COOKERY 10- Second Quarter Lesson 3 - Garnishes are not added just for color, but sometimes they
t added just for color, but sometimes they are needed to
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.
3. Visual Sense
Effective food presentation depends on the understanding of
techniques involving balance, arrangement, and garniture.
a. Balance- select foods and garnishes that offer variety and
contrast. This should be applied to colors, shapes, textures and
flavors.
b. Portion size- match portion sizes and plates
c. 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.
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 rim of the plate.
- Select a plate large enough to hold food without hanging off the
edge.
2. Arrange the items for the convenience of the customer.
- Always arrange the best side of food on plate to avoid letting the diner
rearrange them before eating.
3. Keep space between items, unless they are stacked on one another.
- Arrange vegetable on plate, that every item should be identifiable.
4. Maintain unity.
- Create a center of attention and relate everything to it.
5. Make every component count.
balance a plate by providing an additional element.
6. 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.
7. Keep it simple. Avoid making food too elaborate.
COOKERY 10- Second Quarter Lesson 4
STORE VEGETABLE DISHES
Fresh Vegetables
1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a
dry, dark place.
2. Other vegetables must be refrigerated. To prevent drying they should
be kept covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and use
quickly to prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should
be treated with an acid or blanched them to inactivate the enzyme that
cause browning. Raw, cut potatoes are held in cold water for a short
time.
5. Store all fresh vegetables for a short time.
Frozen Vegetables
1. Store at 0°F (-18°C). or colder in original container until ready for use.
2. Do not refreeze thawed vegetables.
Dried Vegetables
1. Store in a cool (less than 75°F) dry, well-ventilated place.
2. Keep well sealed and off the floor.
Canned Vegetables
1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted
cans).
Leftovers
1. Don ‘t mix batches.
2. Store leftover creamed vegetables for one day only. Before storing,
cool rapidly by placing the container on ice.