GOOD MORNING
CLASS!
How are you today?
1. Be on time in class.
2. Refrain from making
unnecessary noises.
3. Listen and jot down notes.
4. Click the hand sign below if you
want to recite and don’t hesitate to
ask questions about our lessons.
5. Enjoy learning.
CHECKING OF
ATTENDANCE
1. What was our topic last
meeting?
2. What are the two
classification of methods
in cooking meat?
3. What are the three
Factors that can affect our
choice of cooking methods
in meat?
WATCH, LISTEN AND OBSERVE!
VIDEO VIEWING
PRESENT MEAT
DISHES
By: Kisselle Anne Estepa
OBJECTIVES
At the end of the lesson, the students
should be able to:
[Link] the Principles and Elements of
Plating Meat Dishes;
[Link] the importance of Plating in
Presenting Meat Dishes; and
[Link] and present meat dishes
aesthetically and hygienically.
OBSERVE!
Food plating refers to the
arrangement of food on a plate,
while food presentation
encompasses all elements of the
dish, including plate design, food
arrangement, food decoration,
and table setting.
Basic Principles of Platter
Presentation
1. Presentation must have
three elements.
Centerpiece may be an
uncut portion of the main food
item.
Slices or serving portions of
the main food item, arranged
artistically.
Garnish, arranged artistically
in proportion to the cut slices
Basic Principles of Platter
Presentation
2. The food should be easy to handle and
serve, so one portion can be removed
without ruining the arrangement.
Basic Principles of Platter
Presentation
3. Simple arrangements are easier to
serve, and more likely to be still
attractive when they are half
demolished by the guests.
Basic Principles of Platter
Presentation
4. Attractive platter are made of
metals, mirrors, china, plastic or
woods, presentable and suitable for
use with food.
Basic Principles of Platter
Presentation
5. It must look attractive and
appropriate not only by itself, but
among other presentations on the
table.
Starting with a Beautiful Food
1. Avoid a monochromatic
color scheme.
2. Bring out vegetables’ brightest
color.
3. Sear your meat and
let it rest.
Starting with a Beautiful Food
4. Cook fried foods carefully.
5. Take texture into account.
6. Experiment with interesting
shapes.
Plating it with Care
[Link] white plates.
2. Visualize the finished plate.
Plating it with Care
3. Limit portion sizes and
Follow the rule of odds.
Plating it with Care
5. Layer foods to add
height.
6. Use sauce wisely.
Adding Appetizing
1. Use garnishes that
enhance the flavor of
the meal.
2. Employ drizzles and
swirls
3. Make sure the plate
Five Basic Elements of Plating
1. Create a Framework.
- Start with drawings and
sketches to visualize the plate.
Find inspiration from a picture
or object. Assemble a practice
plate to work on executing your
Five Basic Elements of Plating
2. Keep It Simple
- Select one ingredient to focus on
and use space to simplify the
presentation. Clutter distracts from
the main elements of your dish that
might confuse the diners on what to
focus on.
Five Basic Elements of Plating
3. Balance the Dish
- Play with colors, shapes and
textures to ensure diners are
not overwhelmed. The
presentation should never
overpower flavor and function.
Five Basic Elements of Plating
4. Get the Right Portion Size
- Ensure that there is the right
amount of ingredients and the plate
complements the dish, not too big or
too small. Strike the right proportion
of protein, carbohydrates and
vegetables to create a nutritionally
balanced meal.
Five Basic Elements of Plating
5. Highlight the Key Ingredient
- Ensure that the main
ingredient stands out and pay
equal attention to the support.
This refers to the other elements
on the plate such as garnishes,
QUESTIONS!
1. What are the three elements a
Presentation must have?
2. What are the five basic elements of
Plating?
3. As a Food major and a consumer,
what is the importance of Plating?