How a Chef can make food look appetising

How a Chef can make food look appetising

1. accompaniments - the addition of colourful vegetables and garnishes

2. amount of food on plate - not overcrowded, messy or covered in gravy etc.

3. savoury food served on oval plates or dishes

4. dramatic shapes of serving dishes/plates. Interesting food shapes

5. texture - crispy, soft, smooth, crunchy

6. temperature of food - hot food should be piping hot, cold food cold

7. use of decorations - give examples

8. food stacking - e.g. potato slices, lamb cutlets

9. adding sauces, coulis etc

10. use of garnishes - give examples

11. consistency - how thin or thick, lumpfree sauces

12. colour - use of coloured serving dishes/plates. cream, white, green and brown are 'dead' colours that need lifting

13. use of doilies or dish papers if appropriate

14. portion size - rich food served in smaller quantities

15. Planning a Menu

    • Foods in Season
      • Cost the meal according to the cost of ingredients
    • Consider the food available and their cost
    • Should have a range of flavours e.g. smooth and crunchy
    • Should look appetising
    • Should include a range of contrasting flavours... but no to many to hide the flavour of the main product.
    • Choose recipes that can be made successfully.
    • Oven may be used for more than one thing so check time and oven temperature.
    • Think about equipment avaliable
    • Dietary requirements
    • The type of occasion will affect the type of menu