Food Presentation
Questions to respond to (teach others about these subjects/present this topic to them):
Explain (and show with examples) how attention to the following elements of design may enhance food during preparation and presentation:
Describe guidelines for appropriate garnishing and presentation of foods; e.g., temperature, flavor.
Describe the elements of design incorporated in the presentation of a wide variety of foods.
Identify and explain canapés in terms of:
Identify and explain hors d’oeuvres and appetizers in terms of:
Demonstrate knowledge and skills in planning, preparing and evaluating the creative
presentation of foods.
Evaluate creative presentation of one food product according to one or more of the following:
colour
· arrangement
· visual appeal
· portion size
Questions to respond to (teach others about these subjects/present this topic to them):
Explain (and show with examples) how attention to the following elements of design may enhance food during preparation and presentation:
- arrangement
- colour
- proportion
- balance
- harmony
Describe guidelines for appropriate garnishing and presentation of foods; e.g., temperature, flavor.
Describe the elements of design incorporated in the presentation of a wide variety of foods.
Identify and explain canapés in terms of:
- components; e.g., base, body, garnish
- varieties; e.g., pâte, vol-au-vent
- compound butters; e.g., beurre au citron, beurre blanc
- bases
Identify and explain hors d’oeuvres and appetizers in terms of:
- types of hors d’oeuvres and appetizers; e.g., rumaki, shrimp cocktail
- use of sauces and dips
Demonstrate knowledge and skills in planning, preparing and evaluating the creative
presentation of foods.
- manipulate factors, including colour and arrangement, creatively to enhance the visual appeal of a variety of foods
- identify and demonstrate use of specialized tools for cutting and shaping foods as well as for
- attractively presenting and portioning foods
Evaluate creative presentation of one food product according to one or more of the following:
colour
· arrangement
· visual appeal
· portion size