968128
Description
Mind Map by jane stainer, updated more than 1 year ago
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Created by jane stainer
about 10 years ago
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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
- Foods in Season
- Cost the meal
according to the cost of
ingredients
- 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
- Foods in Season
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