STUDENT NAME : Zeeshan Akbar

COURSE NAME Professional Cookery

BATCH N0 : CPC-84

SUBMITTED TO : Sir M.Nawaz

DATE : 10-August-2022

The Role Of Culinary Arts

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TABLE OF CONTENT

INTRODUCTION .............. .........................................................................................4

The Culinary Art process.................................................................................................5

Role/Importance Of Food Presentation ......................…………………....................6

Impacts of presntation on customer ....................………………………....................6

Importance for marketing .......………………………………….................................7

Presenting the quality of food .................…………………………….........................7

Help elevate the entire dish ...................……………………………….......................8

Essential Food presentation tips ...............…………………………….........................8

Shape of plate ............………………………………………………............................9

Size of Plate ......………………………………………………...................................9

Colour of plate ..............…………………………………………............................10

Placement of food ..........………………………………………...............................11

Garnishing ....................................………………………………………………....12

Experiment with layers ............…………………………………...........................…12

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Culinary Arts: a definition :
Breaking apart the term, culinary means “related to cooking” and arts refers to any
broad area of interest. So, put simply, culinary arts refer to the art of preparing,
cooking, presenting and serving food. This may often be in the form of meals in a
restaurant, but culinary arts can refer to all professions that involve preparing, cooking
and presenting food.

One simple way to think about culinary arts is to consider what makes food appetizing
to begin with. As humans, we judge food by the way the food itself looks, how it is
presented, how it smells, how it performs or behaves while we taste it, how it feels on
the tongue and of course how it makes us feel. You may not have realized that all
these factors play a role in our enjoyment of food, but these senses are all working
every time you have food in front of you. It’s the role of the culinary arts professional
to ensure that all of these senses are satisfied positively.

This is why a culinary arts professional takes time to make sure the food looks
appealing, is served in attractive or interesting ways, smells appetizing, and appeals to
our taste buds. The successful culinary arts professional uses all the tools available to
ensure that all of these factors work together to create the perfect dish.

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The Culinary Arts process :
The process begins with choosing the best ingredients. Culinary arts professionals
learn how to pick and choose ingredients that are at their peak, whether it’s an apple, a
mushroom, a fish, or something else. In a fine restaurant, it’s usually the chef who
oversees the buying of fresh ingredients.

Next, the chef decides what recipes will be made to best make use of the ingredients
on hand. A knowledgeable chef will be able to quickly adapt the menu to adjust for
more or less of the required ingredients.

Once the menu is planned, the sous-chef must get to work, preparing all the
ingredients so that they can be used in the recipes. This is another stage of the
culinary arts process. The food must be chopped, sliced, cut and prepared in just the
right way so that the food is highly attractive in its shape, or so that it can be properly
cooked in the recipe. This is one reason why there are so many kinds of slices and
“knifework” that a sous-chef must learn.

The chef in a fine hospitality establishment will have a group of cooks on hand to
prepare the various dishes on the menu. Each of these cooks has been trained in the
culinary arts and understands the importance of handling each ingredient correctly
during the cooking process
.
The cooks will have learned a wide variety of cooking methods so that they can call
upon their knowledge to correctly prepare any dish. The cooking methods will include
things like frying, deep-frying, sautéing, broiling, boiling, basting, baking, steaming
and much more. In addition, the cooks will be familiar with each of the tools
necessary to prepare the dishes. These include cookware and utensils. There is an
endless number of kitchen tools, and the true culinary arts professional must learn
how to use all of them, including the food mill, grinder, mortar and pestle, ladle,
steamer, stick blender and more. The cooks must also know how to operate cooking
appliances such as gas ranges, electric ovens, freezers, convection ovens, etc.

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Role/Importance Of Food Presentation :

Apart from social media exposure, there are certain reasons why food needs to be presented well
in your restaurant. The visual aesthetics of your food is the first aspect that give customers idea of
what their entire food experience is going to be like in term of taste and feel. Here are why the
importance of food presentation is repeatedly highlighted and become an utmost necessity in
restaurants.

1. It Impacts How Customers Make Their Choices

Perception is a key aspect of a successful dining experience. Believe it or not, apart from taste,
customers are dependent upon their sight to judge their food and whether it is worth spending their
money for even before tasting it. A good food presentation gives the impression to customers that
the food you are serving them are of a high quality that takes a lot of effort to make. This claim
can be supported by a survey that served two exact same dish, the only difference is that one is
presented well. The study found that most people willing to pay more on well-garnished dishes as
they find it to be tastier.

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2. It Is Important For Restaurant Marketing And Exposure
You should not only focus on how your restaurant look but also how the food you are serving
look. The biggest mistake you can make in the age of social media is to not maintain the aesthetics
of your food presentation. When one customer loves your food presentation, they are more likely
to take a picture of it and post on Instagram, this in turn open doors and opportunities for your
restaurant to appear in front of new people and also stay relevant to your customer base.

There are no reason for people to not share and like what they find visually pleasing. This will
definitely act as a free marketing for your restaurant where others see food through each other and
not you. Upsell your restaurant on social media platforms like Facebook and Instagram by using
your social media channels and customer base.

3. It Communicates The Quality That Your Restaurant Brings To

The Table
Food presentation psychologically communicates how the quality of your restaurant is. It is a
signifier of the experience level and expertise of your kitchen staff. Bad food presentation reflects
a disorganized and unsanitary kitchen with subpar food quality.

