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Activity 3

The document is a worksheet guiding students on food presentation techniques, focusing on practicality in plating, the differences between simple and complex food selection, and the importance of balance and focal points in presentation. It emphasizes the psychological impact of workmanship on perceived food quality and provides instructions for a practical plating exercise using the clock face technique. Students are required to create a dish with specific arrangements and submit photos of their work.

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rishpanlilio143
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7 views

Activity 3

The document is a worksheet guiding students on food presentation techniques, focusing on practicality in plating, the differences between simple and complex food selection, and the importance of balance and focal points in presentation. It emphasizes the psychological impact of workmanship on perceived food quality and provides instructions for a practical plating exercise using the clock face technique. Students are required to create a dish with specific arrangements and submit photos of their work.

Uploaded by

rishpanlilio143
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Worksheet 3: A Basic Guide in Food Presentation

Student Name: PANLILIO, JOY IRISH C.

Course/Yr./Sec.: BSHM 2D

Date: OCT 23, 2021

Learning Output (10 points each)

1. Explain the use of practicality on food plating.

A plate should engage the senses and draw the diner into it much as a painting
will draw in the observer. The dish should be carefully planned to balance
tastes, textures, colors, and cooking methods. Intertwine the components to
bring a sense of composition and harmony. The process begins by
incorporating the best and freshest ingredients, executing accurate knife cuts,
and using precise cooking techniques that highlight the quality of the food and
the talents of the chef. The dish is pulled together by the sauces and other
complementary ingredients. The final touch is the judicious use of garnishes.
Each element should be there for a reason, adding dimensions of flavor, texture,
and color that is in harmony with the finished plate.

2. What is the difference between simple vs complex on selection of food?

Simple Selection of Food is Food habits relating to food selection can be both good
and bad. Good habits may include not skipping breakfast, eating the correct daily
serving of fruit and vegetables, or drinking water instead of soft drinks.

Complex Selection of Food is Food choice is a complex process influenced by a


number of factors related to the product (intrinsic and extrinsic properties), the
consumer (e.g. knowledge, beliefs, attitudes), and the consumption context (e.g.
occasion, cultural environment)
3. Enumerate and Explain the following aspects of balance in food presentation.

Balance, as it relates to the work of the chef, is achieved by combining the


physical aspects of food in the context of specific design principles. Food
supplies the important visual elements: colors, textures and shapes.
Additionally, the foods you serve also supply two important, but non-visual,
elements: aroma and flavor.

The design principles at the chef’s disposal include symmetrical or


asymmetrical compositions, contrasting or complementary arrangements, and
the use of lines to create patterns or indicate motion.

Texture is important to the way food looks, as well as the way it feels in our
mouths.

The shape and height of the food is an important part of the buffet presentation.
Food has three dimensions. Cubes, cylinders, spheres and pyramids are just
some of the shapes food can assume.

4. What is the difference between Unity and Focal points in food presentation?

A focal point serves an important function on a platter. It introduces a large


shape into a field of smaller shapes. It adds height. It can make the arrangement
logical and sensible to the guest; one common focal point is a grosse pièce

5. How do you understand the role of workmanship in food presentation?


Food presentation psychologically communicates how the quality of your restaurant
is. It is a signifier of the experience level and expertise of your kitchen staff. Bad food
presentation reflects a disorganised and unsanitary kitchen with subpar food quality.
It Helps Elevate The Entire Dish

Output Worksheet 3 :

A. Using the food placement, create a CLOCK FACE PLATING


TECHNIQUE
B. Three basic food items of starch, vegetables and main in a specific
arrangement. (30 points)

Materials needed :

Plate, Starch(like rice, mash potatoes, etc) Vegetables, and Main (Any type of
meat) and Dessert.

Instruction:

1. Create a food plating using CLOCK FACE PLATING TECHNIQUE .


2. Take a picture of your work (output) and a selfie picture . (2 pictures- 1 for
dish and 1 for selfie or atleast the student is present in the picture)
3. Attached to the space provided below.

MAIN DISH (BEEF or PORK)


Attach Picture (dish) Attach Selfie picture with the dish

MAIN DISH (CHICKEN)

Attach Selfie picture with the dish

Attach Picture (dish)

DESSERT (ANY)

Attach Selfie picture with the dessert

Attach Picture (dessert)

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