultryTRS512386

and
10.
game dishes game dishes

Prepare seafood Preparing seafood

TRS512334
11.
dishes dishes

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 TRS512335
12. Prepare desserts Preparing desserts

TRS512340
13. Package prepared food Packaging prepared food

MODULE CONTENT
MODULE CONTENT

UNIT OF COMPETENCY: PREPARE SEAFOOD DISHES

MODULE TITLE: PREPARING SEAFOOD DISHES

MODULE DESCRIPTOR: This unit deals with the knowledge,

skills and attitude required in selecting, pre-
paring, presenting and storing seafood in
commercial kitchen or catering operation.

NOMINAL DURATION: 22 HOURS

LEARNING OUTCOMES:
At the end of this module you MUST be able to:

LO 1. Perform mise en place

LO 2. Handle fish and seafood
LO 3. Cook fish and shellfish
LO 4. Plate/Present fish and seafood
LO 5. Store fish and seafood

ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
2. Ingredients are identified according to standard recipes, recipe card or
enterprise requirements
3. Ingredients are assembled according to quantity, type, and quality
required
4. Ingredients are prepared based on the required form and time frame

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5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable
water.
7. Seafood is selected according to quality

8. Seafood are handled hygienically in accordance with enterprise

handling and storing techniques
9. Frozen seafood are thawed correctly to ensure maximum quality, and
to retain their nutrients
10. Fish is cleaned, gutted and filleted correctly and efficiently
according to enterprise standards
11. Shellfish and other types of seafood are cleaned and prepared
correctly and in accordance with enterprise standards
12. Seafood dishes is cooked according to enterprise standards
using a variety of cooking methods.
13. Fish and shellfish by-products are used appropriately for a
variety of dishes and menu items
14. Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
15. Workplace safety and hygienic procedures are followed
according to enterprise and legislated requirements
16. Seafood dishes are presented hygienically, logically and
sequentially within the required timeframe
17. Fish and seafood is prepared and presented for service in
accordance to enterprise standards
18. Suitable sauces and dips are prepared according to standard
recipes and as required to accompany seafood menu items
19. Presentations and garnishing techniques are selected and used
according to recipes and enterprise standards
20. Services are carried out according to enterprise methods and
standards
21. Factors in plating dishes are observed in presenting seafood
dishes
22. Quality trimmings and other leftovers are utilized where and
when appropriate Seafood are stored hygienically in accordance with
enterprise handling and storing techniques
23. Where applicable, date stamps and codes are checked to
ensure quality control
24. Seafood is stored in accordance with FIFO operating
procedures and storage of seafood requirements.

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 LEARNING OUTCOME NO. 4
PREPARE SEAFOOD
DISHES

Learning Content:

11.4-1 Cooking Method of Seafood dishes

11.4-2 Prepare Suitable Sauces and Dips according to Recipe
11.4-3 Garnishing techniques
11.4-4 Plating and Presenting of Seafood Dishes

Assessment Criteria:

1. Seafood dishes are presented hygienically, logically and

sequentially within the required timeframe.
2. Fish and seafood is prepared and presented for service in accordance
to enterprise standards.
3. Suitable sauces and dips are prepared according to standard recipes
and as required to accompany seafood menu items
4. Presentations and garnishing techniques are selected and used
according to recipes and enterprise standards
5. Services are carried out according to enterprise methods and
standards
6. Factors in plating dishes are observed in presenting seafood dishes

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Conditions:

The participants will have access to:

Supplies and Materials Learning Materials

PPE
Garnishing tools
Measuring cup
Measuring spoon CBLM
pastry bag, Books
tongs
spouted saucer
clean towel
tomato
Steak

Assessment Method:

1. Questioning and Direct Observation

2. Answering Information Sheet
3. Performance Test

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 Learning Experiences

Learning Outcome 4
PLATE/PRESENT FISH AND SEAFOOD

Learning Activities Special Instructions

Read the Information Sheet 11.4-1 If you have some queries on the
Cooking Method of Seafood Dishes content of the Information Sheet
11.4-1 don’t hesitate to approach
your facilitator.
After reading, engage to the Task
Sheet 11.4-1 on Cooking Methods
of Seafood Dishes, you are
encouraged to answer Self-Check
11.4-1 on Cooking Methods of
seafood dishes.
Answer Self-check 11.4-1 Compare answers with the Answer
Key 11.4-1 on If you got 90-100%
correct answer ,you can now move
to the next task sheet but if not go
over with the past lesson.
Perform Task Sheet 11.4-2 on the Evaluate each work using
preparation of suited sauces and Performance Criteria Checklist
dips. 11.4-2 on the preparation of suited
sauces and dips. If you got 4-5
points it means you are competent
to the skill and you may perform
Task Sheet 11.4-3 on garnishing
Techniques.
Read Information Sheet 11.4-3 If you have some queries in the
Garnishing Techniques content of the Information Sheet
11.4-3 on Garnishing Techniques
don’t hesitate to approach your
facilitator.
After reading you are encouraged to

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 answer Self-Check 11.4-3 on
Garnishing Techniques.
Answer Self-Check 11.4-3 on the Compare answers using Answer
methods and standards of services Key 11.4-3 Garnishing
in the preparation of seafood dishes. Techniques. If you got 90-100 %.
You may perform Task Sheet 11.4-
3 on garnishing Techniques.
Perform Task Sheet 11.4-3 Evaluate each work using
Garnishing Techniques Performance Criteria Checklist
11.4-3 on Garnishing Techniques.
If you assessed as competent you
may proceed to the next lesson.
Answer Self-Check 11.4-4 Plating Compare answers using Answer
and Presenting of Seafood Dishes. Key 11.4-4 Plating and Presenting
Techniques of seafood dishes. If
you got 90-100 %. You may
perform Task Sheet 11.4-3 on
garnishing Techniques.
Perform Task Sheet 11.4-4 Evaluate each work using
Plating/Presenting of seafood dishes Performance Criteria Checklist
11.4-3 on Plating/Presenting of
seafood Dishes.

