Plating and Meal Planning Flashcards
It is the process of arranging and decorating food to enhance its presentation. It is the art of modifying, processing or decorating food to enhance its aesthetic appeal
Plating
Five Basic Elements of Plating:
Start with drawings to visualize the plate. Find inspiration from a picture or object
Create a Framework
Select one ingredient to focus on and use space to simplify the presentation
Keep it simple
Play with colors, shapes and textures to ensure diners are not overwhelmed
Balance the dish
Ensure there is the right amount of ingredients and the plate complements the dish, not too big or not too small
Get the right portion size
Ensure the main ingredients 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
Highlight the key ingredient
The art of planning meals for the family and for special occasions
Meal planning
Parts of a Meal:
Liquid food usually served before the main course or at times, together with the main course
Soup
Cold dish consisting of a mixture of food served with a dressing
Salad
Small dish of food served at the beginning of the meal to stimulate the appetite
Appetizer
Main part of the meal. It may be a one-dish meal or a combination of different courses
Main course
Sweet dish eaten at the end of the meal
Dessert
Goals in Meal Planning:
Refers to the cost or amount of money needed for the food to be prepared
Food budget
Within the budget, reasonably-priced
Economically feasible
Refers to the time needed to prepare the food and the expertise of the cook
Time and energy needed
