Chapter 2 Food Presentation

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    16-Aug-2015

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  1. 1. Chapter 2 Food Presentation Chapter 2 Food Presentation AT A GLANCE By the end of this chapter, you will be able to: Explain how to decorate and garnish food Explain the use of garnishes, herbs and spices in food presentation List the basic principles of food photography 1
  2. 2. Chapter 2 Food Presentation Chapter 2 Food Presentation Food presentation refers to how food is arranged and shown to others Food that is well presented will invite attention and tempt our taste buds 2 Introducing food presentation
  3. 3. Chapter 2 Food Presentation Chapter 2 Food Presentation 3 Serving food attractively We can consider four key areas when we present food: Choice of plate Arrangement of food Use of colours, shapes and textures Garnishing
  4. 4. Chapter 2 Food Presentation Chapter 2 Food Presentation Plating is the styling and arrangement of food onto the plate Choosing the right plate can enhance the appearance of the food served Some ideas for plating food are: Crockery Claypots, pots and pans Glassware Leaves Food Others 4 Choice of plate
  5. 5. Chapter 2 Food Presentation Chapter 2 Food Presentation 5 Arrangement of food The way that food is placed and arranged on a plate affects its appearance and presentation We can follow 3 steps to arrange food: Plan ahead Find the right balance Add the finishing touch
  6. 6. Chapter 2 Food Presentation Chapter 2 Food Presentation 6 Plan ahead Visualize the final presentation of the dish Make a checklist of things needed ingredients, crockery, utensils Manage your time well texture and flavour of food can be affected if we take too long to present the food
  7. 7. Chapter 2 Food Presentation Chapter 2 Food Presentation 7 Find the right balance Aim to find the right balance between: 1) The portion of food and the size of the plate 2) The use of space (horizontal and vertical) 3) The placement of the main dish and the placement of the side dishes 12 6 9 3
  8. 8. Chapter 2 Food Presentation Chapter 2 Food Presentation 8 Add the finishing touch We can add the finishing touch by saucing Sauces should complement the dish instead of covering it Sauces introduce a contrast in colour and increase the visual appeal
  9. 9. Chapter 2 Food Presentation Chapter 2 Food Presentation 9 Use of colours, shapes and textures Colour Fruit and vegetables with vibrant colours can increase the appeal of the food Sauces can introduce contrasting colours to make the presentation more interesting
  10. 10. Chapter 2 Food Presentation Chapter 2 Food Presentation 10 Use of colours, shapes and textures Shape Moulds can be used to create interesting shapes Biscuits Sunny side eggs Texture Ingredients of contrasting textures can be used together Crunchy walnuts in bread Crispy croutons in soup
  11. 11. Chapter 2 Food Presentation Chapter 2 Food Presentation 11 Garnishing Garnishes can be used to add colour, texture and flavour to food They can make dull-looking dishes look more appealing and appetising For example, using mint leaves to garnish a bowl of pumpkin soup
  12. 12. Chapter 2 Food Presentation Chapter 2 Food Presentation 12 Making dishes interesting with garnishes Garnishes can be made from fruit and vegetables. Simple garnishes Sprigs of parsley Lemon wedges Tomato slices Chopped spring onion Garnishes that require more skill and time Radishes in the shape of flowers Egg and tomato arranged into the form of mushrooms
  13. 13. Chapter 2 Food Presentation Chapter 2 Food Presentation 13 Making dishes interesting with garnishes Points to consider when garnishing food: The garnish should be appropriate for the food The garnish should complete and enhance the dish The amount of garnish should be proportionate to the amount of food served
  14. 14. Chapter 2 Food Presentation Chapter 2 Food Presentation 14 Making dishes interesting with herbs Herbs Leaves of soft-stemmed plants Fresh herbs used as garnishes or added to flavour dishes Dried herbs added during cooking to enhance flavour Examples: curry leaves, chives, bay leaves, basil
  15. 15. Chapter 2 Food Presentation Chapter 2 Food Presentation 15 Making dishes interesting with spices Spices Roots, seeds, barks, fruits or flowers of plants Normally used in their dried form Added during cooking to give flavour and colour to food Examples: cinnamon, cloves, star anise, cumin
  16. 16. Chapter 2 Food Presentation Chapter 2 Food Presentation 16 Food photography Take close-up photographs Get up close or zoom in for the image of the food to fill the viewfinder or the screen of your camera Close-up photographs bring focus to the dish and show the different ingredients used in the dish
  17. 17. Chapter 2 Food Presentation Chapter 2 Food Presentation 17 Food photography Use good lighting Sufficient background light is important to bring out the texture of the food and make it look more appetising Lighting from the front make the food appear flat and dull Lighting from the back make the food stand out Natural light brighten up the photograph and is generally always the best
  18. 18. Chapter 2 Food Presentation Chapter 2 Food Presentation 18 Food photography We can take shots from the top, from the front or from the side Photographs of layered food such as pancakes and burgers can be taken from the side to show the ingredients and the height of the food Take shots from different camera angles
  19. 19. Chapter 2 Food Presentation Chapter 2 Food Presentation 19 Food photography Use props Interesting crockery, cutlery and ingredients used in the dish can make your photograph come to life Ensure that the focus is on the food and not on the props
  20. 20. Chapter 2 Food Presentation Chapter 2 Food Presentation 20 Food photography Keep the crockery and cutlery clean Wipe the plate clean if it is smudged with sauce Smudges of sauce on plate make the dish look messy and less appealing Keeping the crockery and cutlery clean is especially important for close-up shots