Chapter 2: Food Presentation

Question 1

What are the 4 areas to consider when we present food?

Answer 1

1. Choice of plate
2. Arrangement of food
3. Use of colors, shapes and textures
4. Garnishing

Question 2

What are the 5 choice of plates we can use?

Answer 2

1. Crockery
2. Claypots/ Pots/ Pans
3. Glassware
   4.Leaves
4. Food

Question 3

What is plating?

Answer 3

The style and arrangement of food onto the plate.

Question 3

What are some examples of food?

Answer 3

Bread bowl, yam ring, yam basket

Question 3

What are some examples of leaves?

Answer 3

Bamboo or lotus leaves

Question 3

What does a dish that is attractive and visually appealing do?

Answer 3

It can enhance the dining experience.

Question 4

What are some examples of crockery?

Answer 4

White plates or bowls

Question 4

How can we plan ahead?

Answer 4

1. Visualise final presentation of dish
2. Make a checklist of things needed to present dish

Question 5

Why is it important to manage our time well when arranging food?

Answer 5

Spending too much time on plating can affect the texture or flavour of food.

Question 5

How should we balance the food when we plate them?

Answer 5

1. Portion of food to size of plate
2. Use of space
3. Placement of main dish to side dishes

Question 6

How can we add the finishing touch?

Answer 6

By saucing

Question 7

What is the general rule when saucing?

Answer 7

Make sure that the sauces complement the main dish instead of covering it.

Question 8

How can we use colors?

Answer 8

Use fruits, vegetables or sauces with vibrant colors to create a contrast so as to make food more appealing

Question 9

How can we use shapes?

Answer 9

Foods with interesting shapes can make the presentation more exciting

Question 10

How can we use texture?

Answer 10

Different textured food can be achieved by different cooking methods or choosing foods with contrasting textures.
Using a variety of textures creates visual interest and makes the food more appetizing.

Question 11

How can we use garnishing?

Answer 11

Adds color, texture and flavour to food and it also makes food visually appealing.

Question 12

What are some easily prepared garnishes?

Answer 12

Spring onions, lemon wedges, sprigs of parsley

Question 12

Where do herbs originate from?

Answer 12

The leaves of soft-stemmed plants.

Question 13

What points should we consider when we garnish food?

Answer 13

It should be appropriate, complete and enhance the dish, be proportionate to amount of food served.

Question 14

What is the difference between the use of fresh herbs and dried herbs?

Answer 14

Fresh herbs are used as garnishes but dried garnishes are added during the cooking process of food to enhance flavour

Question 15

Where are spices derived from?

Answer 15

From the roots, seeds, barks fruits or flowers of plants. (Usually used in their dried form)

Question 16

What do spices do?

Answer 16

They add flavour and color to food

Question 17

What are the 5 principles of food photography?

Answer 17

1. Take close-up photogrpahs
2. Use good lighting
3. Take shots from different angles
4. Use props
5. Keep crockery and cutlery clean

Question 18

When can close up shots be used?

Answer 18

For dishes with many ingredients, so that the different ingredients used in the dish can be seen

Question 19

What does a bright background do?

Answer 19

It brings out the texture of the food and makes it look more appetising

Question 20

Why should we ensure that there is good lighting?

Answer 20

Sufficient background makes food look more appealing.

Question 21

What lighting is the best?

Answer 21

Natural

Question 22

How can you get natural lighting?

Answer 22

Place your food near a window where there is sufficient sunlight.

Question 23

How can additional lighting be supplied?

Answer 23

By turning on lights in the room.

Question 24

What do the different perspectives of camera angles do?

Answer 24

It can portray the food in different manners

Question 25

What can you try to do to make your food look more attractive?

Answer 25

Experiment taking photos at different camera angles

Question 26

How should you take pictures of food with layers?

Answer 26

From the side so as to show the different ingredients and height of food

Question 26

What can imperfections on crockery or cutlery cause the dish to look?

Answer 26

It cna cause it to look messy or incomplete.