INFORMATION SHEET 1.

1
Preparation of Attractive Appetizers

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. identify the fundamentals of plating appetizers
2. explain how each factor of plating affect the presentation of appetizer
3. evaluate a plated/presented appetizer

INTRODUCTION:
What makes a guest get attracted to a dish? Which among our senses
do we often use to evaluate a food that we’re not familiar with? At the peak
of a hunger, one might not be spending a lot of time asking what the food is
comprised of. He/She is more likely to choose the most appealing or one
which has the best presentation regardless of his/her limited knowledge
about the menu. There is a famous line that says, “we often eat with our
eyes”. We often choose the food that attracts our vision. Guests will surely
grab a food that demands attention.
Appetizers are the foreplay of meals. Great appetizers can catch your
mood; they get you excited about what else lays in store for you, therefore
stylish presentation must be taken into consideration when serving them to
any guest.

FUNDAMENTALS OF PLATING:
1. BALANCE – It is good to play with items that offer variety and contrast
but it shouldn’t create confusion to a guest as to what is to focus on.
Color- Combination of two or more colors on plate makes a serving more attractive. This can be
achieved by adding garnishes
Shape- Vegetables and fruits may come up with a good variety if they are cut in
different shapes.
Flavors- Flavors cannot be seen but they are
very important to include in menu planning.
Texture- Combination of textures can create an exciting mouthfeel. Contrasting of texture
is important.
2. PORTION SIZE- It is very important to consider when planning for
presentation and costing.
  Match portion sizes and plates- Too
small plate makes an overcrowded,
jumbled, and messy appearance.
Meanwhile, too large might make a
portion skimpy.
 Balance the portion sizes of the
various items on the plate.
 Apply logical balance of portions.
3. ARRANGEMENT ON THE PLATE
One should make a plate layout to improve the presentation as possible. The
diner’s first impression of impression of the food on the plate depends on
how the food is plated. Therefore the look of the plate is a matter worth the
most careful thought and study.

BASIC PRINCIPLES OF PLATTER PRESENTATION

1. One must consider the three elements of a buffet platter.
 Centerpiece or Grosse piece (gross pyess). This may be an uncut
portion of the main food item, such as a pate or a cold roast,
decorated and displayed whole. It may be a separate but related
item, such as molded salmon mousse
 The slices or serving portions should be arranged artistically.
 The garnish should be artistically done in proportion to the cut slices.
2. The food should be easy to handle and serve, so
that one portion can be removed without ruining
the arrangement.
3. A simple design is best. Simple arrangement is
easier to serve, more appetizing, and still
attractive when are half consumed by the guest.
4. Attractive platter presentation may be made on silver or other metals, on
mirrors, chinaware, plastic ware, wood, or any other materials provided
they are presentable and suitable for food.
5. Once a piece of food has touched the tray, do not remove it. Shiny silver
or mirror trays are easily smudged, and you’ll have to wash the tray and
start over again. Good pre-planning should be considered.
6. Think of the platter as part of the whole. It must be attractive and
appropriate to the other in the table

DESIGNING THE PLATTER

1. Plan ahead. Make a sketch by dividing the tray into six or eight sections.
This will help you lay out a balance and symmetrical design. The sketch
should indicate the centerpiece, slices of foods and garnishes.
2. Get movement into your design. Good design makes
your eyes move across the platter following the lines
you have set up. It could be arranged in rows or lines.
3. Give the design a focal point. Use centerpiece to
emphasize and strengthen the design by giving it
direction and height. Note that centerpiece is not
always in the center.
4. Keep items in proportion.
5. Make the garnish count. Use garnish to balance out
a plate by providing additional element. Two items on
a plate often look unbalanced, but adding a garnish
completes the picture. On the other hand do not add
unnecessary garnishes.
6. Don’t drown every plate in sauce or gravy. It may
hide colors and shapes. You may cover a part of it
or a band of sauce across the center.
7. Keep it simple. Simplicity is more attractive than
complicated designs.
8. Let the guest see the best side of everything. Angle
overlapping slices and wedged-shaped pieces
toward the customer and the best side of each slice is face up.

ACCOMPANIMENTS OF APPETIZER
Accompaniments of appetizers are sometimes highly flavored seasonings of
various kinds. These accompaniments can improve or enhance the flavor,
texture, and appearance of appetizers. Accompaniments of appetizer include
the following:

INFORMATION SHEET 1.2

FACTORS IN PLATING APPETIZERS

Learning Objective/s:
After reading this INFORMATION SHEET, the
trainee must be able to identify the different factors in plating
appetizers,
to know the attractive presentation techniques for
appetizers,
to understand the importance of OHS requirements and
the waste minimization techniques.

