Presentation Guidelines

B U F F

Balance:

* Selection of food * Color * Cooking methods * Shape * Textures * Flavoring or seasonings

Unity:

The food in the presentation should work in harmony and unity. This means the food will taste as good as it looks.

Focal Point:

The platter or plate should have a focal point to which the eye is automatically drawn. The existence and location of this focal point is largely dependent on the placement and relationship of the various food components.

Flow:

Through proper handling of balance, unity and focal point it is possible to develop a sense of movement or flow. Floe gives the presentation life and a sense of freshness.

Balance

The concept of balance incorporates many factors in food presentation. The presentation must be balanced through the selection of food by choosing complementary flavors, seasonings and food groups. Also, food should be prepared using different but complementary cooking methods and arranging it on appropriate china in an appetizing presentation. Balance is better understood through the following topics.

Selection of food: Complex and simple types of food should be balanced, e.g.: perfectly sautéed veal scaloppini (simple) served with vegetable risotto (complex).

Colors: Color is always important in food, but especially so in presentation. Color reinforces freshness, quality and proper cooking. Show a variety in color without giving a “circus” effect. Use of earth tones with vibrant color is often successful. Usually foods that taste good together will naturally harmonize in color.

Cooking Methods: Avoid repetition by using different and compatible methods. A variety of cooking techniques will automatically add variety of textures to the presentation.

* Roasted whole meat with poached sausage