Technology

and Quarter 4 -
Module 3
Livelihood
Education Presenting, Storing
and
Evaluating Meat
Dishes
 executing your vision.
What is Food Presentation? 2. Keep It Simple - Select one ingredient to focus on and use space to simplify the presentation.
Clutter distracts from the main elements of your dish and might confuse the diners on what to focus
on.
The style of presentation may vary greatly from one restaurant to another, but the real purpose of 3. Balance the Dish - Play with colors, shapes, and textures to ensure diners are not overwhelmed.
good presentation is enhance both the way the foods appears and the flavors and textures of the food The presentation should never overpower flavor and function.
itself. 4. Get the Right Portion Size - Ensure there is the right amount of ingredients and the plate
complements the dish, not too big or too small. Strike the right proportion of protein, carbohydrates,
Presentation: and vegetables to create a nutritionally balanced meal.
5. Highlight the Key Ingredient - Ensure the main ingredient stands out and
pay equal attention to the ‘support’. This refers to the other elements on the plate such as garnishes,
Presentation is the art of telling sauces and even the plate itself.
guests about the food by the way
it is arranged.
Three Primary Elements of Plating
Classical plating places the three primary elements of the dish in specific parts of the plate.
Using the clock analogy, this is
how you should arrange
individual food items:

• Main: Between 3 to 9 o’clock

• Starch: Between 9 to 12
o’clock
• Vegetables: Between 12 to
3 o’clock

Objectives of food presentation

✓ Serve foods at the best possible temperature, for both safety and flavor. Main Protein Starch Vegetable
✓ Give foods an attractive and appropriate appearance. Between 3 and 9 o clock Between 9 and 12 o clock Between 12 and 3 o clock
✓ Make it easy for the guest to identify and eat the food.
✓ Highlight all aspects of a dish: colors, aromas, temperatures, shapes, height, and textures. Texture
Finer Points Contrast
Place contrasting The various textures of
The Elements on the Plate Emphasis shapes and colors the dish should be
The primary ingredients visible in the
beside each other for
✓ Main item in the dish should take up components on the
visual appeal. plate.
✓ Side dish the most space on the
✓ Sauces plate and attract the eyes.
✓ Garnishes

The 5 Basic Elements of Plating

1. Create a Framework - Start with drawings and sketches to visualize the plate.
Find inspiration from a picture or object. Assemble a ‘practice’ plate to work on
 Extra

Balance Color Simplicity 2. Using contrasting colors, textures, and flavors

Think about the plate Choose Avoid overcrowding Contrasting elements oppose each other; example include: black
as a vehicle and avoid complementary by using a few and white filled and empty space, and sweet and sour. When
weighting one side colors or create a elements as necessary contrasting elements appear near each other, they throw each other into
more heavily than for the dish to feel relief, each one making the other stand out.
focal point with a
another. complete.
single burst of bright 3. Using a single color family effectively
color. Complimentary elements harmonize with each other. Colors, for
example, may fall within the same family or be next to each other on
a color wheel.

4. The meat is the focal point in this plate

Draws your attention. It’s position on the plate helps determine
Garnish Plate whether your arrangement is symmetrical (when the focal point is
Choose an edible accent that Choose the plate that fits centered) or assymetrical (when the focal point is not centered.) The
provides extra color and the size and arrangement of focal point may be any of the basic elements on the plate
texture throughout the dish the dish without leaving
rather than in one spot only. too much empty space.
5. Plates, Bowls, Cups, and Other Serving Dishes
Plates act as the backdrop for the food. The food. The most
adoptable shape is a round plate with a rim. In many operations, using
a signature plate for a special presentation has become part of the
total dining experience.

Sauce Shape 6. Size and Shape in arranging the food

Get creative-plate sauces Sculpt the elements of Large plates give a look of elegance and richness, as long as the
beneath your main protein, your plate to create plate is not so big that the food begins to look skimpy. Small plates
drizzle across the plate or height structure and are the best when you serve small portions, such as appetizers, salads,
create drops that provide organization. or desserts, since they “feed the eye” by giving the impression that the
visual interest. portion is larger.

Clean plates

The cleanliness of service ware speaks volumes to the guests about how safely and
professionally their food was prepared.
• Look at plates before filling them with the food and be sure they are very clean
Principles of Food Presentation
• Check that rims and edges are not chipped or cracked.
• Keep the rims of plates clean and free from any food sauce or garnish so that serves can
1. A Symmetrical plate of food
handle plates in a safe and sanitary way.
It should have equal numbers and shapes on both sides of a middle point
• Wipe any drops of sauce from the rim with a clean cloth.
or line.In symmetrical presentations it often gives the impression of
formality and stillness.
 Lift the mold away carefully to preserve the shape.
Make a bed or border from foods such as pureed potatoes or rice
Hot plates, Cold plates

