Name: ______________________________________ Due Date: ___________________
COURSE FOD 3060: Food Presentation
Prerequisite: FOD1010: Food Basics
Description: Students develop creativity and flair while learning the techniques
of tempting and artistic food presentation.
Outcomes: See: http://education.alberta.ca/media/2205552/foods.pdf
Mark Guidelines:
Theory/Worksheets/Personal
Management Skills
20%
Lab Work
(incl. safety &
sanitation practices)
50%
Portfolio & Reflection
30%
Resources: “Professional Cooking” text
Glossary, Chapters: Sandwiches, Hors D’oeuvres, 27 Pates, Terrines
and other cold foods, Food Presentation and Garnish
Lab Experience:
3. demonstrate knowledge and skills in planning, preparing and evaluating
the creative presentation of foods 3.1 manipulate factors, including color and
arrangement, creatively to enhance the visual appeal of a variety of foods
3.2 identify and demonstrate use of specialized tools for cutting and shaping foods
as well as for attractively presenting and portioning foods
3.3 evaluate creative presentation of one food product according to one or more of
the following:
3.3.1 colour
3.3.2 arrangement
3.3.3 visual appeal
3.3.4 portion size
3.3.5 safety
“SANDWICHES” Chapter
Breads
1. Functions of bread in a sandwich include the following things:
2. The following measure help to ensure freshness (of bread):
Spreads
3. Three purposes of spreads are:
4. Why should butter be soft enough to spread (on sandwiches)?
_____________________________________________________________________
5. Two ways that butter can be softened are:
6. Two advantages of whipping the butter are:
7. One disadvantage of whipping butter is:
_____________________________________________________________________
8. What is the disadvantage of adding water or milk into whipped butter?
_____________________________________________________________________
9. Why is mayonnaise preferred to butter as a spread?
_____________________________________________________________________
10. Why should sandwiches made with mayonnaise be served immediately or kept
refrigerated until served?
_____________________________________________________________________
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11. Six possible sandwich fillings (categories) include:
12. What is the advantage of using thin slices of meat rather than thick slices (with
the same total weight)?
_____________________________________________________________________
13. Why should sliced cheese ( liked sliced meats) remain covered or wrapped until
service time?
_____________________________________________________________________
14. Examples of foods included in the “miscellaneous” category of sandwich fillings
include:
15. Four types of hot sandwiches include:
16. Five types of cold sandwiches include:
17. Draw a picture demonstrating how to cut a club or multidecker sandwich
Explain the drawing
18. Setting up the station for prepared-to-order sandwiches always involves the
following 2 elements:
________________________________
______________________________
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19. The “ingredients” phase of set up includes 2 parts:
20. Two other considerations are:
21. “Equipment” needed for a sandwich station may include the following:
22. List the Procedure to follow for “making simple cold sandwiches in quantity”
1.___________________________________________________________________
2.___________________________________________________________________
3. ___________________________________________________________________
4. ___________________________________________________________________
5. ___________________________________________________________________
____________________________________________________________________
6. ___________________________________________________________________
7. ___________________________________________________________________
8. ___________________________________________________________________
____________________________________________________________________
____________________________________________________________________
9. ___________________________________________________________________
Hors d’Ouvres
1. The function of appetizers or hors d’oeuvres is to ______________________ the
appetite before dinner; often to the accompaniment of _____________________, so
they are generally ____________________ in size and ______________________
or ________________________ in flavor.
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Canapes
1. Three parts of (most) canapés are:
2. Canape bases may be made from:
3. Why is it better to use more highly flavored spreads (than butter or softened
cream cheese) on a canapé?
____________________________________________________________________
4. 10 popular and versatile flavors for butter spreads include: (ones YOU might like)
5. Cream cheeses may be made softer with liquids such as:
6. Cheese spreads may be flavored with spices and herbs such as:
7. Popular examples of meat/fish salad spreads are:
8. Give examples of the following types of canapé garnishes:
Vegetables, Pickles,
and Relishes
Fish
Meats
Other
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9. The guidelines for assembling canapés are:
1.___________________________________________________________________
2.___________________________________________________________________
3. ___________________________________________________________________
4. ___________________________________________________________________
5. ___________________________________________________________________
6. ___________________________________________________________________
7. ___________________________________________________________________
Cocktails
1. “Cocktails” is a term not only used for alcoholic beverages and vegetable and
fruit juices, but also for a group of appetizers made of ______________________
or ______________________, usually with a _____________________ or
___________________________ sauces. They are always served well
__________________, usually on a bed of crushed ____________________.
Relishes
1. Two categories of foods considered relish include:
2. Raw vegetables are also known as ___________________________________,
which means _________________ in French.
“Hot Food Presentation” Chapter
1. Cooking is not just a __________________ but an _________________ that
appeals to our sense of ____________________, _____________________, and
_________________________.
2. What is meant by the expression “the eye eats first”?
__________________________________________________________________
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3. The fundamentals of Plating
A plate of food is like a _____________________, and the rim of the plate is the
___________________. When arranging the plate, you should think a little like an
__________________________ and strive for a pleasing
_______________________________________.
4. Balance
Select foods and garnishes that offer __________________ and
________________________ while avoiding combinations that are
_________________________ or jarring.
5. List and explain 4 factors that should be considered (balanced) when menu
planning.
How many are advisable?
Use of garnish?
C_____________
Examples of how vegetables could be cut?
S_____________
Common mistake?