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4. It Helps Elevate The Entire Dish
A good food presentation is determined by the proper and measured combinations of elements
consisting of the food itself, sauces, garnish and the sides. These combination and ingredients that
make up a good food presentation not only add but also elevate the quality and taste of the dish.
Different kinds of sauce and garnishes add a different flavour and texture on the dish making the
entire food presentation not only visually pleasing but tastier as well.

Essential Food Presentation Tips to Keep in Mind

Food presentation is not just an art form but also made up of science to make your dish and the
perception of it more tasty and delicious. Here are some food plating ideas for restaurants you
should start implementing in your restaurant.

1. The Shape of the plate

Different shapes suit different foods. Round plates are suitable for wholesome, hearty foods
and help to portray familiarity whereas Angular plates give the food a sleek, smart and
modern look and used to present modern desserts or savoury food items.

2.
8 The Size of the Plate
Plate size is another factor that is of prime importance in food presentation. The size of the
pate must be well thought of, as too small a plate will make the food look cluttered while too
huge a plate will make the quantity feel scarce. The plate size must also be supportive of the
design. For example, if there are a lot of elements and you are planning to place them
vertically, a smaller plate must be chosen but not too small, as some white spaces at the
boundary would be needed.

One of the main factor that plays utmost importance in food presentation is the plate size.
Using a plate that is too large will make the quantity of your food feel scarce and not enough
whereas a small plate will make the food look cluttered and messy. Remember to implement
white spaces as boundaries and if there a lot of elements that you are planning to place
vertically, choose a medium sized plate.

3. Colour of the Plate

Colour psychology is not a myth. Just as how the colour of the restaurant’s interior affects the
entire vibe and feel of the dining experience, the colours of your plates does too. Different
colours send different messages to the psychology of your customers. Out of the colours, you
should always remember to not include blue in any of your dinnerware as it activates diet and
controlled eating senses in human psychology. You can never go wrong with white plates as
they accentuate the variety of colour in your dish and elevates it.  For a more contemporary
and powerful feel you can opt for black coloured plates.

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4. Where On The Plate Should You Place Specific Foods 
Different kind of ingredients belong in different spots on a plate. You can follow the clock
method in presenting where main ingredients such as chicken or ribs are placed between 3
and 9 on the imagined clock, starchy carbohydrates like fries and potatoes between 9 and 12
and vegetables between 12 and 3.

5. Implement Odd Numbers of Elements on the Plate

There is a trick where you can put food such as shrimps or scallops in odd numbers to
create an illusion of extra quantity while making it easier. to plate at the same time.

6. Proper Garnishing
Despite the fact that we have highlighted the importance of visual aesthetic on a plate
in this whole article, you should not only use a garnish for beauty purposes only. You
should make sure your garnish compliments your dish in terms of flavour, texture and
amount to bring out the best of the dish not only visually but also taste-wise.

Implement this food presentation technique and do not be afraid to experiment with it
in different ways and witness for yourself how your restaurant will get more of
customers, customer experience and popularity.

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7. Experiment With Layers and Height
The ideas for creatively plating food are endless. Having about three different heights
when plating your food helps fill up the space on the plate and also PRODUCTSPEEP
8 makes food look bigger without increasing the portions. Experimenting with three-
component meals containing a protein, starch and vegetable is an easy way to start
and offers many opportunities to experiment with layers and height. The ideal forkful
is one that combines all the flavors of the dish in one bite. Proteins on top of starches
are a popular layering method — think steak over mashed potatoes or sliced chicken
on top of rice. Always keep the three essential layers in mind as you plate:

• Bottom Layer:

Like the foundation of a house, the bottom layer of your dish usually helps the other
layers stay together. Puree, mayo, sauce or oil can be used as a base to hold the next
layer in place. With liquid components, you may need to build up the foundation with
other ingredients. The bottom layer can also add texture and color. Think — a dollop
of puree spread across the plate with the back of a spoon, a leaf of lettuce or other
greens or a few dots of different oils strategically placed around your plate. Food can
also be spread out or fanned across the plate to create a low layer.

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|• Middle Layer:
The middle layer of your dish is the bridge to both your top and bottom layers. To
create a central layer on your plate, piles or little piles of food such as rice, pasta or
potatoes typically work best. Place noodles in a neat, round pile or mold rice into a
mound. The middle layer of your dish may also contain your protein. Keep in mind
that a little bit of the layer below should show through each succeeding layer.

• Top Layer:
The top layer of your dish may consist of your protein or longer items like asparagus
spears or potato wedges. You can stack your food items on top of each other, or lean
them against the middle layer. Lighter items work best for being stacked or leaned.
Creating height adds excitement and dimension to your dishes, just be sure you do not
make it too high or guests may be intimidated and not know where or how to begin.
Each plate should not look perfect, as asymmetry looks more natural and aesthetically
pleasing. When plating foods such as shrimp, sliced meat or appetizers, odd numbers
give the perception of having more food on the plate. Combine round foods with
straight foods as much as possible, and let the food land naturally on the plate when
sprinkling and garnishing. It is perfectly alright if each guest’s plate looks slightly
different at your dinner party.

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