Present Food

By Lauren Bricknell
2. Concept Map outlining important tips/information about presenting food
3. 6 Pictures of food displaying excellent food presentation. Write a paragraph
outlining key presentation features for each.
This food item is stacked with the sauce in shape detailing (current food presentation trend). With
the main meal centred in plate with appropriate crunchy garnish to complement the soft texture of
the meal. The plate is a white plate with no chips and also is a clean plate. This meal features a
green, this garish creates contrast between the hot colours used in the meal and the cool green
garnish. One of the most important features this meal shows is that the rim is free of sauce
This meal features Contrasting Colours of Yellow and Red, on a White plate free of chips. The
yellow and red sauce detailing is continuing the colour theme. The red sauce detail adds a pop of
colour giving the meal personality. The cream on top of tart links in the plates colour this cream is
also slightly burnt which creates contrast with the soft tart lling. This meal has an appropriate
portion size for 1 person
This meal features a Japanse style meal, this japanse aspect carries on into the other aspects of the
meal such as ; Square Japanese style plate and the Chop sticks provided. The meal features a
magnicent Chili ower Garnish this is creating contrast with meals avours and colours. Also note
of how carefully the Stir Fry is placed on plate this making it look fresh and appealing. The plate is
also chip free and the rim of the plate is free from food or sauce leaking
The meal features a Square plate which is Contrasting with the round main meal served. The
Chocolate swirl garnish that features on the mail meal is a contrasting texture with the soft cake.
The Coco powder detail that is found on the plate is linking the chocolate themed garnishes that are
present. We can see that this meal is following food presentation trends such as Stacked Food and
accompanies a Fresh fruit Garnishing . This Plate is Chip free and the portion size is Appropriate
for 1 person.
This meal features the present food presentation trend of Stacked Food and Food placed in the
centre of plate. This food shows a clear example of a clear line of symmetry in a meal, which is
appealing to the eye. The strawberry sauce on side allowing for the contrast in palette, and the icing
sugar covers half of the main item for an appealing visual effect. The strawberries used to add
avour to the otherwise bland meal and also added as a garnish. The Crackers are cut into the
same uniform shape and this is also present with the icecream. The plate is free of chips/cracks.
The Food is stacked which follows a food presentation trend. The meal features a corresponding
green colour used to add visual contrast between the main meal colours and the white plate making
the meal look very fresh. Note that the green sauce is carefully placed in a spiral around food, this
draws the consumers eyes directly to the food and is also another food presentation trend.
The meal is clearly placed in centre of place with Small pieces of pineapple resting in centre of
plate lling up dead space. Finally, the Plate free of chips/cracks
4) 1 Picture of food showing poor presentation. Explain why in 1 paragraph.
The food is spilling over the rim of the plate
The sauce is spilt on the rim
The food looks unappetising and over cooked
The green and brown colours don't coordinate
The sauce looks lumpy and unappetising
The food has not been place properly
The food is soaking in sauce
The meat is bearly visable.
5) Garnishes - Worksheets
!""# %&'(')*+,") -'./'0 12'(,")(3
1. ulscuss good work pracuces Lo follow Lo achleve lndusLry sLandards ln food presenLauon.
ApproprlaLe and good personal hyglene, clean work envlronmenL, noL worklng wlLh food lf you are
slck.
2. 'lL ls essenual Lo garnlsh all food Lo be served, before lL leaves Lhe klLchen.' ulscuss Lhls
sLaLemenL.
lL ls noL essenual LhaL all food ls garnlshed because slmply some food does noL need lL, also a
garnlsh for a food as Lo be approprlaLe for LhaL food. Some foods are already overloaded wlLh
avour ln Lhemselves, lL would be overklll Lo add a garnlsh. Also lf a garnlsh ls added lL MuS1 be
needed and approprlaLe for Lhe food.
3. lor each of Lhe followlng dlshes, suggesL a sulLable garnlsh and descrlbe how Lhey could be
plaLed auracuvely:
a. lrled sh and chlps
uecorauve lemon wedge on slde.
b. 8oasL lamb, roasLed vegeLables and mlnLed peas
Cravy llghLly drlzzled on lamb
c. Scrambled eggs and LoasL
arsley
d. lrulL salad
?ogurL on slde.
e. 8eef sur-fry
Cregano
f. Chlcken lleL and mushroom sauce wlLh sLeamed vegeLables
8asll
g. 8lueberry ple and cream
uecorauve berrles on Lop of cream
4. Lxplaln why an esLabllshmenL should malnLaln conslsLency of food served Lo all of lLs
cusLomers.
lL makes Lhe cusLomer happy Lo have Lhe same meal LhaL Lhey can see ln Lhe menu (lf shown) and
allows all of Lhe meals Lo be ldenucal, easler Lo prepare and allows for lngredlenLs Lo be ordered ln
bulk allowlng for cheaper prlces.
3. ulscuss meLhods of mlnlmlslng wasLe and oLher envlronmenLal concerns ln relauon Lo
presenung food for servlce.
1o mlnlmlse wasLe allow scraps Lo be used ln soups or as garnlshes, so save Lhese for laLer. use as
much of Lhe lngredlenLs as you can, eg when uslng an orange keep Lhe skln for laLer garnlshes, or
zesL Lhe orange for a garnlsh. lf food cannoL be reused conslder glvlng scraps Lo anlmals or puL
Lhem lnLo a composL heap.
6. uescrlbe how you would deal wlLh Lhe followlng slLuauons
a. ShorLage of selecLed garnlshlng lngredlenL - develop anoLher sulLable garnlsh LhaL
would sulL Lhe meal, wlLh Lhe remalnlng lngredlenLs - 8L C8LA1lvL -
b. lood spllled whlle servlng a cusLomer - clean up Lhe mess lmmedlaLely and appologlse!
c. Large spllls on a bueL Lable - Clean up mess and replace any conLamlnaLed food.
d. MlsLakes ln food served Lo cusLomer, such as lncorrecL order and lncompleLe order -
Apologlse and go and geL Lhe orlglnal food LhaL was meanL for Lhe cusLomer.
Apologlse for Lhe delay.
7. LlsL four hyglene rules and four safeLy rules ln Lhe presenLauon of food.
- Wash hands before preparlng food
- 1le up halr
- use dlerenL chopplng boards for dlerenL uses
- uonL use food LhaL has been dropped on Lhe oor

- Wear closed ln leaLher shoes
- never sLore chemlcals near food
- never allow boxes Lo obsLrucL exlLs
- use approprlaLe equlpmenL for approprlaLe Lasks
45(" )"*' 6"&7(8''* 9 :""75'* ;/.') /) +* <&+=>
6) 5 pictures of different Garnishes. Label Each.
Strawberry Fan
Chocolate Curls
Chilli Flower
Tomato Rose
Carrot Curls
7) List 5 Tools that are useful when preparing garnishes, include pictures of
garnishing tools.
Zester
Vegetable Peeler
Parisienne cutter/Melon Baller
Piping Bag and Nozzles
Sifter