Cookery NCII
1st Quarter – Module 7
Present a Range of
Appetizers
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Cookery NCII
Alternative Delivery Mode
1st Quarter – Module 7
Present a Range of Appetizers
Cateel Institute of Arts and Technology, Inc.
Prepared by: Tony P. Delos Santos, LPT
This lesson will provide you the knowledge, skills and understanding
in presenting range of appetizers.
Appetizers can be more appreciated if presented attractively like the
saying goes “the eyes eat 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 is focused on one lesson, specifically,
Lesson 1: Present A Range of Appetizers
Learning Competencies
LO3 Present A Range of Appetizers TLE_HECK9-12PA-Ii-5
At the end of the lesson, you are expected to:
1 identify the fundamental of plating
2 identify the accompaniments of appetizers
3 present appetizers attractively
4 observe sanitary practices in presenting appetizer
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PRESENTING A RANGE OF APPETIZERS
Appetizers can be more appreciated if presented attractively like the
saying goes “the eyes eat 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.
1. Fundamentals of Plating
1. Balance The rules of good menu balance also apply to plating. Select
foods and garnishes that offer variety and contrast.
2. Color. Two or more colors on a plate are usually more interesting than
one. Garnish is also important.
3. Shapes. Plan for variety of shapes and forms. Cutting vegetables into
different shapes gives you great flexibility.
4. Texture. Not strictly visual consideration, but important in plating in
menu planning.
5. Flavors. One of the factors to consider when balancing colors, shapes,
and texture on the plate.
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.
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BASIC PRINCIPLES OF PLATTER PRESENTATION
[Link] 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.
➢ The garnish should be artistically done in proportion to the cut slices.
2. The food should be easy to handle and serve, so that one portion can
be removed without ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more
appetizing, and still attractive when half consumed by the guest.
4. Attractive platter presentation may be made on silver or other metals,
on mirrors, chinaware, plastic ware, wood, or any other materials provided
they are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove it. Shiny
silver or mirror trays are easily smudged, and you’ll have to wash the tray
and start over again. Good pre-planning should be considered.
6. Think of the platter as part of the whole. It must be attractive and
appropriate to the other presentation in the table.
DESIGNING THE PLATTER
1. Plan ahead. Make a sketch by dividing the tray into six or eight
sections. This will help you lay out a balance and symmetrical design. The
sketch should indicate the centerpiece, slices of foods and garnishes.
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2. Get movement into your design. Good design makes your eyes move
across the platter following the lines you have set up. It could be arranged
in rows or lines.
3. Give the design a focal point. Use centerpiece to emphasize and
strengthen the design by giving it direction and height. Note that
centerpiece is not always in the center.
4. Make the garnish count. Use garnish to balance out a plate by providing
additional element. Two items on a plate often look unbalanced, but
adding a garnish completes the picture. On the other hand, do not add
unnecessary garnishes.
5. Don’t drown every plate in sauce or gravy. It may hide colors and
shapes. You may cover a part of it or a band of sauce across the center.
6. Keep it simple. Simplicity is more attractive than complicated designs.
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7. Let the guests see the best side of everything. Angle overlapping slices
and wedged-shaped pieces toward the customer and the best side of each
slice is face up.
OBSERVE SANITARY PRACTICES IN PRESENTING APPETIZERS
Handling food properly and safely is essential to preventing food
borne illness.
General safe food preparation and presentation handling tips:
➢ Do not wipe your hands on your clothing as this can easily transfer
microbes and bacteria.
➢ Use paper towels to clean up the plate, during food preparation, plating
and serving.
➢ Hand washing is one of the best ways to prevent the spread of germs
between people.
➢ Wash in a sink that has hot or cold running water.
➢ Do not use plates which have become cracked or chipped.
➢ Do not handle food with bare hands – use gloves instead.
➢ Don’t cough, sneeze, spit, or smoke near food
➢ Do not use fingers to sample food. Always use a clean spoon.
➢ Keep platters refrigerated until it is time to warm them up for serving.
➢ Make sure that work surfaces and equipment are visually clean
➢ Keep fingers away from your face, mouth, hair, skin, and other parts of
the body.
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Let us Reflect!
Make a reflection on the importance of fundamentals of plating in
your daily life. What benefits can you get from it? How can you promote
the proper food presentation?
How can proper food presentation help me in everyday living. Do this
activity in a separate sheet of paper.
Now it’s time to show your creativity!
Let’s find out if you can arrange your prepared appetizers attractively
following the fundamentals of plating, principles of platter presentation
and designing the platter following safe food preparation and handling
tips. Make your own video to be submitted to your teacher or take a
picture on your activity and submit the picture to your teacher.
Make Sure to follow Sanitary Practices in preparing and presenting your
appetizers.
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Your output will be rated using the rubric below: Submit the link in a piece
of paper.
TAKE NOTE OF THE SCORE CRITERIA
5 Very artistically and creatively done
4 Artistically and creatively done
3 Properly and less creatively done
2 Improperly done and unattractive
1 No attempt