BSHM 3-2

WESTERN
CUISINE
Group 1
LOBENDINO, ROSE ANNE M
BORRES, SHERLENE R.
BENITEZ , IRISH VON
RAMOS, JOHN PAUL B.
GALVAN, MARIANNE G.
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1. HISTORY OF WESTERN COOKING
• TIMELINE OF COOKING
TABLE OF 2. COOKING ESSENTIALS
CONTENT • COOKING METHODS AND

TECHNIQUES
• FOOD SANITATION, SAFETY AND

HYGIENE
• HERBS AND SPICES

• STOCKS,SOUPS AND SAUC

• FOOD PRESENTATION
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WHAT IS WESTERN
CUISINE?

AUGUSTE ESCOFFIER, A French Chef,

responsible for modernizing classical
French cooking Techniques that serve
as basis of the culinary world today.
NOTABLE INFLUENCES OF EARLY

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CIVILIZATION IN THE HISTORY OF
COOKING
NOTABLE INFLUENCES OF EARLY

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CIVILIZATION IN THE HISTORY OF
COOKING
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Prehistoric age

• IT IS VAGUE TO DESCRIBE EARLY COOKING ORIGIN IN WHICH EARLY CIVILIZATION MAY KNOW TO
IMPROVE THEIR DIET BY CHANCE; FROM INGESTING RAW MEAT AND VEGETABLE, THE DISCOVERY
OF FIRE INDEED HAS IMPROVED THEIR FOOD PREFERENCE INTO COOKED OR ROASTED MEAT.

4,000 B.C.

900 B.C. • Egyptians used yeast as a leaving agent. Egyptians diet is composed of
onions, radishes, and garlic for sustenance most likely those who worked
• Plant cultivation began in th e fertile crescent region of the at pyramid at Gaza.
Middle East Shore.

• Mers American (what is now Mexicans and Central 3,000 B.C.

America) peoples began domesticating plants, gourds,
• Farmers of Mesopotamia had grown crops such as turnips, onions,
pepper, and a grain, amaranth.
bread, beans, peas, lentils, leeks, radishes, and maybe garlic. Duck
breeding was noticeable at that time.

3000 BC-100 A.D.
• Food development was prominent during the
Roman Empire
• The Agricultural revolution shaped to the grain
production.
• People become loyal to their land.
500 B.C.
• Sugar cane and bananas were cultivated in India.
• Avocados, basic ingredient for guacamole sauce
were recorded the hieroglyphics by the Mayan
Indians in Southeastern Mexico and Central
America.
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2,000 B.C.
• Pomegranates were introduced and believed to have
originated in Persia. Their skins were used to dye wool
and pomegranate was acknowledged as fertility symbol
in many ancient cultures because it has so many seeds.
50 B.C.
• Apricot trees were first cultivated in China. It was then
grown to India, Armenia, and Persia. It was before the
13th century, that Apricot was introduced to England,
via Italy.

400 A.D.
• Pasta, the Italian word for dough, was probably
introduced to Italy by German tribes, who invaded
them during 5th century. The German word for
pasta-nudel- gave us the English word noodle.
16921
• The first Thanksgiving Day was a harvest festival
celebrated by the pilgrims of Plymouth colony in 1621.
The land area was ruined by winter in 1620, so the
successful celebration of their harvest was in 1621. The
Red Indians cultivated the 20 acres of corn and grown
the seeds in Pilgrims.
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1493
• Columbus "discovered" pineapple on the West Indies
island of Guadeloupe. The natives called these fruits
pineapple nana, which means fragrance. 1621
1742
• The first American cookbook "The Complete
Housewife" was published and another cookbook
"Accomplish Gentlewoman's Companion" by Eliza
Smith was a great success. This led to a reprint in
1742.
 1789
• Mrs. Alexander Hamilton served a creamy frozen
dessert known as Ice-cream and the former US
President George Washington fell in love with it.
Sept. 26, 1830
• Col. Robert Gibbon Johnson had proven that Tomato is not
poisonous. He even ate tomatoes publicly on the
courthouse steps in Salem, New Jersey. Tomatoes were
believed to be poisonous because they belong to the
nightshade family, in which some members are deadly.
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MARCH 1850
• Agoston Haraszthy had planted grapes in Wisconsin, and
he was known as the legendary Hungarian. He was later
known as the "Father of the California Viticulture."
April 1933
• A repeat of the Volstead Act. The end of prohibition launched
the New Year's Eve celebration. After 14 dry years, the US
government was encouraging the drinking of a low alcohol
(32 percent) of alcoholic beverages like beer and breweries.
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1945 - 1965

• The birth of Nouvelle cuisine was in France.

