LEARNING OUTCOME 4 PLATE/PRESENT SEAFOOD DISHES

FUNDAMENTAL OF PLATING

1. BALANCE – select foods and garnishes that offer variety and contrast.
 COLOR – two or three colors on a plate
 SHAPES – variety of shapes
 TEXTURES – variety of textures
 FLAVOR – that can blend/harmonize the flavor of the food with the balance of plating
and to complement it.
2. PORTION SIZE
 MATCH PORTION SIZES AND PLATES – select plates large enough to hold all the items
without crowding.
 BALANCE THE PORTION SIZES OF THE ITEMS ON THE PLATE – don’t let the main item
get lost with excessive garnish.
 ARRANGEMENT ON THE PLATE – arrange the food in the center of the plate and build
outward. This improves appearance, make it simple and quick.

GUIDELINES TO HELP PLATING ATTRACTIVE

1. Keep food off the rim of the plate.

2. Arrange the items for the convenience of the customer.
3. Keep space between items. Each item should have its own identity.
4. Maintain unity. Create a center of attention and relate everything to it.
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.

3. Serve Hot Foods, on Hot Plates

Serve Cold Foods, on Cold Plates
 EXAMPLES OF GARNISHES OR ACCOMPANIMENT FOR PLATING

 Bouqetiere – bouquet of vegetables

 Jardinière – garden vegetables
 Clamart – peas
 Crecy – carrots
 Doria – cucumbers (cooked in butter)
 Dubarry – cauliflower
 Fermiere – carrots, turnips, onions, and celery cut into uniform slices
 Forestiere – mushrooms
 Lyonnaise – onions
 Nicoise – tomatoes concasse cooked with garlic

Serving Baked Fish

 Serve baked fish with a sauce or seasoned butter to enhance
moistness and improves palatability. Serving with lemon also
enhances the fish.
 For service, the fish is removed from the dish, the liquid is
strained, degreased, reduced and finished by adding butter,
cream or veloute sauce.

Serving Broiled Lobster

Serving immediately with melted butter or appropriate sauce and

garnish.

Serving Sautéed and Pan Fried

 Remove the fish with spatula and place on serving plate

with presentation side up.
 Sprinkle fish with lemon juice and chopped parsley.
 Heat raw butter in the sauté pan until it turns light brown.
Pour over fish immediately and serve at once.
 Serving Poached or Simmer Fish in Court bouillion

Serve poached fish with appropriate sauce, such as hollandaise for

hot fish and a mayonnaise – based sauce for cold fish. Mild vinaigrette
go well with both hot and cold poached fish.

Serving Poached Fish in Fumet and Wine

 Reduce the cuision over high heat to about ¼ of its

volume.
 Add fish veloute and heavy cream and bring to boil.
 Adjust seasoning with salt, white pepper and lemon juice.
 Strain the sauce.
 Arrange the fish on plates for service, coat with sauce and serve immediately.

Glazing

Poached fish is sometimes glazed before serving

1. Combine the finished sauce with egg yolk, hollandaise

sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate under a
broiler the sauce is golden brown.
WRITTEN REPORT
IN
TLE 10
( plating )

Submitted by:
Sophia Nicole n. Bermejo
Submitted to:
Ms. Caren baclig