FUNDAMENTALS

OF PLATING

FUNDAMENTALS OF

G
O
A
L
S

1. IDENTIFY THE METHODS OF

PLANNING
2. PRESENT APPETIZER
ATTRACTIVELY
3. IDENTIFY THE TOOLS FOR
GARNISHING
4. IDENTIFY THE
ACCOMPANIMENTS OF
APPETIZERS
FUNDAMENTALS OF

WHAT IS PLATING?
PLATING
A food refers to
presenting
the item on a plate in a
way that is tempting
and appealing.
FUNDAMENTALS OF

METHODS
OF
PLATING
FUNDAMENTALS OF

Clock method

requires chefs to think

of their plate like the
face of the clock. Each
section corresponds to a
number on the clock to
create different sections
for placing foods
FUNDAMENTALS OF

Stacking
It is a
technique
method

that adds a
dimension of height
to culinary plating,
forcing the diners
eyes to move
upward.
FUNDAMENTALS OF

Sauces
These are a part of
many courses, from
appetizers to main
courses to desserts.

FUNDAMENTALS OF

Garnishes
These serve as an
accent to perk up or
highlight the color
of the main dish.
FUNDAMENTALS OF

TOOLS
FOR
GARNISHIN
G
FUNDAMENTALS OF

APPLE
CUTTER/CORER
This wheel-shaped
gadget is great for
cutting vegetables,
such as carrots, as
well as apples.
FUNDAMENTALS OF

BRUSHES
Standard pasty
brushes work for
most garnishing,
but for precise or
delicate chores, a
childs small
paintbrush
is best.
FUNDAMENTALS OF

Butter curler,
butter paddles, &
candy
Each
of thesemolds
helps you
shape butter. Use the
curler to form delicate
butter curls, the paddles
for butter balls, & molds
for special designs.
FUNDAMENTALS OF

CITRUS
STRIPPER
It is a tool used to
cut a thin strip of
peel from citrus or
other fresh
products.
FUNDAMENTALS OF

DECORATING
BAG
It is used for piping
designs and other
cake decorating
tasks. The
decorating bag is
also known as a
FUNDAMENTALS cone.
OF
parchment

DECORATING
TIPS
These Are
the most
important things
when you need an
additional tip for a
new garnish.
FUNDAMENTALS OF

GRAPEFRUIT
KNIFE
This is a special
type of knife
designed
specifically for
cutting grapefruit.
FUNDAMENTALS OF

HANDGRATER
It is used for many
things in the
kitchen, such as
grating cheese,
vegetables zest,
and spices. It comes
in
all shapes
FUNDAMENTALS
OF&

SMALL COOKIE
CUTTERS
These are also
known as hors
doeuvres cutters

FUNDAMENTALS OF

KNIVES
These are the
knives that are
used most often. A
utility knife for
medium-sized
foods, such as
FUNDAMENTALS OF
pineapples
or

MELON BALLER
It is a spoon like
utensil with a sharp
edge used
especially for
cutting ball-shaped
pieces from the
pulp of a fruit.

SCISSORS
These are handy
utensils that
include two sharp
blades operated
with a pair of
handles.
FUNDAMENTALS OF

SKEWERS AND
TOOTHPICKS
For garnishing,
keep a supply of
wooden toothpicks,
as well as 6- & 10inch wooden
skewers on hand.
FUNDAMENTALS OF

VEGETABLE
It is aPEELER
kitchen tool

consisting of metal
blade attached to
the handle, used to
remove the outer
skin or peel of
certain
vegetables.
FUNDAMENTALS OF

WIRE
STRAINER
This
bowl-shaped

tool made from wire

mesh is great for
sifting or sprinkling
powdered sugar or
cocoa over foods,
as well as for
FUNDAMENTALS OF

TIPS ON
HOW TO
MAKE
GARNISHES
LAST
FUNDAMENTALS OF

T
I
P
S

6.
cut-upbest
or
3. Some
It is always
5.
If
ingredient
are
1.
2.
To
maintain
prevent
drying
carved
4.
garnishes
to Store
makevegetables
garnishes
crispy
or
dried,
or
if
heighten
out,
keep
the
garnishes
color
7.
Add
garnishes
to
can
be
prepared
in
like
you
would
with
just
before
serving,
they
need
to
firm
of
away
the
from
vegetables,
air,
and
the
food
just
before
advance
and
similar
foods.
but some can be
up,
do
not
blanch
heat.
them
before
serving.
covered
with
ice of
prepared ahead
refrigerate.
Store
in
using
them
to
make
water
until you are
time and
a
cool
or
container,
garnishes.
ready
to assemble
assembled
on the
&
refrigerate.
the
finished
plate
at theOFlast
FUNDAMENTALS

B
A
S
I
C
PLATI

BASIC
ELEMENTS
OF
PLATING
FUNDAMENTALS OF

B
A
S
I
C
PLATI

1.
Start
with
5.
Ensure
the
main
2.
4.
Select
Ensure
one
there
is
3.
Play
with
colors,
5.
Ensure
the
main
drawing
&
sketches
ingredient
stands
ingredient
the
right
amount
to
focus
of
shapes,
and
ingredient
stands
to
visualize
the
out
and
pay
equal
on
ingredients
and
use
space
and
the
textures
to
ensure
out
and
pay
equal
plate.
attention
to
the
to
plate
simplify
complements
the
diners
are to
not
attention
the
support.
presentation.
the
dish.
overwhelmed.
support.
FUNDAMENTALS OF

ACCOMPANIMENTS
OF APPETIZERS

1.
2.
3.
4.
5.
6.

SAUCES
DIPS
CONDIMENTS
PICKLES
FRUITS
VEGETABLES &
PREPARED
VEGETABLES
FUNDAMENTALS
OF ITEMS

GUIDELINES
IN THE
SELECTION
OF
APPETIZERS
FUNDAMENTALS OF

G
U
I
D
E
L
I
N
E
S

5.
1.
2.
Keep
the
variety
number
3. Limit
4.
6.
Avoidis
Best
repetition
highly
tofood
provide
light,
of
ingredients.
Do
of appetizers
spiced
finger
thedelicate
ingredients
food
or highly
soand
that
not
served.
This
willthe
unsubstantial.
thatoverwhelm
acidic
the
guests
will
food.
served
can
They
in
guests
prevent
plates.
the
guests
the main
savor
them
meal.
while
will
interfere
with
from
losing
the meal
standing
and
totheir
follow.
appetites.
sipping their drinks.
FUNDAMENTALS OF

FOOD SAFETY
AND
HYGIENE

F
O
O
D
S
A
F
E
T
Y

1. Clean your hands

2. Chill foods safely
3. Cook foods properly
4. Learn about high-risk
foods.

T
H
E
E
N
D

Thank you
for
Listening!!!