LESSON A.3

Expected Learning Outcomes

At the end of the lesson, the learners should be able to:

a. Identify the essential factors in food presentation; and

b. Present vegetable recipes with appropriate sauces and accompaniments.

Direction: Look through the two images below and answer the following questions.

Spot the Difference!

Guide Questions:

1. What can you say about the two pictures?

2. Which food is more enticing?

3. What is a contributory factor that makes vegetable food appealing?

Discussion (Analysis)

1. Have you ever presented a vegetable dish?

2. What are the factors you need to consider when presenting food particularly vegetable dishes on the table?

3. How should vegetable dishes be plated?

4. Can you site some techniques in plating vegetable dishes?

Firming Up (Application)

Direction: By pair, discuss the following guidelines in plating vegetable dishes. Create a short video demonstrating the seven basic guidelines in plating vegetable dishes. Submit the edited or non-edited video in google classroom (code: wtxzsfu).

Exercises

Enhancement

Concepts Review

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

3. Visual Sense - Effective food presentation depends on the understanding of techniques involving balance, arrangement, and garniture.

• 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.

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.

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 vegetable dishes

1. Keep food off 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 or covering only a part of the dish. Always think of the sauce as part of the overall design of the plate.

7. Keep it simple. Avoid making food too elaborate.

Creative presentation techniques

Vegetable Purees

• Cook vegetable until soft, and then drain well.

• In food processor, process vegetable to smooth puree.

• Add melted butter or margarine.

• Season with salt and pepper and process again.

• Add whipping cream.

• Using ice-cream scoop or spoon, shape puree on heatproof plate and place in oven or microwave until hot.

Ribbon Vegetables

• 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.

• Toss vegetables with melted butter or margarine.

• Cook until tender – crisp.

Vegetable Rings

• With sharp knife, cut 3 peppers, (green, yellow, red) and onion into rings.

• Remove core, seeds and membranes from peppers.

• Toss vegetables with melted butter or margarine.

• Cook until tender – crisp.

• Serve hot or refrigerate to serve chilled.

Downloadable Lesson Plan