food-presentation-and-styling.pptx
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1、 Livestock & Meat Commission for Northern Ireland 2016Food presentation and stylingWhy is it important?The visual appeal and presentation of a dish is as important as its flavour.The initial attraction of food comes from the visual appeal.A combination of colours, textures, decoration and garnishes
2、increase the aesthetic appeal and can also enhance the flavour of some dishes. Livestock & Meat Commission for Northern Ireland 2016What makes great presentation?1.What the food will be served on (also known as the support)2.The focal point3.Colours4.Textures5.Decoration and garnish Livestock & Meat
3、 Commission for Northern Ireland 2016What will the food be served on?The function of the support is to hold, present and accentuate the food.1.Plain dark or white plates are often used to enable creativity.2.If there is a design on the plate, this would normally be on the border.3.Consider using alt
4、ernative ways to present your food such as paper cones for chips, preserving jars for pt, individual lidded dishes for casseroles, mini saucepans for soups and natural stone or wooden plates. Livestock & Meat Commission for Northern Ireland 2016The focal pointThis is what will mainly attract the eye
5、. For a main dish, this will usually be the meat, fish or protein alternative.It is important that the main element of the dish is easily accessible without detracting from the overall presentation and look of the dish. Livestock & Meat Commission for Northern Ireland 2016ColoursColour is very impor
6、tant as it can create excitement. Colour could be provided by the plate the food is served on, vegetables or sauces, decoration and garnishes or the food itself.Colours to be aware of:Green brings coolness and calms down;Red stands for passion and excitement;Black is a sign of elegance;Blue is a nat
7、ural appetite suppressant and can make food look unappetising. Livestock & Meat Commission for Northern Ireland 2016Textures Texture is a very important element of good food presentation.By contrasting textures, the whole dish takes on a different dimension and adds visual appeal. Livestock & Meat C
8、ommission for Northern Ireland 2016Decoration and garnishGarnishes or decorative techniques should be edible and serve a purpose, with exceptions such as skewers and speciality utensils.They should add contrasting colour, texture and overall interest. Livestock & Meat Commission for Northern Ireland
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