Food presentation

About food presentation

1. Presentation on Food Presentation Group Member Dhawa Lama Kititiz Maharjan Rajan Shrestha Shakil Kansakar Yam Prasad Timalsina

2. Is the art of modifying , processing , arranging , or decorating food to enhance its aesthetic appeal. The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish . The food may be decorated as in elaborately iced cakes, topped with ornamental sometimes consumables , drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible garnishes . Introduction

3. Continue The arrangement and overall styling of food upon bringing it to the plate is called plating. Some common styles of plating include a 'classic' arrangement . main item in the front of the plate with vegetables or starches in the back, a 'stacked' arrangement of the various items, or the main item leaning or 'shingled' upon a vegetable bed or side item . Item location on the plate is often referenced as for the face of a clock, with six o'clock the position closest to the diner . A basic rule of thumb upon plating, and even in some cases prepping, is to make sure we have the 5 components to a dish traditionally at a 6 o'clock position-vegetable , at a 2 o'clock position - starch at an 11 o'clock position - sauce and garnish.

4. Tips for food presentation A plate of food is like a painting, and the rim of the plate is the frame. This does not mean that you have to spend as much time arranging the plate as Rembrandt did painting a portrait, but it does mean that you need to think a little like an artist and strive for a pleasing arrangement.

5. Tips for food Presentation Balance =Select foods and garnishes that offer variety and contrast, while at the same time avoiding combinations that are awkward or jarring . Colors =Two or three colors on a plate are usually more interesting than just one. Many hot foods, especially meats, poultry, and fish, have little color other than shades of brown, gold, or white. It helps to select vegetables or accompaniments that add color interest - one reason why green vegetables are so popular . (Garnish is often unnecessary, especially if the accompaniments have color, but it is very important in some cases )

6. Tips for food Presentation Shapes =Another food presentation tip is to plan for variety of shapes and forms as well as of colors. Cutting vegetables into different shapes gives you great flexibility. Carrots, for example, which can be cut into dice, rounds, or sticks ( batonnet , julienne, etc.), can be adapted to nearly any plate . Textures =Good balance requires a variety of textures on the plate. Though not usually included in food presentation tip lists because they are not strictly visual considerations, textures are as important in plating as in menu planning. Flavors =we can't see flavors but this is one more factor we must consider when balancing colors, shapes, and textures on the plate.

7. Tips for food Presentation Portion Size =Portion sizes are another important food presentation tip, as well as being a prime consideration for costing. 1.Match portion sizes and plates. 2.Balance the portion sizes of the various items on the plate . Temperature =Serve hot foods hot, on hot plates.Serve cold foods cold, on cold plates .

8. Food presentation Techniques Decoration and food should harmonize one another , always bear in mind that when we are serving a dish that garnish and the dish don’t contradict in tastes. If we really do not have time then simple lemon wedges will do the trick to elevate the smoked of the main course . Serve it with some dill that is finely chopped id adds a touch of green and looks appealing too

9. Food presentation Techniques Some of examples of food presentation techniques are; Carrot Curls

10. Food presentation Techniques B efore slicing, use a vegetable peeler to cut a strip of the peeled carrot.

11. Food presentation Techniques The carrot strip must be rolled and secured with a toothpick. Place in a cold glass of water in the refrigerator.

12. Food presentation Techniques Wait 2 to 3 hours and remove from water. When toothpick is removed, the peel should remain curled, stretch the curl out and place on the plate as a colorful garnish.

13. Food presentation Techniques Tomato Rose Garnish

14. Food presentation Techniques Beginning at the top of a tomato, peel the tomato skin with a sharp utility knife. The garnish works best if the peel is ¾" to 1" wide, is a continuous peel, and the peel is thin with very little flesh attached.

15. Food presentation Techniques Lie peel flat with flesh side up. Roll up the peel.

16. Food presentation Techniques Set peel on plate and allow it to open. If needed, shape the peel to resemble an "opening rose". For finishing touch, add mint sprigs.

17. Food presentation Techniques Pineapple Boat

18. Food presentation Techniques Remove any brown and/or discolored leaves. To create a base, cut a thin slice from each half of the pineapple.

19. Food presentation Techniques With a large cutlery knife, cut the pineapple (including the crown) in half

20. Food presentation Techniques Remove the core of each pineapple half by creating a V cut from top to bottom of the core. After completing a V cut, slice each end straight across, remove core.

21. Food presentation Techniques Using a curved, serrated knife, remove the fresh pineapple from each half

22. Food presentation Techniques Cut pineapple into chunks and place in the pineapple bowl.

23. Food presentation Techniques Add other fresh fruits if desired. A pineapple bowl can also be used to hold cold salads and desserts.