Guidelines to help make plating attractive

GUIDELINES TO HELP
1. Keep food off the rim of the plate.
2. Arrange the items for the
MAKE PLATING
convenience of the costumer.
ATTRACTIVE
3. Keep space between items.
Each item should have its own identify.
4. Maintain unity. Create a center of attention and relate
everything to it.
5.Make every component count.
6.Add gravy or sauce attractively.
7.Keep it simple.
Handling and storage of fish
GUIDELINES TO HELP
Safe handling and storage of all food should
MAKE PLATING
follow the same basic guidelines that are listed
below. However, seafood is more perishable that
ATTRACTIVE
many food items, and the consumer must pay a
little more attention to its
careful handling.
 Whether a consumer buys seafood from a market or
catches/harvests fish and shellfish on their own, proper
GUIDELINES TO HELP
handling, storage and preparation are necessary to
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maintain quality and ensure safety. Although there are
many types of seafood available from commercial sources
ATTRACTIVE
or from recreational fishing, all fish and shellfish are
highly perishable, and the same basic storage and
handling guidelines should be followed: Keep it cold, keep
it clean, store it quikly, prepare and cook it properly.
 Fresh Fish
1. Store on crushed ice. Use drip pans to allow for drainage of
GUIDELINES TO HELP
melted ice. Change ice daily. Cover container or store separate
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box away from other foods. Whole fish should be drawn
because entrails deteriorate rapidly. Cut fish should be
ATTRACTIVE
wrapped or left in original moisture proof wrap.
2. Store refrigerated box
at 30 to 34 F [-1 to 1C]
3. Fresh fish may be stored
for 1 to 2 days. If kept longer,
wrap and freeze immediately.
4. Check store fish for freshness
just before using.
 Frozen Fish
GUIDELINES TO HELP
1.Frozen products should be frozen,
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not thawed when received.
2. Items should be well wrapped, with no freezer
burn. ATTRACTIVE
3. Store at 0 F {-18 C} or colder.
4.Maximum storage time:
Fat fish -- 2 months
Lean fish – 6 months
5.Rotate stock – first in, first out