finishes applied to food to make them more attractive (presentation and…
finishes applied to food to make them more attractive
presentation and food styling
can be used before or after a product is cooked
eg. butter icing or royal icing
can be used on both sweet and savoury products
piped butter icing is used on buns
royal icing could used on a celebration cake
glace and fondant icing are used to decorate buns
melted chocolate is used to coat biscuits
it should improve the appearance of the product, not dominate it.
the type of garnish should improve the colour, flavour and texture of the dish.
sweet and savoury products can be garnished
determined by factors such as the meal, the occasion, age of the peoson etc.
presenters should consider portion size, attractiveness, accompaniments and temperature when plating up dishes.
food should be presented attractively for the people eating it
eg. fluting the edge of a pie or glazing the top of a product.
other techniques are applied after the dish is cooked.
can be applied to a product before it is cooked
changing texture and flavour
enrobing or coating
some products are coated to create an attractive finish, add additional texture, add a contrasting flavour, separate layers and protect an ingredient.
a finish applied to food before it is cooked