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Flashcards in Food Presentation Deck (2)
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Discuss how good presentation can be achieved at a buffet.

-Use flags/labels; importatnt for vegans, allergies or intollerences.
-Hot and cold food separated.
-Dessert and savoury items separate.
-Strategic use of garnish to enhance the colour of food and of the buffet as a whole.
-Clear serving sizes (eg. cake cut into pieces)
-Ensure the approriate utensils are available for all food (e.g. spoons, knives, tongs ect.)
-Regular re-organisation of food to maintain quality and quantity.


State 3 desirable of cooked, unfilled choux pastry.

Hollow inside
Golden brown colour
Crisp texture
Well risen