methods of food presentation - cs1(ss) foster. learning objectives explain what different types of...

Methods of Food Presentation

- CS1(SS) Foster

Learning Objectives

Explain what different types of garnishing Discuss colors and textures Show different techniques for enhancing

presentation Talk about how things (time, temperature,

moisture) affect food, and how it looks

Food Presentation

Methods of Food Presentation includes: Garnishing Color contrast Arrangement of foods (in serving vessel) Temperature Control (hot=hot, cold=cold) Maintaining desired moisture content

Garnishing

The #1 thing to consider when garnishing food is that is MUST BE EDIBLE!

If you can’t eat the garnish, it has no business on the plate.

This is not something that applies to a centerpiece, such as the top of a pineapple (not edible) on a fruit platter.

Garnish Examples

Detailed Garnish Work

Color Contrast

Color contrast is one of the easiest ways to make your food look appealing.

Avoid all brownish red tones together or green on green. Contrast makes food pop!

This soup simply has some sauce drizzled on top and a small herb sprig that complete a very simple garnish that is all edible and not only works with the color contrast, but is also a functional component of the dish!

Arrangement of Foods

The way food is arranged in the serving vessel (pan, plate, platter) is also a factor.

Fanning sliced meat, rings of rice with a veg or protein stacked for height are ways of arranging food to maximize visual appeal.

This plate shows how arranging food can be a large part of its visual appeal. This protein and veg. is stacked, then the sauce is also attractively utilized to make a modern, very visually attractive look!

Temperature Control

Temperature Control is more that just a sanitation concern. Your hot food being piping hot can actually enhance it’s appeal!

The steam indicates this is fresh, juicy and HOT! It is much more appealing that a dry steak that’s been sitting in a warmer for 30 min. This heightens visual appeal. We eat with our eyes!

Moisture Content

This is a similar concept to Temperature control, in that ensuring crisp food is crisp and moist food is moist, is terribly important to visual appeal.

Note the liquid under the vegetables. Subtract this, and these vegetables will essentially be sitting on a dry, hot pan dehydrating! Keep them moist by maintaining water and stirring occasionally.

Summary

Combining all these things provide you with a wide variety of making your food visually appealing to your customers.

It may taste amazing, but we EAT WITH OUR EYES! If a customer doesn’t like how it looks, they will not choose it or be predisposed to thinking it tastes bad.

Questions?