Seven Ways to Present Food Like a Chef

Part of serving food is presentation. It

should appeal to your mouth, nose,
and eyes. You don‘t have to be a
trained chef to learn the basics of
plating, which is the art of presenting
food in an attractive way.
 The seven simple ways to present your meals like a pro.

Set the table properly. Your day-to-day

meals might be free-for-alls, but if you’ve
got guests coming over, it’s nice to have
the knives and forks in the right places.
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Choose your plates wisely. Make sure your

serving plates are big enough to let each food
item stand out, but small enough that the
portions don’t look tiny.
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Read the clock! A fool proof way to arrange
food on a plate is to place the carbohydrate
(rice, pasta, bread, etc.) at ―11 o‘clock, “the
vegetables at ―2 o‘clock” and the protein at
―6 o‘clock” from the diner‘s point of view.
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Just like with centerpieces, it‘s good to

have a little bit of height, but don‘t
overdo it!
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Be odd. Don‘t be strange, but things generally

look more interesting when they‘re in sets of
odd numbers, rather than even numbers.
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Play with color and texture. Even if you‘re just
serving Tomato Soup and Grilled Cheese
Sand-wiches, a green paper napkin can make
this simple meal look really special!
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Garnish appropriately. Don‘t lose sight of the
recipe you made in the first place! Any
garnish on the plate should be edible and
should enhance the flavor of the main
dishes.
 Basic Food Microbiology 

 Food-borne illness Food-borne infection Food-borne intoxication

a disease that is a disease that a disease that

carried and results from results from eating
transmitted to eating food food containing
people by food.  containing toxins from
harmful micro- bacteria, molds, or
organisms.  certain plants or
animals.
Recommended Storage Time for Eggs 

Fresh shell eggs Buy best before date 

Left-over yolks or whites  Within 2 to 4 days

Hard-Cooked eggs Within 1 week

Prepared egg dishes Within 3 to 4 days

Pickled eggs Within 1 month

Frozen whole eggs (blended)  Within 4 months 

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