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safety precautions most of the time Observes safety precautions sometimes Most of the time not observing safety precautions No attempt 4.Product Product is very attractive and very enticing to appetite Product is attractive and enticing to Product is less attractive and less enticing to appetite Product is not attractive and not enticing to appetite No attempt
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LM-CookeryGrade 9 76 Wow! What a wonderful output. Get ready for the presentation of your appetizer. Learning Outcome 3 Present a Range of Appetizers Objectives At the end of this lesson, you are expected to: 1. identify the fundamentals of plating; 2. identify the accompaniments of appetizers; 3. present appetizers attractively; and 4. observe sanitary practices in presenting appetizers Descriptor Appetizers can be more appreciated if presented attractively like the saying goes “the eyes eats first”. Plate presentation is the process of offering the appetizer to guests in a stylish and pleasing manner. It requires skills, style and creativity. This lesson will provide you the knowledge, skills and understanding in presenting range of appetizers. Fundamentals of Plating 1. Balance The rules of good menu balance also apply to plating. Select foods and garnishes that offer variety and contrast. Color. Two or more colors on a plate are usually more interesting than one. Garnish is also important. Shapes. Plan for variety of shapes and forms. Cutting vegetables into different shapes gives you great flexibility. Texture. Not strictly visual consideration, but important in plating in menu planning. Flavors. One of the factors to consider when balancing colors, shapes, and texture on the plate. Ingredients are very well - cooked appetite Ingredients are well - cooked Ingredients are overcooked Ingredients are overcooked No attempt 5. Time management Work completed ahead of time Work completed within allotted time Work completed ___(mins./hours/days) beyond Work completed ___(mins./hours/days) beyond No attempt TOTAL POINTS
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LM-CookeryGrade 9 77 2. Portion size. This is important for presentation as well as for costing. Match portion sizes and plates. Too small a plate makes an overcrowded, jumbled, messy appearance. Too large a plate makes the portions look skimpy. Balance the portion sizes of the various items on the plate. Apply logical balance of portions. 3. Arrangement on the plate Basic Principles of Platter Presentation 1. The three elements of a buffet platter. Centerpiece or Grosse piece (gross pyess). This may be an uncut portion of the main food item, such as a pate or a cold roast, decorated and displayed whole. It may be a separate but related item, such as molded salmon mousse The slices or serving portions should be arranged artistically.
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