Andrei E.

Almontero

10 – Alagaw

Mrs.Pamatmat

Activity No. IV

Present Vegetable Dishes

1. Essential Factors of Food Presentation Reader view Visual Sense Effective food presentation depends
on the understanding of techniques involving balance, arrangement, and garniture.• Balance• Portion
size• Arrangement on the plate Select foods and garnishes that offer variety and contrast. This should
be applied to colors, shapes, textures and flavors.

2. Balance -Balance Select foods and garnishes that offer variety and contrast.
Portion size -Match portion sizes and plates. Balance the portion sizes of the items on the plate
Arrangement on the plate - Arrangement on the plate Many chefs display their creativity in plating
presentations.
3. Classic Style- Main item in front, vegetables, starch items and garnish at the rear. Main item in the
center, with vegetable distributed around it.Main item in the center with neat piles of vegetables
carefully arranged around
4. Guidelines in Plating -Arrange the items for the convenience of the customer. Keep space between
items, unless, they are stacked on one another. Arrange vegetable on plate, that every item should be
identifiable.Maintain unity.Create a center of attention and relate everything to it.Add sauce or gravy
attractively on plate.
5. A. Fresh Vegetables - Most vegetables, like carrots, potatoes, broccoli, cabbage and celery should
be stored in a plastic bag or container in the crisper of your fridge. Vegetables should be stored in a
different part of the fridge. This will prevent them from ripening too fast.
B. Frozen Vegetables - Set frozen vegetables in the refrigerator for slow, safe thawing that takes
several hours or overnight as your first option. Immerse vegetables, encased in plastic wrap or a glass
container, in cold water that you change every 30 minutes as a second option.
C. Dried vegetables- store in airtight containers in a cool, dark place.
Keeping your veggies in the refrigerator or freezer will extend shelf life. Keep water away! .
D. Canned Vegestable - Keep out of Sunlight: Direct exposure to Sun can actually affect food quality,
color and flavor.The Right Space: Keep your canned goods in a cool, dark spot like a pantry or drawer.
Check the expiry date. Canned food can expire.Check for rust spots, leakages or can damage

Andrei E. Almontero
10 – Alagaw

Mrs.Pamatmat

Activity No. V

Seafoods

1. Seafood is any form of sea life regarded as food by humans, prominently including fish and
shellfish. ... Most of the seafood harvest is consumed by humans, but a significant proportion is
used as fish food to farm other fish or rear farm animals.
2. Classification of Seafood is the name given to marine life that is edible and is an animal source of
food. They are classified in three categories; White and oily fish, And shell fish and they all come
under this category of food.
3. Most fish have two kinds of fins: median and paired.
Median fins are single fins that run down the midline of the body.
The dorsal fin is a median fin located on the dorsal side of the fish.
The anal fin and caudal fin are also median fins.
4. There are two groups of shellfish: crustaceans (such as shrimp, prawns, crab and lobster)
and mollusks/bivalves (such as clams, mussels, oysters, scallops, octopus, squid, abalone, snail).
5. Clams, oysters, snails, and octopuses are all mollusks.
6. Crabs and lobsters are the examples of Crustaceans.

7. Market Forms of Fin Fish

1. Market Forms of Fish 1. Whole fish – are sold in the market fresh and sometimes alive
2. Market Forms of Fish 2. Dressed fish – whole but the entrails, scales, fins and head are removed
3. Market Forms of Fish 3. Butterfly fillet – done by slicing a whole fish lengthwise to remove it bones and ribs
4. Market Forms of Fish 4. Fillet – the boneless form of fish
5. Market Forms of Fish 5. Steaks – slices cut horizontally from large fish
6. Market Forms of Fish 6. Fish sticks – cut evenly from large slabs of frozen fillet

8. Market Forms of Shellfish 1. Live Shellfish – such as clams, crabs, oysters, and shrimps 2. Whole
Shellfish – no longer alive but sold in their original form. 3. Shucked Shellfish – the outer shell that
covers the meat has been removed 4. Headless Shellfish- heads are removed; usually for export 5.
Cooked Shellfish – usually canned

9. Seafood stored -wash the seafood in cold, running water to help pre-chill it. Do not soak it, as this
may cause contamination. using cling wrap to protect your seafood, place it in a shallow sealed
container full of ice and store in the refrigerator. store raw seafood below cooked and ready-to-
eat seafood.

10. Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods.