Presenting food well is all part of the show that is cooking. From historical extravaganzas such as live birds that fly from a pie, to modern day garnishes with unexpected twists, food presentation is an art form. In this article, you'll have the opportunity to explore some of the more modern ways to present food.
Steps
1
Start at the foundation. Selecting the right plates, cutlery, glasses and linen will enhance the overall appearance of the dish upon the table. The dish itself should add appeal and interest to the food without detracting from it. Often chefs rely on plain colors, especially white, to set off the food. Aside from color, there are a wide range of shapes and styles to choose from and if you don't already have interesting plates, many can be sourced very cheaply. Some are practical, some are more decorative and some are conservatively formal.
2
Consider the use of a separate sauce or the sauce the dish comes with (such as a curry, stew or casserole) as a form or decorative design. A soupy dish on a flat plate looks messy unless it is reined in with something such as rice, pasta or potato, or served in a suitable bowl or deep dish.
3
Consider the shape of your cooked vegetables and how you serve them, which can make the simple become special. Formal vegetable cuts can add a lot of appeal, but also can add to the cook's workload. While using an ice cream scoop to make domes of food is really left to the realms of children's parties, you can cook and serve vegetables, desserts, pot pies and a host of other foods inside unique shaped dishes and many other fire-proof vessels.
4
Remember that styles change even within the space of a few years or even months, so keep up-to-date by checking out cooking magazines, cooking or foodie websites and cooking shows for current ideas. At one stage, vast and complex garnishes taking more space was attractive and at another time, towers or stacks of foods were all the vogue. As these are both tricky to prepare and serve, these fashions tend not to last long and go back to the older formal styles.
5
Consider how to present the main portion in relation to the side dishes. Be it a slice of pie, meat, a flan or whatever, consider where it will look best on the plate with everything else. Consider also how get best impact––the appearance and symmetry are all affected by whether the food is sliced thinly, thickly or left whole. Experiment a little and ask other people for their thoughts on what looks best. You'll soon get the idea of what works, and there's never any harm borrowing ideas from your favorite restaurants.
6
Choose the food to suit the occasion - context is everything. Avoid feeding children's fare to adults and vice versa, or you'll have a culinary disaster on your hands.
7
Imagine what you will serve on the plate according to the character of the diner. Some restaurants are known for serving just a meat and sauce portion with nothing else, allowing the guest to buy an additional serve of vegetables or side dishes. This can be fine in certain styles, especially formally served roasts often serve the meat plain on the plate allowing the diner to select from a range of side dishes. But it tends to be unpopular with those who want a varied, interesting meal or a who desire the feeling that they're getting a complete or value packed meal. Psychology therefore can make a huge difference and effect.
8
Investigate simple garnishes. The food speaks for itself so the garnish should complement this, be it a small side salad, sprinkling of herbs, nuts or ground spices. Above all, make it relevant and unless it is fashionable to hide the food with the garnish, opt for simple, easy elegance. Confusing diners won't win you any favors.
9
Choose your garnish wisely. In many cultures, flowers are an acceptable garnish or a large inedible leaf sitting underneath the food. In broader Western culture, it's recommended that nothing inedible be served on the plate. As well, since certain garnishes can affect the flavor, choose carefully.
10
Consider colors and textures. White sauce is often paired with a white meat, but sliced chicken with a white sauce, cauliflower and potato is lacking in color and soon looks bland and unappetizing. Try to add different colors and textures to spice up the interest. This is usually fairly easy to do and it can add a lot of appeal for just a little extra planning effort.
11
Finally, but importantly, consider what you would prefer to do within the range of your skills and time availability. Spending ages fiddling with ice, butter or vegetable garnishes can sometimes be unrealistic, unnecessary and tedious. Enjoy the cooking process as much as the eating.
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