Safe preparation and presentation of Food

Question 1

Five keys to safer food

Answer 1

Keep clean- Wash your hands before handling of food, wash and sanitise equipment.

Separate raw and cooked foods,- separate cutting boards.

Cook throughly- Bring foods like soup to make sure they reached 70 degrees. Make sure poultry and meat isn’t pink.

Keep foods at safe temps- do not leave food at room temp for over 2 hours. Refrigerated foods from below 5 degrees. keep foods hot more than 60 degrees.

Question 2

Layout of foods for visual appeal.

Answer 2

Food presentation describes how food is arranged, decorated and garnished on plates, table decorations and how an individual is drawn to a platter due to its visual appeal.
The visual appeal of a meal can be enhanced by taking care in plating and serving.
1. Complimenting colours, textures and flavours
2. Don’t overcrowd the plate and have food spilling out on the rim

Question 3

Why is Garnishes important for presentation?

Answer 3

It is important to improve appearence and brightening or enhancing a platter. by using interesting shapes and contrasting textures and colours.

• to add focus of interest
• to add contrasting shapes
• to add a theme

Question 4

Food styling for photography and plating services

Answer 4

A food stylist has the task of creating pictures and moods which are on display. The display may be for a function, such as a buffet, or for photography. In general, there are a three tasks for the food stylist. keeping the theme in mind, of all the pieces necessary for the table setting are collected and arranged.

• a tablecloth or mat
• table decorations that reflect a theme
• plate, bowels, utensils

Question 5

Sensory characteristics of food

Answer 5

Appearance- of food can also determine our food choice. the colour and placement. Appealing to the eye

Odour-The aroma of food can create a person desires for hunger, also physiologically impacting them in such of a way they’re values through family, social and cultural memories.

Taste- Certain people like certain tastes, spicy, sweet and bitter.

Texture- Harmonising of taste and textures. Thick and soft, crunchy and hard, soft and hard can appealing and complimenting.

Question 6

What are some food preparation techniques-

Answer 6

Freezing- 40 degrees 
Freeze drying-
Dehydration- removal of H2O
Pasteration - 72 degrees kills harmful pathogens 
Canning 
Smoking
Microwave
Moist heating

Question 7

Retaining the nutritional value of foods.

Answer 7

• avoid deep frying with being fats as they otherwise dissolve in the frying pan
• when frying vegetables make sure not to over cook them as they loose their nutritional value and colour.