Standard

Qualities of
Cooked
Vegetables
 1 Color

2 Appearance on plate

3 Texture

4 Flavor

Standard Qualities
of Cooked 5 Seasonings

Vegetables 6 Sauces

7 Combination of vegetables
1. COLOR

Bright, natural color.

2. APPERANCE ON PLATE

-Cut neatly and uniformly

-Attractively arrange with appropriate
combinations and garnishes.
 OVERCROWDED

RIGHT OF ATTRACTIVE
FOOD PLATING
3. TEXTURE
Cooked to the right doneness
Crisp- tender, not overcooked and mushy
Potatoes, squash, sweet potatoes,
tomatoes should be cooked through with
smooth texture.
4. FLAVOR
Natural flavor and sweetness
Strong- flavored vegetables should
pleasantly mild, with no off flavors or
bitterness.
5. SEASONINGS
Seasonings should not mask the natural
flavors.
6. SAUCES
Do not use heavily.
Vegetables should not be greasy.
7. VEGETABLES COMBINATIONS
Vegetables should be cooked separately for
different cooking times, and then combined.
Combine acid vegetables like tomatoes, to
green vegetables just before service to prevent
discoloration of greens.
Thank you!
we are the group 3.