Young Turks Chefs and expert chefs agreed that it OCTOBER 28, 1996
was necessary to simplify French cooking from
simplifying of streamline, menus and courses.
• The world celebrated the 150th anniversary of French
Chef Auguste Escoffier's birth. He was known as the
"King of Chefs and Chef of Kings" and the father of 20th
1963 century cookery.

• Julia Child- "The French Chef" was recognized and

her tv series was aired on WGBH-TV, Boston.
 CHARACTERISTICS OF
WESTERN CUISINE

BSHM 3-2
1. Western cuisine focuses meals around a meat dish
(lamb, beef, pork, and chicken; meat cuts are
generally larger, especially with the steak being a very
Western Tradition.

2.Grains staples are utilized (wheat, barley, rye, rice

and/or pasta), uses base sauces like bechamel, velouté
and brown

3.The sauces are made of butter and other fats rather

than spices and use simple herb blends
BASIC INGREDIENTS

BSHM 3-2
Western dishes are a combination of diverse contrasting ingredients
and they usually do not want to pair same-flavored pieces. Thirteen
ingredients are specifically used to flavor dishes in Western cuisine.
These are the dairy products (butter, milk, and eggs), wine from
grapes, and varied sauces are added as condiments, seasonings or to
accentuate the dish.

TABLE ETIQUETTE
History showed that European cuisine has been developed in royalty houses and
palaces.

European aristocrats have a gastronomic style in which during meals tableware items
are somewhat sophisticated and complex. Different dishes are served using a specific
knife, fork, and cup. Eating and communicating at the table are also considered as an
art; hence, someone is required to follow table manners
COOKING METHOD AND
TECHNIQUES

GROUP 1
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TYPES OF COOKING METHOD
I. MOIST HEAT METHODS
In moist-heat cooking methods, water or steam is used to cook the food.
Moist-heat cooking methods use water, liquid or steam to transfer heat
to food. Common moist-heat cooking methods include: poaching,
simmering, boiling, braising, stewing, pot roasting, steaming

A. BOILING
It is a method of cooking food by just immersing in
water at 100°C and maintaining the water at that
temperature till the food becomes tender.

Example: Rice, egg, meat, roots and tubers can be

cooked by boiling.
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TYPES OF COOKING METHOD
d. Pressure Cooking
When steam under pressure is used, the method is known as pressure
cooking and the equipment used is pressure cooker. In this meth-od the
temperature of boiling water can be raised above 100°C.

Example: Rice, meat, roots and tubers can be pressure cooked.

E. POACHING
This involves cooking in ­minimum amount of liquid at
temper-atures of 80°C–85°C that is below the boiling
point.

Example: Egg and fish can be poached.

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II. DRY HEAT METHODS
DRY-HEAT COOKING METHODS
are those using air or fat.

In dry heat cooking, heat transfer to the product takes place through a
dry medium such as air, direct metal or stone, cooking oil or directly in
the flame. Examples of dry heat cooking are:

A. ROASTING
In this method, food is roasted in a heated tawa or frying pan without
covering it. But roasting can be done with or without any medium of
cooking.
Example: Groundnut can be roasted with or without oil.
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B. GRILLING/BROILING
Grilling or broiling refers to the cooking of food by expos-ing it to direct
heat. In this method food is placed below or above or in between a red-
hot surface.

Example: corn, chicken and fish.

C. TOASTING

In this method the food is kept between two heated elements to facilitate
browning on both sides.
Example: Bread slices can be toasted.
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D. BAKING
Baking is the method by which food is cooked by hot air. Country ovens
and modern ovens are used for baking.

Example: Bread, cake, biscuits and meat can be baked.

E. SAUTÉING

It is a method of cooking or browning of food in a pan using a small

quantity of butter, oil or ghee.

Example: Vegetables.
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F. FRYING
It is the process of cooking food in hot ghee or oil. Food can
be cooked either by shallow frying or by deep frying

• Shallow frying means frying in little oil.

Eg: Omelette, cutlets.

• Deep frying means immersing food fully in hot ghee or oil.

