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GREAT FOOD PRESENTATION:

More Than Food On A Plate

Video Support Notes

Following many requests, these notes have been printed on A4 size sheets for easy photocopying

Produced by VEA Inc.

Teacher notes by Julie Jane

Distributed by VEA Inc.

10 Mitchell Place Suite 103

White Plains, NY 10601 Phone: (866)727-0840 Fax: (866)727-0839

Website: www.veavideo.com

Duration 27 mins

WARNING This program is protected by copyright laws both in Australia and overseas.

The penalties for unauthorised copying of this program include a $50,000 fine for individuals and a $250,000 fine for institutions.

These notes can be freely copied

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GREAT FOOD PRESENTATION: More Than Food On A Plate

Suggested Uses of the Video. Hospitality training programs, VCE Food Technology & workplace training.

Pre Video Discussion and Exercises.

Note: Students should have already covered the areas of basic cookery methods, menu planning

and nutrition.

• Relate to site excursions viewing food service, to record a brainstorm about food service and presentation from individual experiences.

• Call on individuals to relate good food presentation experiences.

• Call on individuals to relate bad food presentation experiences.

• View and listen to each section of the video to develop a further understanding of the many components of great food presentation.

Video Presenters

• Mark Haynes is the Executive Chef, for the Marriner Theatres, including the Plaza Ballroom, Regent Theatre, The Princess Theatre, The Forum Theatre, The Comedy Theatre and Hotel Lindrum.

Mark, the former executive chef of Melbourne’s renowned restaurant, Florentino’s, is the creative and organisational force behind some of the city’s most spectacular dinners, corporate events, weddings, breakfasts and cocktail parties for up to 1200 guests.

• Graeme Riley is the Hospitality Services Manager, at John Fawkner Hospital, a private hospital in inner northern suburbs of Melbourne.

As well as hot fresh meals twice a day for up to 140 patients, Graeme Riley’s team also prepares up to 160 identical meals for 2 other city hospitals. Patient satisfaction during care and recovery is Graeme’s prime concern. As well as food services, Graeme is also responsible for the hospital’s environmental services, linen and laundry services, gardens and ground maintenance.

• Julie Jane, is teacher of Accredited Hospitality and Small Business Courses at Council of Adult Education.

For over 30 years, Julie Jane has taught students of all ages. During this time, for 15 years, Julie also owned and operated an imaginative and successful catering business that often served up to 500 guests. She now teaches adults from all walks of life how to plan and prepare food that tastes and looks great, at home or in a commercial setting.

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GREAT FOOD PRESENTATION: More Than Food On A Plate

Overview

This video is designed to give clarity to many aspects of detail required in all the planning and production stages of presenting excellent food. The presenters give a variety of production techniques and dining situations, relating their knowledge, experience and creative skills.

The video will present ideas and information under the following headings

• The role of the senses.

• Taste sensations – taste receptors and taste zones.

• Planning the Presentation

• Practicalities

• Budget & commercial considerations

• Nutrition

• Consistency of presentation

• Presentation issues - flavour & texture - colour & appearance - crockery & cutlery - atmosphere & service

• Entering the industry

Other Relevant VEA Material

Great Food Presentation, A Practical Guide Great Food Presentation, A Practical Guide, Video on CD It’s a Chefs Life Using Bush Foods A Taste of Vietnam Looks Good Enough to Eat Food events: An Introduction to Catering

To order or inquire please contact VEA

10 Mitchell Place

Suite 103 White Plains, NY 10601 Phone: (866)727-0840 Fax: (866)727-0839

Website: www.veavideo.com

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GREAT FOOD PRESENTATION: More Than Food On A Plate Video Timeline

The following video timeline is approximate because all video players vary a little. Set your player to 00:00 at the start of the opening title.

Copyright warning VEA Logo 00:00 Opening title 00:10 Introduction 00:45 The Senses 01:45 Taste Sensations (taste buds) 02:30 The Essentials of Good Eating & introduction to chefs & venues 05:35 Planning the Presentation – introduction 06:45 Planning the Presentation Practicalities 07:35 Planning the Presentation Budget & commercial considerations 11:50 Planning the Presentation Consistency of Presentation 13:50 Planning the Presentation Consistency of presentation 15:00 Presentation Flavour & texture 17:30 Presentation Colour & appearance 18:10 Presentation Colour & appearance Graeme Riley explains outlines 2 hospital lunch presentations 19:10 Presentation Colour & appearance Garnishes 21:40 Presentation

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Crockery & cutlery 22:05 Presentation Atmosphere & service 25:25 The role of presentation 26:10 Advice to those who want to enter the food industry

GREAT FOOD PRESENTATION: More Than Food On A Plate

STUDENT WORKSHEET

This video gives an insight into food presentation by exploring the planning and production

techniques involved in meal preparation and presentation.

Understanding the senses. 1.) Name the five senses, then place them in the order you think they are stimulated, when you

make contact with food – do this from your own experiences. 1. __________________________________________________________________________ 2. __________________________________________________________________________ 3. __________________________________________________________________________ 4. __________________________________________________________________________ 5. __________________________________________________________________________ 2.) List the 4 different taste zones and their location on the tongue? 1. __________________________________________________________________________ 2. __________________________________________________________________________ 3. __________________________________________________________________________ 4. __________________________________________________________________________ 3.) What adverse or interfering factors can alter our senses, hence our enjoyment of food?

Planning the Presentation

1. Practicalities. The following list of practicalities need to be considered when planning a

menu, work through the list and include one point of detail for each. Equipment, EG. 1. Do we have the right equipment to include souffles on our menu, need souffle dishes?

Time

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Staff

GREAT FOOD PRESENTATION: More Than Food On A Plate

Storage.

Variety.

Cooking style.

Accompaniments

Cultural considerations

Dietary considerations

Religious considerations

2. Budget and commercial considerations. Work in pairs to discuss the different budget

information presented in the video, then record 10 points relating to differences for the particular styles of service, eg. the use of seasonal foods to get best quality and price, can be applied to all styles of menu.

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

___________________________________________________________________________

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3. Nutrition. What are the specific nutritional considerations for the catering situations shown and how do they effect the resultant menu, include any variant influences?

• Plaza Ballroom-Corporate function centre.

GREAT FOOD PRESENTATION: More Than Food On A Plate

• John Fawkner Hospital

___________________________________________________________________________ ___________________________________________________________________________

• Family situation

___________________________________________________________________________ ___________________________________________________________________________

3a. Work with a partner to list the special nutritional considerations for these specific areas of

food service.

• A Vegetarian restaurant that serves vegetarian and vegan food.

• A creche

• Residents in a retirement village. 4. Consistency of presentation. How do staff monitor and deliver consistency in food

presentation. List five methods of instructing staff, eg. Standard recipe cards with photos of final presentation, including the garnish.

1. …………………………………………………………………………………………………

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2. …………………………………………………………………………………………………

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3. …………………………………………………………………………………………………

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4. …………………………………………………………………………………………………..

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5. …………………………………………………………………………………………………..

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GREAT FOOD PRESENTATION: More Than Food On A Plate

5. Presentation. Work in pairs to discuss the following considerations in each of the case

studies shown, give at least two relevant considerations for each area.

• flavour and texture.

• colour and appearance

• crockery and cutlery

• atmosphere and ambience

6. Entering the Industry. Compile a list of 6 positive things you could do if you were considering a job in the food preparation and service sector of the hospitality industry. 1.

2.

3.

4.

5.

6.