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 Information Sheet 11.4-1

Cooking Method of Seafood Dishes

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Define seafood
2. Enumerate seafood dishes
3. Prepare and present seafood dishes

INTRODUCTION:
Seafood is any form of sea life regarded as food by humans.
Seafood includes fish and shellfish. Shellfish include various species
of mollusks, crustaceans, and echinoderms. A wide variety of fish and
seafood are available in the market from many different sources.
There are so many methods for cooking seafood, most of them are fast
and easy, making them the perfect choice for a quick and healthy
meal. This lesson provides information about fish and shellfish, ways
on preparing and cooking fish, along with some of the most popular
seafood recipes, and presenting and storing seafood.
Seafood dishes or fish dishes are distinct seafood dishes which
use seafood (fish, shellfish or seaweed) as primary ingredients and are
ready to be served or eaten with any needed preparation or cooking
completed. Seafood dishes are usually developed within a cuisine or
characteristic style of cooking practice and tradition, often associated
with a specific culture. A cuisine is primarily influenced by the
ingredients that are available locally or through trade. Religious food
laws, such as Islamic dietary laws and Jewish dietary laws, can also
exercise a strong influence. Regional food preparation traditions,
customs and ingredients often combine to create seafood dishes
unique to particular region.
Many fish or seafood dishes have a specific names (saurbraten)
while others are simply described (fried fish) or named for particular
places (Cullen skink). As with other food dishes, there can be a high
level of culinary mythology concerning regional claims to particular
seafood dishes, and it is not always clear where particular dishes
originated.
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 LEARNING CONTENT

Seafood Preparation by Method

Sautéing
Cooked or browned in a pan containing a small quantity of butter, oil,
or other fat.
Guidelines for Sautéing and Pan Frying Fish and Shellfish

1. Lean fish are suited to sautéing because of the added fat.

2. Fat fish can be sautéed with care so as not to become greasy.
3. Breading the fish with flour or starchy products forms a crust that
browns attractively, enhances flavor, helps hold the fish and prevent
sticking.
4. Use fat, enough to cover the bottom of the pan.
5. Be sure the pan is hot before adding fish. Small items are sautéed
over high heat, larger items require lower heat to cook evenly.
6. Very large fish may be browned in fat, and finished in an oven,
uncovered.
7. Brown the most attractive side – the presentation side.
8. Handle fish carefully during and after cooking to avoid breaking the
fish.
9. Sauté or fry to order and serve immediately.

Steaming

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 Steaming is a gentle, fat-free cooking method that keeps the natural
moisture in foods. This method uses the steam from simmering liquid
(usually water, seafood broth, or wine) to transfer heat to, and cook, a food.
Steaming Guidelines
1. Follow the manufacturer's instructions regarding how to use your
electric steamer.
2. In general, add water to the steamer's reservoir, place cod fillets in the
designated container, replace the lid securely and turn the product
on.
3. Set the timer on your electric steamer according to the cook times
provided with the product.
4. A fish fillet typically takes about five to 10 minutes to steam,
depending on its thickness.
5. Most electric steamers will beep when cooking is complete.
6. Use a meat thermometer to test the internal temperature of the cod.
7. FoodSafety.gov recommends eating fish when it reaches 145 degrees F
or hotter.
8. Remove the cod fillets promptly to prevent overcooking, which makes
the fish rubbery and hard to chew.

Grilling
Grilling gives a smoky flavor and crisped texture to finfish and
shellfish. It works best for meatier, firmer-fleshed finfish cut in to steaks or
fillets with skin.

Grilling Guidelines

1. Designate a cool area on the grill. Pile hot coals on just one side of the
grill.
2. Start with clean grill grates.

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 3. Use tongs to rub the grate with a cloth or paper towel coated with
vegetable oil.
4. For firm fleshed fish like salmon, halibut, and tuna steaks: brush the
fish with vegetable oil and season with salt.
5. Most fish can grill directly on the grate, at high heat.
6. Flip as soon as the fish is cooked at least ½ way through.
7. For every 1-inch of thickness, expect about 10 minutes of cooking
time (over medium-hot coals).
8. Wrap thin fillets or delicate fish in cornhusks, banana leaves, grape
leaves, or aluminum foil -- or place the fish on top of the foil. Place
parchment paper between fish and foil to help prevent sticking.

Microwaving
Microwave ovens works by shaking up the water and fat in food,
which in turn, makes heat.
Microwaving is particularly suited to cooking thin, skinless fillets of fish.
Begin by arranging the fish in a single layer in a microwavable dish.

Microwaving Guidelines

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 1. Sprinkle fish evenly with salt; place fish in a zip-top bag. Add
fennel and next 6 ingredients (through garlic). Seal bag, gently
pressing as much air as possible out of bag.
2. Place bag on a microwave safe plate. Microwave at POWER
LEVEL 7 (about 800 watts) for 3 minutes or until fish flakes
easily with a fork. Cool slightly; empty contents of bag onto
plate. Garnish with fennel frond and orange; drizzle with olive
oil.

Marinating
Many fish and shellfish benefit from a quick soak in a marinade to
boost flavor and help retain moisture.
Marinating Guidelines

1. Keep meat cold at all times

2. Always marinate meat in the refrigerator
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3. Never try to marinate frozen meat, unless you intend to thaw the meat
in the marinade while it sets in the fridge
4. Make twice the amount of marinade you think you need
5. Never, never, never re-use marinade

Thawing
Seafood is extremely perishable. Quickly freezing it at the height of
freshness (usually when it still on the boat or shortly thereafter) is a
successful way to keep the flavor and texture

 Refrigerator Thawing
Plan at least a day ahead if you choose to defrost in the
refrigerator. It will take about 24 hours to defrost a bulky frozen item, or
several pieces of food that have been frozen together

 Cool Water Thawing

Use this method when you have less time, but are able to more
closely watch the frozen seafood
1. Fill a large pot with cold water
2. Place the fish (still in the bags) in the pot, and weight it down if
needed.

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 3. Check the fish periodically by pushing the millet of each fillet. The
middle should be somewhat soft when it is thawed.

 Microwave Thawing
Follow the manufacturer’s instruction for choosing the
appropriate microwave defrost setting and defrost until food is cool and
pliable.
1. Find out how the weight of the fish (or estimate).
2. Choose a “defrost” setting and enter the weight.
3. Check on the fish often.

Poaching
Poaching is a moist heat method of cooking where food is submerged
in a bath of flavorful liquid that kept just below the boiling point (160-180
degrees)
Poaching Guidelines

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 1. Thoroughly rinse the fish and pat dry with paper towels. Place fish in
a large saucepan and add enough poaching liquid to the pan to cover
the fish. You can also use a fish poacher fitted with a rack for holding
fish instead of a saucepan or soup pot.
2. Bring your poaching liquid to a simmer over medium heat, and cook
the fish for 10 minutes or until the center of the fish seems opaque
and it flakes easily when prodded with a fork. Do not bring the liquid
to a rolling boil - keep it at a simmer.

