The document provides guidelines for plating seafood dishes, including focusing on balance, portion size, and arrangement. It emphasizes using a variety of colors, shapes, textures, and flavors. Specific guidelines are given for keeping food off plate rims, arranging items for ease of eating, and maintaining simplicity. Examples of common seafood garnishes and methods for serving baked fish, broiled lobster, sautéed fish, and poached fish are also outlined.
The document provides guidelines for plating seafood dishes, including focusing on balance, portion size, and arrangement. It emphasizes using a variety of colors, shapes, textures, and flavors. Specific guidelines are given for keeping food off plate rims, arranging items for ease of eating, and maintaining simplicity. Examples of common seafood garnishes and methods for serving baked fish, broiled lobster, sautéed fish, and poached fish are also outlined.
The document provides guidelines for plating seafood dishes, including focusing on balance, portion size, and arrangement. It emphasizes using a variety of colors, shapes, textures, and flavors. Specific guidelines are given for keeping food off plate rims, arranging items for ease of eating, and maintaining simplicity. Examples of common seafood garnishes and methods for serving baked fish, broiled lobster, sautéed fish, and poached fish are also outlined.
The document provides guidelines for plating seafood dishes, including focusing on balance, portion size, and arrangement. It emphasizes using a variety of colors, shapes, textures, and flavors. Specific guidelines are given for keeping food off plate rims, arranging items for ease of eating, and maintaining simplicity. Examples of common seafood garnishes and methods for serving baked fish, broiled lobster, sautéed fish, and poached fish are also outlined.
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LEARNING OUTCOME 4 PLATE/PRESENT SEAFOOD DISHES
FUNDAMENTAL OF PLATING
1. BALANCE – select foods and garnishes that offer variety and contrast. COLOR – two or three colors on a plate SHAPES – variety of shapes TEXTURES – variety of textures FLAVOR – that can blend/harmonize the flavor of the food with the balance of plating and to complement it. 2. PORTION SIZE MATCH PORTION SIZES AND PLATES – select plates large enough to hold all the items without crowding. BALANCE THE PORTION SIZES OF THE ITEMS ON THE PLATE – don’t let the main item get lost with excessive garnish. ARRANGEMENT ON THE PLATE – arrange the food in the center of the plate and build outward. This improves appearance, make it simple and quick.
GUIDELINES TO HELP PLATING ATTRACTIVE
1. Keep food off the rim of the plate.
2. Arrange the items for the convenience of the customer. 3. Keep space between items. Each item should have its own identity. 4. Maintain unity. Create a center of attention and relate everything to it. 5. Make every component count. 6. Add gravy or sauce attractively. 7. Keep it simple.
3. Serve Hot Foods, on Hot Plates
Serve Cold Foods, on Cold Plates EXAMPLES OF GARNISHES OR ACCOMPANIMENT FOR PLATING
Serve baked fish with a sauce or seasoned butter to enhance moistness and improves palatability. Serving with lemon also enhances the fish. For service, the fish is removed from the dish, the liquid is strained, degreased, reduced and finished by adding butter, cream or veloute sauce.
Serving Broiled Lobster
Serving immediately with melted butter or appropriate sauce and
garnish.
Serving Sautéed and Pan Fried
Remove the fish with spatula and place on serving plate
with presentation side up. Sprinkle fish with lemon juice and chopped parsley. Heat raw butter in the sauté pan until it turns light brown. Pour over fish immediately and serve at once. Serving Poached or Simmer Fish in Court bouillion
Serve poached fish with appropriate sauce, such as hollandaise for
hot fish and a mayonnaise – based sauce for cold fish. Mild vinaigrette go well with both hot and cold poached fish.
Serving Poached Fish in Fumet and Wine
Reduce the cuision over high heat to about ¼ of its
volume. Add fish veloute and heavy cream and bring to boil. Adjust seasoning with salt, white pepper and lemon juice. Strain the sauce. Arrange the fish on plates for service, coat with sauce and serve immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with egg yolk, hollandaise
sauce or lightly whipped cream. 2. Coat the fish with the sauce and run the plate under a broiler the sauce is golden brown. WRITTEN REPORT IN TLE 10 ( plating )
Submitted by: Sophia Nicole n. Bermejo Submitted to: Ms. Caren baclig
