10-MEAT-DISHESSSSSSSSSSSSSSSSSSSSSS.pptx

TLE 10

1. PRESENT MEAT DISHES

2. PLATING- is the act of arranging the meal on the individual plate immediately before it’s served.

3. PLATE PRESENTATION TECHNIQUES PLATE SIZE - your plate should be big enough to make your food stand out and petite enough to prevent your portions from looking small.

4. PLATE PRESENTATION TECHNIQUES LIGHT VS. DARK PLATES

5. PLATE PRESENTATION TECHNIQUES use light and dark plates to make your meal stand out. LIGHT- colored dishes DARK- blend neutifylly to light

6. PLATE PRESENTATION TECHNIQUES always check the temperature. check to see that the plate is clean. Clean spills or sauces ght

7. BASIC PRINCIPLES OF PLATTER PRESENTATION 1. PRESENTATION MUST HAVE 3 ELEMENTS slices or serving portions of the main food item, arrange artistically. Garnish, arranged artistically in proportion to the cut slices. Centerpiece may be an uncut portion of the main food item.

8. BASIC PRINCIPLES OF PLATTER PRESENTATION 2. The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement. 3 . Simple arragements are easier to serve, and more likely to be still attractive when they are half demolidhed by the guests.

9. BASIC PRINCIPLES OF PLATTER 4. Attractive platter are made of METALS, MIRRORS, CHINA, PLASTIC OR WOODS, presentable and suitable for use with food. 5.It must look attractive and appropriate not only by itself, but among other presentations on the table.

10. BASIC PRINCIPLES OF PLATTER 6. You can garnish the plate

11. S, MIX SHAPES, COLORS, AND TEXTURES

12. 1.COMBINE FOODS with different shapes, colors, and textures on the same plate. 2. Try to integrate a VARIETY OF SHAPES in each dish.

13. Teddy Yu Soo Jin Ae Kim Chun Hei Kimberly Nguyen Matt Zhang Howard Ong Hae-won Jeon Cia Rodriguez Harumi Kobayashi THE 5 BASIC ELEMENTS OF PLATING 1. Create a Framework 2.Keep it Simple 3. Balance the dish 4.Get the Right Portion Size 5. Highligh the Key Ingredients