Food plating is learned to seduce appetite and increase peoples desire for food.

And of
course, to impress diners as well as they look at the food with anticipation.
Elements of Plating

There are three main elements of plating: the plate, arrangement and the food served.
The plate is where the food is placed so it must look clean and attractive but not so much
that it overpowers the food that is on it. The arrangement is how all pieces of the dish are
placed on the plate. For example, most chefs will arrange the sauce in a pattern before
adding the food such as meat or dessert. The taste of the food will do justice to how
beautifully it was plated, so it must be sumptuous, kind of like the ones in Ketchum Idaho
restaurants.
Proper Food Plating

When plating, food shouldnt look like it was hastily plunked on the plate without a care
(much like a food ration from prison cells). It has to radiate elegance and appears like the
chefs and kitchen staff took proper care and attention to the details of the food, which is
what patrons expect from high-end restaurants. Nevertheless, even inexpensive restaurants
should also practice proper plating.

Here are 5 simple basic plating that every cook must know.
Framework
Creating a framework means you already have pictured-out what you want the food to
actually look like to your diners. Some chefs sketch it while others are often struck by
inspiration.
Simplicity
Dont get overly creative and garnish the food with too much sauce or a heap of herbs.
Sometimes elegance is found in simplicity and keeping it simple will direct your diners
attention to the main elements of the dish.
Balance
You can play with colors through sauce, herbs and other vegetables but make sure that
everything is balanced. However, presentation should not confuse diners on which to focus
on and should not overwhelm them.
Proportion
Strike the right proportion of each and every element of the dish. Do not placed carrots that
are cut too big or meat that is looks monstrously heavy on the plate that it looks
unpalatable. Also ensure that you put at least the right proportion of protein and
carbohydrates for a nutritionally balanced meal.
Key Ingredient
As mentioned earlier, the presentation should not overpower the main elements of the dish.
You can highlight the key ingredient so it wont get lost with all the garnishes. Remember
that people are going to eat the food and not just look at it.

DIFFERENT WAYS OF TECHNIQUES OF COOKING

Dry heat Cookery Methods

In dry heat cooking methods, the food being cooked does not use water to cook the food. The food
is left dry and heat is applied to cook the food. Such methods of cooking are: baking, steaming,
grilling, and roasting. When heat is applied to the food, the food cooks in its own juice or the water
added to the food during its preparation evaporates during the heating process and this cooks the
food. Heat is applied directly to the food by way of convection thus making the food to get cooked.
The action or movement of air around the food, cooks it. Let us now have a look at each of these
cooking methods

Baking

In baking method of cooking, the food is cooked using convection heating. The food is put into an
enclosed area where heat is then applied and the movement of heat within the confined space, acts
on the food that make it get cooked.

Steaming

To steam food, water is added to a pot and then a stand is placed inside the pot. The water level
should be under the stand and not above it. There is no contact between the food and the water that
is added to the pot. Food is then placed on the stand and heat is applied. The hot steam rising from
the boiling water acts on the food and the food gets cooked. It is the hot steam that cooks the food,
as there is no contact between the food and the water inside the pot. This method of cooking for
vegetables is very good as the food does not lose its flavour and much of the nutrients are not lost
during the cooking.

Grilling

There are two methods of grilling that are used these days. One type of grilling is the one that is
commonly used by the people in the village. This is when food is cooked over hot charcoal on an
open fire. The food is placed on top of the burning charcoal. Sometimes people improvise by using
wire mesh and place it over the open fire to grill fish or vegetables. The other method is using grills
that are inbuilt in stoves. In this method, the griller, which has a tray, is heated up and the food is
placed on the grill tray to cook. The heat can be gas-generated or electric-generated depending on
the type of stove used. The food is again left to cook on the grill with the doors of the grill open.
People who can afford to buy a stove would use the grilling part to grill their food. What happens in
this type of cooking is the heat seals the outside part of the food and the juice inside the food cooks
it. The flavour of the food is not lost and much of the nutrients are not lost either. Food is frequently
turned over to prevent it from burning and to ensure that equal heating and cooking time is applied to
both sides of the food. By doing this, the food is cooked evenly and thoroughly.

