The Culinary Art of Food Presentation
Taking time to plate up and present food attractively conveys the message that care was taken in the preparation of the food, and it will be enjoyed.
A well presented plate of food looks far more appetising and engaging than a bowl of slop. There’s a well known saying that tells us “you eat with your eyes“, and this is very true.
Tests have shown that our perception of taste is influenced by the visual appeal of a plate of food. The same food was served to a number of people, some receiving food that had been carefully plated up and some receiving the same food in an ad hoc presentation. Their impressions of the food were then gathered and compared. It was clear that the visual appear of the food had made a significant contribution toward the taste and enjoyment of the food.
Presenting food properly can send a powerful message. If it is done carefully, with skill and attention, it can set a mood and positively influence an atmosphere. If you ever want to make a good impression with someone, take them to a restaurant that takes special care in the presentation of their food.
Food presentation is not just about the taste of the food, although that is of prime importance. It also encompasses how the food looks, how it smells, how the various colours work together, the tableware used and the room in which the meal is served.
Green vegetables need to look fresh, green and vibrant. Sauces should have the right smooth, velvety texture. Plates should be clean and shiny and the food should sit comfortably within the rim. Never overfill a plate. Instead, opt for a far larger plate so that the food is beautifully framed by the rim.
Some like to decorate the edge of plates. This really depends upon what is being served. Sometimes artistic creativity can take over from practicality. It is always worth remembering that the food is being served to be eaten and not solely to be looked at.
Garnishes might be used to enhance a meal. To stay on the safe side, use what is called an ‘echo’ garnish. This is one of the ingredients of the dish. For example a plate of food flavoured with carrots you might choose to garnish with some carved carrot flowers.
When positioning food on the platter think about the way in which the food will be eaten. For some time there has been a fashion to stack food with meat on top of the starchy elements such as mashed potato or rice. My personal preference is for each element of a meal to be distinctly separate on the plate unless they are intended to be forked into the mouth together.
When preparing food at home don’t be afraid to experiment. Even the most mundane of meals can be enhanced with a little careful thought given to food presentation.
By Yony Gee
For a fine selection of top quality tableware I recommend http://www.johnjenkinsdirect.co.uk/
October 23rd, 2008 at 2:29 pm
I’ve recently started to take a bit more time presenting the meals that I prepare a little more carefully and my dim husband keeps complimenting me on my cooking. I’m still cooking food the same as ever, but the careful presentation makes him think that it tastes better -
May 15th, 2009 at 1:38 pm
There is indeed quite an art to ‘plating up’. Even a simple meal can look far more appetising if it is presented nicely. But I really hate some of this so-called nouvelle cuisine and fusion cooking where every thing is piled in a heap with a smear of something weird wiped around the plate. Meat and two or three vegetables with some nice gravy or sauce for me.
July 27th, 2009 at 9:35 pm
My wife and I went to Tuscany a few years ago, and I would say we definitely “ate with our eyes” on many occasions there. The presentation of the food was such a wonderful art. We ate at one beautiful bistro in the hillside far away from “tourist traps”, and it was wonderful!!! It was one of the best memories of my life.