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Topic Exploration Pack Presentation and food styling Introduction........................................................... 2 Activity 1 Top tips for food presentation..............................8 Activity 2 Garnish and decorations record..............................9 Activity 3 Stylish presentation techniques............................10 Student Activity section.............................................. 12 Activity 1 Top tips for food presentation.............................12 Activity 2 Garnish and decorations record.............................14 Activity 3 Stylish presentation techniques............................17 Instructions and answers for teachers These instructions cover the student activity section which can be found on page 12 . This Topic Exploration Pack supports OCR GCSE (9‒1) Food Preparation and Nutrition. When distributing the activity section to the students either as a printed copy or as a Word file you will need to remove the teacher instructions section. Version 1 1 © OCR 2016

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OCR GCSE (9-1) Food Preparation and Nutrition Topic Exploration Pack (Food preparation and styling)

Topic Exploration PackPresentation and food styling

2Introduction

8Activity 1 Top tips for food presentation

9Activity 2 Garnish and decorations record

10Activity 3 Stylish presentation techniques

12Student Activity section

12Activity 1 Top tips for food presentation

14Activity 2 Garnish and decorations record

17Activity 3 Stylish presentation techniques

Instructions and answers for teachers

These instructions cover the student activity section which can be found on page 12. This Topic Exploration Pack supports OCR GCSE (91) Food Preparation and Nutrition.

When distributing the activity section to the students either as a printed copy or as a Word file you will need to remove the teacher instructions section.

Learning outcomes

Presentation and food styling: use garnishes and decorative techniques to improve the aesthetic qualities, demonstrate portioning and presenting.

Introduction

Presentation and styling are as much an acquired skill as those which students learn to apply during food preparation itself. Not all students are instinctively creative but there are some basic principles which, if applied, will enable students to present their practical work to best effect.

This topic exploration pack identifies the key considerations for presenting practical food outcomes to a high standard, with good sensory appeal and, where appropriate, reflecting the project brief.

Why is food presentation important?

Food presentation is the art of shaping, arranging, or decorating food to enhance its aesthetic appeal.

We eat with our eyes is an old fashioned saying but it reflects the fact that often the first sense that we use in relation to eating and meals is the visual appearance of a food product.

Flavour (the sensory combination of taste and smell) and texture are extremely important to the enjoyment of food. But, no matter how delicious something might taste, if it looks unappealing rejection is a possible outcome.

Plan ahead

Good food presentation begins even before the recipe has been prepared or cooked.

Students should be encouraged to think about presentation of a finished dish at the planning stage.

Ask the students if they can identify any of the reasons why they need to think about presentation before they begin practical work:

The volume, shape and temperature of a finished dish or recipe will impact the presentation outcome.

1. Large single items are likely to be presented in a different way to multiples of a similar recipe - bread loaf or shaped rolls, quiche or tartlets, Victoria sponge or cupcakes.

2. Consider items that are shaped, set or baked in a container will it be easy to remove without damage? What precautions can be taken to ensure a neat and smooth exterior?

3. Will the finished dish be very hot or very cold when served?

These considerations will affect:

1. The type of garnish or decoration.

2. The type of serving dish.

3. The way the product is served.

Serving plate, surface, position

Ask the students if they have made their own observations from magazines, web sites and advertising about food styling fashions.

The plate, dish or surface is the frame for the food and should be chosen carefully. There are many textures, patterns and colours available: ceramics, glass, wood, slate.

Often, simple white service offers the best showcase. Dark colours can provide a dramatic frame but can visually overpower dark food.

Glass is useful to show layers of food.

Using serving dishes that reflect the ethnicity of a cuisine will add appeal or drama.

Some caterers use quirky items, for example mini saucepans, to increase the theatre of food presentation.

Dont overcrowd a plate or surface; only fill about two thirds of the space with the food product. The negative or empty space will provide contrast.

Use height, by layering food, to give more impact. Use ring moulds to shape food on the plate, particularly rice, couscous and noodles then place the food hero on top.

Plate small items such as biscuits and canaps in contrasting rows. Diagonal lines are easier to achieve than straight lines.

Overlap food where appropriate and place the best side upper-most.

Consider if the food needs to be cut open to reveal the contents, particularly if the outer case is plain pastry. Use a sharp or serrated knife to achieve a neat finish and carefully remove stray crumbs.