Roasting

With roasting, direct heat is applied to the food. The heat seals the outside part of the food and the
juice inside the food cooks the food. Roasting is mainly used when cooking fleshy food like fish,
meat or chicken. When heat is applied to the outer covering of the food, it seals it up thereby
trapping all the juices inside the food. The action of direct heating, heats up the juices inside the
food, which then cooks the food. Again there is very little nutrient lost and the flavour is not spoilt.
Food is frequently rotated over the spit so that there is even heating applied to all parts of the food.
This is so that heat is applied evenly to the food to make it get cooked properly.
Moist Heat Cookery Methods In moist heat cookery methods, liquid is used as a medium to cook
the food. Such medium could be water, coconut cream or oil. These liquids are added to the food

before heat is applied to it or sometimes heat is applied to the liquid before the food is added into the
cooking utensils to be cooked. The moist heat cookery methods include: boiling, stewing, shallow
frying, deep frying, barbequing and basting. All these moist heat cooking methods use liquid to cook
the food in.

Boiling

This is the most common method of cooking and is also the simplest. With this method of cooking,
enough water is added to food and it is then cooked over the fire. The action of the heated water
makes the food to get cooked. The liquid is usually thrown away after the food is cooked. In the case
of cooking rice, all the water is absorbed by the rice grains to make it get cooked. During the heating
process, the nutrients can get lost or destroyed and the flavour can be reduced with this method of
cooking. If you over cooked cabbage, all the nutrients can get lost.

Stewing

In the process of cooking using the stewing method, food is cooked using a lot of liquid. Different
kinds of vegetables are chopped, diced or cubed and added to the pot. Sometimes pieces of
selected meat, fish or chicken is also chopped and added to the stew. The liquid is slightly thickened
and stewed food is served in that manner. This method is also used when preparing fruits that are
going to be served as desserts. With this cooking method, every food is cooked together at the same
time in one pot. The flavour, colours, shapes and textures of the different vegetables that are used,
makes stewing a handy method of cooking. The only disadvantage is that some of the vegetables
might be overcooked and thus the nutrient content becomes much less. It is therefore important that
the vegetables that take the longest to cook to be put into the pot first and the ones that need least
cooking to be put in last. In this way much of the nutrient contents of the food does not get lost.

Frying

When food is fried using oil or solid fat it is important that you observe some rules in handling oil or
fat. Simple rules to follow when frying: 1.Make sure there is enough oil or fat put in the frying pan or
a deep frying pan. 2.The food to be cooked must not have water dripping from it. This is because
when water comes into contact with hot oil or fat, you will have the oil sizzling and spitting out of the
pan, which could burn your skin if you are not careful. 3.Put the food into the hot oil carefully. Try not
to make a big splash as the oil could burn your skin. 4.The oil of fat should be heated to the right
temperature before putting food into the pan to be fried. If the food is put in when the oil or fat is not
heated to the right temperature, the food will soak up the oil and you will have food that is all oily or
greasy. If the oil or fat is over heated, you will end up with food that is burnt. Sometimes the food
especially doughnuts will turn brown on the outside but the dough inside is uncooked. To cook food
using the frying method, there are two ways of doing it. There is the shallow frying and the deep
frying methods.

Shallow Frying

In shallow frying, food is cooked in a frying pan with a little amount of oil or fat. The oil or fat is
heated to the correct amount and the food is put into the heated oil. The food is turned over a few
minutes or is stirred around a couple of times before it is cooked and dished out. If patties, potato
chips or coated foods are fried, it is best to put a piece of brown paper or paper napkin inside the
tray to soak up any oil from the food before serving it.

Deep Frying

This is when a lot of oil or fat is used in cooking the food. The oil or fat is usually put into a deep pan
and is heated to boiling point. Food is then put into the hot boiling oil and is cooked in that way. Such

food as fish fingers, potato chips, meat balls, and dough nuts to name a few, are cooked using the
deep frying method.

