LEARNING MODULE II.

(WEEK V AND VI) TOPIC: FUNDAMENTALS OF PLATING

1. METHODS OF PLATING
2. TOOLS FOR GARNISHING
3. BASIC ELEMENT OF PLATING
4. FOOD SAFETY AND HYGIENE
LEARNING COMPETENCIES
The learner should be able to:
1. identify the methods of plating;
2. identify tools for garnishing; and
3. identify the accompaniments of appetizers.
LEARNING PROCEDURES:
TOPIC I. CLASSIFICATION OF APPETIZERS
Preliminary Activity
I. Introduction
Plating a food refers presenting the item on a plate in a way that is tempting and appealing. Since
your eyes the food even before you take the first bite, plating the food in an attractive manner
becomes a very important part of any dining experience. When your serving an appetizers, your
aim is to provide small bites of food for your guests to enjoy with a beverage until the main
entrée is served enough to just whet the appetite without filling them. Balance, unity, focus and
flow are primary considerations when placing the food on the plate.
II. Vocabulary
Gravy- is a sauce, made often from juices that run naturally during cooking and often
thickened with wheat flour or cornstarch for added texture.

Condiment - is a spice, sauce or other food preparation that is added to food to impart a
particular flavor, to enhance its flavor, or in some cultures, to complement the
dish.
Pathogen – is anything that causes a disease.
Foodborne illness- is an infection or irritation of the gastrointestinal (GI) tract caused by food or
beverages that contain harmful bacteria, parasites, viruses or chemicals.
Entrée - is the main dish of a meal especially in a restaurant.

Activating Prior Knowledge/Motivation! Can art be integrated in preparing food? How?

Input ! Let Us Explore!

METHODS OF PLATING
1. Clock Method- The clock method of culinary plating requires chef to
think of their plate like the face of a clock. Each section corresponds to
a number on the clock to create different sections for placing food.

2. Stacking Method- it is a technique

that adds a dimension of height to
culinary plating, forcing the diner’s
eye to move upward. Chefs commonly use this technique to make
smaller courses look more plentiful.
Desserts and salads work well this technique because they are generally
small than the main course.
3. Sauces- These are part of many courses, from appetizers to main courses to
desserts. The presentation of sauces can ruin your plating appearance or
enhance it depending on how the sauce is added.
4. Garnishes- These serve as an accent to perk up or highlight the color of the main dish. It is meant to
enhance and match the flavors of the dish, not overpower it. Here are some simple guidelines in
applying garnishes:

a. Refrain from heaping garnishing on one corner of the plate.

b. Provide a flash of color and shapes by arranging the garnish around the main dish.
c. Garnishes should always be edible so avoid using parsley flower, lemon twist, cinnamon sticks or raw herbs.
d.Garnishing should be applied quickly to ensure the food arrives at table warm.
TOOLS FOR GARNISHING
1. Apple cutter/corer- this wheel-shaped gadget is great for cutting vegetables, such as carrots, as well as
apples.
2. Brushes- standard pastry brushes work for most garnishing, but for precise or delicate chores, a child’s
small paintbrush is best.
3. Butter curler, butter paddles and candy molds- Each of these helps you shape butter. Use the curler to
form delicate butter curls, the paddles for butter balls and molds for special design.
4. Citrus stripper- it is a tool use to cut a thin strip of peel from citrus or other fresh products.
5. Decorating Bag- it is used for piping designs and other cake decorating tasks. The decorating bag is also
known as a parchment cone.
6. Decorating tips- These are the most important things when you need an additional tip for a new garnish.
7. Grapefruit knife-This is a special knife designed specifically for cutting grapefruit.
8. Hand Grater- It is used for many things in the kitchen such as grating cheese, vegetables zest, and
spices. It comes in all shapes and sizes.
9. Small cookie cutters- These are also known as hors d’oeuvres cutters.
10. Knives – A primary aspect of the knife as a tool includes dining, used either in food preparation or as
cutlery.
11. Mellon baller-It is a spoon like utensil with a sharp edge used especially for cutting ball-shaped pieces
from the pulp of a fruit.
12. Scissors-These are handy utensils that include two sharp blades operated with a pair of handles.
13. Skewers and toothpicks- For garnishing keep a supply of wooden toothpicks as well as 6- and 10-inch
wooden skewers.
14. Vegetable peeler- it is a kitchen tool consisting of slotted metal blade attached to the handle, used to
remove the outer skin or peel of certain vegetables.
15. Wire strainer- this bowl-shaped tool made from wire mesh is great for sifting or sprinkling powdered
sugar or cocoa over foods as well as for draining food. Wire strainers are also known as sieves.
Accompaniments of Appetizers
*sauces *dips *condiments * pickles *fruits *vegetables and prepared vegetable items

Food Safety and Hygiene

1. Clean your hands 2. Cook foods properly 3. Chill foods safely 4. Learn about high-risk foods
Assessment
Fill in the blanks with the correct answers. Write your answer on the separate sheet of paper.
1. _____________________ refers to presenting the item on a plate in a way that is tempting and
appealing.
2. _____________________ and flows are primary considerations when placing the food on the plate.
3. The clock method of culinary plating requires chefs to think of their plate like the face of a _________.
4. _____________________ is a technique that adds a dimension of height to culinary plating, forcing the
diner’s eyes to move upward.
5. _____________________ are a part of many courses, from appetizers to main courses to desserts.
6. _____________________ is a popular technique for plating sauces, but many chefs overdo it.
7. _____________________ serves as an accent to perk up or highlight the color of the main dish.
8. _____________________ is great for cutting vegetables, such as carrots, as well as apples.
9. _____________________ are also known as butter molds.
10. _____________________ is a tool used to cut a thin strip of peel from citrus fruits or other fresh
product.
Evaluation. Write your answer on the separate sheet of paper.
1. How important is the tools for garnishing in food preparation?
Enrichment.
As you prepare food on the plate, is it important to have the values of self-discipline and patience? Why?