Title: Activity: Plate and Platter Presentation Cookery Lab
Course: WVA 102 Food Preservation Methods > Section: WVA 102 Food Preservation Methods

Activity: Plate and Platter Presentation Cookery Lab

Plate and Platter Presentation

Prepare a variety of food products using food produced from preservation processes.

In this cooking laboratory exercise students will prepare one individual plate and one small platter in teams of 2-3 students using preserved food products produced in prior food preservation classes 1 and 2.  These products may include items that have been pickled, canned, cured, and brined. The availability of these products depends on student production and instructor input. The goal of this cooking laboratory exercise is for students to practice plate and platter presentation using foods ordered by the instructor and paired with foods made by students in prior production classes.

In lab the instructor will review available products for use from prior lab exercises and fresh products available for the cooking laboratory exercise. The instructor will also review plate and platter presentation objectives.

In the cooking laboratory, students will prepare a variety of individual plates and platters utilizing preserved food products and fresh food ordered by the instructor. Students will utilize preserved food products with fresh foods to understand the application of modern food preservation methods in platted presentations. All items will be sourced using local, organic, and sustainable food products.

In cooking laboratory the instructor will assess student products based on flavor, texture, color, portion, and doneness of products.

Students will use items to compose 1 individual plates and 1 platter in teams of 2-3.

Students are encouraged to use plate templates in textbook to help with visualization.

Students will present completed items to instructor for assessment.

Instructor will order:

- Fish fillets
- Chicken breasts
- Firm Tofu for steaks
- Beef for small steaks
- Cous Cous
- Quinoa
- Lentils

Example:

Grilled Salmon (medium rare) with salad of pickled asparagus, red lentils, and arugula with mustard vinaigrette.