Q1 Week 9 - App

TECHNOLOGY AND LIVELIHOOD EDEUCATION
COOKERY 9
ACCOMPANIMENTS OF
APPETIZER
ACCOMPANIMENTS
something that is
supplementary to or
complements something else,
typically food.
ACCOMPANIMENTS
can be defined as any additional
food items that are served with the
small dish to enhance the dish’s
flavor providing a balance and
contrast to taste.
ACCOMPANIMENTS
It is a complementary addition to
the main ingredient of an
appetizer. Sometimes it also comes
with a garnish of its own. It makes
the food more visually appealing.
SUPPLEMENTARY
completing or enhancing
something.
COMPLEMENTS
add to (something) in a way

that enhances or improves it;
make perfect.
Common food items to accompany the appetizers:
1. Potatoes
2. Vegetables (cooked or raw)
3. Sauces, syrups and dips
4. Breads or rice
5. Fruits juices, wines, soft drinks
6. Pickles, wafers, or gravies.
7. Seafoods and fish
ACCOMPANIMENTS OF
APPETIZER
COCKTAILS
go well with an oyster in spicy
vinegar, roast turkey with bacon,
braised rib of beef, chocolate -
cranberry torte, and butternut
squash/apple soup.
HORS ‘D
OEUVRES
also known as starters, may
be served either hot or cold
serve with dips, bread, or
vegetables.
CANAPÉ
is consisting of a base such as
bread or pancake, a spread of a
compound butter or a sliced
flavored cream cheese, the main
item of meat or poultry and a
garnish of finely sliced or
chopped vegetables, and herbs.
RELISHES AND
CRUDITÉS
Relishes can be added to chicken
salad, meat pie, or any cooked
pork dish, while crudités usually
served with some sort of dip.
PETITE SALAD
is a mixture of lettuce with some
veggies tossed in vinaigrette,
mayonnaise dip, or emulsified/
cooked dressing
CHIPS AND DIPS
like tortilla chips, thicker potato
chips, crackers, toast, bread
sticks, and pretzels are best with
salsa, guacamole, aioli, pesto,
and pico de gallo dips.
FRESH FRUITS
& VEGETABLES
are the simplest appetizers, dips
are the accompaniment to raw
vegetables, and fruits can have
sweet syrups.
FINGER FOODS
are served with homemade

ranch and guacamole dip,
cheese, cracker, egg, and fruit
tray.
DIRECTIONS:
Box the
appropriate word
to complete the
statement.
Copy & answer.
1. (Dessert, Appetizer) is a small dish of food or a
drink taken before the meal to stimulate one’s
appetite.
2. (Accompaniment, Condiment) is an additional food
item that improves the flavor richness and texture.
3. (Canapé, Hors ‘d Oeuvres) is better known as
starter of the meal that can be served hot or cold.
4. (Cocktail, Relishes) is served to guest as courtesy
and to prepare the stomach palate.
5. Accompaniment is served together with the
FUNDAMENTALS
OF PLATING
Plating is the art of presenting
food in a way that enhances and
improves the appeal of dishes for
your diners.
1. BALANCE
The rules of good menu balance also apply
to plating. Select foods and garnishes that
offer variety and contrast.
BALANCE: COLOR
Two or more colors on a plate are usually
more interesting than one. Garnish is also
important.
BALANCE: SHAPES
Plan for variety of shapes and forms. Cutting
vegetables into different shapes gives you
great flexibility.
BALANCE: TEXTURE
Not strictly visual consideration, but important
in plating in menu planning.
BALANCE: FLAVORS
One of the factors to consider when balancing
colors, shapes, and texture on the plate.
2. PORTION SIZE
This is important for presentation as well as
for costing.
PORTION SIZE
Match portion sizes and plates. Too small a
plate makes an overcrowded, jumbled, messy
appearance. Too large a plate makes the
portions look skimpy.
PORTION SIZE
Balance the portion sizes of the various items
on the plate. Apply logical balance of
portions.
3. ARRANGEMENT ON THE
PLATE
Basic Principles of Platter
Presentation
1. The three elements of a
buffet platter.
Centerpiece or Grosse piece
(gross pyess). This may be an
uncut portion of the main
food item, decorated and
displayed whole.
buffet platter.
The slices or serving
portions should be
arranged artistically.
buffet platter.
The garnish should be
artistically done in
proportion to the cut
slices.
2. The food should
be easy to handle
and serve, so that
one portion can be
removed without
ruining the
arrangement.
3. A simple design is
best. Simple
arrangement is easier
to serve, more
appetizing, and still
attractive when are
half consumed by the
guest.
4. Attractive platter
presentation may be
made on silver or other
metals, on mirrors,
chinaware, plastic ware,
wood, or any other
materials provided they
are presentable and
suitable for food.
5. Once a piece of food
has touched the tray, do
not remove it. Shiny
silver or mirror trays are
easily smudged, and
you’ll have to wash the
tray and start over again.
Good pre-planning
should be considered.
6. Think of the
platter as part of
the whole. It must
be attractive and
appropriate to the
other presentation
in the table.
ACTIVITY:
Make a sketch of your planned
appetizer arrangement applying the
fundamentals and basic principles of
patter presentation .
APPETIZER:
CANAPE
GARNISH: BASIL
LEAVES
ACCOMPANIMENT
S: RASPBERRY,
BLUEBERRY FRUITS
AND PUREE
BASE
GARNISH
ACCOMPANIMENT
S
SEATWORK
THANK YOU !
Mrs. SHIRLEY Y. LUMBERIO

Q1 Week 9 - App

Uploaded by

Copyright:

Available Formats

Q1 Week 9 - App

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Q1 Week 9 - App

Uploaded by

Copyright:

Available Formats

TECHNOLOGY AND LIVELIHOOD EDEUCATION

add to (something) in a way

are served with homemade

You might also like