Common sense and the fact that it has proven beyond doubt that making something look good makes it effectively taste better too, and you can make ordinary food look good with a bit of imagination.
Over many years of observation and taking to people as the old saying that goes “we eat with our eyes first” is very true with an artistically arranged meal seems more tasty before it’s even eaten, and people are prepared to pay more for it.
Simple adjustment to the look of a meal can be more advantageous than a sophisticated 10 to 15 component garnish (a simple fresh salad and chips with a steak can be just as effective in encouraging someone to eat).
“A number of chefs now are realising that they are being judged by how their foods photograph – be it in the fancy cookbooks [or], more often than not, when diners Instagram their friends”
You could have any number of men & women each presented with one of three dishes containing identical ingredients, arranged either to resemble a fancy painting, or just a regular tossed salad with each component set out well in neat formation and each component was spaced away from the others the results are both excellent.
However the neat set out will always prove more popular as the eyes see each fresh, well presented component and when matched with the other major factor it still has to taste great and the true test will be that the four basic components of taste: salty, bitter, sweet and sour compliment the look of the meal.
The perceived effort involved in preparing the plate and its aesthetic appeal should be among the factors influencing participants to eat and enjoy the experience.
We have always know, but there is a growing body of evidence that the appearance and presentation of food can affect the dining experience, and if it tastes good as well you are on a winner.
It is not just the elderly but everyone reacts positively to a meal that looks great as compared to one that’s “Thrown on the Plate”, or looks like it has been.
This is what we should be striving for in Health and Aged Care to ensure our older persons can live comfortably and eat well in their later years.
Let’s also include presenting texture modified foods in a new way instead of the old “mixed bag” vitamised food for those that have difficulties swallowing.
A few Tips on Presentation:
- Avoid overloading the plates
Your dish won’t be very attractive if meat is swimming and your vegetable garnish sunk in an ocean of sauce.
– Don’t be afraid of blank spaces on plates as it helps to highlight your composition.
– Remember that less is more, so if you overload your plate with too large of a portion, you’ll make the food less precious and valuable.
- Alternate forms and volumes
Try to mix crisp and soft, large and small, and dark and light elements. In some cases you can use the sauce as decoration.
– Serve additional sauce on the side or in a small stylish jar.
– Slice vegetables and fruits using various and surprising combinations to make great looking garnishes.
- Think about playing on contrasts and colours:
Vary the look of your plate presentation through the color of cooked food or adding colorful decorative elements.
– Cherry tomatoes or sundried tomatoes are good.
– Try a sprig of fresh herb, the most commonly used currently being chervil.
-The technique of “blanching” will be very useful as it allows you to keep the vivid green of vegetables by boiling them, then putting in iced water.
- Observe a half inch space or more between food and the edge trim
To keep the eyes focused on the food – don’t hesitate to leave a regular blank space between your composition and the edge of the plate.
Simple Egg & Toast
Pea Soup
Simple Egg & Toast