HOW DO YOU FEEL

TODAY?
SCALING
FILLETING
CUTTING
 Video
Presentation
https://fb.watch/bsAb4Z_znm/
https://youtu.be/OEBTRqiBySw
ACTIVITY I
Compare the two videos
and give your insight and
understanding about it.

Video 1 Video 2
Fundamentals of Plating
Seafood
Overview
• Part of serving any kind
of food is presentation.
You don‘t have to be a
trained chef to learn the
basics of plating, which
is the art of presenting
food in an attractive
way.
Food Presentation
• The process of offering the selected
foods to diners in a fashion that is
visually pleasing.
• Diners consume first with their
eyes.
• Food should be appropriately
colored, cut and molded.
• The ability of arranging, decorating,
handling and transforming food to
enhance its visual appeal.
Plating
• Preparing an elegant plate can
take precise planning.
• Blueprinting: Design your plate
on paper beforehand, and
discuss the look you are aiming
to achieve. Draw pictures,
make notes and work by trial
and error to blueprint your
idea into perfection.
Plating
• Essentials for plating.
Let the food be the focal point.
Serving pieces should
complement the food.
Match the plate to the size,
appearance, colour and flavour
of the food.
Keep the design simple.
Odd numbers of small items
looks best.
Food Structure
• Make neat piles.
• Create a clock.
• Face of the clock can be also used as
reference in the location of food item
on the plate.
• 6 o’ clock position are the protein
food.
• 2 o’ clock position are the vegetable
food.
• 11 o’ clock are starch food.
• Keep it clean.
3. Serve hot food on hot plates
Serve cold food on cold plates

• Bouqetiere - bouquet of vegetables

• Jardinière - garden vegetables
• Clamart - peas
• Crecy - carrots
• Doria - cucumbers (cooked in butter)
• Dubarry - cauliflower
• Fermiere - carrots, turnips, onions and
celery cut into uniform slices
• Forestiere - mushrooms
• Lyonnaise - onions
• Nicoise - tomatoes concasse cooked with
garlic
4.
5.
VIDEO PRESENTATION
 HOW TO SERVED THE
SEAFOOD?
• Serving Baked Fish
• Serving Broiled Lobster
• Serving Sautéed and Pan Fried
• Serving Poached or Simmered Fish
in Court bouillon
• Serving Poached Fish in Fumet
and Wine
• Glazing Poached fish
ACTIVITY II
Why is plating seafood can affect
in your life?

Family Community

Society Food Industry

Assignment: Based on our
discussion, briefly explain the
relationship of the following
food preparation in
fundamentals of plating
seafood by using the mind
mapping.
1. Balance
2. Portion
3. Serving hot food on hot plates
4. Serving cold food on cold
plates
5. Garnishes
THANK
YOU!