Allow meat, fish or poultry to rest before slicing/carving to avoid juices spilling on to the serving plate.

Ensure the plate or surface is spotlessly clean and free from finger marks. Kitchen towel dipped in a cup of water with a dash of vinegar can be used to remove grease marks.

Clean oven baked dishes by standing on a trivet to turn the dish around and use a sharp knife and damp kitchen towel to lift baked on spillage.

Note: Students may wish to source and collect pieces of china specifically for food presentation. Local charity shops, car boot sales or single rejected items from broken services are a good starting point.

Portion control

Follow the rule of odds: greater visual appeal is gained by serving individual items in odd than even numbers.

To serve a plated meal, consider the balance between meat, fish or poultry, vegetables or salad and carbohydrate. Use sauces, gravies or jus sparingly. Reflect Eat Well guidelines for quantities.

Shape rice into a lightly greased ramekin or dariole mould before turning out onto the plate to achieve an exact and neat portion size.

Make sure pasta stays moist before serving. Use a pair of tongs to lift a few strands at a time to the serving plate and arrange in an attractive curl. Repeat this process until the desired amount and shape is achieved.

Use a squeezy sauce bottle for sauces and jus to control the amount and position on the plate practice on a separate clean surface first.

Quenelles* of semi soft food , pts, mashed potatoes, soft cheese, ice cream, sorbets are a useful way to portion control but also adds interest with shape.

*Quenelle: a French term which originally described a delicate dumpling, in modern kitchens is a word associated with the way a shape is formed, using two spoons, into a smooth oval or a three-sided elliptical shape.

Garnish and decoration

Garnish often reflects the ingredients in the finished dish, giving a clue to content and wetting the appetite.

Because our view and enjoyment of food is very sense related garnish and decoration should appeal to all the senses. Students should plan to achieve the following:

Visual impact size, shape, colour, visual texture (shiny, dull, moist, dry).

Flavour impact chopped herbs, ground spices, bitter chocolate, sweet fruit.

Aroma impact grated citrus zest, crushed herbs, melting flavoured butters.

Texture impact in the mouth croutons, crushed nuts, crushed peppercorns, caramelised sugar.

Garnish should ideally be edible*, easy to eat and not over power the food product.

*The exception to this rule is lemon slices or wedges, often used to garnish fish or seafood.

Choose garnishes that are appropriate in size and avoid north, south, east, west placing of garnish. One carefully placed element is far more effective. Or, stick to the rule of odds.

Limit the number of colours that are introduced. Avoid multi colour decorative icing and multi coloured salads. Stick to one colour or two shades of one colour.

Keep it fresh. Avoid foods that wilt easily or arent in peak condition. It is acceptable to lightly spritz herbs and salads with cold water to keep them fresh.

Less is more know when not to garnish!

Activity 1

Ask students to complete Top Tips for Food Presentation Student Worksheet 1.

Activity 2

Provide students with a copy of Garnish and Decorations handout and discuss the variety of possible garnish options - Student worksheet 2.

Citrus: zest, ribbons, sliced, twists.

Chocolate: grated, curls, melted and drizzled.

Cream, soft and hard cheeses: piped rosettes and shells, quenelles, very finely grated hard cheese.

Herbs: hand-picked, scissor snipped, finely chopped, sprigs.

Vegetables: grated, very finely diced, julienne strips, ribbons, carved, cones.

Fruit: sliced, fans, skewered, dipped in chocolate.

Activity 3

Ask students to undertake research from web sites, consumer magazines and recipe books to complete Stylish Presentation Techniques Student Worksheet 3.

Props

Props can include napkins, glassware, cutlery, table cloth, tray, floral decoration, picnic basket, lunch box, serving equipment (spoons, ladles), serving dishes, sauce boat.

Whatever props are chosen they should not over power the final presentation or draw the eye away from the food. Criteria for selecting props props should:

Tell a story.

Reflect the seasons and festivities.

Reflect a culture or cuisine.

Reflect a type of meal: snack, picnic, celebration.

Add colour and background texture.

Valuable tools and equipment

Range of pastry and biscuit cutters.

Piping bag with plain and fluted nozzles, in varying sizes.

Citrus zester, julienne or swivel blade peeler.

Small and medium sized sieves.

Serving tongues, sharp knives (including serrated), sharp scissors, fish slice, clean chopping board.

Range of spoon sizes and slotted spoon.

