Plating_and_Garnishing_of_Fish_and_Seafood_Dishes (1).pptx

Plating the art of arranging food on the plate to make it visually appealing while Garnishing the process of decorating a dish with edible items to enhance the appearance and flavor of dishes. Also the different guidelines for plating Seafood Dishes examples: Firstly choose the right plate and color. Second one keep the plate clean and neat. Third food with balance and proportion. Next one use garnishes that are edible and complement the dish. Lastly consider color contrast ,and height for visual interest.

1. Plating and Garnishing of Fish and Seafood Dishes TLE Cookery 10 Prepared by: Ms. Julie Anne Cabangil

2. Lesson Objectives Define plating and garnishing. Explain the importance of proper plating and garnishing in fish and seafood dishes. Identify tools and ingredients used for garnishing. Demonstrate proper plating techniques for fish and seafood dishes.

3. Introduction / Motivation How does presentation affect your appetite? In this lesson, you will learn how chefs make seafood dishes visually appealing through proper plating and garnishing techniques.

4. Definition of Plating and Garnishing • Plating – The art of arranging food on the plate to make it visually appealing. • Garnishing – The process of decorating a dish with edible items to enhance its appearance and flavor.

5. Importance of Proper Plating and Garnishing • Enhances visual appeal of the dish. • Stimulates appetite and dining experience. • Reflects the chef’s creativity and professionalism. • Ensures balance in portion, color, and texture.

6. Guidelines for Plating Seafood Dishes 1. Choose the right plate size and color. 2. Keep the plate clean and neat. 3. Arrange food with balance and proportion. 4. Use garnishes that are edible and complement the dish. 5. Consider color contrast and height for visual interest.

7. Common Garnishing Tools and Ingredients • Paring knife • Vegetable peeler • Melon baller • Piping bag • Edible herbs, lemon slices, vegetable curls, sauces

8. Steps in Plating Fish and Seafood Dishes 1. Prepare the plate and all garnishing materials. 2. Arrange the main item (fish/seafood) attractively. 3. Add side dishes and sauces neatly. 4. Add garnish with precision. 5. Wipe plate edges before serving.

9. Examples of Restaurant-Style Plating • Grilled salmon with lemon slices and herb garnish. • Shrimp scampi plated with colorful vegetables. • Tuna steak served with sauce drizzles and microgreens.

10. Activity Group Task: Design your own plated seafood dish. Instructions: • Use illustration or real food items to design a plated seafood dish. • Apply the plating principles discussed. • Present and explain your design to the class.

11. Assessment / Reflection Answer briefly: 1. Why is plating important in seafood dishes? 2. What are the key principles in plating? 3. Name two tools used in garnishing. 4. How does garnishing enhance food presentation?

12. Summary / Conclusion Plating and garnishing make seafood dishes more appetizing and visually appealing. By following proper guidelines, chefs can present meals that delight both the eyes and the palate.