TLE COOKERY 9 QTR 1, Lesson 2, LO 3 1, Fundamentals of Plating

0:18 kukuri grade 9 first quarter lesson to learning outcome number 3.1 our topic is present a range of appetizer the art of serving appetizers can be more appreciated if presented attractively like the saying goes the ice eats first poor presentation is the art of modifying processing arranging or

1:06 decorating food to enhance its aesthetic appeal it is also known as food plating the process of arranging and decorating food to enhance its presentation blade presentation is the process of offering the appetizer to guests in a stylish and pleasing manner plate presentation requires skill style and creativity whether you use food presentation plate presentation or plating it is all the same as this improves the presentation

1:52 of a dish and adds value to the dining experience but before we start of the lesson can you give one word that describes our well plated food like this our topic is fundamentals of blatant this lesson will provide you the knowledge skills and understanding in presenting range of appetizers first is the balance the rules of good menu balance also applied to play ping

2:37 select foods and garnishes that offer variety and contrast plating requires the balancing of multiple elements on a single plate the colors shapes textures and flavors for the balance in colors two or more colors on a plate are usually more interesting than one garnish is also important for the balance in shape plan for a variety of shapes and forms cutting vegetable into different shapes

3:22 gives you a great flexibility next is the texture not a strictly visual consideration but important inflating in menu planning the next is the balance in flavors one of the factors to consider when balancing colors shapes and texture on the plate is the flavor the next fundamental of vaping is the portion size this is important for presentation as well as for costing portion sizes and plates should always

4:09 be much in portion size if the plate is too small it makes an overcrowded jumbled and messy appearance if too large a plate can mix portion size looks skimpy as you can see in the picture balance the portion sizes of the bias items on the plate apply logical balance of portions the third fundamentals of plaiting is the arrangement on the plate when plating always highlight the key

4:57 ingredients nobody wants to order a steak and find the plate crowded with sides and hiding the beef [Music] in capping the pods pay attention to sizes and its role on the plane in choosing blades selecting the right plate for your meal is the key to attractive good presentation choose the right plate one way to conceptualize plating is to think of yourself as an artist the plate a certain bus and the food as your medium choose the right size plate choose your

5:48 plate wisely by making sure it's vague enough to allow your food to stand out but small enough that your portions don't look too small choose a complementary plate color the color of your plate is also significant white plates are popular because they create high contrast and provide a neutral background for your colorful creations utilize white space by thinking of the rim as your frame and consider using the rule of thirds to highlight your plates focal points when applied to cooking the rule of thirds

6:34 prescribes placing the focal point of your dish to either the left or right side of the plate rather than the center and finally keep it simple select one ingredients to focus on and use space to simplify the presentation clattery distracts from the main elements of your dish and might make it confusing for the diners to figure out what to focus on a garnish is primary designed to take out the eye but it is also meld

7:20 seamlessly with the other flavors on the plate or contrast them in a meaningful way thoughtful presentation cannot mask poor quality poorly prepared or bland tasting food I'm into very colorful food obviously lots of flavor but I think we eat with our eyes first so it has to look great the presentation has to be great remember a recipe has no soul you as the cook must bring soul to the recipe

8:07 this is myelin holy Ganga thank you for watching