Eg: Samosa, chips, Poori.
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III. COMBINATION OF COOKING METHOD
A. BRAISING
It is a combined cooking method of frying lightly and stewing it slowly
in a closed container.

Example: Roasting and boiling, Cutlet – Boiling and shallow fat frying.

B. STEWING
It is a combination of sautéing and simmering.
Example: Meat stew.
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IV. OTHER METHODS

A. MICROWAVE COOKING
A magnetron tube is a source from where the electro-magnetic radiation
with high frequency wave cooks the food.

Food should be kept in containers made of plastic, glass or chinaware

and non-metallic containers. These contain-ers are used because they
transmit the microwaves­but do not absorb or reflect them.

Example: Cake can be baked in microwave oven.

 FOOD SANITATION AND

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SAFETY FACTS
SANITATION
means measures to prevent food contamination or
to keep the food free of anything that might cause
food-borne illness.

PERSONAL HYGIENE
refers to those action taken to promote health
and cleanliness, such as eating right and taking a
daily bath. Positive personal hygiene practices
must be stricly observed to avoid food
contamination.
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SAFETY FACTS
CONTAMINATION
refers to the presence of harmful organisms or
substances.

DIRECT CONTAMINATION

is the contamination of raw supplies or plants and animals in their

natural settings or were they are grown because chemical and
biological contaminants are present in the air, soil, and water.
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SAFETY FACTS
CROSS-CONTAMINATION
refers to the presence of harmful organisms or
substances.
Ex: Using the same knife to cut the meat and vegetables
without washing it.

FOOD-BORNE ILLNESS
is a sickness that result from eating contaminated food with
harmful bacteria and other microorganisms .
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SAFETY AND SANITARY RULES IN THE
KITCHEN:
1. Wear a clean cooking outfit at all times.
2. wash hands often, fingernails are cut short and clean, no nail polish
and observe proper handwashing.
3. Always wear hair restraints like hairnets, berets or toques.
4. Keep personal belongings away from the working area.
5. strictly do not wear rings, dangling earrings, bracelets during the
laboratory.
6. Do not carry knives when walking inside the kitchen premises.
7. Use and sanitized tools, utensils and equipment.
8. Wash and dry every tools and equipment borrowed.
 HERBS AND

WESTERN CUISINE
SPICES
Herbs and spices are important in the preparation of food
dishes. They are used as flavorings and seasonings to enhance
the taste, aroma, flavor, appearance, and texture of the food.
Understanding and being able to identify the different herbs
and spices their characteristics and used are vital to able to
utilize them appropriately in food preparation.
DESCRIPTION OF

WESTERN CUISINE
HERBS AND SPICES
HERBS
was derived from Latin word which means 'grass'.

CULINARY HERBS
are used to impart an aromatic quality to food either
individually or in a mixture. Herbs may include leaves,
flowers, barks, or stems (aromatic non-woody) plants used in
cooking and roots (family of the rhizome: ginger, turmeric)
 PARTICULAR HERBS SUIT DIFFERENT STYLES OF

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COOKING AND EVERY CUISINE HAS ITS FAVORITE
HERBS.

1. The Middle East and Greece favor oregano mint and dill.

2. ITALY COMMONLY USES OLIVE, BASIL, PARSLEY, AND OREGANO.

3. FRANCE UTILIZE TARRAGON, CHERVIL, AND FENNEL.

4. GERMANY IS FOND OF PEPPER, PAPRIKA AND CHILI, GINGER, CARAWAY SEEDS, CINNAMON

5. RUSSIA USES DILL, PARSLEY, CHERVIL, TARRAGON, AND GARLIC.

6. LATIN AMERICA MAIN SPICES ARE POBLANO CHILI, CHEESE, AND ENCHILADA SAUCE.

7. SPANISH ARE FONDS OF OLIVE OIL, PAPRIKA AND PEPPERS, ANCHOVIES, AND SAFFRON.
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SPICES
spices are aromatic substance obtained from tropical plants and trees;
used in a minimal amount so as not to dominate or overpower the other
flavors of the dish. they include;

a. seeds d. bark g. berries

b. seed pods e. roots h. fruits
c. stems f. buds
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FORMS AND USES OF
HERBS AND SPICES
FORMS AND USES OF HERBS AND SPICES

Herbs are best when fresh. These are usually chopped and added or sprinkled over
soups and other foods. The stalks are frequently used as bouquet garni (boo-kay
garnee).

