Plate/Present Seafood

Dishes

4 .2 p e rfo rm g u id e lin e s in s e rv in g fis h a n d s e a fo o d ds is h e

 GUIDELINES FOR BAKING FISH
1. Fat fish are best for baking because
they are less likely to dry out.
2. Lean fish maybe bake but care should
be taken not to overcooked it. Basting
with butter or oil helps prevents
drying.
3. Baking temperature is 350ºF to 400ºF.
4. Served baked fish with a sauce or
seasoned butter to enhance
moistness and improve palatability.
 GUIDELINES FOR BROILING OR
GRILLING FISH
1. Overcooking should be avoided in cooking fish.
2. Select appropriate fish for broiling or grilling.
3. Fat fish and lean fish should be coated with fat before broiling to
reduce drying.
4. Lean fish maybe dredged in flour before dipping in oil or melted
butter. The flour helps form a flavorful browned crust.
5. To prevent splitting during cooking, score the skin with a sharp
knife. For small fillets, scoring may not be necessary.
6. Broil fish to order and serve immediately.
7. Broiled fish may be garnished lightly with paprika if more color is
desired.
8. Thick cuts should be turned once during broiling in order to cook
evenly. Thin pieces may be arranged on an oiled pan and broiled
on one side only. Lobster is also broiled without turning.
 FUNDAMENTAL of PLATING
1. Balance – select foods and garnishes that offer
variety and contrast
• Color – two or three colors in a plate
• Shapes – variety of shapes
• Textures – variety of textures
• Flavors
2. 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 HELP PLATING ATTRACTIVE
• Keep food off the rim of the plate.
• Arrange the items for the convenience of the
customer
• Keep space between 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.
3. Serve hot foods
hot, on hot plates.
Serve cold foods cold,
on cold plates
 PLEASE TAKE NOTE OF THE LIST OF
ACTIVITIES AND TEST THAT NEEDS
TO BE ACCOMPLISHED THIS WEEK
TO LESSEN YOUR WORKLOADS. BE
GUIDEDED ACCORDINGLY
1. ACTIVITY 1 (COUNT ME IN)
2. POST TEST