Commercial Cooking 10, 20, 30
COOK9A
Module 9A: Food Presentation, Garnish and Decoration A (Optional)
Outcome
Examine the impact of garnishes, decorations and food presentation on hot and cold menu items.
Indicators
| (a) | Identify techniques (e.g., use of specific foods and plating) for effective food presentation. |
| (b) | Describe the function and characteristic of garnishes. |
| (c) | Identify garnishes on plated dishes. |
| (d) | Critique images of plated foods and identify key elements (e.g., colour, shape, texture and flavour). |
| (e) | Determine appropriate garnishes for plated dishes based on colour, shape, texture and flavour. |
| (f) | Create garnishes for hot and cold menu items using the fundamentals of plating (e.g., balance, focal point and composition). |
| (g) | Practise effective plate presentation such as selection of plate size and shape and cleaning the rim of the plate to enhance plate presentation. |
| (h) | Explore how current food trends and social media influence food presentation. |
| (i) | Practise food safety standards when handling, preparing, serving and storing garnishes and decorations. |
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