• FRESH HERBS
herbs are best when fresh. these are usually chopped and added or sprinkled over
soups and other foods. The stalks are frequently used as boquet garni (boo-kay
garnee).
 FORMS AND USES OF

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HERBS AND SPICES
FORMS AND USES OF HERBS AND SPICES

2.DRIED HERBS AND SPICES

maybe used whole leaves, twigs, seeds, or finely chopped. These can be used as a substitute for
fresh herbs.These are often more concentrated in flavor ( unless state). These spices and herbs
should be added at the beginning of cooking.

3.GROUND SPICES

release flavor quickly so for dishes that require a long cooking time, they should be added at the end
of the cooking period. Ground spices must be stored in a tight container in a cool, dry place.
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HERBS AND SPICES
ALLSPICE
Known as Jamaica pepper, Myrtle pepper, Pimento or new spice; dried reddish greenish brown berry
about the West Indies and Jamaica; got its name from combining flavors of spices.

SOURCE: Berries of the allspice tree or the pimento tree of the clove family

ANISE (PIMPINELLA ANISUM)

Comes from Spain, Mexico, or the Netherlands; marketed as anise seeds, ground anise, and oil of
anise; seed-like fruit also called aniseed; popular as seasoning blends in Middle Eastern, Italian
Portuguese, German and French cuisine

BASIL
The Greek word for king recognized as Herb of Kings; mild; aromatic odor; a tender low-
growing herb, originally native to tropical Asia

SOURCE: Leaves and stems of the basil plant; belong to the mint family.
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HERBS AND SPICES
BAY LEAF (LAURUS NOBILIS)
Aromatic leaf of several species of laurel family; very popular in Middle Eastern and Indian dishes.

SOURCE: Comes from the Bay Laurel tree.

CAPERS
Pickled, unopened flower buds of the caper plant which is a small shrub active in the
MEDITERRANEAN area; common ingredient in Mediterranean cuisine.

SOURCE: Unopened flower buds from the caper bush.

CARAWAY SEED (CARUM CARVI)

Native to Europe and Western Asia; popular in German and Austrian cooking and Tunisia; dried
aromatic seed Central European and Scandinavian cuisine.

SOURCE: Seeds of the caraway plant.

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HERBS AND SPICES
CARDAMOM (CLETTARIA CPRDAMOMUM)
Of the many varieties, the green cardamom from South India and Sri Lanka is superior.

SOURCE: Seeds from the green cardamom tree, member of the ginger family.

CAYENNE PEPPER (CAPSICUM)

A powder made from the ground dried red chili peppers, native to South America; common in
Indian and Larin American Cuisines; usually red or yellow; long and slender; favorite louisiana
cooking.

SOURCE: Ground dried fruit or seed of the cayenne pepper plant.

CELERY SEED
Seed of wild celery called lovage; oval, light brown, so small; originally grown by Greeks and
Romans for medical qualities; used as a spice when combined with salt, resulting spice blend is
called celery salt.

SOURCE: Seeds of the celery plant.

HERBS AND SPICES

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CHERVIL
1.Sometimes called garden chervil; comes from parsley or carrot family; popular French herb; delicate,
lacy pale – green leaves that resemble parsley; deteriorates quickly; an aromatic, sweet herb.

SOURCE: Leaves and stems of the chervil plant.

CHILI POWDER (CAPSICUM FRUTESCENS)

Pungent fresh or dried fruit of any varieties of capsicum; a spice mix made up of a blend of ground
chili peppers, oregano, cumin, coriander, cloves and garlic powder.

SOURCE: Dried, ground chili peppers

CHIVES (ALLIUM SCHOENOPRASUM)

Bright, green, long, hollow thin stems; smallest species of onion family; one of the “finest herbs”
of French cuisine (including tarragon, chervil and parsley)

SOURCE: Leaves of chive plant, member of Allium family

HERBS AND SPICES

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CILANTRO (CORIANDRUM SATIVUM)
Bright, green leaf and stem of a young coriander plant; comes from Parsley family; also called Chinese
Parsley.

SOURCE: Leaves of the coriander plant.

CINNAMON (CINNAMOMUM)
One of the oldest known spices; tree bark rolled into sticks, quills, or ground to powder; a member
of Laurel family native to Sri Lanka.