3. When the fish is done, remove it from the liquid with a slotted spatula.
Serve poached fish hot, right out of the poaching liquid, with the
sauce of your choice. You can also chill it and serve it later .

Broiling
Oven broiling adds a nutty, browned flavor and crisp texture to foods
and is a quick and delicious way to cook many types of seafood. Fillets or
steaks of finfish, large scallops or shrimp, and lobster tail are especially
tasty when broiled.

Guidelines for Broiling or Grilling Fish

1. Overcooking should be avoided in cooking fish.
2. Select appropriate fish for broiling or grilling.
3. Fat fish and lean fish should be coated with fat before broiling to
reduce drying.
4. Lean fish may be dredged in flour before dipping in oil or melted
butter. The flour helps form a flavorful browned crust.
5. To prevent splitting during cooking, score the skin with a sharp knife.
For small fillets, scoring may not be necessary.
6. Broil fish to order and serve immediately.
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 7. Broiled fish may be garnished lightly with paprika if more color is
desired.
8. Thick cuts should be turned once during broiling in order to cook
evenly. Thin pieces may be arranged on an oiled pan and broiled on
one side only. Lobster is also broiled without turning.

Pan Searing
Pan searing is a
technique that works well for
cooking fish steaks and thicker,
shorter fillets of fish.
Searing Guidelines
1. Use a hot pan
2. Fully dry both sides of the fillet
3. Coat pan with a neutral oil
4. Press down for crispy skin
5. Flip only once during cooking

Baking
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 Baking surrounds food with even, dry heat and is an excellent method
for cooking whole fish. Smaller, delicate pieces of fish do not respong as well
to baking and require a coating of bread crumbs, or a splash of broth or
olive oil to keep them moist.
Guidelines for Baking Fish
1. Fat fish are best for baking because they are less likely to dry out.
2. Lean fish may be baked but care should be taken not to overcook it.
Basting with butter or oil helps prevent drying.
3. Baking temperature is 350°F to 400°F.
4. Served baked fish with a sauce or seasoned butter to enhance
moistness and improve palatability.

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 Self – Check 11.4-1

Cooking Method of Seafood Dishes

Identification: Identify the cooking method that describes the following

statements. Write your answer on a separate sheet of paper .

1. A method wherein a gentle, fat-free cooking method that keeps the

natural moisture in foods
2. It surrounds food with even, dry heat and is an excellent method for
cooking whole fish.
3. A technique that works well for cooking fish steaks and thicker,
shorter fillets of fish.
4. Fish and shellfish soak in a marinade to boost flavor and help retain
moisture.
5. It gives a smoky flavor and crisped texture to finfish and shellfish.
6. The successful way to keep the flavor and texture
7. Cooking method that gives a smoky flavor and crisped texture to
finfish and shellfish. It works best for meatier, firmer-fleshed finfish
cut in to steaks or fillets with skin.
8. This method uses the steam from simmering liquid (usually water,
seafood broth, or wine) to transfer heat to, and cook, a food.
9. Cooked or browned in a pan containing a small quantity of butter, oil,
or other fat
10. Use this method when you have less time, but are able to more
closely watch the frozen seafood

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 ANSWER KEY 11.4-1

COOKING METHOD OF SEAFOOD DISHES

1. Steaming

2. Baking

3. Pan Searing

4. Marinating

5. Grilling

6. Thawing

7. Grilling

8. Steaming

9. Sautéing

10. Cool water thawing

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 Information Sheet 11.4-2

PREPARE SUITABLE SAUCES AND DIPS

Learning Objectives:
1. Define sauce
2. Name suitable sauces and dips for seafood dishes
3. Prepare suitable sauce and dip

INTRODUCTION

A sauce is a liquid, cream, or semi-solid food served on or used in

preparing other foods. Sauces are not normally consumed by themselves;
they add flavor, moisture, and visual appeal to a dish. Sauce is a French
word taken from the Latin salsa, meaning salted. Possibly the oldest
recorded European sauce is garum, the fish sauce used by the Ancient the
Greeks; while doubanjiang, the Chinese soy bean paste is mentioned in
Rites of Zhou in 3rd century BC.
Sauces need a liquid component, but some sauces (for example, pico
de gallo, salsa or chutney) may contain more solid components than liquid.
Sauces are an essential element in cuisines all over the world.
Sauces may be used for sweet or savory dishes. They may be prepared
and served cold, like mayonnaise, prepared cold but served lukewarm like
pesto, cooked and served warm like béchamel or cooked and served cold like
apple sauce. Sauces may be freshly prepared by the cook, especially in
restaurants, but today many sauces are sold premade and packaged like
Worcestershire Sauce HP Sauce, soy sauce or ketchup. Sauces for salad are
called salad dressing. Sauce made by deglazing a pan are called pan
sauces.A chef who specializes in making sauces is called a saucier .
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 LEARNING CONTENT

British society today, there are also many sauces that are of British origin
but based upon the cuisine of other countries, particularly former colonies
such as India.

Caramel sauce

French cuisine

Hollandaise sauce atop a salmon Eggs Benedict

Sauces in French cuisine date back to the Middle Ages. There were many
hundreds of sauces in the culinary repertoire. In cuisine classique (roughly
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from the end of the 19th century until the advent of nouvelle cuisine in the
1980s), sauces were a major defining characteristic of French cuisine.
In the early 19th century, the chef Marie-Antoine Carême created an
extensive list of sauces, many of which were original recipes. It is unknown
how many sauces Carême is responsible for, but it is estimated to be in the
hundreds. The cream sauce, in its most popular form around the world, was
concurrently created by another chef, Dennis Leblanc, working in the same
kitchen as Carême[citation needed]. Carême considered the four grandes sauces to
be espagnole, velouté, allemande, and béchamel, from which a large variety
of petites sauces could be composed.[1]
In the early 20th century, the chef Auguste Escoffier refined Carême's list of
basic sauces in the four editions of his classic Le Guide Culinaire[2] and its
abridged English translation A Guide to Modern Cookery.[3] He dropped
allemande as he considered it a variation of velouté, [3] and added hollandaise
and sauce tomate, defining the five fundamental "mother sauces" still used
today:

 Sauce béchamel, milk-based sauce, thickened with a white roux.

