TLE 9 L3 Food Plating Fundamentals PDF
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This lesson plan covers fundamental food plating techniques, focusing on the arrangement and decoration of appetizers on a plate. Key elements of plating such as balance, color, shape, texture, and portion size are emphasized. The lesson includes multiple choice questions and a group activity.
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Say the COLOR, NOT the WORD Lesson 3 Present Appetiz er Objectiv es Identify the fundamentals of plating and accompaniments of appetizer Present appetizer attractively Observe sanitary practices in presenting appetizer. What can you say about the Videos? Food Plating process...
Say the COLOR, NOT the WORD Lesson 3 Present Appetiz er Objectiv es Identify the fundamentals of plating and accompaniments of appetizer Present appetizer attractively Observe sanitary practices in presenting appetizer. What can you say about the Videos? Food Plating process of arranging and decorating food on a plate or serving dish to enhance its visual appeal and create a positive dining experience. Fundamentals of Plating Type in the words related to what you have search about this Fundamentals of Plating PORTION BALANCE SIZE ARRANGEME NT OF PLATE BALANC Select foods and garnishes that offer variety and contrast E The rules of good menu apply to plating plating requires the balancing of the following elements; Balance (ELEMENTS) 1 Colors Two or more colors on a plate are usually more interesting than one garnish is also important. Balance (ELEMENTS) 2 Shapes Plan for variety of shapes and forms. Cutting vegetables into different shapes gives you great flexibility. Balance (ELEMENTS) 3 Textures Not strictly visual consideration, but important in plating and menu planning. Balance (ELEMENTS) 4 Flavor One of the factors to consider when balancing colors, shapes and texture on the plate. Let’s match the element together! Color Shape Texture Flavor PORTIO this is important for presentation as well N SIZE as for costing. PORTION SIZE Sizes and Plates. Match portion sizes and plates. Too small plate makes an overcrowded, jumbled, messy appearance. PORTION SIZE Sizes and Plates. Match portion sizes and plates. Too small plate makes an overcrowded, jumbled, messy appearance. PORTION SIZE Sizes and Plates. Too large makes the portion look skimpy. Balance the portion sizes of the various items on the plate. PORTION SIZE Sizes and Plates. Apply logical balance of portions. Pay attention to size ARRANGEME of food and it’s role NT OF PLATE on the plate ARRANGEMENT OF 1 Right PLATE Plate Think of yourself as an artist. Plate as your canvas Food as your Medium ARRANGEMENT OF PLATE 1Right Size Choose your plate wisely Make your food stands out. ARRANGEMENT OF PLATE 2Plate Color White plates cerate's High contrast and neutral background Rim as your frame Rule of Thirds or WHAT DID YOU LEARN? Multiple Choice Which fundamental of plating considers the shape, texture, color and flavor of the food? A. BALANCE B. ARRANGEMENT OF PLATE C. PORTION SIZE Multiple Choice Portion size is important in plating and costing, what are the two things you need to consider? A. BALANCE & TEXTURE B. COLOR & SHAPE C. SIZES AND PLATES Multiple Choice Which fundamental of plating that considers the right size and color of plate? A. BALANCE B. ARRANGEMENT OF PLATE C. PORTION SIZE GROUP ACTIVITY: Base on your previous PETA about preparing appetizer, work with your group and identify what are the fundamentals of plating you have notice from your final product. And make a draft/drawing showing the improvements you can add to your plating.