T_____________
F_____________
Skim notes in chapter on Menu Planning – Variety & Balance (what should not be repeated in menu
planning?)
6. List 2 important considerations when planning portion size:
7. Record the 7 guidelines to follow when arranging food on service plates:
1.___________________________________________________________________
2.___________________________________________________________________
3. ___________________________________________________________________
4. ___________________________________________________________________
5. ___________________________________________________________________
6. ___________________________________________________________________
7. ___________________________________________________________________
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Temperature
1. Serve ______________ foods hot, on ____________ plates.
2. Serve _______________ foods ___________, on ___________ plates.
Garnish
1. The word “garnish” is derived from a French word meaning
________________________________or________________________________.
In English, we use the word to mean to ___________________________ or
_____________________________ a food item by the addition of
___________________ items. The word is also used for the
__________________________ items themselves.
2. The 6 guidelines that apply to hot platter presentation & garnish are:
1.___________________________________________________________________
2.___________________________________________________________________
3. ___________________________________________________________________
4. ___________________________________________________________________
5. ___________________________________________________________________
6. ___________________________________________________________________
Cold Food Presentation & Buffet Service
1. Three reasons why buffets are popular:
2. A buffet is not just food service--- it is food ___________________________.
3. Four ways to create lavishness & abundance when laying out a buffet are:
4. Two factors to consider when practicing the principle of simplicity in designing a
buffet are:
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5. Factors to remember when considering “orderliness” in presenting a buffet are
a) _____________________________________________________________________
________________________________________________________________________
b) _____________________________________________________________________
________________________________________________________________________
c) _____________________________________________________________________
Menu & Serving Sequence
6. Important considerations when arranging a buffet:
- hot foods are best served _______________________
- more expensive foods are usually placed _____________________ less
expensive items
- sauces & dressings should be placed ________________ to the items with
which they are to be ______________________
- It is a good idea to have a separate _______________________ table
- _________________________ must be the first items on the table
7. Cocktail Buffets do not have a __________________ line.
- only appetizer-type foods are served; tasty, well-seasoned foods in
__________________ portions
- stacks of small __________ are placed beside each item rather than at the
________________________ of the table
- the table(s) must be easy to get to from all parts of the __________ and must
not block _____________________. Do not place them next to the
__________________ because guests __________________ around them,
blocking movement into and out of the room.
Cold Platter Presentation – Basic Principles of Platter Presentation
1. Three elements of a buffet platter
2. Food should be easy to _________________ and serve, so that one portion can be
removed without ____________________ the arrangement.
3. A __________________ design is best.
4. Platters may be presented on __________________ or other metals,
__________________, china, plastic, wood, or many other materials. What
should you cover metal platters with (as they may cause discoloration or metallic
flavors in your food)? _______________________________________________
5. Once a piece of food has touched the tray, do not _______________________ it.
Shiny silver or mirror trays are easily ______________________ and you’ll have
to wash the tray and start over again. Good _____________________ is
necessary.
6. Think of the platter as part of the whole ________________________. It must
look attractive and _______________________ among the other presentations on
the table. The arrangement should always be planned from the same
________________ from which it will be seen on the buffet.
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Designing the Platter
Seven guidelines are:
1.___________________________________________________________________
2.___________________________________________________________________
3. ___________________________________________________________________
4. ___________________________________________________________________
5. ___________________________________________________________________
6. ___________________________________________________________________
7. ___________________________________________________________________
Cheese Platters
Cheese trays are popular on luncheon buffets as a _______________ course item and on
dinner buffets as a _____________________ item. _________________ cheeses or
cheeses in __________________ pieces are generally more attractive than an
arrangement of slices. This helps guests identify the ____________________. Be sure
to supply several _______________________ so guests can cut their own portions. An
assortment of fresh _____________________ is often included on a cheese tray.
Hot Foods for Buffets
Hot items are nearly always served from _______________________ dishes. Hot foods
are best placed at the _______________ of the buffet so that they do not cool on the
guests’ plates before they are seated, and so that the decorated _______________ foods
can steal the ______________________.
Food Presentation – Portfolio/Picture Assignment
You will not have a test on this course. Instead you will be working on an
individual portfolio that discusses and illustrates the elements of design in relation
to food and plating.
Explanations of your illustrations are to be detailed and worded eloquently. You
will use illustrations from magazines, books, the internet and at least two pictures
of your own lab work.
There needs to be at least one illustration of the following concepts:
Arrangement/Plating – Food away from rim; space between items; garnish, if
necessary; appropriate placement of sauce
Color – 2-3 colors (including garnish) with appropriate contrast
Proportion – Size and shape of foods is appropriate to each other and plate size.
Balance – Variety and contrast in color, flavor, texture and shape
Harmony – Pleasing arrangement of the parts
Creativity – Shows artist talent
Garnishing – A well garnished item, contrasting color, adds the extra touch to
finish the product
Hors d’oeurves – A variety of examples
Canapés – All three components displayed
The portfolio should be submitted in a small binder, duo tang, scrapbook or
another creative way to bind the portfolio together.
Each concept should be on one – two pages of the portfolio and a written
explanation of how each illustration displays the concept needs to be provided
along with the illustration. Explanations should be 3-4 sentences long.
EACH concept will be worth 5 marks. You will be marked on choice of picture,
explanation of how the illustration shows the concept, neatness and creativity.
Remember this is worth 30% of your mark and NEEDS to be completed for you
to receive credit. A rubric will be provided and it will need to be handed in with
your portfolio.