how to plate food presentation correctly

plating

1. F U N N Y minus N, Y plus DAME

2. plus END minus E, D plus DENTAL minus DEN

3. PLAY minus Y

4. SOMETHING minus SOME minus H

5. OBJECTIVES At the end of the lesson, the learners are expected to: 1. Define Plating 2. Discuss each element of Plating 4. Plate and present dishes using the 5 key elements as a guide.  

6. FUNDAMENTALS OF PLATING

7. WORD OF THE DAY

8. PLATING The arrangement of food on a plate, while encompassing all elements, including plate, design, and arrangement of food decoration & table setting.

9. What do you think is the reason why... Chefs typically use white dishes?

10. What is the important pointer to remember when garnishing?

11. Fundamentals of Plating

12. Popular Menu CREATE A FRAMEWORK

13. Popular Menu Drawings & Sketches Find inspiration Assemble practice plate

14. Spices KEEP IT SIMPLE

15. Spices focus on one ingredient

16. Balance the dish

17. play with colors, shapes and texture

18. balanced dish with the right proportions of protein, carbohydrates and vegetables on a plate.

19. Right size of Plate (not to big/small) Proportion of ingredients PROPORTION

20. Leave part of the plate empty PROPORTION

21. HIGHLIGHT THE KEY INGREDIENTS