LM Cookery

Learning Outcome
3Plate/Present Poultry and
Game Dishes
 Contents

TLE
Control Portion for Cooked Poultry and Game

Portion Control Secrets

How to Control Portion Sizes

Factors to Consider in Plating Poultry Dishes

Plating/Presenting Poultry Dishes

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 Control Portion for Cooked Poultry and Game
Chicken
• Meat shrinks about 25% when cooked. A quarter-pound hamburger (4
oz.) will actually yield a 3 ounce portion after cooking. An 8 ounce
steak will yield about 6 ounces of cooked meat.
• A chicken breast is generally 3-4 ounces.
• A chicken thigh is usually 2 ounces, while a leg to 1-2 ounces.
• Chicken wings are high in fat. It takes 2 wings to equal a 1 ounce
choice (or exchange) with that.

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How To Do Control Portion Sizes – Portion Control Sizes
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 How To Do Control Portion Sizes – Portion Control Sizes
It’s not always what you eat, but how much you eat – It’s the size of your
servings that really counts!

Most of us tend to underestimate the amount of food we eat and tend to

overestimate the recommended portion sizes for many foods. Almost
everyone underestimates the amount of calories they consume, and
people who weigh more do so, to a greater degree.

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 Portion: A "portion" is how much food you choose to eat at one time
(breakfast, lunch, dinner, or snack), whether in a restaurant, from a
package, or in your own kitchen. Portions can be bigger or smaller than
the recommended food servings. There is no standard portion size and
no single right or wrong portion size.
Serving: A "serving" size is the amount of food listed (and
recommended) on a product's Nutrition Facts (panel of packaged food)
or the amount of food recommended in the Food Guide Pyramid and
the Dietary Guidelines* for Americans. Sometimes, the portion size
and serving size match; sometimes they do not. A serving is a standard
amount used to help give advice about how much to eat, or to identify
how many calories and nutrients are in a food.

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 How to Control Portion Sizes:

How to Control Portion Sizes: Factors to consider in

Eating smaller portions of food is one of the easiest presenting/plating
ways to cut back on calories-but it can also be one poultry dishes
of the most challenging, with the current trend of • Types of Service Wares
super-sizing. How do you know a reasonable
portion of food when you see it? Visualize the • Plating
objects mentioned below when eating out, planning • Garnishing
a meal, or grabbing a snack.
• Sauces
• Accompaniments

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Plating/Presenting Poultry Dishes
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 Creative Food Presentation Techniques
The way food is presented affects a person's perception of how it will
taste. People instinctively reject bruised apples and browned bananas,
and recognize well-marbled beef and perfectly ripe produce. Prepared
dishes work in the same manner. The perfect dish includes food that
tastes as good as it looks.
Much of the artistry of cooking comes after the food has been cooked
and it is time to transfer it from pot to plate. Here, chefs rise above
cooks as they arrange the different components on a plate like interior
designers place furniture to create culinary masterpieces.

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 The home chef faces similar circumstances on a nightly basis. Whether
you're entertaining, preparing a special meal or jazzing up an old
favorite, these food presentation tips will set your dishes apart from the
crowd.

Plating the Food

Plating is the act of arranging the meal on the individual plate
immediately before it's served. Presentation should look natural. It
should feel as though everything that is on the plate is meant to be
should feel as though everything that is on the plate is meant to be
exactly where it is.

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 Try to strike a balance between having enough food on the plate to
convey hospitality without overcrowding the plate- and potentially
offending your guest. Try to leave one-third of the plate empty, and
plate your dish immediately before you serve it. It goes without saying
that hot food should be hot and cold food should be cold; always check
the temperature of your food before you serve it toa guest. After you
have put the food on the plate, check to see that the plate is clean. Plate
edges should be especially immaculate. Clean spills or sauces away
with a moistened clean sponge or paper towel.

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 Decorate the Frame
If the food is the masterpiece, then the plate is its frame. Adapt artistic
framing strategies to your cooking for a quick way to improve your
food's presentation. Buy beautiful bowls and plates in a variety of
shapes and colors. The same bowl of soup looks dramatically different
in a small Asian ceramic cup and an oversized, shallow white French
consommé bowl.
You can also decorate the rim of a plate, just as you'd decorate a frame.
Use culinary elements like colorful spices or confectioner's sugar;
specialty salts like Hawaiian alaea or Himalayan pink salt which also
lend themselves wonderfully to this purpose.

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 For small appetizers, part of the presentation is making the display
platter look beautiful. Make a bed of uncooked soba noodles or flat rice
sticks, shafts of wheat, or large sprigs of fresh herbs like rosemary and
thyme. This is also a good trick to use if you are preparing a hors
d'oeuvre platter.
If you're decorating a plate that will hold hot food, be aware that by the
time you're finished garnishing the plate, the food may not be hot. In
some cases, you can garnish the plate before you plate the food. If this
is impossible, work quickly and have all of your garnishes close by.

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 Mix Shapes, Colors and Textures
Food is naturally beautiful. Combine foods with different shapes,
colors and
textures on the same plate. Grilled filet mignon becomes even more
decadent when it appears on the plate with stark white mashed potatoes
and a bright green steamed vegetable.
In this case, these different elements combine for a dish that catches the
eye. If your plate will contain multiple elements, use an odd number of
dishes rather than an even number for further interest.

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 Grilled filet mignon with mashed potatoes and steamed asparagus
looks great, but add a stack of sliced tomatoes and the combination
becomes regimented and less
remarkable. Try to integrate a variety of shapes in each dish. Risotto is
boring when paired with rice, as the two are nearly identical in shape,
color and size. Meatballs and Brussels sprouts are different colors but
the same shape. But meatballs and rice make an interesting
combination, as do risotto and Brussels sprouts.

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 For a restaurant-worthy twist on traditional side-by-side plating, stack
the components of your dish vertically. Arrange asparagus into a teepee
on the plate, with a dipping sauce in the center; make salads more
cylindrical than vertical. This approach can make any plate instantly
more interesting.
Keep in mind that sometimes the most aesthetically pleasing plate of
food does not include a garnish. For example, crème brulee features a
delicate, crunchy top layer. While its appearance can certainly be
improved with a small garnish or beautiful brulee dish, the texture and
color of the caramelized sugar is beautiful enough on its own.

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That’s All, LM – Cookery
Thank You Ahzel Serrano Report