LESSON-4-FOOD-PRESENTATION. grade 9 cookery

Cookery 9 lesson

1. PRESENT A VARIETY OF
APPETIZER

3. Appetizers
should be
presented in an
attractive and
functional way.
When served at a
table, in a buffet,
or at a cocktail
party they
provide a chance
for creative
plating.

4. Direction: As a review of the previous lesson, provide the
procedure in preparing Canapés from toast. Write your answer
on your notebook.
Tools/Equipment Needed:
___________________________
__________________________
Ingredients Needed:
___________________________
___________________________
Steps/Procedure:
1.
2.
3.
4.
5.
6.

5. Direction: Below is a quote about appetizers.
In 3-5 sentences, write your insights about this quote in relation to our lesson.
Write your answer on your notebook.

6. Appetizers can be more
appreciated if presented
attractively like saying goes
“the eyes eats first”.
Plate presentation is the
process of offering the
appetizers to guests the
stylish and pleasing
manners.

7. •Shapes- Plan for variety of shapes
and forms. Cutting vegetables into
different shapes gives you great
flexibility.
•Color- Two or more colors on the
plate are usually more interesting
than one. Garnish is also
important.
1. Balance the rules of good menu balance also
apply to plating.

8. • Flavors -One of the factors to
consider when balancing colors,
shapes,and texture on the plate.
• Texture - Not strictly visual
consideration, but important in plating
in menu planning.
Balance the rules of good menu balance also apply
to plating.

9. • Balance the portion sizes of the
various items on the plate apply logical
balance of portions.
• Match portion size and plates. Too small
plate makes an overcrowded, jumbled,
messy appearance. Too large plate makes
the portions looks skimpy.
2. Portion size. This is important for presentation as
well as for costing.

10. • Center piece or grosse piece (gross pyess). This may be an uncut portion of the main
food item. Such as a pate or a cold roast, decorated and displayed whole. It may be a
separate but related item, such as smoked salmon mousse.
BASIC PRINCIPLES OF PLATTER
PRESENTATION
3. Arrangement on the plate

11. a. The slices or serving
portions should be
arranged artistically
b. The garnish should be
artistically done in
proportion to the cut
slices.

12. d. One’s a piece of food has touched 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.
c. Attractive 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.

13. 3. Think of the platter as part
of the whole. It must be
attractive and appropriate to
the other presentation in the
table.

14. 4. Make it uniform
Your appetizer presentation also
applies to non-food items. When
all elements of your event are
aligned, the event will always emit
a more sophisticated and polished
look. Consider keeping all of your
skewers, picks, plates, tasting
utensils and serving trays in the
same color scheme.

15. 5. Roll them up
Many food presentation ideas are
actually quite simple. Give your
appetizers an impressive flair by
rolling them up. This can take the
shape of pin rolls, lettuce-
wrapped appetizers, cut wraps or
cucumber feta rolls. Stick a
decorative pick into the center of
each roll-up to keep them in
place.

16. 6. Put It in a Cup
Use small cups or shot glasses
as the base for your appetizer.
Swirl purple onion, spinach
and peppers together at the
bottom of a shot glass topped
with a cracker or mini bite for
an artistic look.

17. Use bamboo tasting cups as an eco-
friendly alternative for this tip.
Cups also work wonders as holders
for dips to accompany your other
appetizers. You do not have to be a
professional chef to focus on
appetizer presentation at your
event. However, by paying close
attention to detail, you can
enhance the look and feel of your
event.

18. Design the Platter
1. Plan ahead. 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
centrepiece, slices of foods and
garnishes.

19. 2. Get movement into 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 line.

20. 3. Give design a focal point. Use
centrepiece to emphasize and
strengthen the design by giving it
direction and height. Note that
centrepiece is not always in the
center.

21. 4. Keep them in proportion.

22. 5. Make the 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.

23. 6. Don’t drown every plate in
sauce or gravy. It may hides colors
and shapes. You may cover a part
of it or a band of sauce across the
center.

24. 7. Keep it simple. Simplicity is
more attractive than complicated
designs.

25. 8. Let the guest see the best side
of everything. Angle overlapping
slices and wedgedshaped piece
toward the customer and the best
side of each side is face up

26. Insert Name Insert NameInsert Name

27. Insert Name Insert NameInsert Name
Meet my Team!Meet my Team!

28. STORE APPETIZERS
At the end of the lesson, you should be able to:
a.utilize quality trimmings;
b.b. select appropriate container for storing salads and
appetizers; and
c. c. keep appetizers in appropriate conditions to maintain its
freshness, quality and taste;
d. follow workplace safety procedures.

29. Storing salads and appetizers is one
of the most important activities
done after preparing them to
maintain freshness and avoid
spoilage.

30. Click to add title
This lesson deals with storage of
salads and appetizers using
appropriate container to sustain
quality and taste. Tools and
Equipment
1. Chillers
2. Refrigerator
3. containers for salad and
appetizers
Storing Techniques
Storing foods could be done through the
following techniques:
1. Refrigerate – to keep food cold or cool.
2. Cold storage – the process of preserving food
by means of refrigeration.
3. Chilling – to refrigerate to reduce the
temperature of food.

31. Sanitary Practices when storing salads
and appetizers
1. Handle the food properly to prevent spoilage and
contamination.
2. Wash utensils and equipment thoroughly.
3. Keep off hand to a minimum contact to
ingredients and food.
4. Keep away from food when you are ill.
5. Store food and ingredients properly.
6. Safeguard the food during distribution and
serving.
Chill to refrigerate or to reduce the temperature
of food.
Place it to cold storage like refrigerator to
preserve perishable food.

32. Thank You Everyone!