COOKERY 5

• City of Good Character
• DISCIPLINE • GOOD TASTE • EXCELLENCE
• This module was designed and written with you in mind, which helps you develop your knowledge, skills and attitudes, in the performance of a Cookery task. The scope of this module permits it to be used in different activities and learning situations. The language used recognizes the diverse vocabulary level of students. The lessons are arranged to follow the standard sequence of the course. The order in which you read them can be changed to correspond with the textbook you are now using in.
• The module contains: Lesson 1 – Present a Range of Appetizers
• After going through this module, you are expected to: 1. discuss the fundamentals of plating. 2. identify the accompaniments of appetizers. 3. present appetizers attractively and 4. observe sanitary practices in presenting appetizers.
• Flavor


  One of the factors to consider when balancing colors, shapes, and texture on the plate
• Plating


  The process of arranging and decorating food to enhance food presentation
• Balance


  The right amount of all the items on plate which are equally arranged which makes the presentation harmonize
• Garnishing


  A decoration or embellishment in which the use of lemon slices, parsley and other edible items create a good food presentation
• Simplicity


  The last degree of sophistication that requires style and creativity
• Presentation of appetizers requires knowledge and skills in presenting different appetizers. This lesson provides you understanding on the fundamentals of plating and guides you with some tips and techniques to try on.
• In presenting appetizers plating plays an important part when serving food. The dish should be carefully planned to balance tastes, textures, colors, and preparing methods. The process begins by incorporating the best and freshest ingredients.
• Before beginning the plating process, determine the focal point first by visualizing how it will appear or draw out a plate diagram. Effective plating should be simple enough to execute, yet stylish and visually appealing.
• Fundamentals of Plating

  • Balance
  • Portion size
  • Arrangement on the plate
• Balance


  The rules of good menu balance also apply to plating. Select foods and garnishes that offer variety and contrast in color, shapes, texture, and flavors.
• Portion size


  This is important for presentation as well as for costing. Match portion sizes and plates. Balance the portion sizes of the various items on the plate.
• Arrangement on the plate


  The three main elements are the plate, arrangement, and the food served. The main ingredient should stand out.
• Basic Principles of Platter Presentation


  • Centerpiece or Grosse piece
  • The slices or serving portions should be arranged artistically
  • The garnish should be artistically done in proportion to the cut slices
  • The food should be easy to handle and serve
  • A simple design is best
  • Attractive platter presentations may be made on various materials
  • Once a piece of food has touched the tray, do not remove it
  • Think of the platter as part of the whole
• Designing the Platter

  1. Plan ahead

  2. Get movement into your design

  3. Give the design a focal point

  4. Keep items in proportion

  5. Make the garnish count

  6. Don't drown every plate in sauce or gravy

  7. Keep it simple

  8. Let the guest see the best side of everything
• Accompaniments of Appetizers

  • Garden crisp veggies
  • Poutine
  • Kettle chips
  • Mediterranean sampler
• Tips to present appetizers attractively

  • Make it uniform
  • Customize it
  • Introduce color
  • Roll them up
  • Individualize
  • Use skewers
  • Put it in a cup
• You do not have to be a professional chef to focus on appetizer presentations at your event. However, by paying close attention to detail, you can enhance the look and feel of your event.
• One fundamental of plating is to start with actual drawings
• Skewers


  • Can hold meats
  • Can present a beautiful display of fruit or veggies
• Cups/shot glasses


  Used as the base for appetizers
• Bamboo tasting cups


  Eco-friendly alternative for appetizer presentation
• Cups


  Can be used as holders for dips to accompany other appetizers
• You do not have to be a professional chef to focus on appetizer presentations at your event
• By paying close attention to detail, you can enhance the look and feel of your event
• Fundamentals of plating


  Balance<|>Portion size<|>Arrangement of plate
• Steps for creative food presentation

  1. Start with actual drawings before experimenting with real food

  2. Sketch out the presentation to help visualize the final plate
• One fundamental of plating is to start with actual drawings before experimenting with real food on a plate and sketch out the presentation to help you visualize the final plate in order to make the food presentation more creatively designed and presented