L.O.

PRESENT
VEGETABLE
DISHES G ROUP 5 – AQUARI US
D E L A C R U Z / J U S T O / L A ’ O / TA J U N A / C A S T R O / S A L I N A S
ESSENTIAL
FA C T O R S O F F O O D
P R E S E NTATI O N
 GOOD
PREPARATION
AND COOKING
TECHNIQUES

Proper cutting and

cooking of vegetables.
PROFESSIONAL
SKILLS

Ability to perform
according to required
standards.
 VISUAL
SENSE

Effective food presentation

depends on the
understanding of techniques
involving balance,
arrangement, and
garniture.
 BA L A N C E

Select foods
and garnishes that offer
variety and contrast.
This should be applied to
colors, shapes, textures
and flavors.
PORTION SIZE

* Match portion
sizes and plates

* Balance the
portion sizes of the
items on the plates.
ARRANGEMENT ON
THE PLATE

Many chefs display

their creativity in
plating presentations.

One important thing is,

to keep in mind the
convenience and comfort
of the diner when plating.
PL ATING ST YLES
WITH VEGETABLE
D IS HES
 Main item in
front, vegetables,
starch items and
garnish at the
rear.
Main item in the
center, with
vegetable
distributed
around it.
Main item in the
center with neat
piles of
vegetables
carefully
arranged
around it.
 A starch or
vegetable item
heaped in the
center, the main
item sliced and
leaning up
against it.
GUIDELINES IN
P L ATING
• Select a plate large enough to hold food without hanging off the
edge.

• Always arrange the best side of food on plate to avoid letting

the diner rearrange them before eating.
• Arrange vegetable on plate, that every item should identifiable.

• Create a center of attention and relate everything to it.

• Garnishes are not added just for color, but sometimes they
are needed to balance a plate by providing an additional
element.

• Pour sauce around or under the dish or covering only a

part of the dish. Always think of the sauce as part of the
overall design of the plate.

• Avoid making food too elaborate.

C R E AT I V E
P R E S E N TAT I O N
TECHNIQUES
 V E G E TA B L E
PUREES
1. Cook vegetable until soft, then
drain well.
2. In food processor, process vegetable
to smooth puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and
process again.
5.Add whipping cream.
6. Using an ice-cream scoop or spoon,
shape puree on heatproof plate and
place in oven or microwave until hot
 RIBBON
V E G E TA B L E S

1. With vegetable peeler, shred

carrot, corvette and radish into
long ribbons, about 2.5 sm.

2. Toss vegetables with melted

butter or margarine.

3. Cook until tender – crisp

 V E G E TA B L E
RINGS
1. With sharp cutting knife, cut 3
pepper ( green, yellow and
red), onion into rings.
2. Remove core, seeds and
membranes from peppers.
3. Toss vegetable with melted
butter or margarine.
4. Cook until tender – crisp.
5. Serve hot or refrigerate to
serve chilled.
 QUIZ
1 - 1 0 D E F I N E / / 1 1 - 1 5 E N U M E R AT E
1.
2.
3.
4.
5. EFFECTIVE FOOD PRESENTATION
DEPENDS ON THE UNDERSTANDING
OF TECHNIQUES INVOLVING
BALANCE, ARRANGEMENT, AND
GARNITURE.

6 . ABILITY TO PERFORM
ACCORDING TO REQUIRED
STANDARDS.

7. ONE IMPORTANT THING IS, TO

KEEP IN MIND THE CONVENIENCE
AND COMFORT OF THE DINER WHEN
PLATING.
8. SELECT FOODS AND GARNISHES
THAT OFFER VARIETY AND
CONTRAST. THIS SHOULD BE
APPLIED TO COLORS, SHAPES,
TEXTURES AND FLAVORS.

9. BALANCE THE PORTION SIZES OF

THE ITEMS ON THE PLATES.

10. PROPER CUTTING AND COOKING

OF VEGETABLES.
11.-13.
GIVE THE THREE (3)
CREATIVE PRESENTATION
TECHNIQUES.

14.-15.
GIVE AT LEAST TWO
(2) GUIDELINES IN
PLATING.
ANSWER
KEY
A
1 . M A I N I T E M I N T H E C E N T E R , W I T H V E G E TA B L E D I S T R I B U T E D
A R O U N D I T.
2 . M A I N I T E M I N F R O N T, V E G E TA B L E S , S TA R C H I T E M S A N D

N G A R N I S H AT T H E R E A R .
3 . A S TA R C H O R V E G E TA B L E I T E M H E A P E D I N T H E C E N T E R , T H E

S
M A I N I T E M S L I C E D A N D L E A N I N G U P A G A I N S T I T.
4 . M A I N I T E M I N T H E C E N T E R W I T H N E AT P I L E S O F V E G E TA B L E S
C A R E F U L LY A R R A N G E D A R O U N D I T.

W 5. VISUAL SENSE
6. PROFESSIONAL SKILLS

E 7 . A R R A N G E M E N T O N P L AT E
8. BALANCE

R 9. PORTION SIZE
1 0 . G O O D P R E PA R AT I O N A N D C O O K I N G T E C H N I Q U E S
1 1 . - 1 3 . R I B B O N V E G E TA B L E S
V E G E TA B L E P U R E E S

K V E G E TA B L E R I N G S
1 4 . - 1 5 . K E E P F O O D O F F T H E R I M O F T H E P L AT E / A R R A N G E T H E
I T E M S F O R T H E C O N V E N I E N C E O F T H E C U S T O M E R / K E E P S PA C E

E B E T W E E N I T E M S , U N L E S S T H E Y A R E S TA C K E D O N O N E A N O T H E R
/ M A I N TA I N U N I T Y / M A K E E V E RY C O M P O N E N T C O U N T / A D D
S A U C E O R G R A V Y AT T R A C T I V E LY O N T H E P L AT E / K E E P I T

Y SIMPLE.