“Eyes

eats
Fundamentals
of
 Fundamenta
ls of
1. BALANCE
Select foods and garnishes
that offer variety and
Fundamenta
ls 1.
of BALANCE
COLO SHAP
R
TEXTU E
FLAVO
 Fundamenta
1. ls of A. COLORS
BALANCE
Two or more colors on a
plate are usually more
interesting than one.
 Fundamenta
1. ls of B. SHAPES
BALANCE
Plan for variety of shapes and
forms. Cutting vegetables into
different shapes gives you
 Fundamenta C.
1. ls of
BALANCE TEXTURES
Not strictly visual
consideration, but
important in plating in
 Fundamenta D.
1. ls of
BALANCE FLAVORS
One of the factors to
consider when balancing
colors, shapes, and texture
 Fundamenta
2. PORTION
ls of
SIZE
This is important for
presentation as well as for
 Fundamenta
ls of
2. PORTION SIZE
 A. Match portion sizes and
plates.
 Too small a plate makes an
overcrowded, jumbled, messy
 Fundamenta
ls of
2. PORTION SIZE
 B. Balance the portion sizes of
the various items on the plate.
---Apply logical balance of
portions
Fundamenta
ls of
3.
ARRANGEMEN
T ON THE
PLATE
Basis Principles
of
Basis
Principles of (3) elements of
 1. The three
buffet platter:
a. CENTERPIECE or GROSSE
PIECE
B. SLICES or SERVING PORTION
C. GARNISH
Basis
Principles of (3) elements of
 1. The three
buffet
a. CENTERPIECE platter:
or GROSSE PIECE
B. SLICES or
SERVING
PORTION
C. GARNISH
Basis
Principles of
2. The food should be easy
to handle and serve, so that
one portion can be
removed without ruining
Basis
Principles of
3. A simple design is
best.
Basis
Principles
4. Attractive of
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.
Basis
Principles of of food has touched
5. Once a piece
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.
Basis
Principles of platter as part of the
6. Think of the
whole. It must be attractive and
appropriate to the other presentation
in the table.
QUIZ
1. Eyes eats
__________________.

QUIZ NO.
A. FIRST

6
B. CAREFULLY
C. LAST
2. The four factors to be
considered in BALANCE

QUIZ NO.
are________________
a. Texture, color, spicy, flavor

6
b. size, color, flavor, texture
c. flavor, texture, color, shape
3. Too ________ a plate makes an
overcrowded, jumbled, messy

QUIZ NO.
appearance.
A. SMALL

6
B. LARGE
C. VERY TIGHT
4. Too large a plate makes the
portion look _____________.

QUIZ NO.
a. SPACIOUS

6
B. OVERCROWDED
C. SKIMPY
5. The food should be easy to _________ and
_______________, so that one portion can be

QUIZ NO.
removed without ruining the arrangement.

A. EAT / SERVE

6
B. HANDLE / SERVE
C. PREPARE / SERVE
6. A ___________ design is
best.

QUIZ NO.
A. SIMPLE

6
B. ATTRACTIVE
C. COLORFUL
7. Think of the __________ as part of the
whole. It must be attractive and appropriate to

QUIZ NO.
the other presentation in the table.

A. PLATE

6
B. APPETIZER
C. PLATTER
 QUIZ NO.
8. _____________

9. _______________

6
10.
_______________
1. Eyes eats
__________________.

QUIZ NO.
A. FIRST

6
B. CAREFULLY
C. LAST
2. The four factors to be
considered in BALANCE

QUIZ NO.
are________________
a. Texture, color, spicy, flavor

6
b. size, color, flavor, texture
c. flavor, texture, color, shape
3. Too ________ a plate makes an
overcrowded, jumbled, messy

QUIZ NO.
appearance.
A. SMALL

6
B. LARGE
C. VERY TIGHT
4. Too large a plate makes the
portion look _____________.

QUIZ NO.
a. SPACIOUS

6
B. OVERCROWDED
C. SKIMPY
5. The food should be easy to _________ and
_______________, so that one portion can be

QUIZ NO.
removed without ruining the arrangement.

A. EAT / SERVE

6
B. HANDLE / SERVE
C. PREPARE / SERVE
6. A ___________ design is
best.

QUIZ NO.
A. SIMPLE

6
B. ATTRACTIVE
C. COLORFUL
7. Think of the __________ as part of the
whole. It must be attractive and appropriate to

QUIZ NO.
the other presentation in the table.