SOURCE:The dried bark of a cinnamon tree

CLOVES (SYZGIUM AROMATICUM)

1.Known as the Tongue Spice by the Chinese during the Han dynasty; dried, aromatic unopened
flower buds of an ever-green tree native to the moluccas. (Indonesia)

SOURCE: Dried flower bud of the clove tree.

HERBS AND SPICES

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CORIANDER (CORIANDRUM SATIVUM)
Native to Southern Europe and Mediterranean; herb of the carrot family similar also commonly called
cilantro in Noah America.

CUMIN (CUMINUM CYMINUM)

1.An herb indigenous to the East Mediterranean; identified with Indian cuisine and Mexican
cuisine.

SOURCE: Seed of the cumin plant.

CURRY POWDER
1.Spice blends usually include poppy, cumin and mustard seeds, dried chilies, turmeric, fenugreek,
black pepper and ginger.

SOURCE: Combination of several ground spices.

HERBS AND SPICES

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DILL (ANETHUM GRAVEOLENS)
Short-lived annual herb, native to the southwest and central Asia, has feathery leaves; common to
Scandinavian dishes; aromatic fernlike leaves.

SOURCE: Dried fruit of dill plant.

FENNEL (FEONICULUM VULGARE)

Often offered after an Indian meal as a palate cleanser; resembles dill and anise: aromatic herb of
the carrot family.

SOURCE: Leave and seeds of the fennel plant.

FENUGREEK (TRIGONELLA FOENUNIGRAECUM)

1.Also called methi; native plant from western Asia; used both as an herb (leaves) and as a spice
(seed)

SOURCE: Seeds and leaves of a native plant.

HERBS AND SPICES

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MACE (MYRISTICA FRAGRANS)
Bright red, ground outer covering of nutmeg seed; Can be substituted for nutmeg.

SOURCE: The outer covering of nutmeg seed.

MINT (MENTHA PIPERITA)

Has over 30 species, 2 most popular are peppermint and spearmint.

SOURCE: Leaves of mint plant.

MUSTARD (BRASSICA HIRTA/JUNCEA)

1.2 major kinds: yellow and brown (also known as Oriental mustard)

SOURCE: Seeds of a mustard plant.

HERBS AND SPICES

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NUTMEG (MYRISTCA FRAGRANCE)
This kernel of fruit is one of the oldest of known spices.

SOURCE: Seeds of the nutmeg tree.

OREGANO (ORIGANUM VULGARE)

Mint family; related to both Marjoram and Thyme; the spices that gives pizza its flavor.

SOURCE: Leaves of the oregano plant.

PAPRIKA (CAPSICUM ANNUMM)

Bright red pepper; used in Hungarian cooking.

SOURCE: Fruit from a sweet pepper plant.

HERBS AND SPICES

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PARSLEY (PETROSELINUM CRISPUM)
High in vitamins A and C and contains Iron, Iodine and copper; available as flat-leaf (Italian)or curly –
leaf parsley.

SOURCE: Leaves of the parsley plant.

PEPPER (PETROSELIMUM CRISPUM)

Berries that are pickled around 9 months: after flowering; black pepper: spiciest.

SOURCE: Dried berry of a pepper plant

POPPY SEED (PAPAVER SOMNIFERU)

Small, dried, blueish-grey seeds have a crunchy texture; numerous varieties.

SOURCE: Seeds from the poppy flower.

HERBS AND SPICES

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ROSEMARY
Comes from the Mint family: Shaped like pine needles; from Mediterranean basin, considered as a
symbol of remembrance; popular Italian spice.

SOURCE: Leaves of the rosemary plant.

SAFFRON
The world’s most expensive spice: widely used in Arab, Central Asian, European, Iranian cuisines.

SOURCE: Dried stigmas of saffron crocus

SAGE
Comes from the Mint family one of the most popular herbs in the US.

SOURCE: Leaves of the sage plant.

HERBS AND SPICES

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TARRAGON
Comes from the Mint family: Shaped like pine needles; from Mediterranean basin, considered as a
symbol of remembrance; popular Italian spice.

SOURCE: Leaves of the rosemary plant.

THYME
Symbol of courage for Ancient GREEKS; used in French cuisine, where it is an important element
in a bouquet garnish; widely used in Caribbean cuisine.

SOURCE: Leaves of the thyme plant.

