How a chef can make food look appetising
- Created by: Rococo
- Created on: 15-05-14 06:53
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- How a Chef can make food look appetising
- texture - crispy, soft, smooth, crunchy
- colour - use of coloured serving dishes/plates. cream, white, green and brown are 'dead' colours that need lifting
- dramatic shapes of serving dishes/plates. Interesting food shapes
- amount of food on plate - not overcrowded, messy or covered in gravy etc.
- temperature of food - hot food should be piping hot, cold food cold
- consistency - how thin or thick, lump-free sauces
- savoury food served on oval plates or dishes
- use of doilies or dish papers if appropriate
- portion size - rich food served in smaller quantities
- use of garnishes - give examples
- use of decorations - give examples
- accompaniments - the addition of colourful vegetables and garnishes
- adding sauces, coulis etc
- food stacking - e.g. potato slices, lamb cutlets
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