PORTION AND PLATE FOOD

CROOK- a curve or bent

SPILL- to course or allow to run, flow

DRIPS- liquid that falls in drops

DETRACT- to take away

PORTION- a part allotted to a person or group

Let usStudy

COMPLEMENT- something that fills up or complete

FLAVORING- a substance as an extract spice

FLAVOR- distinctive tastePORTION PLATE- an interactive tool

for teaching consumers appropriate food portioning

CORRECT PORTION OF FOODS

BASED ON STANDARD

½ of your plate should be fruit

and vegetables

¼ of your plate should be whole

grains

¼ of your plate lean meat

HEALTHY EATING TIPS TO

CONSIDER IN PORTIONING PLATE

1.Eat 6-9 daily servings of fruits and vegetables

2. Use whole grains instead(white) bread, rice, cereals and pasta

3. Cut back on sweetened drinks and soda: A 12 oz. can of soda contains 10 tsp. of sugar of high fructose corn syrup

4. Limit fats to less than 20% of daily intake. Avoid saturated or transfatand replace with plant based oil like olive, canola and peanut.

5. Use low fat dairy products

6. Walk and exercise everyday

7. If you get a supersized meal, share it with a friend or take half home.

8. Avoid buffets

9.Ask for heart healthy menu items or for baked. Broiled and steamed foods.

10. Skip bread, rolls and tortilla chips

11. Ask for Salad dressing on the side. Use it sparingly if high in fat.

12. Put your fork down between bites. It takes 20 minutes for your stomach to signal your brain that it’s full.

IMPORTANCE OF PORTIONING PLATE1.Aids in consumers decision making. It is

a strategy that someone can start using right away with their next meal.

2.Visual cues help retain the mind and help increase awareness of proper portion sizes.

3.The divisions of the plate help us to understand the proper proportion and components of a healthy diet.

4. The colors ,forms, and plate designs offer opportunities to incorporate teaching principles of the new food guide pyramid.

5. Luncheon- sized plate helps people serve themselves smaller portions and control unintentional over eating.

6. Helps children develop better and healthy eating habits.

INGREDIENTS TO HARMONIOUS

PRESENTATION

1.Use flavors in the food and colors on the

plate.

2.Use variety of ingredients for more

interesting appearance.

WAYS OF PRESENTING FOODS NEATLY AND ATTRACTIVELY

1.Be sure that the dishes are neat and clean before serving.

2.Plate rims should be cleared of any extra sauce and spice.

3.Food should be put within the places rim.

4.Mix up shapes on the plates.

5.Chose many different sized plates

6.China and serving dishes need to complement the food.

SUGGESTIONS TO OBTAIN BALANCE AND CONTRAST IN ARRANGING FOOD

1. TEXTURE

Foods can be grainy, shiny smooth, velvety, coarse, rough or smooth.

Combine hard and soft texture, smooth and rough

2. SHAPE

Combine foods with different shapes

3. READY TO ARRANGE

When plating up, don’t leave too much space between items, but don’t over crowd, don’t leave everything huddled in the center; don’t go over the rim either.

4. FOCUS

Select the point of focus. It doesn’t have to be in the center of the plate.

5. FLOW

How should the eye travel? Think about scanning a beautiful sunset. That’s how customers should look at a plate.

.6.DECORATING PLATES

Here are some options for decorating rims and plates.

Herbs, nuts and spices can be finely chopped and ground

Apply a very light coating of oil on the rim and sprinkle with herbs, nuts and spices.

Tip off excess before adding food

b. Use the same sauce served on the rest of the plate.

c. For dessert plates, you can create a paper template and sprinkle with cocoa or powdered sugar.