This document discusses essential factors and techniques for effectively presenting vegetable dishes. It provides guidelines on plate balance, portion size, arrangement, and plating styles. Specific techniques are described for creatively presenting vegetables as purees, ribbons, and rings on a plate. The document emphasizes proper preparation, visual appeal through balance and arrangement, and highlighting the vegetables as the center of attention on the plate.
This document discusses essential factors and techniques for effectively presenting vegetable dishes. It provides guidelines on plate balance, portion size, arrangement, and plating styles. Specific techniques are described for creatively presenting vegetables as purees, ribbons, and rings on a plate. The document emphasizes proper preparation, visual appeal through balance and arrangement, and highlighting the vegetables as the center of attention on the plate.
This document discusses essential factors and techniques for effectively presenting vegetable dishes. It provides guidelines on plate balance, portion size, arrangement, and plating styles. Specific techniques are described for creatively presenting vegetables as purees, ribbons, and rings on a plate. The document emphasizes proper preparation, visual appeal through balance and arrangement, and highlighting the vegetables as the center of attention on the plate.
This document discusses essential factors and techniques for effectively presenting vegetable dishes. It provides guidelines on plate balance, portion size, arrangement, and plating styles. Specific techniques are described for creatively presenting vegetables as purees, ribbons, and rings on a plate. The document emphasizes proper preparation, visual appeal through balance and arrangement, and highlighting the vegetables as the center of attention on the plate.
LIVELIHOOD EDUCATION GRADE 10 PRESENT VEGETABLE DISHES Essential Factors of Food Presentation 1. Good preparation and cooking techniques - Proper cutting and cooking of vegetables
2. Professional Skills - Ability to perform according to required standards Essential Factors of Food Presentation 3. Visual Sense Effective food presentation depends on the understanding of techniques involving balance, arrangement, and garniture. Essential Factors of Food Presentation •Balance - Select foods and garnishes that offer variety and contrast. This should be applied to colors, shapes, textures and flavors. Essential Factors of Food Presentation •Portion size - Match portion sizes and plates - Balance the portion sizes of the items on the plate Essential Factors of Food Presentation •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. PLATING STYLES WITH VEGETABLE DISHES Classic arrangement: 1. Main item in front, vegetables, starch items and garnish at the rear.
2. Main item in the center, with vegetable
distributed around it. PLATING STYLES WITH VEGETABLE DISHES Classic arrangement: 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. GUIDELINES IN PLATING 1. Keep food off the 2. Arrange the items for the convenience of the rim of the customer. Always plate. Select a plate arrange the best side of large enough to hold food on plate to avoid 1.food Keep food off the without hanging rim of the plate. Select letting the diner a plate large enough to hold food rearrange without them before off the edge. hanging off the edge. eating. 3. Keep space between items, unless they are 4. Maintain unity. stacked on one Create a center of another. Arrange attention and relate vegetable on plate, 1. Keep food off the rim of everything to it.a the plate. Select that every item plate large enough to hold food without should be identifiable. hanging off the edge. 6. Make every 5. Keep it simple. component count. Garnishes are not Avoid making added just for color, food too but sometimes they are 1. Keep food off the rim ofneeded the plate. Select to balance aa elaborate. plate large enough to hold food plate bywithout providing an hanging off the edge. additional element. 7. Add sauce or gravy attractively on plate. Pour sauce around or under the dish or covering only a part of the dish. Always think of the sauce as part of the overall design of the plate. CREATIVE PRESENTATION TECHNIQUES 1. Cook vegetables until soft, then drain well. 2. In a food processor, process vegetables 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. Ribbon Vegetables 2. Toss vegetables with melted butter or margarine. 3. Cook until tender – crisp. Vegetable Rings 1. With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings. 2. Remove core, seeds and membranes from peppers. Vegetable Rings 3. Toss vegetables with melted butter or margarine. 4. Cook until tender – crisp. 5. Serve hot or refrigerate to serve chilled.