 Sauce espagnole, a fortified brown veal stock sauce, thickened with a
brown roux.
 Sauce velouté, light stock-based sauce, thickened with a roux or
a liaison, a mixture of egg yolks and cream.
 Sauce hollandaise, an emulsion of egg yolk, butter and lemon or
vinegar.
 Sauce tomate, tomato-based
A sauce which is derived from one of the mother sauces by augmenting with
additional ingredients is sometimes called a "daughter sauce" or "secondary
sauce."[4] Most sauces commonly used in classical cuisine are daughter
sauces. For example, Béchamel can be made into Mornay by the addition of
grated cheese, and Espagnole becomes Bordelaise with the addition of
reduction of red wine, shallots, and poached beef marrow.
In the mid-20th century, a specialized implement, the French sauce spoon,
was introduced to aid in eating sauce in French cuisine, enjoying increasing
popularity at high-end restaurants.

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In the European traditions, sauces are often served in a sauce boat.

Italian cuisine
Italian sauces reflect the rich variety of the Italian cuisine and can be
divided in several categories including:
Savory sauces used for dressing meats, fish and vegetables
Examples are:

 Besciamella from Tuscany and Emilia-Romagna
 Bagna càuda from Piedmont
 Salmoriglio from Sicily
 Gremolata from Milan
 Salsa verde from Emilia-Romagna and Tuscany
Savory sauces used to dress pasta dishes

Latino and Spanish American cuisines

Salsas ("sauces" in Spanish) such as pico de gallo (tomato, onion and
chili chopped with lemon juice), salsa cocida, salsa verde, chile, and salsa
roja are a crucial part of many Latino and Spanish-American cuisines in the
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Americas. Typical ingredients include chili, tomato, onion, and spices;
thicker sauces often contain avocado. Mexican cuisine features sauces
which may contain chocolate, seeds, and chiles collectively known by
the Nahua name mole (compare guacamole). Argentine cooking uses more
Italian-derived sauces, such as tomato sauce, cream sauce, or pink sauce
(the two mixed).

 Peruvian cuisine uses sauces based mostly in different varieties

of ají combined with several ingredients most notably salsa huancaína
based on fresh cheese and salsa de ocopa based on peanuts or nuts.

Example of sauces:

Mushroom sauce

 Sauce béarnaise or Béarnaise sauce made of clarified butter and egg yolks

flavored with tarragon, shallots and chervil.
 

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Apple sauce

 
Bread sauce

A beef steak served with peppercorn sauce prepared with five types

of peppers.

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 Chili Sauce
Cooktime: 20 minutes
Makes 18 servings

Ingredients:

5-6 fresh tomatoes chopped

2 small medium onions
3-5 whole jalapeno peppers, chopped
¼-1/2 cup brown sugar
½-3/4 cup vinegar
1/3 teaspoon salt
½ teaspoon flakes of red chili

Procedure:
1. Mix the chili sauce ingredients
2. Cook the chili sauce mixture on the stove at medium to high heat,
stirring often.
3. Lower the cooking heat and let the chili sauce mixture simmer for
15-20 minutes.
4. Stop at this point to allow the chili sauce to cool down before
serving
5. Make a creamier style chili sauce

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 Steamed Crab with Seafood Dipping Sauce
Rachel Cooks Thai
Cooktime: 35 minutes
Makes 2 servings

Ingredient

1 tablespoon garlic
2 cilantro root
6 thai chile green
2 tablespoon fish sauce
2 tablespoon limejuice
1 tablespoon palm sugar
1 tablespoon cilantro leaves

Procedure:
1. Prepare your cilantro roots by washing them and scraping the outer
skin and rootlets away from the main top root. Slice the garlic into
smaller pieces. Place the prepared cilantro roots and garlic in a mortar
and pestle and pound into a smooth paste
2. Next slice the Thai chilis into smaller pieces, place into the mortar and
pestle, and pound until they are incorporated into the paste.

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 3. Add the fish sauce, lime juice, and palm sugar to your mortar stir with
the pestle until the palm sugar is dissolved and a homogeneous sauce
has been formed. Taste and adjust the seasonings according to your
personal preferences.
4. Before serving, top with fresh cilantro leaves. Enjoy with your next
seafood dish, whether it be steamed crab or grilled lobster

Lime Dipping Sauce

Recipe Key
Cooktime: 1 hour
Makes 8 servings

Ingredient
¼ cup powdered sugar
2 ounces cream cheese
2 tablespoon lime juice
1 tablespoon butter, softened

Procedure:
Using an electric mixer on low, beat all ingredients together until
smooth.

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 TASK SHETT 11.4-2

Title: Preparing sauces and dips for seafood dishes (Lime Dipping
Sauce)

Performance Objective: In the Information sheet, given the tools,

ingredients and procedures on how to prepare
sauces and dips for seafood dishes.
Supplies/Materials : A. powdered sugar, cream cheese, lime juice,
butter
B. Measuring spoon and cup

Equipment : Electric mixer

Steps/Procedure:
1. Wear personal protective equipment.
2. Select and measure ingredients properly
3. Prepare necessary tools and equipment.
4. Measure dry and liquid ingredients
5. Using an electric mixer on low, beat all ingredients together
until smooth.

Assessment Method:
Oral questioning
Observation

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 Performance Criteria Checklist 11.4-2

CRITERIA
YES NO
Did you….
1. Wear personal protective equipment.
2. Select and measure ingredients properly
3. Prepare necessary tools and equipment
4. Measure dry and liquid ingredients
5. Using an electric mixer on low, beat all
ingredients together until smooth.

