Information Sheet 1.

Preparation of Attractive Appetizers

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

3. Evaluate a plated/presented appetizer

INTRODUCTION:
What makes a guest get attracted to a dish? Which among our senses do we often use to
evaluate a food that we’re not familiar with? At the peak of a hunger, one might not be
spending a lot of time asking what the food is comprised of.
He/She is more likely to choose the most appealing or one which has the best presentation
regardless of his/her limited knowledge about the menu. There is a famous line that says, “we
often eat with our eyes”. We often choose the food that attracts our vision. Guests will surely
grab a food that demands attention.
Appetizers are the foreplay of meals. Great appetizers can catch your mood; they get you
excited about what else lays in store for you, therefore stylish presentation must be taken into
consideration when serving them to any guest.

Fundamentals of Plating

1. BALANCE – It is good to play with items that offer variety and

contrast but it shouldn’t create confusion to a guest as to what is to focus on. Arrangement of
elements on a plate in a way that creates visual harmony and interest. Achieving balance
ensures that no single element overwhelms the dish and that each component contributes to
the overall enjoyment of the meal.
Color- Combination of two or more colors on plate makes a serving
more attractive. This can be achieved by adding garnishes

Shape- Vegetables and fruits may come up with a good variety if they
are cut in different shapes.

Flavors- Flavors cannot be seen but they are very important to

include in menu planning.

Texture- Combination of textures can create an exciting mouthfeel.

Contrasting of texture is important.
 2. PORTION SIZE- It is very important to consider when planning for
presentation and costing.

- Match portion sizes and plates- Too small plate makes an

overcrowded, jumbled, and messy appearance.

- Meanwhile, too large might make a portion skimpy.

- Balance the portion sizes of the various items on the plate.

- Apply logical balance of portions.

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.

Basic Principles of Platter Presentation

1. One must consider the three elements of a buffet platter.

- Centerpiece or Grosse piece (gross pyess). This may be an uncut

portion of the main food item, such as a pate or a cold roast,
decorated and displayed whole. It may be a separate but related
item, such as molded salmon mousse

- The slices or serving portions should be arranged artistically.

- The garnish should be artistically done in proportion to the cut

slices.

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

4. Keep items in proportion.

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.

7. Keep it simple. Simplicity is more attractive than complicated designs.

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

Factors In Plating Appetizes

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.

Factors in Plating Technique

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.

The 5 Basic Elements of Plating

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.

3. Balance the Dish

Play with colours, shapes and textures to ensure diners are not overwhelmed. The
presentation should never overpower flavour and function.

4. Get the Right Portion Size

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.

5. Highlight the Key Ingredient

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.

Main: Between 3 to 9 o’clock

Starch: Between 9 to 11 o’clock

Vegetables: Between 11 to 3 o’clock

Information Sheet 1.3

Attractive Presentation Techniques for Appetizers

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.

- Another way to make a uniform impression with your

sophisticated appetizers is to use the same material throughout
the presentation. For example, use bamboo skewers alongside
bamboo plates for a natural and organic feeling.
 Customize it
- Show your guests that you have paid attention to every detail by
including custom extras. Add your logo, event name or another
particular indicator to specialty picks. You can also customize
items in other ways, such as using labeled picks or skewers to
indicate whether different sandwiches are vegan or the
temperature of a meat appetizer. Remember, successful appetizer
presentation is also about staying organized.

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.

- Fresh basil or parsley is also a favorite option to add a bit of color

to the plate. Other produce options can add a zest of color, such
as carrots, oranges, raspberries, bell peppers and spinach. This
trick is especially effective if you use white or neutral serving
dishes because the colors pop.

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

- Using skewers allows you to create a visually inviting setting

without having to take up as much table space as you would if
placing everything in individual compartments. Skewers can hold
meats, but they can also present a beautiful display of fruit or
veggies. Add olives, banana peppers, sandwich meats and cheese
together as a creative alternative to a sandwich.

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.

Promote hand washing

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.

Don’t let sick workers prepare food

The CDC’s Environmental and Health Sciences branch

conducted a survey of 486 food workers in nine states. The
results showed that 5% of workers said they prepared food
when they were suffering from vomiting or diarrhea. By doing
so, they put their customers’ health at risk. You shouldn’t
need food safety tips to tell you if your employees are sick,
keep them away from the food.

Use Gloves

Your workers should be wearing kitchen gloves when

preparing food in a commercial kitchen, but they can’t use
the same gloves for every ingredient It’s important that they
change their gloves regularly when moving from raw meat
and poultry to cooked food. If they don’t change their gloves,
they can spread contaminants to the customer’s food, which
may lead to food poisoning. Have boxes of gloves available so
your workers can change them efficiently and properly.

Wash food properly

Make sure your staff washes fruits and vegetables properly.

Even if a vegetable will be peeled or skinned, it must still be
washed. If you don’t wash them, you risk spreading bacteria
from the outside of the produce to the inside as you prepare
it. A colander will make the task easier, as long as it is only
used for fruits and vegetables, and not any other ingredients,
such as pasta or raw meats.

Cook to the right temperatures

If one food safety tip is imperative, it is knowing your food

items safe temperature zones. Is your food being cooked to
the right temperature? You should make you and all of your
kitchen staff are aware of the guidelines. Chicken, for
instance, needs to be cooked to 165°F. The FD A advises
restaurants should cook ground beef to a temperature of
155°F for 15 seconds. This is to prevent E-coli, which is found
in ground beef and accounts for many cases of foodborne
illness. Any type of meat being prepared and cooked in a
commercial kitchen should be checked with a meat
thermometer for proper temperature. For different types of
meat, you should use different meat thermometers. This will
prevent contamination of cooked meats by raw meats.

Avoid Cross-Contamination

Food illness often stems from cross-contamination, where

you can spread bacteria from raw meat or poultry to ready-
to-eat foods. You should separate cutting boards for raw
produce, raw uncooked meat, raw poultry, seafood, and eggs.
Find what works best for your kitchen, but be sure to keep
boards separate from one another. Don’t forget to use
separate utensils and meat thermometers as well.

Store food correctly and at the right temperature

All of your kitchen’s raw meat and poultry should be kept

separate from other foods, especially vegetables, prepared
sauces, and anything else that requires little preparation. The
FDA advises food should be cooled to 41°F or below, and
should be cooled in a way that provides ventilation, such as in
a shallow pan so air can circulate around the food. You also
make sure your meat doesn’t drip and contaminate other
food. Cut vegetables should never be left out at room
temperature, but instead properly stored away. Never store
food on the floor either and have a thermometer in the
 refrigerator, not just the freezer.

Clean and sanitize preparation surfaces and equipment

regularly

Your commercial kitchen staff needs a proper workstation

and equipment to do their job satisfactorily. Use hot soapy
water or a small amount of commercial bleach or cleaner on
cutting boards, dishes, countertops and more. Ask your local
health department what they require when it comes to food
prep and sanitation. Don’t neglect your commercial
restaurant equipment either, and be sure you clean it
properly as advised by the manufacturer.

Label food well by date

You need to know what ingredients you have on hand, and

also when they arrived, so you make sure nothing turns bad
and is unusable. Remember FIFO, or First In, First Out. Don’t
be afraid to throw out old food that you shouldn’t use. If
you’re questioning whether you should serve something, it’s
better to throw it out then risk a customer getting sick.

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