LESSON C.3

Expected Learning Outcomes

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

a. Distinguish the difference between garnishing and plating

b. Identify the types of garnish

c. Identify the basic principles of platter presentation; and

d. Discuss on how to present food in a plate.

ANALYZE ME!

Directions: Kindly observe the following images, what can you say on the different images being shown? Do they look appealing and appetizing? Why do you say so? To assess your knowledge on this topic, let us try to answer the following questions to check how much do you know about presenting meat dishes. You will identify the correct answer to the following questions. Answer it only with TRUE or FALSE.

1. Attractive platters are made only with metals and glasses?

2. A plate of food looks most appealing when there is a high level of contrast in colors.

3. Steaming vegetables make them look enticing and flavorful, when boiling creates the opposite effect.

4. Overcooked fried foods are difficult to present in an appetizing way.

5. In plating the food, drizzling sauce and adding garnish is both for decorative purposes only.

Discussion (Analysis)

1. What do you mean by garnishing? Plating?

2. How garnishing and plating differ?

3. Do you plate and garnish food at home? How?

4. What are the types of garnish?

5. What are the principles in platter presentation?

6. How to present food in a plate?

Firming Up (Application)

Direction: Suppose that you will be holding or catering a festive occasion, how are you able to apply the basic principles of platter presentation. Start it with;

1. Identify first your occasion

2. A list of entree or the main course that you are going to prepare or you are going to present

3. Write down your selected venue in your locality suited for the occasion or festivity

4. Determine your number of guests

5. Make an appropriate estimate on the food item that you are going to present

Exercises

Enhancement

Concepts Review

Garnishing - the way of decorating the food or beverage so that it is aesthetically appealing for the guests/customers. It works on the plate. Garnishing also harmonizes color, flavor, and taste of the main dish

Plating - the process of arranging and decorating food to enhance its presentation

Basic principles of platter presentation

• The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement

• Simple arrangements are easier to serve, and more likely to be still attractive when they are half demolished by the guests

• Attractive platter are made of metals, mirrors, china, plastic or woods, presentable and suitable for use with food

• It must look attractive and appropriate not only by itself, but among other presentations on the table

Three elements of presentation

• Centerpiece may be an uncut portion of the main food item

• Slices or serving portions of the main food item, arrange artistically

• Garnish, arranged artistically in proportion to the cut slices

Downloadable Lesson Plan