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 Information Sheet 11.4-3

GARNISHING TECHNIQUES

Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:
1. Name garnishing tools
2. Discuss garnishing guidelines
3. Perform garnishing

Introduction:
Garnishes can be as simple or intricate as you like. For a twist on the
traditional parsley sprig, use a sprig or two of an herb or spice that was
used in the dish. You can also garnish with small fans of fruits and
vegetables like cucumber, pineapple, avocado, citrus, kiwi or apple.
The key to selecting a garnish is picking a garnish that will improve
the dish. Garnishes add color and continue a theme, such as a brightly
colored orchid on top of passion fruit crème brulee. They can accent a dish’s
color, like chives on top of a baked potato, or a dish’s flavor.
Garnishes can provide complementary flavor, like peanuts in pad
Thai, or contrasting flavor, like a lemon wedge with seafood. An entrée’s
sauce also makes a delicious garnish. Swirl it around atop the plate for
visual and gustatory interest.
The way food looks on the plate is the most commonly ignored facet of
cooking at home. Too often, other considerations such as time, money, and
food allergies push presentation out of mind. Since most children and
families eat their main meals at home, attractive food presentation is just as
important at home as it is in a restaurant. A dish that looks good is more
likely to be eaten. Even picky kids will forego sugary cereal in favor of
Mickey Mouse-shaped waffles or a plate with over easy egg eyes, a bacon
smile and potato cheeks. You can even trick your own palate into liking
Brussels sprouts, zucchini and other healthy produce with a beautiful
arrangement on a dish.

LEARNING CONTENT

Garnishing Techniques
 1. Garnishes should be edible whenever possible and should
compliment the food, such as lemons with fish and onions with
meat. Keep your menus in mind as you plan your garnishes. If
wooden picks are used to fasten leaves or petals caution your
guest as you serve.
2. Garnishes should enhance the food with color, not overpower it.
Consider the color of your serving dishes and table decorations
in creating a total picture. White garnishes can be tinted with
liquid food color to water, then soak the garnish until you have
achieved the depth of color you wish. If you prefer, natural dyes
such as beet juice, grape juice and carrot juice can be used.
3. Keep garnishes simple, natural and fresh. Do not over-garnish.
Combine garnishes only if their colors, proportions and shapes
are compatible.
4. Always use fresh, high quality ingredients. Dried, withered or
mealy foods will not produce attractive garnishes.
5. Garnishes can add height and shape to platter of food.
6. An arrangement can make an attractive centerpiece.
7. Thinner slices and deeper cuts will make vegetable garnishes
“bloom” more in ice water. For flowers and curls, allow
garnishes to stand in ice water for at least 30 minutes. Longer
soaking will cause more blooming. The ice water also crisps and
freshens the vegetables
8. Some firm vegetables, such as turnips, become too brittle in ice
water and may crack. If you have wrapped or curled slices of
brittle vegetables to make flowers, do not soak them in ice
water.
9. To make brittle vegetable slices more pliable, soak them in a salt
Solution of 2 teaspoons salt in 1 cup of room temperature water
for 10 to 20 minutes. Rinse well before using.
10. To transport garnishes, arrange in a single layer on a tray.
Dip lightweight them out and place lightly over the tray with foil,
sealing the edges.
11. For best results, keep your garnishing tools in good
condition. Wash them by hand and dry thoroughly. Store them
where the edges won’t become blunt or dented. Reserve your
garnishing knife for delicate jobs only.

Garnishing Tools

Garnishes need not require special equipment: only simple tools are
needed; for example, a sharp pointed knife for paring, a serrated knife for
bread and tomatoes, and a vegetable peeler for paring fruits and vegetables.
Special garnishing tools, such as a V-cutter for zigzag finish or a garnishing
knife for making “crinkle or waffle” cuts, may be purchased, if desired. The
following are ideas and instructions for creating more garnishes from fruits
and vegetables
TOOL FUNCTION
Grater/Choppers/ Used to grate foods into fine pieces.
Mincers/Grinder Used to grate , shred, slice and
separate foods such as carrots,
cabbage and cheese.

Melon Baller A small spoon-like tool used to cut

round – or oval – shaped sections of
melon, known as melon balls, by
pressing them into the melon’s flesh
and rotating. It can also be used to
cut other soft fruit.

Vegetable & Fruit Tool Remove pits, peels, pith from your
favorite fruits and vegies.

Garlic Press Is a kitchen utensil to crush garlic

cloves efficiently by forcing them
through a grid of small holes, usuall
with some type of piston.

Mandolines Other blades perpendicular to the

main blade are often mounted so
that the slice is cut into strips. The
mandolin juliennes in several widths
and thickness. It also makes slices,
waffle cuts and crinkle cuts, and
slices firm vegetables and fruits.
Lemon Wraps & Chop Frills Decorative and useful paper frills for
the ends of chicken legs, lambs and
pork chops. Useful for keeping
fingers clean. Holders for the ends
Chops and Chicken Legs.

Egg Slicers, Egg Tools An egg slicer is a food preparation

utensil used to slice peeled, hard
boiled eggs quickly and evenly. It
consists of a slotted dish for holding
the egg and a hinged plate of wires or
 blades that can be closed to slice.
Graters & Zesters A zester (also, citrus zester or lemon
zester) is a kitchen utensil for
obtaining zest from lemons and other
citrus fruit. The zest is cut into
ribbons, one drawn through each
hole. Other tools are also sometimes
called zesters because they too are
able to separate the zest from a
citrus fruit.
Corers & Wedgers An apple corer is a device for
removing the core and pips from an
apple. It may also be used for a pear,
quince, or similar fruits. Some apple
corers consist of a handle with a
circular cutting device at the end.
When pushed through the apple, it
removes the core, to the diameter of
the circular cutting device
Slicers Used to make fruit and vegetables
smaller by removing part of it.

Vegetable Cutters A machine or device for chopping

vegetables and fruits that are to be
used directly or canned. Some
vegetable cutters are designed for
use in the home.

Skewers & Picks A skewer is a thin metal or wood

sticks used to hold pieces together.
GUIDELINES FOR GARNISHES
A garnish is a food item or part of a food item featured in such a way
as to enhance the food served. Garnishing is an art. It can be done well with
little time or effort by following a few simple guidelines. Generally, garnishes
should be edible and should be an integral part of the food so that they will
not be left on the plate. Not all food requires garnishing. Many recipes have
built–in garnishes; examples are: beef stew with vegetables, creole shrimp,
tossed vegetable salads, and desserts such as pies and cakes. They should
be handled carefully to prevent spoilage and food-borne illness.
(Note: always wash a vegetable before preparing it as a garnish).
Garnishes should be:
1. Simple, natural, and fresh in appearance.
2. Suitable in texture and size to the food.
3. Flavorful. Bland foods require a more highly seasoned garnish.
4. Arranged in a manner to enhance the food with which they are
used.
5. Used sparingly. Sprinkle or place in small groupings.
6. Harmonious. Colors should never clash.
Care should be used to produce combinations that will be pleasing to
the eye.
 The following list indicates some of the wide variety possible in edible
garnishes:
Apple–unpared, slices, Cherry tomatoes– Dates–halves, pieces,
wedges whole, halves whole Beets–slices,
julienne, grated

