Title: Demonstrate food presentation techniques.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Demonstration should include

- elements of design
- fundamentals of presentation
- knowledge of current trends
- creation of a focal point
- maintenance of clean plates and platters (e.g., removal of fingerprints, sauce drips).

Process/Skill Questions:

Thinking

- Why should food be attractively presented?
- What is the economic advantage of attractively presented food?
- What are the elements of design in food presentation?
- Why should the presentation have a focal point?

Communication

- What is the difference between a functional and nonfunctional garnish?
- Why and how is a garnish used?
- What are the primary reasons to garnish?
- What are two ways to add height to a dish?

Leadership

- What are some current trends in plate presentation?
- What skills are needed to present attractive food?

Management

- What production factors may influence presentation?
- What equipment can be used to present food?
- Why should presentations have consistent portion sizes?