How a Chef can make food look appetising

accompaniments - the addition of colourful vegetables and garnishes
amount of food on plate - not overcrowded, messy or covered in gravy etc.
savoury food served on oval plates or dishes
dramatic shapes of serving dishes/plates. Interesting food shapes
texture - crispy, soft, smooth, crunchy
temperature of food - hot food should be piping hot, cold food cold
use of decorations - give examples
food stacking - e.g. potato slices, lamb cutlets
adding sauces, coulis etc
use of garnishes - give examples
consistency - how thin or thick, lumpfree sauces
colour - use of coloured serving dishes/plates. cream, white, green and brown are 'dead' colours that need lifting
use of doilies or dish papers if appropriate
portion size - rich food served in smaller quantities
Planning a Menu
1. Foods in Season
  1. Cost the meal according to the cost of ingredients
2. Consider the food available and their cost
3. Should have a range of flavours e.g. smooth and crunchy
4. Should look appetising
5. Should include a range of contrasting flavours... but no to many to hide the flavour of the main product.
6. Choose recipes that can be made successfully.
7. Oven may be used for more than one thing so check time and oven temperature.
8. Think about equipment avaliable
9. Dietary requirements
10. The type of occasion will affect the type of menu

Resource summary

	Created by jane stainer almost 10 years ago