Celery–sticks, curls, Parsley– Pineapple–chunks,

fans sprig, chopped, tidbits, slices,
minced

Asparagus–spears Olives– Radishes–slices, roses,

green, ripe, tulips
whole, slices,
chopped jalapeno

Cheese–cubes, grated, Cucumbers Bacon, cooked–

wedges –rings, slices, crumbled
sticks

Grapes–whole, slices Cabbage, red– Paprika Pimientos–

Carrots–sticks, curls, shredded strips, minced
ribbons Crabapples,
spiced
Kiwi fruit–slices Peppers, sweet, Maraschino cherries–
green–rings, halves, minced, whole
slices wedges, twists

GUIDELINES FOR GARNISHES

Onion Mum

1. Select a medium-sized, well-rounded white onion.

2. Peel the outer skin of the onion. Leave the root end intact but cut off any
roots.
3. Using a sharp knife, start at the top of the onion and make a cut
downward toward the root end. Be careful not to go all the way to the root
end but stop the cut about 1/2 inch from it. Make this cut deep into the
center of the vegetable. Make additional cuts until you have gone completely
around the onion.
4. When cutting is completed, place onion in a bowl of hot water. This will
start the petals spreading and remove the onion smell.
5. Let soak for 5 minutes, then replace the hot water with ice water to allow
the flower to bloom further.
6. Color the onion mum by placing food coloring in the ice water. Let soak
until the desired tint is obtained.
7. Remove from ice water. Drain

Radish Tulip

1. Cut a thin slice off the bottom and top of the radish.
2. Make 3 cuts from the top of the radish almost to the base, making 6
equal segments.
3. Place in ice water until open (overnight if possible). Remove from ice
water. Drain.
 Lemon or Orange Twists

1. Cut fruit into 1/4 inch horizontal slices.

2. Slit each slice and twist
Tomato Rose

1. Use a sharp paring knife. With the stem end of the tomato down, begin
peeling on the smooth end. Cut around the tomato in a spiral, making a
continuous strip about 3/4 inch wide. Do not be concerned if the peel
breaks.

2. To form the rose, roll one end of the peel tightly to make the center.
Loosely roll the remaining peel around the center.

3. Use a pick to secure rose base. Cut off excess pick.

CAUTION:
Be sure pick is firmly secured in the rose, so pick will not fall into the food
during service.

NOTE: Storing tomato garnishes is not recommended.

Carrot Ribbons or Curls

1. Slice carrot in half length-wise.

2. With a peeler. peel one strip at a time from the cut surface.
3. Drop in ice water and the strip will curl by itself.
4. Remove from ice water. Drain.

Celery Fans
1. Cut celery stalk into 2 or 3 equal lengths.
2. Make t1/4 inch slashes into one end or both ends of stalk.
3. Fan one end or both ends of stalk.
4. Drop in ice water.
5. Remove from ice water.

Drain Radish Rose

1. Cut a thin slice of the bottom and top of the radish.

2. Make 4 cuts across the radish horizontally almost to the bottom and then
make 4 cuts across the radish vertically.
3. Place in ice water until open (overnight if possible). Remove from ice
water. Drain.

Self – Check 11.4-3

Garnishing Techniques

Identification: Identify the given pictures. Write your answer in the

appropriate column.

NAME
 .

ANSWER KEY 11.4-3

PREPARING AND SERVING OF SEAFOOD DISHES

1. Grater
2. Melon baller
3. Vegetable and fruit tool
4. Vegetable peeler
5. Garlic press
6. Mandolins
7. Egg slicer, egg tool
8. Zester
9. Corers and wedger
10.Slicer
 TASK SHEET 11.4-3
Title: Garnishing Technique

Performance Objective: In the Information sheet, given the tools,

ingredients and procedures on how to perform
tomato rose as a garnish in serving seafood
dishes.

Supplies/Materials : A. Tomato
B. Paring knife

Equipment :

Steps/Procedure:
1. Wear personal protective equipment
2. Select tomato fruit needed properly
3. Prepare necessary tools
4. Use a sharp paring knife. With the stem end of the tomato down,
begin peeling on the smooth end. Cut around the tomato in a
spiral, making a continuous strip about 3/4 inch wide. Do not be
concerned if the peel breaks.
5. To form the rose, roll one end of the peel tightly to make the
center.
6. Loosely roll the remaining peel around the center.

Assessment Method:
Oral questioning
Observation
 Performance Criteria Checklist 11.4-3

CRITERIA
YES NO
Did you….
1. Wear personal protective equipment.
2. Select tomato fruit needed properly
3. Prepare necessary tool
4. Use a sharp paring knife. With the stem end of
the tomato down, begin peeling on the smooth
end. Cut around the tomato in a spiral, making a
continuous strip about 3/4 inch wide. Do not be
concerned if the peel breaks
5. To form the rose, roll one end of the peel tightly
to make the center.

6. Loosely roll the remaining peel around the center.

Information Sheet 11.4-4

Plating/Presenting of Seafood Dishes

Objectives: After reading this INFORMATION SHEET, YOU MUST be able to:
3. Define Plating
4. Enumerate plating tools and utensils
5. Plate and present and serve seafood dishes

Introduction:

Eating with the eyes. What a strange expression when we know that
we obviously eat with our mouth!
Vision is the sense that makes us look insistently. This is the sense that
reveals envy. The presentation of the dish becomes a paramount
importance.

If you own a foodservice business, you know that food plating and
presentation are central to keeping guests happy as they experience your
restaurant. However, plating is often overlooked by chefs who are either too
busy or more concerned with the taste of their dishes. People eat with their
eyes, and creative and thoughtful plating enhances both the look and taste
of your food. Focusing on presentation also allows chefs to showcase their
creations and demonstrate to guests that they're getting their money's
worth. While there aren't any hard and fast rules when it comes to "correct"
plating, there are several important concepts to keep in mind as you prepare
and present your restaurant's delicious culinary creations.

