Food is always
been centre of attraction among people around the world whether it is veg or non-veg
it depends on their choice. People nowadays are more focused on the food presentation
rather than the originality of food it is because of accelerated food knowledge
due to social media and involvement of artist chef.
Current scenario
of Food Presentation-
Few elements
are discussed below-
1- Usage of
Crockery –
different style of crockery used to present the food, it helps to enhanced the appearance
of food and maintain the quantity of the food to be served.
2-
Usage of colour
combination- usage of colour
vegetables and fruits has become the choice of chef; it is used to give colour combination
to the food and helps to highlight the characteristics of particular
dish.
3-
Usage of
Sauce- Enormous
sauces are prepared in the kitchen but choosing the right sauce is
responsibility and sense of chef, Dishes are served with different colour sauce
which contributes towards the beautification of dish.
4-
Usage of Molecular
Gastronomy- liquid
nitrogen, edible chemicals are now favourite of guests in Hotel as well as in many
Speciality restaurants. Gives unique appearance and feel to the food.
5-
Usage of
Micro greens and edible flower- Now days many restaurants and hotels are using micro greens and edible
flowers to elevate the standard of food and it gives miraculous appearance to
the food.
6-
Usage of
method of cooking- food can
be cooked by medium of dry ,medium of fat and medium of liquid, there are no
barrier for the selection of method of cooking and before there was orthodox
thinking of making dish for the particular cooking method but current scenario has
been changed and it is shifted to choose the best.
