Food presentation

Colour, texture, flavour, shape and layout. temperature, timing ,customer needs and buffet food.

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  • Created by: Ellie
  • Created on: 29-05-14 21:44
Garnishes add
Colour
1 of 12
Plate colour helps food look visually
Appealing
2 of 12
Pasta should be cooked
Al dente
3 of 12
Hot food should be served on
Hot plates
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Cold food should be served on
Cold plates
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Food should not be served if it's tempted turn is in the
Danger zone
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Food should be served..... After cooking
Immediately
7 of 12
Portion size depends on the
Customer
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Buffet food should be laid out so that foods are of different
Sizes shapes heights
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Buffet food should be well ...... To add colour
Garnished
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Hot food should be placed at the .... Of a buffet table so food doesn't get cold
End
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A self service buffet needs .... For a customer to use
Utensils
12 of 12

Other cards in this set

Card 2

Front

Plate colour helps food look visually

Back

Appealing

Card 3

Front

Pasta should be cooked

Back

Preview of the front of card 3

Card 4

Front

Hot food should be served on

Back

Preview of the front of card 4

Card 5

Front

Cold food should be served on

Back

Preview of the front of card 5
View more cards

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