LEARNING CONTENT

The keys of a great food presentation

Caterers, photographers and advertisers have understood this for a
long time! Just look at a picture from a culinary magazine… There are
techniques to embellish the dish, evoke emotion, stimulate appetite and
encourage the purchase. Without studying the practices of marketers, I
drew up some key points you can use to enhance your food presentations.

Here are the components of a great food styling:

 The support
 The focal point
 Colors
 Flavors
 Textures
 Decoration
. The garnish

The support
The support’s function is to present and reveal the culinary
preparation. Its patterns and colors should not interfere with food. Its size
should be proportional to the food volume and not give the effect of excess or
insufficient food.
For these reasons, professionals use most often plain white plates to
express their creativity.

The focal point

The focal point is the thing that will mainly attract the eye. It may be
the highest element of the composition. It will be located preferably at the
end of the dish so as not to hide the lower items.
The colors
The color is very important because it creates the envy. Green brings
coolness and calms down. Red stands for passion and excitement. Black is a
sign of elegance. Blue is a natural appetite suppressant and makes food
unappetizing

The flavors
The flavors can come together because they are close, because they
complement each other, or because they confront.

The textures
Texture is a critical component of good food presentation, just as is
the pleasure of eating.

The decoration
The decoration must be edible and remember the flavors contained in
the preparation. It can be herbs, spices or ingredients used in another form.
The usual sprig of parsley, leaf lettuce, cherry tomatoes or lemon slice
should not be exclusive in decoration!

The garnish
The garnish increases the texture and flavor of a dish. It must be
thought about with the two rules of culinary art.

Things to Remember Before You Begin Plating Food

Before you begin preparing your dish, you should consider the kind of
cuisine you're serving. Are you making a hearty steak dinner, or are you
preparing a delicate side dish or appetizer? You can't start building your
plate until all of your flavors are finalized, so it's wise to have your
ingredients prepared before you begin the actual plating process.

Additionally, you'll want to consider portion sizes before you begin

plating. To do so, focus on balancing your protein, carbohydrate, and
vegetable to create a nutritionally balanced meal. Ultimately, carefully
placed ingredients create art, but presentation should never overshadow
taste.
Guidelines for Plating Food
For tips and tricks on how to create a beautiful plate, consider the
steps below:

1. Choose the Perfect Plate

Selecting the right plate for your meal is key to attractive food

presentation. Here are some things to keep in mind:

Choose the right plate. One way to conceptualize plating is to think

of yourself as an artist, the plate as your canvas, and the food as your
medium.

Choose the right size plate. Choose your plate wisely by making

sure it's big enough to allow your food to stand out, but small enough that
your portions don't look too small.

Choose a complementary plate color. The color of your plate is also

significant. White plates are popular because they create high contrast and
provide a neutral background for your colorful creations. Utilize white space
by thinking of the rim as your frame, and consider using the rule of thirds to
highlight your plate's focal point(s). When applied to cooking, the rule of
thirds prescribes placing the focal point of your dish to either the left or
right side of the plate, rather than the center.

2. Placing Your Ingredients

Here are a few of the most important aspects to consider as you build
your dish:

Plate with a clock in mind. As you begin plating your ingredients,

picture the face of a clock. From the diner's point of view, your protein
should be between 3 and 9, your starch or carbohydrate from 9 and 12, and
your vegetable from 12 and 3.

Use moist ingredients as your base. Another rule of thumb is to

plate moist or runny ingredients first, as they tend to move during delivery if
they aren't held down by other foods. One way to anchor runny ingredients
is by placing other foods on top of them. For example, you can angle sliced
meat or vegetables against purees and mashed vegetables.

Serve odd amounts of food. If you're serving small foods like shrimp,
scallops, or bite-sized appetizers, always give guests odd quantities. Serving
7 brussels sprouts instead of 6 creates more visual appeal, and diners will
also perceive that they're getting more food.
 Place food to create flavor bites. Essentially, flavor bites are forkfuls
of food that combine all of the ingredients in your dish into one bite.
Creating flavor bites is the perfect accompaniment to creative plating as it
pleases both the eye and the taste buds.

Don't overcrowd your plate. Be sure to never overcrowd your

canvas, and keep it simple by focusing on one ingredient - usually the
protein. Finding a focal point also ensures that the accompanying
ingredients will play a complementary, supporting role.

3. Pay Attention to the Details

As you plate your dish, you'll also want to pay attention to the details:

Think about color and contrast. One of the best-kept secrets to

beautiful plating is paying close attention to the details. While your focus
will obviously be on the protein, considering how the other elements of the
plate create color and contrast is also very important.

You can create a beautiful background for your plate by adding green
vegetables or brightly colored fruits as accent points. Similarly, try to pair
ingredients with complementary colors as this will further enhance your
dish's visual appeal.

Create height on your plate. Another way to catch your guests' eyes

is to utilize the power of height. While compactly stacking ingredients isn't
as popular as it was 5-10 years ago, creating a tall plate can go a long way
towards enhancing visual appeal.

You can also balance out taller ingredients by leaning long, flat items
against them. For example, you can plate your steak on top of polenta and
lean asparagus spears against them at a 45-degree angle.

Use texture to enhance your dish. Finally, don't forget about

texture. Contrasting a smooth vegetable puree with crunchy onion straws or
topping a steak with crumbled blue cheese creates appealing texture
combinations that are classic in high-end cuisine.

4. Design and Create with Sauces

Once you've plated your main ingredients, you're ready to top your
dish with delicious sauces. Don't just pour the sauce carelessly all over the
plate, though. Instead, think of your squeeze bottle or spoon as a
paintbrush, and your sauce as a medium. Then, use them to enhance your
plate.

One way to do this is to create accent dots on one side of your plate
(while considering the rule of thirds) or by lightly drizzling sauce over the
main ingredients so guests get a little bit of sauce in every bite.

5. Use Garnishes Purposefully

In the past, chefs casually threw a piece of kale and an orange slice
onto every plate as it left their kitchen. However, these garnishes didn't add
anything exciting to the dish, and few guests even ate them in the first
place. Here are a few examples of smart garnishes and how to incorporate
them:

Choose edible garnishes. As you finish plating, remember that

garnishes must be related to the dish and should always be edible.
Ultimately, they're designed to enhance and complement the flavors of the
entree you've created, not distract from them.