Chill serving pieces for cold foods, such as salads, cold appetizers, and some desserts. Portion rice or other loose grains (couscous, quinoa, and so forth) in a shallow bowl or
deep plate, make a well in the center, and ladle a portion of stew into the center.
Heat plates for hot foods and hold them in a very warm place during service.
Pipe or spoon purees around the rim of a plate to make a “wall” that can
hold a stew in place.
Whenever possible, use the natural colors, shapes, and textures of foods as a guide to their
arrangement. This basic guideline is not always enough, all by itself, to create a pleasing
arrangement. Saucing techniques
Sauces are an important means of enhancing a presentation. They can be intensify or
brighten a dish or add luster and sheen.
Use the other elements on the plate (a vegetable and/or starch side-dish) to introduce
complimentary or contrasting colors, flavors, textures, and temperatures. The greater the chances that the food may become cooler or warmer than it should be while
you finish the presentation.

Cutting techniques Applied directly

Make slices of consistent thickness and arrange them in the same order that they were cut Ladle sauces over foods to give gloss or sheen or add color.
(this is known as sequencing).
Place sauces under or around foods to use them for contrast and to preserve the texture of
foods with crisps crusts.
Molding and Shaping Techniques Two or more sauces in a plate
Choose flavors and colors that complement or contrast with the main item as well as with
Some foods have a defined shape, while others will not hold a shape on their own. Dishes each other.
like rice pilaf, spaghetti, or casseroled potatoes can be molded, scooped, or cut to give them “join” sauces by swirling or marbleizing them to create a pattern.
a neat, attractive shape. You can create beds or borders to contain more liquid foods, such
as a stews. Garnishes
Good garnish does far than simply “Dress Up” a plate. Choosing the light garnish requires
the same care you put into choosing the seasoning and romantics for the dish.
Use a container to hold liquid or runny foods, including soups, stews,
sauces, and condiments presented “on the side”. Food presentation for buffets
Many of the same principles and guidelines used to present an individual serving on a plate
are also used to create large displays, including platters, trays, and steam tables.
Some General Guidelines for Arranging Foods on Buffet
• Choose containers that make the portion look generous without appearing too large or Keep foods that might drip or spill closest to the guests.
too skimpy.
• Heat or chill the container, if appropriate. Use pedestals and similar devices to lift some platters higher.
Use a mold to give shape to loose foods Choose molds sized to make a single serving.
Spray or brush the mold lightly with oil. Keep hot foods near one another; likewise, group chilled food in their own area.
Fill the mold with the foods and pack it down into the mold Lines and Patterns in Buffet Presentation
Patterns are the result of repeating a shape, a color, or a flavor over and over again.
Tip the mold onto the plate Strong, clean lines arrange the food neatly and logically.
Tips to Measure and Control Portion Sizes What temperature should raw meat be stored?

1. Use Smaller Dinnerware. The ideal temperature for the storage of fresh meat is 28°F to 32°F. Meat should be stored
2. Use Your Plate as a Portion Guide. in the coldest part of the refrigerator. As storage temperatures approach 40°F
3. Use Your Hands as a Serving Guide. perishability increases.
4. Ask for a Half Portion When Eating Out.
5. Start All Meals With a Glass of Water.
6. Take It Slowly. What temperature should meat be stored in a fridge?
7. Don't Eat Straight From the Container.
8. Be Aware of Suitable Serving Size. A large cut of meat or whole poultry should be divided into smaller pieces or placed in
shallow containers before refrigerating. The temperature in a refrigerator should be 40 °F
or below throughout the unit, so that any place is safe for storage of any food.
What are consumer packaging materials?
Refrigerators should be set to maintain a temperature of 40 °F or below. Foods held at
Packaging that can be purchased or is available to use in grocery stores (such as produce or temperatures above 40 °F for more than 2 hours should not be consumed. Appliance
meat bags) have been approved by the FDA for food contact. These include: thermometers are specifically designed to provide accuracy at cold temperatures. Be sure
refrigerator/freezer doors are closed tightly at all times. Don't open refrigerator/freezer
1. Plastic Wraps and Storage Bags - Consumer plastic wraps and bags are made from three doors more often than necessary and close them as soon as possible.
major categories of plastics: polyethylene (PE), polyvinylidene chloride (PVDC) and
polyvinyl chloride (PVC). The plastic resins are petroleum derivatives. Plasticizers, FIFO is a great system to help while you go through the cupboards, refrigerator and freezer
colorants or anti-fog compounds may be added. to dispose of expired foods, and clean your shelves.

