ST. JOSEPH’S INSTITUTE, INC.

Technology and Livelihood Education

Candon City, Ilocos Sur GRADE 9
School Year 2021 – 2022 HANDOUT # 3

PRESENT AND STORE APPETIZERS

Appetizers often set the tone for a meal, providing diners with a glimpse of what is to come. Therefore, in order to
give dinners a positive impression of any meal – be it formal or casual, served in the morning, afternoon, or evening – it is
important to take into account some simple consideration in appetizer preparation and presentation
Appetizers can be more appreciated if presented attractively like the saying goes “the eyes eats first”. Plate
presentation is the process of offering the appetizer to guests in a stylish and pleasing manner. It requires skills, style and
creativity.

PRESENT RANGE OF APPETIZER

Plating is the art of presenting food in a way that improves the appeal of a dish. It involves many different
aspects of food preparation and presentation, starting with the combination of foods that make up the dish, to how the
food is cooked, to the plate used to serve it, to its arrangement on the plate, to the garnish that adorns it.
When food is place on a plate in a very eye appealing manner, we term it as “plating”. Presentation is so
important, and it is the Most exciting part of every dining experience since we eat with our eyes first. Remember the
acronym “BUFF” when you want to present proper food plating. This stands for Balance, Unity, Focus and Flow

FUNDAMENTALS OF PLATING

1. Framework
 Make some sketches or drawing to help you come up with a definite design.
2. Plate
 The bigger the plate you use, the better it is for arranging the food, so they won’t look crowded.
3. Balance
 To achieve this, incorporate contrasting colors, flavors, shapes, and textures in the dish.
 The uses of earth tone or classic white will complement any color of food very well.
4. Focus
 Choose a single element that will serve as the focal point of the dish.
 It should be elevated by placing it on or leaning it up against any starch food.
5. Simplicity
 Food should be arranged in natural manner
 Do not try over – the – top plating designs that will just confuse the dinners
 Place a spoonful of sauce under the item rather than on top
6. Portion size
 Serve appetizer in small, bite sized portion
 Make sure that it has the same amount of ingredients

KINDS OF PLATING
a. Classical
 In this plating technique, starch, vegetable and main (usually a protein) are placed in a specific
arrangement on a plate
b. Stacking
 This method adds height to plating and makes the portion of the food on the plate look bigger than its
actual size
c. Shingling
 It is also known as leaning
 Slice a certain component of a dish against one another or against another component

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ST. JOSEPH’S INSTITUTE, INC. Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 9
School Year 2021 – 2022 HANDOUT # 3

TIPS FOR PRESENTING APPETIZER

1. Keep the portion size appropriate. In general, small servings are best for appetizers.
2. Appetizers should be served only with napkin. Diners should be able to eat them without the use of a utensils.
3. Play with texture.
4. Use garnishes sparingly and remember that they should add to the appetizer’s visual appeal and taste.
5. Appetizer should be served at the proper temperature.
6. Keep the presentation as neat and simple as possible.
7. Consider how the colors and shapes of different food items on the plate as well as the “white space” contribute to
the composition of the plate.
8. The size and shape of the serving trays, platters and plates add to the overall presentation.

ACCOMPANIMENT OF APPETIZER

1. White wine
 This is a perfect match for appetizers with lighter meats like chicken, turkey, and seafood.
 White and light-colored cheeses like mozzarella and gouda, will also pair well with white wines.
 Miniature garden salad complements with white wine too.
 Kiwi, mango, pineapple, papaya and star fruit which are all exotic tropical fruits can be great
accompaniments for dry white wine.

2. Red Wine
 Dark foods like red meats such as beef and pork match well with red wine.
 It also goes better with cooked pastas especially the stuffed ones like shell and ravioli.
 Dark colored vegetables have richer, earthier taste and textures that complement the tannins in red wine.

STORING APPETIZER

Newly prepared appetizers and leftover appetizers need to be stored and kept properly to maintain its freshness
and edibility and must be served at proper temperature.
Food storage is the process in which both cooked and raw materials are stored in appropriate conditions for future
use without any entry or multiplication of microorganisms

Sanitary Practices when appetizers

1. Handle the food properly to prevent spoilage and contamination.

2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to ingredients and food
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and serving.

REFERENCES:
Book:
Basco, E. (2015). Home Economics Specialization Cookery. Trinitas Publishing Inc.
Fulido, R. (2016). Cookery. Solaire Publishing
Peralta, J. (2014). Modules in Home Economics Cookery. St. Bernadette Publishing House Corporation

Learning Module
Department of Education. (2004).Kitchen tools and Equipment. Technology and Livelihood Education – Cookery 9
Learning Module Quarter 1.
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ST. JOSEPH’S INSTITUTE, INC. Technology and Livelihood Education
Candon City, Ilocos Sur GRADE 9
School Year 2021 – 2022 HANDOUT # 3