LESSON 2.

PREPARE POULTRY
AND GAME DISHES
(PGD)
LO3 – Present
Poultry Dishes
Presenting and
Plating Poultry
Dishes
 Tips in
presenting
poultry dishes:
Service ware to be used should
be chosen properly. A plain
white plate is used for the main
course. It makes the color of
the dich appear brighter and
the texture becomes more
interesting.
The plate, garnishes
and accompaniment
should be balance.
Do not make the
plate overcrowded.
 Poultry or game bird
dishes should be served
with the sauces which
maybe placed on the
side of the food or drop
lightly over the food.
Plated dishes should be
free from spills. The
rim and edges of the
plates should be
cleaned up before
serving.
 When using fruits,
vegetables or herbs as
garnishes, make sure that
these compliment the food
item and do not overpower
the flavor of the poultry
dish.
 Points to remember
in presenting poultry
and game bird
dishes:
Plate presentation:
• Hot food – hot plate
• Cold food – cold plate
• No cracked plates
• Plate must be clean at
all times
Portion Control for
Cooked Poultry and
Game Chicken
Meat shrinks about
25% when cooked.
• A chicken breast is generally 3 -
4 ounces.
• A chicken thigh is usually 2
ounces, while a leg is 1 – 2 ounces.
• Chicken wings are high in fat. It
takes 2 wings is equal to a 1 ounce
choice (or exchange) with that.
 Portion: A portion is how
much food you choose to eat
at one time (breakfast,
lunch, dinner, or snack),
whether in a restaurant,[
from a package, or in your
own kitchen.
Serving: A serving size is the
amount of food listed (and
recommended) on a
product‘s Nutrition Facts
(panel of packaged food)
 A serving is a standard
amount used to help give
advice about how much to
eat, or to identify how many
calories and nutrients are in
a food.
Creative Food
Presentation
Techniques
Plating the Food
Plating is the act of
arranging the meal on the
individual plate
immediately before it is
served.
Decorate the Frame

If the food is the

masterpiece, then
the plate is its frame.
Mix Shapes, Colors and Textures

Food is naturally beautiful.

Combine foods with
different shapes, colors and
textures on the same plate.
Garnishes
A garnish is an item or
substance used as a
decoration or embellishment
accompanying a prepared
food dish or drink.
 Three Rules For
Garnishing a Plate
 • Garnishes should
always be functional.
If you can't eat it, it
doesn't belong on
the plate.
 Garnishes should
always enhance the
primary ingredient.
 Garnishes should
always add
contrasting colors,
textures and overall
interest.
 Accompaniments
-are generally flavored food
and sauces offered with specific
main dish. Appropriate
accompaniment enhances the
flavor of the dish by providing a
balance and contrast to taste.
Accompaniments
Classic
Potato
Salad.
Sautéed
Brussels
Sprouts
Garlic Parm
Sautéed
Zucchini
 Roasted
Broccolini
Sugar Snap
Peas
Roasted
Parsnips
 Perfect
Mashed
Potatoes
 Best-Ever
Grilled Corn
Biscuits
Mac and
Cheese
Baked Beans
Cornbread
Mashed
Potatoes
 Hush
Puppies
Coleslaw
Corn on the
Cob