TECHNOLOGY AND

LIVELIHOOD EDUCATION
GRADE 10
 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
 Essential Factors of Food
Presentation
3. Visual Sense
Effective food presentation
depends on the
understanding of techniques
involving balance,
arrangement, and garniture.
 Essential Factors of Food
Presentation
•Balance
- Select foods and
garnishes that offer variety
and contrast. This should
be applied to colors,
shapes, textures and
flavors.
 Essential Factors of Food
Presentation
•Portion size
- Match portion sizes
and plates
- Balance the portion
sizes of the items on
the plate
 Essential Factors of Food
Presentation
•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.
 PLATING STYLES WITH VEGETABLE
DISHES
Classic arrangement:
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 2. Arrange the items for
the convenience of the
rim of the
customer. Always
plate. Select a plate
arrange the best side of
large enough to hold food on plate to avoid
1.food
Keep food off the
without hanging rim of the plate. Select
letting the diner a
plate large enough to hold food
rearrange without
them before
off the edge.
hanging off the edge. eating.
3. Keep space between
items, unless they are 4. Maintain unity.
stacked on one Create a center of
another. Arrange attention and relate
vegetable on plate,
1. Keep food off the rim of everything to it.a
the plate. Select
that every item
plate large enough to hold food without
should be identifiable.
hanging off the edge.
 6. Make every
5. Keep it simple. component count.
Garnishes are not
Avoid making added just for color,
food too but sometimes they are
1. Keep food off the rim ofneeded
the plate. Select
to balance aa
elaborate.
plate large enough to hold food
plate bywithout
providing an
hanging off the edge. additional element.
7. 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.
 CREATIVE
PRESENTATION
TECHNIQUES
1. Cook vegetables until soft,
then drain well.
2. In a food processor, process
vegetables 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.
 Ribbon
Vegetables
2. Toss vegetables with
melted butter or
margarine.
3. Cook until tender –
crisp.
 Vegetable
Rings
1. With sharp knife, cut 3
peppers, (green, yellow,
red) and onion into rings.
2. Remove core, seeds and
membranes from peppers.
 Vegetable
Rings
3. Toss vegetables with
melted butter or margarine.
4. Cook until tender – crisp.
5. Serve hot or refrigerate
to serve chilled.