Barbequing

The method of cooking food by barbequing is usually associated with fund raising activities, parties
or picnics. It is most suitable to cooking meat cutlets, fish or chicken pieces. The food is usually
marinated with spices and tenderizers (for meat cuts) for sometime before it is cooked. With this
method of cooking, a sheet of metal with stands is heated up and oil is used to cook the food. A
sufficient amount of oil is heated up and food is added. The food is then turned over a couple of
times before it is dished out.

Basting

This method of cooking is usually associated with roasting. The juice or liquid that comes out of the
meat being cooked is spooned over the roast frequently while it is being roasted. The outer part of
the meat is moistened frequently during the cooking process with the juice that is being spooned
over. Usually, the extra juice from the cooked meat is added to a mixture to make the meat sauce.

KASAYSAYAN NG KULTURA NG ROMAN ITALY

1. Ang Kulturang Romano
2. Ang Kabihasnang Romano ay isa sa dinadakila ng sandaigdigan na naghatid ng maraming
impluwensya lalo na sa larangan ng kultura na hanggang ngayon ay pinahahalagahan pa ng
kasalukuyang henerasyon. Lipunan at Kulturang Romano
3. Tinawag na kulturang Greco- Roman ang pinagsanib na kulturang Griyego at Romano.
Hinangaan ng mga Romano ang pagbubuhos ng kasalukuyan at katwiran ng mga Griyego sa
anumang larangan. Idinagdag nila ang kanilang kasanayan sa organisasyon, pagtatayo ng gusali,
at karunungan sa paggawa ng batas at pamamahala. Lipunan at Kulturang Romano
4. Sa panahon ni Augustus namayani ang panitikang Greco- Roman. Sa utos niya, gumawa si Virgil,
isang makata, ng tulang epiko, ang Aenid, na pumupuri sa kakayahan ng Roma sa pamamahala.
Naging isa itong obra maestra na nagsasalaysay tungkol kay Aeneas at ang kanyang salinlahi na
pinaniniwalaang pinagmulan ng Roma. Panitikan
5. Panitikan Virgil
6. Si Horace ay isa ring mahusay na makata na tumuligsa sa kasakiman ng mayayamang Romano
na naging sanhi ng kaguluhan sa mga estado. Samantala, si Ovid naman ang naglahad ng
pamumuhay ng mga taong nabibilang sa mataas na antas ng lipunan. Karaniwang tema ng
kanyang likha ay may kinalaman sa kayamanan, romansa, moda, at iba pang karangyaan.
Panitikan
7. Panitikan Horace Ovid
8. Yari sa bronse at mahahalagang bato ang mga alahas at pampalamuting bagay sa Roma.
Ipinakikita ng mga Romanong iskultor ang kakaibang katangian ng tao. Maging ang kulubot at
kulot ay hindi nakalampas sa mata ng iskultor. Ang wall painting ay isa ring hinahangaang sining
sa Roma. Sa magagarang tahanan, karaniwang makikita ang makukulay na sining sa mga dingding
nito tulad ng pinta ng karagatan o ibat ibang tagpo sa mga alamat. Sining at Arkitektura
9. Ang mga arkitektong Romano ay mahuhusay ring inhinyero. Sila ang nagdisenyo ng mga
amphitheater, public bath, at templo na may kahanga-hangang column, arch, at dome. Magaling
din sila sa pagpapatayo ng mga daan, tulay, at aqueduct (lagusan ng tubig na dumadaloy papunta
sa malalyong lugar). Sining at Arkitektura
10. Si Ptolemy at Galen ang dalawa sa mga siyentipikong itinatanggi nang panahong GrecoRoman. Sila ay nabuhay noong ikalawang siglo A.D si Ptomely.isang Mathematician,heograpo,at
astronomo na naghahanapbuhay sa Alexandria,Ehipto noong 150 A.D ang may akda ng 13-tomong
Almagest (isang salitang griyego na nangangahulugang the greatest-pinakadakila)na isang buod
ng sinaunang kaalaman tungkol sa astronomiya at heograpiya. Agham
11. Si Galen ay isang Griyego. Ang kanyang mga teorya ukol sa medisina ay namayani sa Roma.
Hiniwa niya ang katawan ng hayop upang pag-aralan ang sistema ng pangangatawan nito. Gayong
may mga mali sa mga teorya ni Galen, naging batayan ito ng pag-aaral ukol sa medisina ng mga
Kanluranin. Agham
12. Agham Ptolemy Galen
13. Marahil, ang sistema ng pagbabatas at karunungan ang pinakadakilang ambag ng Roma sa
sibilisasyong kanluran. Ang kasalukuyang batas sa Italya, Espanya, Pransya, at Latin Amerika ay
batay sa batas ng Roma. Naniniwala ang mga Romano na ang batas ay dapat nakabatay sa
katwiran at karunungan at may layong ipagtanggol ang karapatan at pag-aari ng mga
mamamayan. Batas
14. Isa sa tanyag na pahayag ni Cicero ay ganito: Tayo ay alipin ng batas upang maging malaya
tayo. (We are the servants of the law in order that we may be free.) Batas
15. Batas Ptolemy
16. Isa sa mga tanyag na libangan ng mga Romano ang Chariot race. Gayundin, ang paglalaban ng
mga gladiator. Ang mga naglalaban dito ay mga alipin o kriminal at ang armas nila ay espada o
sibat. Kung walang mamatay, maaaring hilingin ng manonood ang kanilang kamatayan o kalayaan
para sa mananalo. Mayroon ding labanan ng mga hayop tulad ng tigre. Ipinatayo ang colosseum
na maaaring maglaman ng 50,000 manonood para sa ganitong paligsahan. Libangan
17. Ang mga sinaunang Romano ay naniniwala sa maraming diyos. Sa bawat tahanan ay may
rebulto ni Vesta, ang diyosa ng dapugan (hearth). Bukod dito, si Jupiter ay kilala ring diyos ng
langit; si Mars, diyos ng digmaan; si Diana, diyosa ng buwan, at marami pang iba. Nang lumaon,
nanghinawa ang mga Romano sa maraming diyos. Marami ang naniniwala sa bagong relihiyosong
pinuno. Hindi nagtagal, lumaganap ang Kristiyanismo. Relihiyon
18. Relihiyon Vesta Jupiter
19. Relihiyon Mars Diana

