STRUCTURED LEARNING EPISODE

TLE-COOKERY
2ND QUARTER- WEEKS 7 and 8
Plate/Present Seafood Dishes
Part of serving any kind of food is presentation. You don’t have to be a trained chef to learn the basics of plating, which is the
art of presenting food in an attractive way. The following topics and activities will help you learn the fundamentals of plating
and perform it for better understanding.
Fundamentals of Plating
A. Balance – select foods and garnishes that offer variety and contrast
• color – two or three colors on a plate • shapes – variety of shapes
• textures – variety of textures • flavors
B. Portion size
• match portion sizes and plates – select plates large enough to hold all the items without crowding
• balance the portion sizes of the items on the plate – don’t let the main item get lost with excessive garnish
• arrangement on the plate –
Guidelines to Attractive Plating
• Keep food off the rim of the plate. • Arrange the items for the convenience of the customer.
• Keep space between items. Each item should have its own identity.
• Maintain unity. Create a center of attention and relate everything to it.
• Make every component count.
• Add gravy or sauce attractively. • Keep it simple.
C. Serve hot food hot, on hot plates. Serve cold food cold, on cold plates
Examples of Garnishes or Accompaniment for Plating
• - bouquet of vegetables •Jardinière - garden vegetables • Clamart – peas • Crecy - carrots
• Doria - cucumbers (cooked in butter) • DuBarry – cauliflower • Fermiere - carrots, turnips, onions and celery cut into
uniform slices
•Forestiere – mushrooms • Lyonnaise – onions • Nicoise - tomatoes concasse cooked with garlic
Serving Baked Fish
• Serve baked fish with a sauce or seasoned butter to enhance moistness and improves palatability. Serving with lemon also
enhances the fish.
• For service, the fish is removed from the dish, the liquid is strained, degreased, reduced and finished by adding butter, cream
or veloute sauce.
Serving Broiled Lobster
Serve immediately with melted butter or appropriate sauce and garnish.
Serving Sautéed and Pan Fried
• Remove the fish with spatula and place on serving plate with presentation side up.
•Sprinkle fish with lemon juice and chopped parsley.
• Heat raw butter in the sauté pan until it turns light brown. Pour over fish immediately and serve at once.
Serving Poached or Simmered Fish in Court bouillon
Served poached fish with appropriate sauce, such as hollandaise for hot fish and a mayonnaise – based sauce for cold fish.
Mild vinaigrette go well with both hot and cold poached fish.
Serving Poached Fish in Fumet and Wine
• Reduce the cuision over high heat to about ¼ of its volume .• Add fish veloute and heavy cream and bring to boil.
•Adjust seasoning with salt, white pepper and lemon juice. • Strain the sauce.
• Arrange the fish on plates for service, coat with sauce and serve immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with egg yolk, Hollandaise sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate under a broiler until the sauce is golden brown.
Store Seafood
Storing of Fish and Shellfish
1. On crushed ice – use drip pans to allow for drainage of melted ice. Change ice daily. Cover container or store in separate
box away from other foods.
a. Whole fish should be drawn (that is viscera removed) as soon as possible because the entrails deteriorate quickly.
b. Cut fish (fillets, steaks, portions) should be wrapped or left in original moisture proof wrap.
2. Refrigerate at 30° to 34°F (-1° to 1°C)
3. Fish may be stored for 1 to 2 days. If it must be kept longer, you must wrap and freeze it immediately.
4. Check stored fish for freshness just before you use it. Even if it was fresh when received, it may not be fresh after few days
in storage.
Frozen Fish
1. Store at 0°F (-18°C) or colder
2. Keep well wrapped to prevent freezer burn. Maximum storage time: Fat fish – 2 months; Lean fish – 6 months;
4. Rotate stock – first in, first out.
Shellfish- Oyster
1. Keep live oysters in a cold, wet place in the cartons or sacks.
2. Store fresh shucked oysters in original container in refrigerator at 30° to 34°F (-1° to 1°C). They will keep up to 1 week.
3. Keep frozen oysters in freezer at 0°F (-18°C. or colder, until ready for use.Lobster and Shrimp 1. Store at 0°F (-18°C or
colder).
2. Fresh or thawed shrimp in shell are stored on crushed ice, like whole fish.
3. Peeled shrimp lose soluble nutrients and flavor when stored unwrapped on ice. They should be wrapped before placing on
ice or covered and simply refrigerated.
4. Packed in moist seaweed or in moist, heavy paper, kept in a cool place.
LEARNING ACTIVITY PACKET (LAP)
Week 7-8 Quarter 2
Direction: Read each statement carefully. Write DO if the step is correct and should be done,
and DON’T if otherwise.
_________ 1. Select the appropriate fish for broiling.
_________ 2. Bake fish at 400ºF to 450ºF.
_________ 3. Serve baked fish without sauce or seasoned butter.
_________ 4. Lightly garnish broiled fish with paprika.
_________ 5. In broiling or grilling fish, score the skin of the fish with sharp knife.
_________ 6. Serve fried fish with lemon or cold sauce.
_________ 7. Cool the pan before adding the fish.
_________ 8. Add adequ ate amount of oil, enough to submerge the food item during deep frying.
_________ 9. Use spatula when cooking fillet of Sole Meniere.
_________ 10. Broil shrimp until it becomes opaque.
Test 2. Direction: Below are examples of garnishes or accompaniment for plating. Match
Column A with Column B.
Column A Column B
_____ 1. Bouquet of vegetables a. Amandine
_____ 2. Tomatoes concasse cooked with garlic b. Bouquetire
_____ 3. Carrots c. Clamart
_____ 4. Garden vegetables d. Crecy
_____ 5. Carrots, turnips, onions and celery cut e. Doria
into uniform sizes f. DuBarry
_____ 6. Cucumber (cooked in butter) g. Fermiere
_____ 7. Onions h. Forestiere
_____ 8. Mushrooms i. Jardiniére
_____ 9. Peas j. Lyonnaise
_____ 10. Cauliflower k. Nicoise