Food Presentation- Professional Styling Techniques

Food presentation is the art of modifying, processing, arranging, or decorating food to enhance its aesthetic appeal. The presentation of food is part of chef training. Making the food look good is as important as the way it tastes. Therefore, styling and presenting the food are given importance. Food styling and presentation, however, form an integral part of the chef training module. The method of making served food look good is called food styling and presentation. It deals with the designing and styling of food to make it more appealing and cater to the demands of the customers across the world based on variety of cuisines. The visual presentation of foods is often considered by chefs at many different stages of food preparation, from the manner of tying or sewing meats, to the type of cut used in chopping and slicing meats or vegetables, to the style of mold used in a poured dish. The food itself may be decorated as in elaborately iced cakes, topped with ornamental sometimes sculptural consumables, drizzled with sauces, sprinkled with seeds, powders, or other toppings, or it may be accompanied by edible or inedible garnishes. This book is structured to teach the fundamental and basic concepts of food presentation, culinary techniques, cooking techniques, heat transfer, useful tool, equipment usage and maintenance, menu knowledge and professionalism.