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The Art of Food Presentation

The Art of Food Presentation

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Published by Kyncho Ohcnyk

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Published by: Kyncho Ohcnyk on Feb 13, 2013
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03/24/2015

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The Artof FoodPresentation
Teacher’s Guide
 
Introduction
This Teacher’s Guide provides information to help you get the most out of
The Art of Food Presentation
. The contents in this guide will allow you to prepare your students before theyuse the program, assist them as they navigate through the program, and present follow-upactivities to reinforce the program’s key learning points.
The Art of Food Presentation
is a 20-minute video targeted to high school students andvocational/technical school students interested in the culinary field or a career in Hospitalityand Tourism. Its content is appropriate to such curriculum areas as Trade and TechnicalEducation. In addition, the information presented could also be used in adult educationcooking courses.
Learning Objectives
After watching the video program, students will be able to:• Combine visual elements, such as color, texture, shapes, and sizes, into their own foodp re s e n t a t i o n s .Utilize a balanced mix of flavors and temperatures when presenting a meal.Arrange food platters that are creative and appealing to the eye.Use garnishes to enhance food presentations.Properly plate a meal.
Educational Standards
The Art of Food Presentation
correlates with the National Standards for Family and ConsumerSciences (FACS), the Career Clusters of the National Association of State Directors of CareerTechnical Education Consortium, and the State Standards of the Utah Education Network(UEN) in partnership with the Utah State Office of Education (USOE) and the Utah System ofHigher Education (USHE).
S t a n d a rd 8.0:
The student integrates knowledge, skills, and practices re q u i red for careers infood production and services. The student analyzes career paths within the food pro d u c t i o nand food services industries; demonstrates planning menu items based on standardized re c i p e sto meet customer needs; demonstrates commercial preparation for all menu categories to pro-duce a variety of food products; demonstrates implementation of food service managementfunctions; and demonstrates the concept of internal and external customer service.
Source: Utah State Office of Education Family and Consumer Sciences (FACS) Standards for Food Production and Services.
S t a n d a rd N.CTE.9.0 Career Cluster:
Hospitality and Tourism encompasses the management,marketing and operations of restaurants and other food services, lodging, attractions, re c re a t i o nevents and travel-related services.
Source: National Association of State Directors of Career Technical Education Consortium.
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Copyright © 2007 Meridian Education Corporation
®
 
Standard 20.0118-04:
Students apply skills for meal planning and management. The studentidentifies quality meal planning elements including following dietary guidelines, followingfood guide pyramid recommendations, maintaining nutritional balance, and incorporatingaesthetic guidelines: color, texture, flavor, temperature, size, and shape.
Source: Utah Education Network (UEN) in partnership with Utah State Office of Education(USOE) and Utah System of Higher Education (USHE).
Program Summary
The way we present meals to make them look appealing and appetizing is just as importantas the ingredients that go into our favorite recipes. The purpose of this video program is tointroduce key concepts to consider when preparing a meal, such as visuals, textures, andother elements, in order to demonstrate how each of the elements can change a boring plateinto one that satisfies both the palate and the eye.
Main Topics
Topic 1: Introduction
The program begins with an introduction from chefs Doug Fee and Frank Benowitz to thefive key elements of proper food presentation, including important concepts to considerwhen planning a menu.
Topic 2: Color
Viewers learn that thoughtfully considered color choices are a simple yet effective way toenhance the presentation of any meal.
Topic 3: Shape and Texture
Shape and texture are the focus of this section, as the chefs reveal how to use these twoelements to lend interest to the presentation and excite the palate.
Topic 4: Arrangement
Do we eat with our mouth or our eyes? The chefs answer this question by shedding light onhow to properly arrange food.
Topic 5: Garnish
Viewers gain insight into the importance of garnishing a food arrangement correctly, withoutoverdoing it.
Topic 6: Plates
In this section, the frame that surrounds the art of food presentation—the plate—is discussed.
Topic 7: Summary
The program’s five key points are reviewed.
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