FACTORS IN PLATING APPETIZERS

Food plating is about the presentation of food to increase desire and
impress your diners. Learn the basics of plating, Asian plating
techniques and tips to provide inspiration for creating your own.

THE 5 BASIC ELEMENTS OF PLATING

Create a Framework
Start with drawings and sketches to visualise the plate. Find
inspiration from a picture or object. Assemble a ‘practice’ plate to
work on executing your vision.
Keep It Simple
Select one ingredient to focus on and use space to simplify the
presentation. Clutter distracts from the main elements of your dish
and might confuse the diners on what to focus on.
Balance the Dish
Play with colours, shapes and textures to ensure diners are not
overwhelmed. The presentation should never overpower flavour and
function.
Get the Right Portion Size
Ensure there is the right amount of ingredients and the plate
complements the dish, not too big or too small. Strike the right
proportion of protein, carbohydrates and vegetables to create a
nutritionally balanced meal.
Highlight the Key Ingredient
Ensure the main ingredient stands out and pay equal attention to the
‘support’. This refers to the other elements on the plate such as
garnishes, sauces and even the plate itself.
Types of Plating
Classic Plating(Western style)

The classical plating technique uses the three basic food items of
starch, vegetables and main in a specific arrangement. A simple guide
to a classical plating is to think of the plate as the face of a clock.
Main: Between 3 to 9 o’clock
Starch: Between 9 to 11 o’clock
Vegetables: Between 11 to 3 o’clock

INFORMATION SHEET 1.3

ATTRACTIVE PRESENTATION TECHNIQUES FOR APPETIZERS

Make It Uniform
Your appetizer presentation also applies to non-food items. When all
elements of your event are aligned, the event will always emit a more
sophisticated and polished look. Consider keeping all of your skewers,
picks, plates, tasting utensils and serving trays in the same color
scheme.
Another way to make a uniform impression with your sophisticated
appetizers is to use the same material throughout the presentation.
For example, use bamboo skewers alongside bamboo plates for a
natural and organic feeling.
Customize it
Show your guests that you have paid attention to every detail by
including custom extras. Add your logo, event name or another
particular indicator to specialty picks. You can also customize items
in other ways, such as using labeled picks or skewers to indicate
whether different sandwiches are vegan or the temperature of a meat
appetizer. Remember, successful appetizer presentation is also about
staying organized.
Introduce Color
Infuse color into your presentation with a surprise ingredient. Add
pineapple or dragon fruit on a beef kabob to liven up the color.
Garnish plates with a slice of fresh fruit or drizzle them with a
provocative color glaze.
Fresh basil or parsley is also a favorite option to add a bit of color to
the plate. Other produce options can add a zest of color, such as
carrots, oranges, raspberries, bell peppers and spinach. This trick is
especially effective if you use white or neutral serving dishes because
the colors pop.
Roll them up
Many food presentation ideas are actually quite simple. Give your
appetizers an impressive flair by rolling them up. This can take the
shape of pin rolls, lettuce-wrapped appetizers, cut wraps or cucumber
feta rolls. Stick a decorative pick into the center of each roll-up to
keep them in place.
Individualize
Place each appetizer on its own small plate for an elegant look.
Arrange all of the little dishes on a large serving platter in a circular
pattern or a uniform pattern in which all of the plates are spaced the
same amount of distance from each other. This technique is excellent
for enhancing the visual appeal of your party or event.

Use Skewers
Using skewers allows you to create a visually inviting setting without
having to take up as much table space as you would if placing
everything in individual compartments. Skewerscan hold meats, but
they can also present a beautiful display of fruit or veggies. Add olives,
banana peppers, sandwich meats and cheese together as a creative
alternative to a sandwich.
Put It in a Cup
Use small cups or shot glasses as the base for your appetizer. Swirl
purple onion, spinach and peppers together at the bottom of a shot
glass topped with a cracker or mini bite for an artistic look. Use
bamboo tasting cups as an eco-friendly alternative for this tip. Cups
also work wonders as holders for dips to accompany your other
appetizers