TURMERIC
Comes from the Mint family one of the most popular herbs in the US.

SOURCE: Leaves of the sage plant.

HERBS AND SPICES

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MARJORAM
1.A somewhat cold – sensitive perennial herb or undershrub.

SOURCE: Leaves of the marjoram plant.

STOCK, SOUPS, AND SAUCES
 STOCK
is a flavor builder in making soups, sauces, stews, sautés,
and braised foods.

COMPOSITION OF STOCK
RED MIREPOIX - Composed of onion, carrot, celery, and
sometimes tomatoes or leeks.

WHITE MIREPOIX - (onion, celery, leek, fennel) herbs and

spices.
 TYPES OF STOCKS

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Fumet - simmer a stock made with the fish bones and add
White stock- simmer poultry, beef, or fish bones in order to
some seasonings to improve its flavor.
produce a pale, clear liquid.

Brown stock - simply brown or roast the poultry, beef, veal, Court bouillon- slowly cook vegetables in water and
and game bones, then simmer in water with seasonings. add seasoning on it.
 TIPS IN MAKING A
GOOD STOCK
• Buy good raw bones That are fresh and free from unpleasant smells.
• Always wash and remove excess fat from the bones using cold water.
• It is best to simmer (slow simmering) in a tall and narrow stockpot to lessen the
evaporation process.
• Skim the impurities or fat from the surface from time to time.
• 5.Do not add salt because the stock concentrates during cooking.
• Use an ice bath for cooling and storing the stock.
• Stored stocks that are frozen usually last for five days

Glazes - are stocks that are reduced during the simmering process with characteristic
of a thick, gelatinous consistency with flavoring and seasonings. simmer poultry, beef,
or fish bones in order to produce a pale, clear liquid.
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SOUP
is a perfect accompaniment to a sandwich or
salad. A light broth or light cream soup is good
for the course. A full-bodied soup is a good pair
for crisp salad or bread.
 TYPES OF SOUPS

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Broth - this is made from simmered meat, poultry, fish, or Bisque- this is a thick soup made from pureed vegetable and
vegetables with less body than stock. has a base of seafood. It is usually added with wine and cream
to attain its flavor

Consommé - this is a clarified stock and Chowder - this is a rich soup characterized by chunky, thick, and
completely degreased. made of seafood or vegetables like corn and other meats. It is milk
or cream base soup.
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SAUCE
is a fluid dressing for meat, poultry, fish,
dessert, and other dishes prepared, the sign to
add appearance, flavors, and texture to the food.
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BECHAMEL- a white sauce made of roux and
milk or cream.

ROUX - made of an equal amount of butter and flour

the butter is heated and melted and an equal amount of
flour is incorporated on it, until it becomes thick. The
roux depends on your desire thickening power and
uses.
 TYPES OF ROUX

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MORNAY SAUCE - composed of 1/2 cup bechamel plus 1 BEARNAISE SAUCE - it is a classic French sauce, need
Cup cheddar cheese, 1 Cup asiago cheese, 3/4 cup smoked with reduction of vinegar, tarragon, wine and charlottes and
Gouda cheese, ¾ cup gruyere cheese, 1 cup Swiss cheese added with egg yolk and butter.
ALFREDO SAUCE – a rich creamy sauce made of white GRAVY – is a sauce made from the drippings or juices
base sauce, butter, parmesan cheese and heavy cream. from roasted meat or poultry.

SAUCES FOR DESSERT

CUSTARD SAUCE MARSALA SABAYON FUDGE SAUCE CARAMEL SAUCE

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FOOD
PRESENTATION
is defined as “the art of modifying, processing,
arranging, or decorating food ro enhance its
aesthetic appeal”
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RULE OF THE THUMB
1.PROTEIN
2.VEGETABALE
3.STARCH
4.SAUCE and
5.GRANISH

“EAT WITH YOUR EYES.”

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PLATING TECHNIQUES
1. PLATE PRESENTATION TECHNIQUES
Note: The first step is to select the right plate for your meal.

A. PLATE SIZE
Consider a plate that is big enough to make your food stand out and petite to avoid portions
from looking small. Consider a plate that is big enough to make your food stand out and
petite to avoid portions from looking small.

B. LIGHT VS DARK PLATES

Use either light or dark plates to make your meal stand out.