Squeezy bottle and skewers to drizzle sauces and icings.

Kitchen towel, paint brush and tweezers to blot and remove spillage and stray crumbs and to reposition garnish.

Activity

Using the theme of Celebration ask students to plan, prepare and cook either Lamb Samosas or Profiteroles and style the finished dishes to include appropriate props. If possible students should photograph their work for constructive peer critique.

Answers to worksheet activitiesActivity 1 Top tips for food presentation

Fill in the missing word:

1. Food presentation is the art of shaping, arranging, or decorating food to enhance its ___________________ appeal.

memorable

appetising

aesthetic

2. Good food presentation begins ___________________ preparation and cooking.

before

during

after

3. ___________________ china is usually the best frame for presenting food.

black

patterned

white

4. Using ___________________ serving dishes will help to give drama to recipes from different cultural cuisines.

ethnic

coloured

glass

5. Make sure that the food is not overcrowded by only covering ___________________ of the plate or serving dish.

part

two thirds

half

6. Layer food to give height and place the ___________________ on top.

hero

garnish

sauce

7. Follow the rule of ___________________ when plating individual items.

evens

numbers

odds

8. When serving a complete meal, think about the quantities of protein, carbohydrate and vegetables to reflect the ___________________ plate.

Eatwell

Balanced

Healthy

9. Garnish can be used to ___________________ the contents of the finished dish.

oppose

reflect

improve

10. Garnish or decoration should be used to give ___________________ impact: visual, texture, scent and flavour.

sensory

lasting

effective

Activity 2 Garnish and decorations record

Pastry

Sugar

Nuts

Activity 3 Stylish presentation techniques

Research the following recipes and suggest an appropriate garnish or decoration. Note points to consider before or during preparation to give the best presentation.

Recipe

Garnish/decoration

Notes for presentation

Smoked mackerel pt

and melba toast

Lemon wedge, with pips removed. Or, dress with rocket for contrast of flavour.

Present as an individual serving. Shape pt into quenelles. Melba toast provides contrast texture.

Leek and potato soup

Scissor snipped chives sprinkled over soup. Or, crisp croutons.

Serve in an individual bowl or soup terrine with ladle. Think about whether the soup is to be thick and smooth, which will change the colour, or served with obvious vegetable pieces.

Lasagne with home made

Pasta

Finely chopped mixed herbs sprinkled over the surface.

Bake in a glass dish to reveal layers. Clean baked on spills from edge of dish before serving.

Lamb samosas

Consider sprinkling the pastry with coriander seeds before baking.

Garnish with coriander sprig.

Ensure that the samosas are a sensible size.

Use ethnic plate to serve.

Present in odd numbers.

Sole Veronique

Garnish with small green grapes secured on a cocktail stick. Or, herbs used to make the sauce (chervil/ tarragon).

A very pale recipe. Dont use a white plate, chose something with colour or texture.

Mince pies

Dust with icing sugar when cooled slightly. Present with small tasteful Christmas decoration.

Plan the size of cutters to be used. Snip the pastry lid with scissors to represent the three kings.

Profiteroles

Carefully fill with cream, pipe if possible for neatness.

Use chocolate sauce as a drizzle decoration.

Serve on a stemmed plate or dish to give extra height and impact. Stack profiteroles in a pyramid

Serve remaining sauce separately.

Berry clafoutis

Dust with icing sugar when cooled slightly. Or, if serving individual portions decorate with a small cluster of fruit from recipe (cherries/ blackberries etc).

Select a dish with an interesting edge. Or, bake in individual ramekins. Clean edge of dish before serving.

Fruit brle

Brle provides decoration (less is more). Create interest with serving dish.

Serve in individual dishes. Consider using tea or coffee cups with saucers. Chose an interesting spoon to sit on the saucer.

Crepes Suzettes

Decorate with orange segments or orange zest, depending upon recipe and a drizzle of sauce.

Fold crepes into four with best side facing outwards. Overlap on plate.

