2CF--grp 2_Food Presentation by QSS

Individual work

qssteacher — 2024-05-13 09:31:22 UTC

1} Add post and type your name and your partner's name, including index no under the table tab allocated to you.(Follow Cookery Rm table number)
2} Each of you have to post 2 photographs each for 2 different aspects of food presentation and describe the particular aspects of the food presentation you have chosen. Examples are given for your reference.
3) There following are the different aspects of food presentation:
a} Choice of plate
b} Arrangement of food
c) Colours/shapes/textures
d) Garnishes,herbs and spices
In total, you have to post 4 photos of 2 different aspects of food presentation. If you choose aspect (c), you can do
a combination of colours and textures/textures and shapes or colours and shapes. You can also post photos just based on colours ,textures or shapes alone.

Example 1 : The arrangement of food

qssteacher — 2024-05-13 09:31:22 UTC

To make the dish more interesting, the dessert is stacked up to create height and structure.

Example 2: Use of colours & texture

qssteacher — 2024-05-13 09:31:22 UTC

The contrasting colours of the different fruits used for the tarts attract attention and tempt people to eat them as they look so mouth-watering. In addition the crumbly crusts of the tarts also provide a contrast to the texture of the soft fruits used for the tart fillings.

You must type the aspect of food presentation you are doing on top of the photos. See my example

qssteacher — 2024-05-13 09:31:22 UTC

Each photo must have a description. See my example

Individual

qssteacher — 2024-05-14 01:18:44 UTC

Explain why the above plating is considered bad. How can you improve on the plating of the above based on the 4 areas of food presentation. Choose 3 aspects to do

Individual

qssteacher — 2024-05-16 03:25:17 UTC

Explain why the above dish is well plated. Based your answer on the 4 principles you have learnt about good plating.