Food Presentation Objectives Identify factors which influence Appetite

Food Presentation

Objectives • • • Identify factors which influence Appetite List the factors to consider when preparing food Discuss how aspect of the environment affect appitite Identify the term “Garnish” Discuss the proper charateristics of a garnish

Introduction • For food to be enjoyed the appetite must be stimulated, once this occurs digestive juices are produced in preparation for the receipt of food. • What factors influence appetite ? 1. Sight 2. Smell 3. Touch 4. Taste

When preparing foods these should be considered Food should be : 1. Well cooked 2. Attractive 3. Appetizing 4. Well presented

Appearance of food The visual impression of a meal is an limited to the meal only. important factors in the success and enjoyment of the food but it is not Appearance also consist of v. The way the meal is served v. The surroundings v. Colour v. Design v. Decoration

Colour There a wide variety of colours found in food and a meals should contain as many variety as possible to make it appealing. Our desire to consume food is greatly influence by colour: q. If a food is naturally one colour and appears different it affects the enjoyment, and taste. q. Colour can be influence by garnish and decoration q. Liquid food colouring can be used in food to enhance food colour.

Surrounding and Colour The surrounding and environment should be : • Comfortable • Warm • Conducive for holding conversation while eating • Suitable lighting Surroundings should have a coloured theme • Tables • Decoration • Serving dishes • Serviettes(Napkins)

Design and Decoration 1. Tables should be neatly arranges with appropriate cutlery and decorations. 2. Table cloths and serviettes should be neatly pressed and laundered 3. Cutlery should be clean and carefully arranged to eaters for each course 1 st should be furthers from the serving mat (knives usually on the right) with cutlery for successive course placed in order. 4. Serviette should be neatly folded and placed either on a small plate next to cutlery in a wine glass

Design and Decoration continued 5. Centre table mat for hot serving dishes should be neatly arranged with the cruet (salt, pepper, mustard, oil, vinegar, sauces and relish) as accompaniments to the meal. 6. Glasses for wine and water on the top right hand side of the tablemat – a jug of water with ice should be provided to drink with meal. 7. Serving spoons and tongs should be neatly arranged in the centre of the table 8. Table decoration E. g. . Flowers candles dried grasses, leaves make the table more attractive but should not dominate the table or be too large to obscure the vision of the person around the table.

Garnishes A garnish is an item or substance used as a decoration or embellishment accompanying a prepared food dish or drink. In many cases, it may give added or contrasting flavour. Some garnishes are selected mainly to augment the visual impact of the plate, while others are selected specifically for the flavour they may impart.

Characterises of a Garnish 1. 2. 3. 4. Adds flavour to a savoury dish Improves appearance Finishes a dish Used as an accent of colour

A garnish should be • • Neat and symmetrical for effect Add colour , flavour and texture Enhance not dominate Usually quite small

Tomato rose Tomato segments Tomato slices Tomato water lilies

Cucumber Peel score and slice thinly Cut into thin slices and overlap Twist Wedges

Parsley Chopped in springs or as an oil

Carrot Curls

Radish Flowers

Eggs Slices Chopped Sieved

Bread Toasted Cut in various shapes

Lemon Wedges Twist

Cheese Grated Moulded

Bacon Roll rasher and grilled

Puff Pastry Cut into shapes Rolled downwards Shaped into crescents and baked

Meat frills

Additional Garnishes v. Fruit segments v. Roasted, or smoke v. Assorted breads seasoned in different ways v. Grated hard cheese v. Cooked meats and poultry v. Cured fish v. Whole and cooked shellfish v. Sliced green pimento , stuffed olives for use in salads v. Julienne strips of carrots and celery in pitted olives v. Moulds of soften cheese into small balls and roll in parsley

Additional Garnishes v Carved roses from turnips beets carrots and potatoes v Radish Rose/flowers v Centipede slices using carrots, radish, tomatoes, cucumber cut into slices arrange to centipede. v Cucumber chains. v Carrot knots, eggplant, radishes, lemon, onion, sweet potatoes.

Decoration This term applies to items use on sweet dishes that visually impacts the attractiveness of a meal

Chocolate These can be § Grated • Melted • Cut into shapes • Caraque (spread a thin layer of melted chocolate on a flat surface allowed to set; draw a long bladed knife across it at an angle, to shave off long, thin scrolls of chocolate

Icing • Glace • Royal • Butter • Fondant

Marzipan Adds colour and make into different shapes e. g. fruits, flowers and animals

Fruits Fresh Dried Crystallized

Nuts • Chopped and coloured • Flaked • Toasted • Halved • Whole

Sugar • Dredged in icing or castor sugar • Sugar strands • Coloured sugar crystals • Crushed caramel

Jelly • Chop • Used as glaze

Cream • Whipped and piped • Double or whipping cream

Flavour is the distinctive taste of a food or drink • • • Checked and adjusted before serving Suitable not overpowering (This can spoil the meal) Curry and garlic flavours should be carefully used Flavours can be combined to give contrast to the meal Flavour can be added with the use of herbs and spices

Serving dishes • Attractive • Clean • Hot (if they contain hot food ) • Splashes should be cleaned • Plates should be cleaned and warmed • Sauces (served in jugs/ boats with a saucer underneath or poured over food ) • Bread and bread rolls should be served in a wicker basket • Butter in small pats or curls in a cold dish • Cheese on a cheese board

Texture The way food or drink taste or feels in your mouth. • Is important for enjoyment of food • Should be varied to avoid monotony E. g. Meat casserole should have crisp vegetable and puddings should be served in moderation

Home work Page 276 • Answer question 1 -7