OHS REQUIREMENTS
A well-run commercial kitchen means maintaining the utmost
cleanliness and safe conditions for your food preparation. If you were
to accidentally contaminate an area with Salmonella or other
dangerous bacteria, your customers and employees could get very
sick. You also need to know how to pass any checks done by the local
health department, so your restaurant can operate with full
certification. This also gives you, the owner, peace of mind.
A commercial kitchen can sometimes be so hectic that it can be hard
to ensure everything is done properly. However, it’s your duty and the
duty of your entire staff, to make sure that everything runs smoothly.
By following these 10 safety tips for your restaurant, you’ll make sure
all of the health and safety standards are met and you provide the
best for your customers.
Promote hand washing
The most important food safety tip is with hand washing. This means
you provide a dedicated hand washing station for your employees.
This will minimize cross-contamination and let your employees have
clean hands before touching any food, whether it be meat or
vegetables. Even the smallest amount of bacteria can make someone
sick if it’s on a piece of food, so hand washing is key. All of your staff
should wash their hands for at least 20 seconds under running water
after soaping up well.
Don’t let sick workers prepare food
The CDC’s Environmental and Health Sciences branch conducted
a survey of 486 food workers in nine states. The results showed that
5% of workers said they prepared food when they were suffering from
vomiting or diarrhea. By doing so, they put their customers’ health at
risk. You shouldn’t need food safety tips to tell you if your employees
are sick, keep them away from the food.
Use Gloves
Your workers should be wearing kitchen gloves when preparing food
in a commercial kitchen, but they can’t use the same gloves for every
ingredient It’s important that they change their gloves regularly when
moving from raw meat and poultry to cooked food. If they don’t
change their gloves, they can spread contaminants to the customer’s
food, which may lead to food poisoning. Have boxes of gloves available
so your workers can change them efficiently and properly.
Wash food properly
Make sure your staff washes fruits and vegetables properly. Even if a
vegetable will be peeled or skinned, it must still be washed. If you
don’t wash them, you risk spreading bacteria from the outside of the
produce to the inside as you prepare it. A colander will make the task
easier, as long as it is only used for fruits and vegetables, and not any
other ingredients, such as pasta or raw meats.
Cook to the right temperatures
If one food safety tip is imperative, it is knowing your food items safe
temperature zones. Is your food being cooked to the right
temperature? You should make you and all of your kitchen staff are
aware of the guidelines. Chicken, for instance, needs to be cooked to
165°F. The FDA advises restaurants should cook ground beef to a
temperature of 155°F for 15 seconds. This is to preventE-coli, which is
found in ground beef and accounts for many cases of foodborne
illness. Any type of meat being prepared and cooked in a commercial
kitchen should be checked with a meat thermometer for proper
temperature. For different types of meat, you should use different
meat thermometers. This will prevent contamination of cooked meats
by raw meats.
Avoid Cross-Contamination
Food illness often stems from cross-contamination, where you can
spread bacteria from raw meat or poultry to ready-to-eat foods. You
should separate cutting boards for raw produce, raw uncooked meat,
raw poultry, seafood, and eggs. You may opt to label each board with
its intended purpose or use a color-coded system. Find what works
best for your kitchen, but be sure to keep boards separate from one
another. Don’t forget to use separate utensils and meat thermometers
as well.
Store food correctly and at the right temperature
All of your kitchen’s raw meat and poultry should be kept separate
from other foods, especially vegetables, prepared sauces, and anything
else that requires little preparation. The FDA advises food should be
cooled to 41°F or below, and should be cooled in a way that provides
ventilation, such as in a shallow pan so air can circulate around the
food. You also make sure your meat doesn’t drip and contaminate
other food. Cut vegetables should never be left out at room
temperature, but instead properly stored away. Never store food on
the floor either and have a thermometer in the refrigerator, not just
the freezer.

Clean and sanitize preparation surfaces and equipment regularly

Your commercial kitchen staff needs a proper workstation and
equipment to do their job satisfactorily. Use hot soapy water or a
small amount of commercial bleach or cleaner on cutting boards,
dishes, countertops and more. Ask your local health department what
they require when it comes to food prep and sanitation. Don’t neglect
your commercial restaurant equipment either, and be sure you clean
it properly as advised by the manufacturer.
Label food well by date
You need to know what ingredients you have on hand, and also when
they arrived, so you make sure nothing turns bad and is unusable.
Remember FIFO, or First In, First Out. Don’t be afraid to throw out
old food that you shouldn’t use. If you’re questioning whether you
should serve something, it’s better to throw it out then risk a
customer getting sick.