Mitolohiyang Romano

Ang Mitolohiyang Romano ang katawan ng mga kuwentong tradisyonal na nauukol sa mga
maalamat na pinagmulan ng Sinaunang Roma at paniniwalang panrelihiyon ng mga Sinaunang
Romano. Ang mga kuwentong ito ay itinuring ng mga Sinaunang Romano na nangyari sa kasaysayan
kahit naglalaman ng mga elementong mahimala at supernatural. Ang mga kuwento ay kadalasang
nauukol sa politika at moralidad na naayon sa batas ng kanilang mga Diyos. Ang kabayanihan ay isang
mahalagang tema sa mga kuwentong Romano. Kapag ang nagbibigay linaw sa mga kasanayang
panrelihiyon ng mga Sinaunang Romano, ang mga kuwento ay nauukol sa ritwal at mga institusyon sa
halip na teolohiya o kosmogoniya. Ang mga pangunahing sanggunian ng mitolohiyang Romano
angAenid ni Virgil, kasaysayan ni Livy, Fasti ni Ovid, isang anim na tulang nakaistruktura sa
kalendaryong relihiyoso ng mga Romano at ikaapat na aklat ng mga elehiya ni Propertius. Ang mga
mitolohiyang Romano ay lumitaw rin sa mga dibuhong nasa pader sa Roma, mga baryang Romano at
mga iskultura partikular sa mga relief.