Place garnishes purposefully. Similarly, never heap garnishes in one

corner of the plate. Instead, disperse them thoughtfully in order to add color
or texture. Also, avoid using unappetizing garnishes like raw herbs, large
chunks of citrus, and anything with a strong odor. Lastly, make sure your
garnishes are quick and easy to apply, so food still goes out piping hot.

Plating Tools of the Trade

Having the proper food presentation and plating tools is essential to
high-quality plating. Here are a few items you should be sure to purchase if
you don't already own them:

Decorating Brushes
As one of the most important products in any chef's toolkit, decorating
brusheshave a variety of applications. You can use them for both detailed
line work and broad strokes as you apply sauces, or when plating purees
and coulis beneath meat or vegetables.

Garnishing Kits

Garnishing kits come with everything you need to garnish all of your

signature dishes, including plating wedges, tongs, squeeze bottles, and
brushes.

Molds
Molds are also very important when plating food. By cutting
ingredients to a specific shape and size, you'll provide visual appeal and
keep your plate tidy. Ring molds also help you develop height and structure
when stacking ingredients.

Plating and Precision Tongs

Last but not least, you'll want to have precision tongs on hand for
placing garnishes or small, delicate foods. Many tongs also feature micro-
serrations for improved grip and stability.
Plating Wedges
Plating wedges come pre-cut with flat, round, or pointed edges and
are perfect for smearing sauces and other soft ingredients into designs on
your plate.

Shavers
Shavers work well when shaving or grating chocolate, hard cheeses,
or soft vegetables on top of your finished creations.

Spoons
You'll also want to have a variety of spoons on hand. Saucier spoons
help you drag smears of sauce across your plate, and you can also choose a
utensil with a tapered bowl that's perfect for drizzling and pouring.
Additionally, slotted spoons quickly separate solids from liquids as you
complete your presentation.

Squeeze Bottles
Squeeze bottles are ideal when applying sauces or aiolis to your
finished plate. Many of these items come with adjustable, precision control
tips that allow you to apply the perfect amount of product.

Examples of Plating Styles

Here are examples of three popular plating styles: classic, free form,
and landscape. To demonstrate them, we used filet mignon, potato puree,
carrots, a demi-glace, a pea puree, a lima bean and pea blend, thyme, and
fried leeks.

CLASSIC PLATING


Pipe the potato puree onto the plate using a pastry bag.

Place the carrots next to the puree using precision tongs.

Garnish the carrots with thyme using precision tongs

 Plate the steak using precision tongs.

Garnish the steak with fried leeks using precision tongs.

Drizzle the demi-glace around the plate using a spouted saucier.



Wipe the edges of the plate with a clean towel.

Finished classic plate.

FREE FORM PLATING

Pipe dots of potato puree onto the plate using a pastry bag.


Slice the steak into three pieces using a chef's knife.

Plate the pieces of steak using precision tongs.

Place the lima bean and pea blend around the plate using a spoon.


Plate the carrots using precision tongs.

Place dots of pea puree around the plate using a large squeeze bottle.

Place dots of the demi-glace around the plate using a small squeeze bottle.


Garnish the plate with fried leeks using precision tongs.

Wipe the edges of the plate with a clean towel.

Finished free form plate.

 LANDSCAPE PLATING

Place dots of pea puree around the plate using a large squeeze bottle.

Paint the pea puree onto the plate using a brush.

Pipe the potato puree onto the plate using a pastry bag.


Plate the carrots using precision tongs.

Lean the steak against the puree and carrots using precision tongs.

Place the lima bean and pea blend around the plate using a spoon .


Drizzle the demi-glace around the plate using a spouted saucier.

Garnish the steak with fried leeks using precision tongs.

Wipe the edges of the plate with a clean towel.



Finished landscape plate.

Whether you own a fine dining establishment, upscale restaurant, or

eclectic cafe, thoughtful and attentive plating is sure to improve customers'
impressions of your business. An awareness of food presentation also allows
you to demonstrate your chefs' skills to customers and helps you highlight
all of your restaurant's delicious offerings. With an awareness of these basic
principles, techniques, and tools, you're sure to enhance your business'
plating and increase sales
 Self – Check 11.4-4

Plating and Presenting of Seafood Dishes

A. Arrange chronologically the guidelines in plating write letter A for the

first b for the second and so on. Write your answer before the number.

_____ Use garnishes purposely

_____ Choose the perfect plate
_____ Design and create with sauces
_____ Placing your ingredient
_____ Pay attention to the details

B. Enumerate Plating/garnishing kit

1.
2.
3.
4.
5.
 ANSWER KEY 11.4-4

PLATING AND PRESENTING OF SEAFOOD DISHES

A. Arrange chronologically the guidelines in plating write letter A for the

first b for the second and so on. Write your answer before the number.

5
1
4
2
3

B. Enumerate Plating/garnishing kit

1. molds
2. plating and precision tongs
3. plating wedges
4. shavers
5. Squeeze bottle

TASK SHEET 11.4-4

Title: Plating and Presenting of Seafood Dishes
 Performance Objective: In the Information sheet, given the tools,
ingredients and procedures in plating and
presenting of seafood dishes

Supplies/Materials : A. Steak, potato puree, carrots, fried leek,

demi-
Glace
B.PPE, pastry bag, tongs, spouted saucer,
clean towel

Equipment :

Steps/Procedure:
1. Wear personal protective equipment.
2. Prepare the ingredients and necessary tools
3. Pipe the potato puree onto plate using a pastry bag
4. Place the carrots next
5. Garnish the carrots with thyme using precision tongs
6. Plate the steak using tongs
7. Garnish the steak with fried leeks using precision tongs
8. Drizzle the demi-glace around the plate using a spouted saucer
9. Wipe the edges of the plate with clean towel
10. Present the finish product

Assessment Method:
Oral Questioning
Observation

Performance Criteria Checklist 11.4-4

CRITERIA
YES NO
Did you….
1. Wear personal protective equipment.
2. Gather, Identify and select tool and ingredients
as per required menu items
3. Pipe the potato puree onto plate using a pastry
 bag
4. Place the carrots next
5. Garnish the carrots with thyme using precision
tongs
6. Plate the steak using tongs
7. Garnish the steak with fried leeks using precision
tongs
8. Drizzle the demi-glace around the plate using a
spouted saucer
9. Wipe the edges of the plate with clean towel
10. Present the finish product
Date Developed: Document No.
Issued by:
Page 82 of
Developed by: vii