Food Presentation
Day 1, we did this. Chef says at the first day of our class is that, portion size, portion size is the key. Proper color of the plate is another. Roasted Chicken. Portion of the Starch should be same of that of the chicken. If the chicken is good for 5 people, then the starch should also be the same.
Roasted Chicken, Mashed Potatoes and Sauteed Asparagus, Tournee Carrots, Jicama
Do's : mix and match colors
plate is colorful
Don't : Put garnishes that are not edible or not cooked
As for the exact portion size. Here it is :)
Portion Size
Protein Boneless: 120-150grams
Protein Bonein : 200-225 grams
Starch: 100-120 grams
Vegetables : 60-80 grams
Sauce: 2-3 tablespoon
Mustard Glazed Pork loin Stuffed with Apricot
Do's : Color is good
- put the pork on the mashed potatoes in a laying down position
Don't :
- show the fat of the pork
- put the pork on the top of the mashed potatoes
Day 3, and so we discussed the 3 Essentials of Food Presentation. First is, Good Food Preparation and Cooking Techniques. Food would never look good if the components are not prepared properly no matter what do you with it. Second essentials of Food Production is that, Professional Work Habits should be good. You have to professional in what you do. Exercise care and take pride in your workmanship. And lastly, Good Visual Sense. You have imagine to create your own dish. Without proper imagination, you would never finish and create something different from the rest. So those are the 3 Essentials that had opened my eyes and, pushed me towards a better food presenter on plates. Day 3...
Chicken Breast Salad with Lemon Vinaigrette
Do's : Color is good
-garnish is good
-exercise care in slicing the chicken into shingles
Don't : Overcrowd the plate
Day 4, starting to heat things up. Chef say's it's alot better now. From I have done before.
Rice Pilaf in Shrimp Oil, Pork Chop with Spinach Sauce
Do's: Proper weight proportion
Don't: Overcrowd the plate
- less are much/ Simpler plating are the best
Chef Noel says that, I could use another example of starch other than using rice. I could use jicama for a starch. There are vegetables that can also be used like a starch. He says, the more simple my plating, the better it would look. I could use one prawn only, and the choice of my starch, and it will still look good on the plate. As he said, the simpler the better.
Sauteed Shrimp in Butter, Apple Sauce and Chili Oil
Do's : be simple
-use earth colors
Don't : as always, don't overcrowd the plate
- Don' t be monocromatic
Day 5, I sauteed Sauteed Shrimp in butter. Chili oils as the base, Apple sauce on top of it, plus the prawn, and the alfafa. It looks soo good, Chefs graded it on the presentation alone, 100. But as for the taste, the grade is only 85.. Due to the fact na "matabang" siya. That's it. Better to spice it up a bit. :)
Stuffed Chicken Breast with green and red bell pepper. Sauteed Shirmp in butter, Spinach Sauce.
Day 6, I made this. Chef says, my plating improves alot. She said.. Research.. Research.. Research. That's what she told me. To my mind, "wow! She actually sees what the good in me, and actually pushes me to be a better performer with what I'm doing" And I appreciate it a lot. Thank you Chef for that!!!
Tuna Salad with Lemon Vinaigrette, Diced Apples, Jicama, and Bell peppers
Do's: Use earth tones
Colorful plate
Don't: Be monocromatic
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Toasted Bread with Bacon, Cheese, Lettuce, Grapes, and Mayonnaise with Chili Sauce
Do's : it should be bite sized, because Amuse- bouche are bite sized appetizers
Don't : overcrowd the plate
-make it too big
And as for the last day, Finals. I made this. Toasted Bread with Bacon, Cheese, Lettuce, Grapes, and mayonnaise with chili's. Toasted it, divided each bread, into 4 pieces. Made the mayonnaise. Tasted some for the flavor. And bam! I continued to do this.. One by one. Patience is a virtue right? :) and so, we had a black-out. But then again, I continued. And focused on the thing that I was doing. after 40 minutes, i'm done. Finished!!! Horaaaaaaay! I got the plates, put the sauce, plate it. Serve it at the grand kitchen then, Chef Noel, tasted it first. Chef says, the plating is good. Color is good. And the taste? It's very good! Chef Trish tasted it also.. She likes it. And she said, it looks good too. Thanks Chef!!
