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Learning Outcome 3 Present Vegetable Dishes

This document provides guidelines for presenting vegetable dishes through effective plating and arrangement techniques. It discusses balancing portion sizes, colors, shapes and textures on a plate. Popular plating styles are described, such as arranging the main item in the center with vegetables around it. Guidelines are given for keeping food off plate rims and within the space, maintaining unity around a center item, and using sauces attractively. Creative presentation techniques like vegetable purees, ribbons and rings are also outlined.

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Meldin May Perez
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2K views9 pages

Learning Outcome 3 Present Vegetable Dishes

This document provides guidelines for presenting vegetable dishes through effective plating and arrangement techniques. It discusses balancing portion sizes, colors, shapes and textures on a plate. Popular plating styles are described, such as arranging the main item in the center with vegetables around it. Guidelines are given for keeping food off plate rims and within the space, maintaining unity around a center item, and using sauces attractively. Creative presentation techniques like vegetable purees, ribbons and rings are also outlined.

Uploaded by

Meldin May Perez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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Learning Outcome 3

Present Vegetable Dishes


Essential Factors of Food Presentation
• 1. Good preparation and cooking techniques – Proper
cutting and cooking of vegetables
• 2. Professional Skills Ability to perform according to
required standards
• 3. Visual Sense Effective food presentation depends on
the understanding of techniques involving balance,
arrangement, and garniture.  Balance
• Select foods and garnishes that offer variety and
contrast. This should be applied to colors, shapes,
textures and flavors
•  Portion size
•  Match portion sizes and plates
 Balance the portion sizes of the items on the
plate
•  Arrangement on the plate Many chefs display
their creativity in plating presentations. One
important thing is, to keep in mind the
convenience and comfort of the diner when
plating.
PLATING STYLES WITH VEGETABLE DISHES
• Classic arrangement:
• 1. Main item in front, vegetables, starch items and
garnish at the rear.
• 2. Main item in the center, with vegetable
distributed around it.
• 3. Main item in the center with neat piles of
vegetables carefully arranged around.
• 4. A starch or vegetable item heaped in the center, the
main item sliced and leaning up against it.
GUIDELINES IN PLATING
• 1. Keep food off the rim of the plate. Select a plate large enough to
hold food without hanging off the edge.
• 2. Arrange the items for the convenience of the customer. Always
arrange the best side of food on plate to avoid letting the diner
rearrange them before eating.
• 3. Keep space between items, unless, they are stacked on one
another. Arrange vegetable on plate, that every item should be
identifiable.
• 4. Maintain unity. Create a center of attention and relate everything
to it.
• 5. Make every component count. Garnishes are not
added just for color, but sometimes they are needed
to balance a plate by providing an additional
element.
• 6. Add sauce or gravy attractively on plate. Pour
sauce around or under the dish or covering only a
part of the dish. Always think of the sauce as part of
the overall design of the plate.
• 7. Keep it simple. Avoid making food too elaborate.
Creative Presentation Techniques

• Vegetable Purees
• 1. Cook vegetable until soft, then drain well.
• 2. In food processor, process vegetable to smooth puree.
• 3. Add melted butter or margarine.
• 4. Season with salt and pepper and process again.
• 5. Add whipping cream.
• 6.Using ice-cream scoop or spoon, shape puree on heatproof
plate and place in oven or microwave until hot.
Ribbon Vegetables

• 1. With vegetable peeler, shred carrot, corvette


and radish into long ribbons, about 2.5 cm.
wide, pressing lightly with peeler so ribbons
will be very thin.
• 2.Toss vegetables with melted butter or
margarine.
• 3. Cook until tender – crisp.
 Vegetable Rings

•  Vegetable Rings
• 1. With sharp knife, cut 3 peppers, (green, yellow,
red) and onion into rings.
• 2. Remove core, seeds and membranes from
peppers.
• 3. Toss vegetables with melted butter or
margarine.
• 4. Cook until tender – crisp. 5. Serve hot or

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