FOD Module 3060: Food Presentation

Introduction

Students will develop creativity and flair while learning the techniques of artistic food presentation

Task

Objective 1 - Student will identify principles of design and their application to the preparation and presentation of foods by explaining how attention to hte following elements of desing may enhance food during preparation:

arrangement
colour
proportion
balance
harmony

Objective 2 - Student will describe guidelines for appropriate garnishing and presentation of foods

explain canapes in terms of: basy, body, garnish, pate, baes, types of hors d'oeuvres, sauces and dips

Objective 3 - Student will identify costs involved in the presentation of foods

manipulate factors, including colour and arrangment, 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 protioning foods

Process

Food presentation

http://en.wikipedia.org/wiki/Food_presentation

How to present food on a plate

http://www.wikihow.com/Present-Food-on-a-Plate

The art of stylng

http://www.eatwell101.com/food-presentation-techniques-food-styling-tip…

Food presentation tips

http://www.howtocookgourmet.com/foodpresentationtips.html

Food preparation and garnish

http://hotelmule.com/html/42/n-2642-2.html

garnishes