cookery grade nine first quarter lesson to learning outcome number three point two our topic is present a range of appetizers the art of serving we will discuss the basic principles of platter presentation when we say platter it is a large flat dish or plate typically rectangular oval or circular in shape it is used for serving food it is also called serving plate serving dish or train a platter is a meal or course served on a platter in restaurant terminology a flatter is open a dish served on a platter or a big plate the three elements of a bob a platter first is the centerpiece or gross piece this may be an and that portion of the main food item such as a cold roast decorated and displayed whom it may be a separate but related items such as small dead Salman moose this is also one example of the centerpiece or gross piece another element is that the slices are serving portions should be arranged artistically here is an example of artistically arranged buffet platter with a central piece the third element of a buffet platter is that the garnish should be artistically done in proportion to the cut slices garnish is widely known as anything that adds visual appeal to up late in the form of complementary colors flavors textures are temperatures the second principle of platter presentation is that the pod should be easy to handle and serve so that one portion can be remove without ruining the arrangement third a simple design is the best simple arrangement is easier to serve more appetizing and still attract the winner half consumed by the guests forth attractive platter presentation may be made on silver or other metals on mirrors chinaware plastic ware wood or any other materials provide that they are presentable and suitable for the food pif once a piece of food has touched the tree do not remove it shiny silver or mirror traced are easily smudge and you'll have to wash the tray and start over again good pre-planning should be considered next is to take the platter as part of the whole it must be attractive and appropriate to other presentation in the table here are some examples of a very artistic buffet platter presentation you we will now discuss how to design the platter first is you have to plan ahead make a sketch by dividing the tray into six or eight sections this will help you lay out a balanced and symmetrical design the sketch should indicate the centerpiece slices of foods and garnishes second get movement into your design good designs makes your eyes move across the platter following the lines you have set up it could be arranged in rows or lines [Music] here are some examples of this [Music] third give the design epochal point you centerpiece to emphasize and strengthen the design by giving it direction in height note that centerpiece is not always in the centering for it keep items in proportion fifth make the garnish count use garnish to balance out the plate by providing additional element to items on a plate often look unbalanced but adding a garnish completes the picture on the other hand do not add unnecessary garnishes 6 don't drown every plate in a sauce or greeby it may hide colors and shapes you may cover a part of it or a band of sauce across the center here are some examples which the sauces are please either under the food to highlight it or on top to garnish it don't hide the puddin remember sauces are used to enhance the food they are not the Bacchus [Music] seven keep it simple simplicity is more attractive than complicated designs it let the guests see the best side of everything angle overlapping slices and red shapes pieces toward the customer and the best side of each slice is paced up [Music] the signing the platter by the use of herbs and greens sauces facing and sequencing example of a platter with herbs and wings [Music] laughter with a sauce or dips [Music] a platter with different facing a platter with sequencing pattern [Music] the art of cooking it's when you mix craftsmanship with great Peabody [Music] Aspray laucher I have three things to teach simplicity patience and compassion these three are your greatest treasures [Music] this is my lingo lagana thank you for watching