2. PLATING – a food refers to presenting the item on plate in a way that is
tempting and appealing.
GRAVY – is sauce, made often from juices that run naturally during cooking and often
thickened with wheat flour or cornstarch for added texture.
CONDIMENTS – is a spice, sauce or other food preparation that is added to food to impart
a particular flavour.
PATHOGEN – a anything that causes a diseases.
FOODBORNE ILLNESS – is an infection or irritation of the gastrointestinal tract caused by
food beverages that contain harmful bacteria, parasites, viruses or
chemicals.
ENTRÉE – is the main dish of a meal especially in a restaurant.
TECHNICAL TERMS
3. 1. CLOCK METHOD – the clock method of culinary plating required chef’s
to think of their plate like the face of a clock.
2. STACKING METRHOD – is a technique that adds a dimension of height
to culinary plating, forcing the diners eyes to move upward, chief
commonly use this technique to make smaller courses look more
plentiful.
3. SAUCES – these are a part of many courses, from appetizers to main
courses to desserts.
4. GARNISHES – these serve as an accent to perk up or highlight the color
of the main dish.
METHODS OF PLATING
4. 1. Refrain from heaping garnishing on one corner of the plate.
2. Provide a flash of color and shapes by arranging the
garnishes around the main dish.
3. Garnishes should always be edible so avoid using parsley
flowers lemon twists, cinnamon sticks or raw herbs.
4. Garnishing should be applied quickly to ensure the food
arrives at table warm.
METHODS OF PLATING
5. 1. Start with drawings and sketches to visualize the plate.
2. Select one ingredient to focus on and use space to simplify the
presentation.
3. Play with colors, shapes, and textures to ensure diners are not
overwhelmed.
4. Ensure there is the right amount of ingredients and the plate
complements the dish.
5. Ensure the main ingredient stands out and pay equal attention to
support.
BASIC ELEMENTS OF PLATING
6. 1. Clean your hands – one of the best ways to allow for good food safety
and hygiene is to make sure that your hands are clean before you begin
preparing a meal.
2. Chill foods safely – another basic tenet of food safety and hygiene is to
store perishable foods in the refrigerator or freezer until you’re ready to
use them.
3. Cook foods properly – some foods need to be cooked in order to
maintain good food safety and hygiene.
4. Learn about high-risk foods – it is good to learn about certain foods that
pose a higher potential risk for infection.
FOOD SAFETY AND HYGIENE
