COOKERY 10

CREATIVE
PREPRESENTATION
TECHNIQUES
Presented by: Princess Jesa Zarene M. Requeja
CREATIVE PRESENTATION
TECHNIQUES
 CREATIVE PRESENTATION
TECHNIQUES
the art of modifying processing or decorating food to enhance its aesthetic
appeal. It is not only about decorating the food, but also making it taste
more delicious and appetizing for the customers. The visual display of food
matters a lot to many chefs and food consumers, too. Presentation is as
essential to a dish as its taste and flavor. Customers love it when the food is
arranged and served correctly. It also showcases the standard and level of
the restaurant. Indian customers judge hygiene standards, quality and taste
of a dish based solely on the way food is presented to them.
HERE ARE SOME
EXAMPLES OF
PRESENTATION
OF PREPARED
VEGTABL
E
DISHES
VEGETABLE
PUREES
COOK VEGETABLE
UNTIL SOFT, THEN
DRAIN WELL.
 IN FOOD PROCESSOR,
COOK VEGETABLE
PROCESS VEGETABLE
UNTIL SOFT, THEN
TO
DRAIN WELL.
SMOOTH PUREE
 IN FOOD PROCESSOR,
COOK VEGETABLE ADD MELTED
PROCESS VEGETABLE
UNTIL BUTTER
TO
SOFT, THEN DRAIN OR MA
SMOOTH PUREE
WELL. RGARINE
 SEASON WITH SALT AND
PEPPER AND PROCESS AGAIN
COOK VEGETABLE
ADD WHIPPING
UNTIL
CREAM
SOFT, THEN DRAIN
WELL.
 USING ICE-CREAM SCOOP OR SPOON,
SHAPE PUREE ON HEATPROOF
COOK VEGETABLE
ADD WHIPPING PLATE AND PLACE IN OVEN
UNTIL
CREAM MICROWAVE UNTIL HOT
SOFT, THEN DRAIN
WELL.
 RIBBON
VEGTABLES
 WITH VEGETABLE PEELER, SHRED
CARROT,
CORVETTE AND RADISH INTO LONG
RIBBONS, ABOUT 2.5 C VIDE,
PRESSING LIGHTLY WITH PEELER
SO RIBBONS WILL BE VERY THIN.
 WITH VEGETABLE PEELER, SHRED
CARROT, TOSS VEGETABLES
CORVETTE AND RADISH INTO LONG WITH
RIBBONS, ABOUT 2.5 C VIDE, MELTED BUTTER
PRESSING LIGHTLY WITH PEELER
OR MARGARINE.
SO RIBBONS WILL BE VERY THIN.
 WITH VEGETABLE PEELER, SHRED
CARROT, TOSS VEGETABLES
COOK UNTIL
CORVETTE AND RADISH INTO LONG WITH
RIBBONS, ABOUT 2.5 C VIDE, TENDER-CRISP.
MELTED BUTTER
PRESSING LIGHTLY WITH PEELER OR MARGARINE.
SO RIBBONS WILL BE VERY THIN.
VEGETABLE
RINGS
WITH SHARP KNITE, CUT 3 PEPPERS,
(GREEN, YELLOW, RED) AND
ONION INTO RINGS.
WITH SHARP KNITE, CUT 3 PEPPERS, REMOVE CORE,
(GREEN, YELLOW, RED) AND SEEDS
ONION INTO RINGS. AND MEMBRANES
FROM PEPPERS.
WITH SHARP KNITE, CUT 3 PEPPERS, REMOVE CORE, TOSS VEGETABLES
(GREEN, YELLOW, RED) AND SEEDS WITH
ONION INTO RINGS. AND MEMBRANES MELTED BUTTER
FROM PEPPERS. OR MARGARINE
COOK UNTIL TENDER- SERVE HOT OR REFRIGERATE
CRISP TO SERVE CHILLED.
The top food presentation
and plating techniques
Create height on the plate Cut meat horizontally Play with the textures
 Match presentation to the
Use contrasting colors restaurant theme Choose the right plates
Serve smaller portion sizes Use edible garnishes and
decorations When in doubt, keep it simple
express yourself