2. Oven Cooking Bags - Both the bags and their closure ties are made from heat- resistant In the refrigerator, you need to check for any forgotten leftovers. To ensure leftover safety
nylon. They can be used in a microwave oven or in a conventional oven set no higher than follow these guidelines:
400° F (204.4 °C).
• Temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit allow bacteria
3. Aluminum Foil is 98.5% aluminum with the balance primarily from iron and silicon to to grow rapidly. Refrigerate cooked leftovers promptly – within two hours; or, one hour
give strength and puncture resistance. The molten alloy is rolled thin and solidified when the temperatures are over 90 degrees Fahrenheit. Use an appliance thermometer to
between large, water-cooled chill rollers. During the final rolling, two layers of foil are ensure that your refrigerator is always 40 degrees Fahrenheit or below.
passed through the mill at the same time. The side coming in contact with the polished steel • Divide leftovers into smaller portions and store in shallow containers in the refrigerator.
rollers become shiny; the other side comes out dull. It does not make any difference which What Do We Evaluate?
side of the foil contacts the food.
Evaluate the characteristics of food, as perceived by the five senses – appearance, aroma,
4. Freezer Paper - white paper coated on one side with plastic to help keep air out of frozen taste, texture and consistency. Define your standards and expectations for each dish and
foods, thus protecting against freezer burn and loss of moisture. check if the prepared dish matches up.

Parchment Paper - an odorless and tasteless paper made from cotton fiber and/or pure Appearance
chemical wood pulps. It may be waxed or coated and is greaseproof or grease resistant.
Parchment paper is primarily used in baking as a pan liner or to wrap foods in for cooking. ✓ Colour and colour combinations
✓ Sizes and shapes of ingredients
6. Wax Paper - a triple-waxed tissue paper; made with a food-safe paraffin wax which is ✓ Visual attractiveness
forced into the pores of the paper and spread over the outside as a coating.
✓ Eye appeal
✓ Signs of freshness
S C S
Aroma
The smell or aroma such as tangy, herby, earthy, etc. 4.This is used to help keep air out of frozen foods, thus protecting against freezer
Taste burn and loss of moisture.
The basic sweet, sour, bitter, salty and umami tastes F R Z R P P R
Texture and Consistency
The qualities felt with the finger, tongue, palate or teeth 5. The molten alloy is rolled thin and solidified between large, water-cooled chill
Temperature rollers.
Knowing the right temperature to serve dishes such as hot, cold and room temperature
Flavour L M N M F L
Refer to the combination of aroma, texture, temperature and taste reacting with saliva Independent Assessment 2

How Do We Evaluate Food Presentation? Directions: Write TRUE if the statement is correct, write FALSE if wrong. Write your answer on
your answer sheet.
1. For colour, texture and taste evaluations, place samples in clean, uncontaminated 1. For colour, texture and taste evaluations, place samples in clean, uncontaminated containers and
containers and assign codes when evaluating more than one sample. assign codes when evaluating more than one sample.
2. Use separate food samples for each evaluator. 2. Use the food samples for each evaluator.
3. When evaluating aroma, place sample at least 1 inch from the nose. 3. When evaluating aroma, place sample at least 1 inch from the nose.
4. When evaluating taste, bite off a small portion of the sample and chew slowly. 4.When evaluating taste, bite off a small portion of the sample and chew slowly.
5. When evaluating more than one dish, spit out the sample after tasting and 5. When evaluating more than one dish, spit out the sample after tasting and do not rinse mouth with
rinse mouth with tap water. tap water.
6. For comparison and ranking purposes, 10 seconds is acceptable for easy recall 6. For comparison and ranking purposes, 10 seconds is acceptable for easy recall of the tastes.
7. For a single panelist who has to taste several samples, allocate 2 minutes of rest in between to
of the tastes.
prevent fatigue.
7. For a single panellist who has to taste several samples, allocate 2 minutes of rest in 8. To evaluate liquids, take a small sip of the sample and swirl around the tongue before spitting out.
between to prevent fatigue. 9. When evaluating more than one sample of liquids, rest for 3 minutes between
8. To evaluate liquids, take a small sip of the sample and swirl around the tongue before samples.
spitting out. 10. It is not a great system to help while you go through the cupboards, refrigerator and freezer to
9. When evaluating more than one sample of liquids, rest for 1 minute between samples. dispose of expired foods, and clean your shelves.

Independent Assessment 1
What I Can Do
Directions: Fill me in! Fill in the blanks with the correct VOWELS to form a word. Choose your PERORMANCE TASK No. 3
answer from the box. Write your answer on your answer sheet.
Directions:
A E I O U Creatively make an album ( or scrapbook) of MEAT dishes. It should contain a minimum of 5 pages
1. It is a great system to help while you go through the cupboards, refrigerator and and maximum of 10 pages. Include description, ingredients,
freezer to dispose of expired foods, and clean your shelves. and procedures and label each creative presentation. Your output will be graded using
the rubric below.
F F

2. Be sure doors are closed tightly at all times. Do not open doors more often than
necessary and close them as soon as possible.
R F R G R T R
3. They can
be intensify or brighten a dish or add luster and sheen.