LESSON 2

PREPARATION OF
SAUCES AND
ACCOMPANIMENT
FOR SERVING
VEGETABLE DISHES
WHAT IS A
SAUCE?
In cooking, a sauce is a liquid,
cream, or semi-solid food, served on or
used in preparing other foods. Most sauces
are not normally consumed by themselves; they
add flavor, moisture, and visual appeal to
a dish. Sauce is a French word
taken from the Latin salsa, meaning salted.
WHAT IS
STEAMING?

It is a simple way to cook

vegetables while retaining flavor, color, and nutrients
without adding fat or calories.
 TECHNICAL TERMS

• Tangy
- Having a pungent, fresh, or briny flavor

• Parsley
- The leaves of this plant is used
to garnish or season food

• One-dish meal
- A balanced meal that consists of dietary
fiber, water, and nutrients
 TECHNICAL TERMS

• Garnishes
- Something placed around or on a food
or in a beverage to add flavor,
decorative flavor, and other.

• Thaw
- The act or process of thawing
 TYPES OF
SAUCES FOR
VEGETABLES

BEST FOR You 6

O R G A N I C S C O M P A N Y
VINEGAR SAUCE

It is light, easy sauce that supplies

a sweet tangy, Asian flair to steamed
vegetables.

HOW TO MAKE A VINEGAR SAUCE?

To make a vinegar sauce, begin with

seasoned rice vinegar, and then stir in
sugar, ketchup, soy sauce, and sesame oil.
SWEET MUSTARD SAUCE

It provides a blend of sweet and

tangy flavors to accentuate the flavors of
steamed vegetables.

HOW TO MAKE THE SAUCE?

To make the sauce, whisk together with

Dijon mustard and maple syrup, then blend
in soy sauce and freshly ground black pepper.
YOGURT SAUCE

It is a cool, refreshing sauce that

provides a mild herb flavor to steamed
vegetables.

HOW TO MAKE A YOGURT SAUCE?

Place plain yogurt in a bowl, then

Stir in cumin, curry powder and salt.
Use a low-fat or regular yogurt.
PLATING
VEGETABLE
DISHES

BEST FOR You 10

O R G A N I C S C O M P A N Y
CLASSIC FRENCH TECHNIQUE

BEST FOR You 11

O R G A N I C S C O M P A N Y
WHAT IS PLATING?

It is the art of modifying, processing,

arranging, or decorating food to enhance its
aesthetic appeal.

BEST FOR You 12

O R G A N I C S C O M P A N Y
 FIVE BASIC ELEMENTS OF PLATING

» CREATE A FRAMEWORK
- Start with drawings to visualize the plate.
» KEEP IT SIMPLE
- Select one ingredient to focus on and
use space to simplify the presentation.
» BALANCE THE DISH
- Play with colors, shapes and textures to
ensure diners are not overwhelmed.
BEST FOR You 13
O R G A N I C S C O M P A N Y
» 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.
» HIGHLIGHT THE KEY INGREDIENT
- Ensure the main ingredient stands out and
pay equal attention to the “support”.

BEST FOR You 14

O R G A N I C S C O M P A N Y
 CLASSIC PLATING
(WESTERN STYLE)

A technique that uses the three basic

food items of starch, vegetables, and main
in a specific arrangement. A simple guide
to classical plating is to think of
the plate as the face of a
clock.

BEST FOR You 15

O R G A N I C S C O M P A N Y
 PLATING FOR ASIAN DISHES

»COMMUNAL
»INDIVIDUAL
»ONE-DISH MEALS

BEST FOR You 16

O R G A N I C S C O M P A N Y
COMMUNAL PLATING

Sharing is an important aspect of the

Asian dining culture, and communal dishes are
very common. Here are some examples of
how communal dishes can be plated elegantly:

• Use aesthetically pleasing garnishes

• Experiment with interesting plates and serving dishes

BEST FOR You 17

O R G A N I C S C O M P A N Y
INDIVIDUAL PLATING

As more Asian restaurants adopt a modern

outlook, individual servings are starting to become
common. This not only includes scaling down
the portions of a communal dish, but
also paying attention to smaller details like
garnishing.

BEST FOR You 18

O R G A N I C S C O M P A N Y
ONE-DISH MEALS

It is important to pay attention to

how they are plated. Here are a
few common ways of plating one-dish meals:

• Starch is often plated in the centre

of the plate or bowl.
• Proteins are usually placed on top of
the starch.
• Vegetables are placed around the sides.
• Colour and texture are very important visual
elements in plating.
BEST FOR You 19
O R G A N I C S C O M P A N Y
 FACTORS OF PLATING

• MOLDED INGREDIENTS

- It enhances the visual appeal of dishes.

- Provides structure and keeps the plate neat
and clean.

BEST FOR You 20

O R G A N I C S C O M P A N Y
 FACTORS OF PLATING

• SAUCES

- Create accents in the form of dots

on the side of the plate or
as a character on one side of
the plate.

BEST FOR You 21

O R G A N I C S C O M P A N Y
FACTORS OF PLATING

• GARNISHES

It serves as an accent to perk

up or highlight the color of the
main dish.

BEST FOR You 22

O R G A N I C S C O M P A N Y
TECHNIQUES IN STORING
VEGETABLES

• REFRIGERATE PEPPERS, LETTUCES, AND VEGETABLES IN THE

CABBAGE FAMILY
• STORE OTHER VEGETABLES AT ROOM TEMPERATURE
• KEEP CERTAIN ITEMS IN A COOL, DRY LOCATION
• SEPARATE ONIONS AND POTATOES
• AVOID DIRECT SUNLIGHT

BEST FOR You 23

O R G A N I C S C O M P A N Y
 TECHNIQUES IN STORING
VEGETABLES

• MINIMIZE DAMAGE AND REMOVE DAMAGED ITEMS FROM

STORAGE
• PLACE CUT VEGETABLES IN THE REFRIGERATOR

BEST FOR You 24

O R G A N I C S C O M P A N Y
SEATWORK

BEST FOR You 25

O R G A N I C S C O M P A N Y
 END
of lesson 2

Thank You!