Presentation of Food NAT 5

Learning Objectives: Gain an insight in the presentation of food with relation to: Plate size Plate colour Garnishing Colour of food Texture of food Serving size

Selecting the right plate Often chefs rely on plain colours, especially white, to set off the food. The colour of the plate often contrasts with the food? Aside from colour, there is a wide range of shapes and styles to choose from Too large a plate: customer might be unimpressed and feel cheated of sufficient food.

Investigate simple garnishes The food speaks for itself so the garnish should complement this be it a small side salad, sprinkling of herbs, nuts or ground spices.

Consider colours and textures White sauce, cauliflower and potatoes lack colour and soon look bland and unappetising. Add a garnish that is colourful: fresh herbs, spices and zested citrus make great colorful garnishes. Sprinkle bright red paprika on eggs; add lemon zest with some cracked black and red pepper to salmon.

Stack it! Rather than spreading your food out over your plate in little heaps, stack it. This adds the third dimension of height and can transform a really simple meal into something fancy. Typically we start with greens on the bottom, then protein over the greens or layered half-on half-off the greens, and if you’re doing a starch, have a very small portion placed slightly off to the side in the nook made by the protein and greens.

Shape it! Use measuring cups, measuring spoons, ice cream servers, or any other shaped ‘frames’ from basic tools in your kitchen as molds. This is called a timbale.

Warm or cool your plates Presentation isn’t just a visual thing – it’s also sensory: If you’re serving a cold salad, it tastes so much better on a chilled plate. Not only does it “feel” better, it preserves the salad’s freshness. If you’re serving a warm soup, pre-heating the bowl will add a whole other layer of comfort.

Serving size (portion control) It’s always better to serve small portions and allow people to get seconds rather than serving too much food initially: This has the nice side benefit of helping with portion control, and if there are leftovers, they aren’t contaminated by being on people’s plates. Too much on a plate can overwhelm the eater and put them off- it can also look messy sometimes.

Odd numbers Having an odd number of foods (three is best) on a plate gives the dish visual tension, making it exciting to look at.

Look at the following slides Write down what you think ‘makes’ the dish What do you like about it? Is there anything you don’t like?

Learning Objectives: Gain an insight in the presentation of food with relation to: Plate size Plate colour Garnishing Colour of food Texture of food Serving size