A. PLATE

6
B. APPETIZER
C. PLATTER
 QUIZ NO.
8. _____________
SLICES / SERVING PORTION

9. _______________
CENTERPIECE / GROSSE PIECE

6
10. GARNISH
_______________
Designing
a
 Designin
g a Ahead
1. Plan
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.
Designin
2. Get movement into
ga 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.
Designin
ga
Designin
3. Give the design a
ga 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.
Designin
g a 4. Keep items
in proportion.
Designin
ga 4. Keep
items in
proportion.
Designin
5. Make the
ga 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.
 Designin
5. Make the garnish count.
ga
 Designin
6. Don’t drown every plate in sauce or gravy.
ga
Designin
ga 6. Don’t drown
every plate in
sauce or gravy.
Designin
7. Keep it simple.
ga
Designin
8. Let the guest
ga see the best side
of everything.
 Designin
1. Plan Ahead
2. Getg a into your design
movement
3. Give the design a focal point
4. Keep items in proportion.
5. Make the garnish count.
6. Don’t drown every plate in sauce or
7. Keep it simple.
gravy.
8. Let the guest see the best side of
Storing
Storing
•Storing salads and appetizers
is one of the most important
activities done after preparing
them to maintain freshness
and avoid spoilage.
Storing
•STORING EQUIPMENT
•1. Chillers
•2. Refrigerator
•3. containers for salad
and appetizers
Storing
•STORING TECHNIQUES
•2. COLD STORAGE
•– the process of preserving
food by means of
refrigeration.
Storing
•STORING TECHNIQUES
•3. Chilling
•– to refrigerate to
reduce the temperature
of food.
QUIZ
1. Keep items in
______________

QUIZ NO.
A. BALANCE

7
B. PROPORTION
C. SIMPLE
2. Make the ____________
count

QUIZ NO.
A. BALANCE

7
B. PROPORTION
C. CENTERPIECE
3. Let the guest see the
_______side of everything.
A. DARK

QUIZ
NO. 7
B. BEST
C. SIMPLE
4. Get _________ into your
design
A. MOVEMENT

QUIZ
NO. 7
B. POSITION
C. BALANCE
5. ____________ ahead.

A. PLAN

QUIZ
NO. 7
B. PREPARE
C. STORE
6. Give the_______a focal
point
A. PLATTER

QUIZ
NO. 7
B. GARNISH
C. DESIGN
7. Don’t drown every plate
in ____________
A. GARNISHES

QUIZ
NO. 7
B. SAUCE AND GRAVY
C. SAUCE AND DIPS
STORING TECHNIQUES
8. ____________
9. ____________

QUIZ
NO. 7
10. ____________
QUIZ
1. Keep items in
______________

QUIZ NO.
A. BALANCE

7
B. PROPORTION
C. SIMPLE
2. Make the ____________
count

QUIZ NO.
A. BALANCE

7
B. PROPORTION
C. CENTERPIECE
3. Let the guest see the
_______side of everything.
A. DARK

QUIZ
NO. 7
B. BEST
C. SIMPLE
4. Get _________ into your
design
A. MOVEMENT

QUIZ
NO. 7
B. POSITION
C. BALANCE
5. ____________ ahead.

A. PLAN

QUIZ
NO. 7
B. PREPARE
C. STORE
6. Give the_______a focal
point
A. PLATTER

QUIZ
NO. 7
B. GARNISH
C. DESIGN
7. Don’t drown every plate
in ____________
A. GARNISHES

QUIZ
NO. 7
B. SAUCE AND GRAVY
C. SAUCE AND DIPS
STORING TECHNIQUES
8. ____________
9. ____________

QUIZ
NO. 7
10. ____________
QUIZ
1. Keep items in
______________

QUIZ NO.
A. BALANCE

7
B. PROPORTION
C. SIMPLE
2. Make the ____________
count

QUIZ NO.
A. GARNISH

7
B. SLICES
C. CENTERPIECE
3. Let the guest see the
_______side of everything.
A. DARK

QUIZ
NO. 7
B. BEST
C. SIMPLE
4. Get _________ into your
design
A. MOVEMENT

QUIZ
NO. 7
B. POSITION
C. BALANCE
5. ____________ ahead.

A. PLAN

QUIZ
NO. 7
B. PREPARE
C. STORE
6. Give the_______a focal
point
A. PLATTER

QUIZ
NO. 7
B. GARNISH
C. DESIGN
7. Don’t drown every plate
in ____________
A. GARNISHES

QUIZ
NO. 7
B. SAUCE AND GRAVY
C. SAUCE AND DIPS
STORING TECHNIQUES
REFRIGERATE
8. ____________
COLD STORAGE
9. ____________

QUIZ
NO. 7
CHILLING
10. ____________