PLATE / PRESENT

SEAFOOD
DISHES
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 texture
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

*Arrange the 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
SERVE
EXAMPLE OF GARNISHES OR
ACCOMPANIMENT FOR PLATING

* Bouqetiere – Bouquet of vegetables

* Jardinière – Garden vegetables
* Clamart – Peas
* Crecy – Carrots
* Doria – cucumbers(cooked in butter)
* DuBarry – Cauli flower
• Fermiere – Carrots , Turnips , Onion and Celery
cut into uniform slices
• Forestiere – Mushroom
• Lyonnaise – Onion
• Nicoise – Tomatoes concasse cooked with garlic
SERVING BAKED FISH

*Serve baked fish with a sauce or seasoned butter to

enchance moistness and improves palatability serving
with lemon also enchance the fish
*For service the fish is removed fom the dish, the
liquid is strained degreased ,reduced and finished by
adding butter,cream or veloute sauce .
SERVING BROILED LOBSTER

*Served immediately with melted butter or appropriate

sauce and garnish.

SERVING SAUTEED 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 saute 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 overhigh 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 coal with sauce
serve immediately.
GLAZING
Poached fish is sometimes glazed
before serving
a.) Combine the finished sause with
egg yolk . Hollandaise sauce or lightly
whipped cream.
b.) Coal the fish with the sauce and run the
plate under a broiler until the sauce is
golden brown.
GOOD LUCK
FOR YOUR
QUIZ