• White plate creates a neutral background for brightly colored foods

• Dark plates lend beautifully to light-colored dishes.
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PLATING TECHNIQUES

C. PLATE COLOR
Plate color can stimulate or reduce appetites such as red in
which it increases one's appetite.
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2. FOOD ARRANGEMENT
TECHNIQUES
This pertains to the aesthetic tone, structure and flavor of the dish according to its
arrangement.

NOTE: Observe the following:

Rule of the Thirds: Place the dish to either left or right of the plate.
View Your Plate as a Clock- Diner's point of view,your protein should be between 3 and
9, your starch or carbohydrate from 9 to 12, and your vegetable from 12 to 3. Don't
Overcrowd Your Plate.

Moist Ingredients First

Create Flavor Bites
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3. VISUAL PLATING
TECHNIQUES
Maximizing the visual elements of the meal. The protein
component is the center; so try to manipulate the colors
and sizes of other elements on your plate in order to
enhance its focal point.

APPLY THE FOLLOWING WHEN PLATING:

a. Serve odd quantities

b. Color diversity
C. Monochromatic meals
d. Add height to your plate to create visual balance
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4. SAUCE PLATING
TECHNIQUES
Top your dish with delicious sauces that enhance
your food presentation with the use of squeeze bottle
or spoon as a paintbrush, and your sauce as a
medium.

a. Smeared
b. Accent dots
c. Smeared accent dots
d. Swirled sauce
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5. GARNISHING
TECHNIQUES
Modern garnishes pair thoughtfully with the meal to
create flavor bites or ingredients used as part of the
dish.

a.Edible garnishes
b. Intentional placement
C. Less is more
d. Avoid too much garnishes.
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MODERN FOOD
PLATING TRENDS
AND PRESENTATION
STYLES
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1.Classic (Clock Method Technique)
a. Classic (Clock Method Technique) - main 3-9 (best at 6),
starch 9-11 veggies 11-13
b. Sauce Placement - typically on and near the meaning
ingredients and the simple garnish.
2.Landscape Technique - an inspiration taken from landscape
gardens, this linear arrangement of food is usually kept low and
low.
3.Free-from Technique - it depicts modern paintings, free form
plating me SIM careless strewn across the plate, but each stroke
and food placement is carefully thought out to create an abstract
yet intriguing “painting” on a plate.
4. Food on organic materials Technique – the food is plated on organic
materials for rustic feel and ensures that the items such as wood slate or
stone used for plating or thoroughly cleaned and sanitized.

5. Futuristic Technique - futuristic plating uses a sleek material like metal

glass and steel, and food presentation are similar to molecular
gastronomy.
a. Emulsification
b. Spherification
c. Meat Gluing with Transglutaminase
d. Gelification
e. Sous Vide
f. Deconstruction
g. Converting Liquids into Powder
h. Incorporating Edible Paper
i. Smoking
j. Flash Freezing
6. The Nordic look Technique – ribbons and chunks of
vegetables or herbs are scattered on a dish to garnish for
seemingly effortless style.

7. Hide and Seek Technique – layering adds elements of

playfulness and surprise to the dish dessert.

8. Bathing Technique – bathe fish in broth or sauce.

9. Super Bowl Technique – bowl food is a massive trend for

large groups of friends or for those who have big appetite.
 PLATING TOOLS
1.Decorating Brushes aids in detailed line work and broad sauce strokes.
2.Garnishing Kits come with everything you need to garnish your signature
dishes, including plating wedges, tongs, squeeze bottles, and brushes.
3.Molds or Ring Molds help develop height and structure when stacking
ingredients.
4.Precision Tongs help to place garnishes or small, delicate items.
5.Plating Wedges are pre-cut with flat round, or pointes edges and smearing soft
ingredients and creating sauce designs.
6.Shavers are usually put on top your dishes: either shaved or grated chocolate,
hard cheese, or soft vegetables.
7.Plating Spoons varies in size and considered as essential to the art of food
presentation.
Squeeze bottles are used to apply sauce as a finishing touch for the food plating
CONSIDER HOW TO CHANGE
THE COLOR OF FOOD
Several techniques are given and buses from cooking meats, preferred
doneness, and changing color of ingredient in order to improve the
appearance of the dish.
Cooking methods that affect the color of foods are;
a. Lightly cooking of vegetable
b. Roasting vegetable
c. Searing or pan searing of proteins.
 Western Cuisine
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