TLE 10 GENESIS COOKERY Designing Platter .pptx

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1. T T R L P E A PLATTER

2. E A P H S S SHAPES

3. T X T RE U E TEXTURE

4. F L V R S A O FLAVORS

5. O O I P R T N PORTION

6. PLATER a large plate used for serving food , or a meal .

7. Designing the Platter

8. 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 centerpiece, slices of foods and garnishes

9. 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 lines.

10. 3. Give the design a 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.

11. 4. Keep items in proportion

12. 5. Make the garnish count. Use garnish to balance out a plate by providing additional elements. Two items on a plate often look unbalanced, but adding a garnish completes the picture. On the other hand, do not add unnecessary garnishes.

13. A garnish is a small amount of salad , herbs , or other food that is used to decorate cooked or prepared food.

14. Garnish, an embellishment added to a food to enhance its appearance or taste. Simple garnishes such as chopped herbs , decoratively cut lemons , parsley and watercress sprigs, browned breadcrumbs, sieved hard-cooked eggs , and broiled tomatoes are appropriate to a wide variety of foods; their purpose is to provide contrast in colour, texture, and taste, and to give a finished appearance to the dish.

15. sample of herbs =fresh rosemary, thyme, oregano, basil, mint, and edible flowers like nasturtiums.

16. 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.

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

18. 8. Let the guest see the best side of everything. Angle overlapping slices and wedged-shaped pieces toward the customer and the best side of each slice is face up.