Reference: Food Presentation Secrets
"We eat with our eyes, gorging on colours and textures, anticipating the flavours to follow."
There are three key considerations for presentation:
- set-up
- focal point
- sauce
Five simple key points to remember when presenting a plate of food:
- BALANCE - two or three colours are better than one
- SHAPE - plan for a variety of shapes and forms, not just two; think about height variation
- TEXTURE - combine a balance of textures, not too many food of one texture
- FLAVOUR - can't see it but you know the flavours have to work together
- PORTION SIZE - make sure you balance the portion sizes with the plate
Choice of Plate - please see pages 14 to 19 for ideas.
Remember your plate must be clean - no spills, fingerprints, smudges!
Keep the rim of the plate clear - like a picture frame - think about plate size and portion size.
When plating try to plate at least TWO or THREE different ways.
When reflecting on a lab, please refer to these points to discuss your successes and your challenges.