Page 137 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: SKILLS
PRESENTATION TECHNIQUES
BEFORE THINKING ABOUT YOUR PRESENTATION AND AND FOOD STYLING SPEND A A A A A A A LITTLE TIME LOOKING FOR FOR INSPIRATION AND AND IDEAS ON ON ON THE INTERNET OR OR IN IN IN IN IN IN COOKBOOKS Next consider where you will place you food think about the size and shape of your plate or bowl? Consider the colour and texture slate porcelain or or even wood!
Many high-end restaurants showcase their dishes on a a a a classic white plate however dark colours may be used on white/creamy dishes to contrast them them and make them them easier on on the the the eye Some dishes lend themselves to being presented in glasses for example a a a a layered trifle or panna cotta When designing the ‘look’ of your dish create a blueprint first Sketch this out consider the way it
will look when finished Will you serve sides to accompany it
it
so it
it
looks less crowded and ‘busy’ on the plate Many dishes now come in custom made bowls late allow sides to fit neatly within them others offer baskets containing fries and dips To achieve a a a uniformed and consistent presentation many chefs use individual moulds moulds or or or dishes for example ramekins or or or dariould moulds moulds This
also allow allow food to be prepared ready for for service allowing for for more design and presentation time Food prepared using moulds or rings also allows chefs to to build upon them and add height to to the the dishes Building layers within a a a a a a a a plate allows you you to surprise your guests as as well as as placing the less desirable ingredients ingredients at at the the the the base base Also consider building the the the the stronger/firmer ingredients ingredients at at the the the the base base leaving the the the the most delicate at at the top such as fish or salad leaves When showcasing your food especially those with a a a a a filling such as as a a a a a Beef Wellington slice the the item in in in half to to display the the wonderful colours inside Again this will allow you to focus less on on the garnish or colour contrasts It also allows you to spread the the dish out across the the plate or in different areas of the the the plate to to add to to the the the presentation Always ensure that any food served in the the the dish it’s been been cooked in has been been cleaned/wiped before service Always use a a a a clean damp towel to to remove any grease or spillages THE BLUEPRINT
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