PRESENTING

MEAT DISHES
 YOUR TARGET
COMPETENCIES
Identify the proper Design a dish
presentation of for garnishing.
meat dishes;

Describe the basic

elements of
plating; 2
YOUR
INITIAL
3

TASK
“ Self-audit:
List at least 5
different
garnishes used
in food
presentation.
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PRESENTING
MEAT
DISHES 5

(adapted
from Rondilla,
Avendaño, Roque, 2016)
 MIND YOUR VOCABULARY

Garnishing – a sumptuous
art consist of shaping and
arranging foods. It pertains to
the embellishing of foods
with some other food as meat
with parsley. 6
Proper presentation of meat dishes is a way of
inviting diners to enjoy eating and that the food
served appeals to all senses and not only the sense
of taste. It makes one’s eating a pleasurable,
pleasant and satisfying experience. This can be
achieved by observing the following guidelines.
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• In plating, use plain white plate to be in contrast
with the color of the dishes and garnishes to be
used. The size and shape
of the plate must be appropriate with the meat dish
to be served.

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• Follow the clock method in arranging the food on
a plate. If meat is to be served with carbohydrates and
vegetables, the meat is at 6 o’clock from the diners
view, while carbohydrates
is at 11 o’clock and vegetables at 2 o’ clock.

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• Meat is the main ingredient, therefore
it should be highlighted with the
garnishes and other ingredients used. It
should be the “on focus”.

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• Use simple garnish. Do not overcrowd the plate
with too many garnishes.
• Observe balance. The amount of carbohydrates
and vegetables should be in proportion with the
meat dish, to have a well-balanced plate.

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• Apply stacking or layering
ingredients to add height to the
plate and makes the portion of the
meat dish look bigger.
• Observe color combination as well
as texture.
• Have food item presentation in
odd numbers to make it appealing
and more interesting.
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 PLATING
Plating is apportioning meat on the
plate, presented with garnishes to
make the presentation of food
appealing to the eyes of the diners.

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 The basic elements of plating
are:
1. Create a framework. Have a sketch or
drawingand visualize the plate to be used.
2. Keep plating simple. Select one ingredients
tofocus on. Use the space on the plate to simplify
the presentation.
3. Balance the dish. Presentation of food should
not overpower flavor and function. Play with the
color, sizes and texture.
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4.Get the right portion size. The
right amount of ingredients and the
plate used should complement the
meat dish. Do not use too big or
too small amount of ingredients.
Right proportion of protein,
carbohydrates and vegetables
creates a nutritionally balanced
meal.
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5. Highlight the key ingredients.
The main ingredient should stand
out, but give equal attention to the
plate, garnishes and sauce used.

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 GARNISHING
Garnishing makes the meat dish look
good and eye appealing as it tastes. It
complements the flavour of the dish.
Garnishes can be placed around,
under or on the meat. Foods that are
very colourful do not need garnishes.

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 Rules in Garnishing
1. The garnish should be edible.
2. Garnishes should be natural fresh looking and
clean.
3. It should be simple, not elaborate or overdone.
Few small groups of garnishes are more attractive
than a continuous decorative scheme.
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4. Garnishes should be suitable in character,
size and flavor to the food adorned.
5. Garnishes should be neatly done or
arranged to enhance the food.
6. Garnishes should not be expensive but
interesting.
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7. The color of the garnishes should
harmonize with the food being
garnished.
8. Garnishing should not be used to
cover the deficiency of the food on the
poor quality of the food.
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Following are suggestions for garnishes.
Bell pepper slivers, rings Lemon – orange slices and
wedges
Cabbage, lettuce shreds, heads Carrots – julienne, curls, lattice,
Celery – hearts, stalks shreds, flowers, cubes
Cucumber – slices, boats Pickles – whole, sliced
Olives – plain or stuffed
Potatoes – mashed, French fried, Parsley springs
nests Onion flowers, rings
Radishes – sliced or cut in
Tomatoes – sliced, wedge, stuffed
roses
▫ Pineapple rings, chunks, tidbits
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Instruction: Write TRUE if the statement is correct and FALSE
if the statement is incorrect. Write your answer on the blank
before each number.
____1. In garnishing, foods that are very colorful do not need
garnishes.
____2. Use simple garnish, plate should be overcrowded with many
garnishes.
____3. In plating, use colored plate to be in similarity with the color
of the dishes.
____4. The main ingredient should stand out but gives equal
attention to the plate, garnishes and sauce used.
____5. The garnish should be edible. 22
____6. Garnishing makes the meat dish look good and eye
appealing as it tastes.
____7. Garnishing should be used to cover the deficiency
of the food on the poor quality of the food.
____8. Garnishes should be expensive and interesting.
____9. In plating, follow the clock method in arranging the
food on a plate.
____10. Meat should be on focus in plating.
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Thanks! 24

Happy Cooking!