Information Sheet 1.1 1.3
Information Sheet 1.1 1.3
Learning Objectives:
After reading this Information Sheet, you must be able to:
1. Identify the fundamentals of plating appetizers
2. Explain how each factor of plating affect the presentation of appetizer
Fundamentals of Plating
Shape- Vegetables and fruits may come up with a good variety if they
are cut in different shapes.
3. ARRANGEMENT ON THE PLATE - One should make a plate layout to improve the
presentation as possible. The diner’s first impression of impression of the food on the plate depends
on how the food is plated. Therefore, the look of the plate is a matter worth the most careful
thought and study.
2. The food should be easy to handle and serve, so that one portion can be removed without
ruining the arrangement.
3. A simple design is best. Simple arrangement is easier to serve, more appetizing, and still
attractive when are half consumed by the guest.
4. Attractive platter presentation may be made on silver or other metals, on mirrors, chinaware,
plastic ware, wood, or any other materials provided they are presentable and suitable for
food.
5. Once a piece of food has touched the tray, do not remove it. Shiny silver or mirror trays are
easily smudged, and you’ll have to wash the tray and start over again. Good pre-planning
should be considered.
6. Think of the platter as part of the whole. It must be attractive and appropriate to the other in
the table.
Designing the Platter
1. Plan ahead. Make a sketch by dividing the tray into six or eight sections. This will help you
lay out a balance and symmetrical design. The sketch should indicate the centerpiece, slices
of foods and garnishes.
2. Get movement into your design. Good design makes your eyes move across the platter
following the lines you have set up. It could be arranged in rows or line.
3. Give the design a focal point. Use centerpiece to emphasize and strengthen the design by
giving it direction and height. Note that centerpiece is not always in the center
5. Make the Garnish Count. Use garnish to balance out a plate by providing additional element.
Two items on a plate often look unbalanced, but adding a garnish completes the picture. On
the other hand, do not add unnecessary garnishes.
6. Don’t drown every plate in sauce or gravy. It may hide colors and shapes. You may cover a
part of it or a band of sauce across the center.
8. Let the guest see the best side of everything. Angle overlapping slices and wedged-shaped
pieces toward the customer and the best side of each slice is face up.
Accompaniments of Appetizer
Accompaniments of appetizers are sometimes highly flavored seasonings of various kinds. These
accompaniments can improve or enhance the flavor, texture, and appearance of appetizers.
Accompaniments of appetizer include the following:
Information Sheet 1.2
Learning Objectives:
After reading this Information Sheet, you must be able to:
1. To know the attractive presentation techniques for appetizers,
2. to understand the importance of OHS requirements and the waste minimization techniques.
Food plating is about the presentation of food to increase desire and impress your diners. Learn the
basics of plating, Asian plating techniques and tips to provide inspiration for creating your own.
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 executing your vision.
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.
Play with colours, shapes and textures to ensure diners are not overwhelmed. The
presentation should never overpower flavour and function.
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 and vegetables to
create a nutritionally balanced meal.
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, sauces and even the plate itself.
Types of Plating
Classic Plating (Western style)
The classical plating technique uses the three basic food items of starch, vegetables and main in a
specific arrangement. A simple guide to a classical plating is to think of the plate as the face of a
clock.
Make it Uniform
- Your appetizer presentation also applies to non-food items. When
all elements of your event are aligned, the event will always emit
a more sophisticated and polished look. Consider keeping all of
your skewers, picks, plates, tasting utensils and serving trays in
the same color scheme.
Introduce Color
- Infuse color into your presentation with a surprise ingredient.
Add pineapple or dragon fruit on a beef kabob to liven up the
color. Garnish plates with a slice of fresh fruit or drizzle them with
a provocative color glaze.
Roll them up
- Many food presentation ideas are actually quite simple. Give your
appetizers an impressive flair by rolling them up. This can take the
shape of pin rolls, lettuce-wrapped appetizers, cut wraps or
cucumber feta rolls. Stick a decorative pick into the center of each
roll-up to keep them in place.
Individualize
- Place each appetizer on its own small plate for an elegant look.
Arrange all of the little dishes on a large serving platter in a
circular pattern or a uniform pattern in which all of the plates are
spaced the same amount of distance from each other. This
technique is excellent for enhancing the visual appeal of your
party or event.
Use Skewers
Put It in a Cup
- Use small cups or shot glasses as the base for your appetizer.
Swirl purple onion, spinach and peppers together at the bottom
of a shot glass topped with a cracker or mini bite for an artistic
look. Use bamboo tasting cups as an eco-friendly alternative for
this tip. Cups also work wonders as holders for dips to accompany
your other appetizers.
OHS Requirements
A well-run commercial kitchen means maintaining the utmost cleanliness and safe conditions for
your food preparation. If you were to accidentally contaminate an area with Salmonella or other
dangerous bacteria, your customers and employees could get very sick. You also need to know how
to pass any checks done by the local health department, so your restaurant can operate with full
certification. This also gives you, the owner, peace of mind.
A commercial kitchen can sometimes be so hectic that it can be hard to ensure everything is done
properly. However, it’s your duty and the duty of your entire staff, to make sure that everything runs
smoothly. By following these 10 safety tips for your restaurant, you’ll make sure all of the health and
safety standards are met and you provide the best for your customers.
The most important food safety tip is with hand washing. This
means you provide a dedicated hand washing station for your
employees. This will minimize cross-contamination and let
your employees have clean hands before touching any food,
whether it be meat or vegetables. Even the smallest number
of bacteria can make someone sick if it’s on a piece of food,
so hand washing is key. All of your staff should wash their
hands for at least 20 seconds under running water after
soaping up well.
Use Gloves
Avoid Cross-Contamination
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