Demonstration should include techniques that
- balance, complement, and embellish the color, pattern, texture, size, and appeal of the food being served
- use the color, pattern, and size of the serving dishes to enhance the attractiveness of the presentation.
Process/Skill Questions:
Thinking
- How does the serving dish selection (e.g., platter, bowl, plate) affect food presentation?
- How does the food affect the serving dish selection?
Communication
- How does food presentation affect the sales of served food?
Leadership
- What sanitation practices should be followed in presenting cold food?
Management
- How do garnishes contribute to food presentation?