Topic Exploration Pack

Presentation and food stylingStudent ActivityActivity 1 Top tips for food presentation

Fill in the missing word:

1. Food presentation is the art of shaping, arranging, or decorating food to enhance its ___________________ appeal.

memorable

appetising

asthetic

2. Good food presentation begins ___________________ preparation and cooking.

before

during

after

3. ___________________ china is usually the best frame for presenting food.

black

patterned

white

4. Using ___________________ serving dishes will help to give drama to recipes from different cultural cuisines.

ethnic

coloured

glass

5. Make sure that the food is not overcrowded by only covering ___________________ of the plate or serving dish.

part

two thirds

half

6. Layer food to give height and place the ___________________ on top.

hero

garnish

sauce

7. Follow the rule of ___________________ when plating individual items.

evens

numbers

odd

8. When serving a complete meal, think about the quantities of protein, carbohydrate and vegetables to reflect the ___________________ plate.

Eatwell

Balanced

Healthy

9. Garnish can be used to ___________________ the contents of the finished dish.

oppose

reflect

improve

10. Garnish or decoration should be used to give ___________________ impact: visual, texture, scent and flavour.

sensory

lasting

effective

Activity 2 Garnish and decorations record

Use this worksheet as an initial record of possible garnish and decoration options. In addition to those already provided, complete some research to develop your own ideas for using pastry, sugar and nuts for garnishing.

Remember that the ideal garnish or decoration has visual impact, aroma impact, texture and flavour impact.

Citrus

Chocolate

Chocolate

Cream, soft and hard cheeses

Edible flowers and leaves

Fruit

Fruit

Herbs

Vegetables

Pastry

Sugar

Nuts

Activity 3 Stylish presentation techniques

Research the following recipes and suggest an appropriate garnish or decoration. Note points to consider before or during preparation to give the best presentation.

Recipe

Garnish/decoration

Notes for presentation

Smoked mackerel pt

and melba toast

Leek and potato soup

Lasagne with home made

Pasta

Lamb samosas

Sole Veronique

Mince pies

Profiteroles

Berry clafoutis

Fruit brle

Crepes Suzettes

123 This activity offers an opportunity for maths skills development.

ABC This activity offers an opportunity for English skills development.

Use small pastry or biscuit cutters to cut shapes out of offcuts of pastry. These can be used to decorate savoury pies and sweet tarts.

Alternatively use spare pastry to make tiny savoury biscuits, flavoured with seeds or parmesan to act as a garnish for dips, mousses and meat noisettes.

Caramel chips to decorate deserts; spun sugar cages for fruit.

Crushed, roughly chopped, toasted, salted and or caramelised.

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OCR acknowledges the use of the following content: page 2: strawberry pastries gerenme/iStock.com, page 3: Chocolate cheesecake mousse LounoM/iStock.com, ethnic serving dishes Steve Lee photography, canaps binabina/Shutterstock.com, page 4: baguette Clare Miller photography, chicken lukawo/iStock.com, curry Steve Lee photography, pasta Steve Lee photography, page 5: chocolate dessert Dourleak/Shutterstock.com, quenelles Ajafoto/iStock.com, page 6: wraps Steve Lee photography, picnic basket Clare Miller photography, skewers Clare Miller photography, p9 and p15: pastry ASFoodstudio/Shutterstock.com, spun sugar Alexander Tihonov/Shutterstock.com, p10 and p15: fig salad OlhaAfansieva/Shutterstock.com, p13: citrus Photographs: Nicola Wilde, p14: chocolate - Photographs: Nicola Wilde, cheeses - Photographs: Nicola Wilde, edible flowers Thitarees/Shutterstock,com, fruit - Photographs: Nicola Wilde, herbs - Photographs: Nicola Wilde, vegetables - Photographs: Nicola Wilde

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Zest, strips, slices, twists, segments.

Blanch citrus strips or boil in sugar syrup to make them palatable.

Grated, curls, melted and drizzled.

Use small cutters to prepare shapes from semi set chocolate.

Make a small piping bag from a cone of greaseproof paper to drizzle melted chocolate.

Piped rosettes and shells, quenelles, very finely grated hard cheese.

Be careful not to over-whip cream for piping (practice piping skills with mashed potato).

Use spoons dipped in luke-warm water to shape quenelles.

Flowers from hers and some perennials (check RHS advice).

Small pungent leaves such as rocket and pea shoots.

Fans, frosted, skewered, dipped in chocolate.

Hand-picked small leave (like thyme), scissor snipped, finely chopped, sprigs.

A Chiffonade is the term used for the technique of cutting herbs, like basil, into long thin strips by layering and rolling the leaves and then slicing across the roll.

Grated, very finely diced, julienne strips, ribbons, carved, cones.

Version 11

OCR 2016