Cookery II AWC 323

MODULE MATERIALS

List of Modules

No. MODULE
MODULE TITLE
CODE

1 Introduction to Asian and Western cuisine AWC 323-1

2 FOOD PLATING AWC 323-2

3 Stocks, Soups and Sauces AWC 323-3

4 Egg Products AWC 323-4

5 Starch Products AWC 323-5

6 Meat AWC 323-6

7 Poultry and Game AWC 323-7

8 Fish and Shellfish AWC 323-8

 FOOD
PLATING

Bachelor of Technical Bulacan Date Developed:

Vocational Teacher January 2021
Polytechnic Date Revised: Page 2 of 6
Education
College
Cookery II Developed by:
Document No. Pia Amor P. Dianco
AWC 323 Revision # 00
c/o Admin
 MODULE CONTENT

COURSE TITLE: ASIAN AND WESTERN CUISINE

MODULE TITLE FOOD PLATING

NOMINAL DURATION: 3 Hours

SPECIFIC LEARNING OBJECTIVES:

At the end of this module, you MUST be able to:

1. Understand the definition of food plating.

2. Know the different food plating tips.
3. Know the different food plating ideas.

TOPIC: INTRODUCTION
1. Definition of food plating
2. Food plating tips
3. Food plating ideas

ASSESSMENT METHOD/S:
Recitation
Written Examination
Activities

REFERENCE/S:
 Basbas, Leonora D. (2016). Bread and Pastry Production Volume I.
Manila: Rex Bookstore Inc.
 Cariño, Celia E. and Lazaro, Amor S. (2009). Baking Handbook for
Quickbread, Yeast Bread, Cookies, Cakes, Oies and Pastries. Manila:
Anvil Publishing Inc.
 Gonzales, Jene R. and Sandique, Jill F. (2004). Fundamentals of
Professional Cooking and Baking. Manila: Anvil Publishing, Inc.

Bachelor of Technical Bulacan Date Developed:

Vocational Teacher January 2021
Polytechnic Date Revised: Page 3 of 6
Education
College
Cookery II Developed by:
Document No. Pia Amor P. Dianco
AWC 323 Revision # 00
c/o Admin
 Information Sheet AWC 323-2.1
Food Plating

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Know the definition of food plating.
2. Study food plating tips.
3. Practice food plating ideas.

Food plating refers to replacing food on a plate in as appealing manner as

possible. Food plating is the process of arranging and decorating food to
enhance its presentation. Improving the presentation of a dish adds value
to the dining experience, and provides room for a higher mark-up on
your food. When plating remember balance, unity, focus and flow.
GUIDELINES IN FOOD PLATING
1. Bigger is better: Crowding food is a not good. Large plates allow for
separation between items which lets the inherent beauty of each one
shine.
2. Color me neutral: When plating food, use classic white or earth
tones; these will complement any color of food.
3. The food: Preparing fresh ingredients that are in season does not just
taste better, it looks better. Seasonal produce tends to fall into both
culinary and visual harmony.
4. The set up / Clock it: The conventional “smiley face” (starch at ten
o’clock, meat at two o’clock and vegetables at six o’clock) is always a
safe bet.
5. Focus: “Find the focal point” of the meal (usually the protein) and
elevate it by placing it on or leaning it up against the starch
6. Get saucy: Spoon sauce under the meat rather than on top. This
allows the meat’s crust to stay crisp while also offering a contrasting
circular shape beneath.\
TIPSFOR FOOD PLATING
 PLANT IT. Sketch the presentation to help you visualize the plate.
Assemble a “practice” plate to help decide the final presentation.
 Keep it simple and quick you want the food to look attractive, but not
overwhelming or silly. Do not try to build towers or other elaborate
structures when plating food.
 Everything should be edible. Do not garnish with large spring with
large springs or spears of rosemary or other herbs.

Bachelor of Technical Bulacan Date Developed:

Vocational Teacher January 2021
Polytechnic Date Revised: Page 4 of 6
Education
College
Cookery II Developed by:
Document No. Pia Amor P. Dianco
AWC 323 Revision # 00
c/o Admin
  Start arranging food in the center of the plate and build outward.
This improves appearance and helps prevent the server from sticking
his or her thumb in the food.
 Reserve the front of the plate for the most attractive and appetizing
food.
 Add height to the plate. Do this simply by mounding potatoes, rice or
other starch (make a mound, not a mountain) at the back of the plate
and leaning other vegetables or meat against it. Generally, the
presentation should begin low at the front of the plate and grow taller
at the rear.
 Think color. If your food is basically brown or white, brighten the
plate with colorful garnishes and vegetables. A spring of fresh cilantro
or flat leaf.

IDEAS OF GARNISIHING
1. If you are using citrus fruits like oranges or lemons as food garnish,
you can use a citrus stripper to cut out strips, wedges, and twists.
These can be used to garnish drinks, fish items, or desserts.
2. While using bell peppers, you can make use of all the colors in
equal quantity and they can be either sliced or diced.
3. Chocolate can be used for garnishing in the form of chocolate chips
or you can also grate it and sprinkle over dessert. Melted chocolate
can either be sprinkled over the dessert or on the plate before serving
the dessert. Chocolate sauce goes well with other garnishes like fresh
fruits and nuts.
4. Carrots can be grated, sliced round, or shredded to use as garnish
for meat dishes. A carrot rose can also be used to decorate a salad
platter.
5. You can use a tiny bunch of mint leaves as garnish, or you can cut
them and sprinkle them evenly over the food dish.
6. Make sure of different colored syrups, sauces, and chutneys to add
a hint of color to dull and bland looking food items.

FOOD STYLING, FOOD PLATING AND PRESENTATION TIPS

1. Do not over plate the food.

2. Keep it simple.
3. Less is more- use less food, fewer elements.

Bachelor of Technical Bulacan Date Developed:

Vocational Teacher January 2021
Polytechnic Date Revised: Page 5 of 6
Education
College
Cookery II Developed by:
Document No. Pia Amor P. Dianco
AWC 323 Revision # 00
c/o Admin
4. Blanch veggies- Instead of cooking the veggies, blanch them.
Blanching the veggies is easy.
5. Do not put too much sauces- In culinary world, too much sauce in
plate is an indication that food may be not cooked well. It can be seen
as you are trying to hide something.
6. Use right herbs with the dish.

Bachelor of Technical Bulacan Date Developed:

Vocational Teacher January 2021
Polytechnic Date Revised: Page 6 of 6
Education
College
Cookery II Developed by:
Document No. Pia Amor P. Dianco
AWC 323 Revision # 00
c/o Admin