LESSON B.3

Expected Learning Outcomes

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

a. Determine the factors to be considered in presenting starch and cereal dishes

b. Examine the difference between plating and garnishing, sauces and accompaniments; and

c. Present starch dishes with suitable plating and garnishing according to standards.

Eyes on the Dish

Directions: To assess your knowledge of this topic, kindly observe the following images. Cite your observation by answering the guide questions below.

Discussion (Analysis)

1. Have you eaten some of the dishes presented?

2. Have you ever presented starch and cereal dishes?

3. Are there any sauces, accompaniments, and garnishes in the dishes presented? Cite your observation.

4. Can you say that the dishes include plating in the presentation? Justify your answer.

5. How do you present starch and cereal dishes?

6. What are the factors in presenting starch and cereal dishes?

7. How do you differentiate garnishing from plating? sauces from accompaniments?

8. Name some ingredients that are necessary for garnishing.

Exercises

Enhancement

Concepts Review

Factors to be considered in presenting starch and cereal dishes:

o Plating

o Garnishing

o Sauces

o Accompaniments

Sauces, garnishes and accompaniments are additions to the main ingredients of a meal. They can be used to enhance the flavour, colour, aroma and overall presentation of the meal.

Plating

Food plating is the process of arranging and decorating food to enhance its presentation. Improving the presentation of a dish adds value to the dining experience, and provides room for a higher mark-up on your food.

Garnishing

Garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavor. It is the way of decorating the food or beverage so that it is aesthetically appealing for the guests/customers. It works on the plate.There is no rule in cooking that says every meal must be garnished but if a garnish is used it should be fresh, colourful, edible and should be suited to the meal. All garnishes should be edible! Some plants and flowers make very attractive garnishes but are poisonous and should not be used. Likewise, do not use plastic or ceramic garnishes or decorations, as these can cause choking if swallowed.

Accompaniments

Accompaniments are complementary additions to the main ingredient of a meal. Accompaniments are typically things like vegetables and side salads but they also include sauces and relishes. Sometimes the accompaniment also comes with a garnish of its own. Like garnishes, there are no set rules for accompaniments but there are some dishes that are well suited to particular accompaniments.

Sauces

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most 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. The way in which the sauce is presented will depend very much on the dish being served. The sauce may be served partially masked over the food, served under the food, or served in a separate dish or saucier.

Difference between garnishing and plating

Garnishing is an act of adding the final touch of a dish using edible decorations, while plating requires proper placement of every single element of the dish including garnishing on a plate.

Downloadable Lesson Plan