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Tourism and Hospitality

Home > Tourism and Hospitality > Hospitality operations (240 hours) > Strand A Commercial cookery > Cookery units > Present food > Present food

THHBKA02A: Present food

This unit is linked to all units that involve the presentation of food. Foods are presented to a professional level that is appropriate to the kitchen that is producing the food. Food presentation relates to both the plating of foods and to the display of foods that are created in retail outlets and in bistros and sandwich bars.

Critical aspects of assessment

Look for a demonstrated ability to present food to a professional level, which is consistent with the sector in which the kitchen operates.


Garnishing techniques
Garnishing tools
Garnishing guidelines
Case studies
Food For thought

Garnishing

A garnish provides a positive, visual element that gives food a special finishing touch. It adds harmony to the organisation of food on a serving dish. A well-designed garnish can provide a focal point to direct the diner’s gaze.

Most food presentations need to be garnished but not on all occasions. Adding another element may confuse the presentation rather than complement it. Accompanying vegetables, sauce, etc. can provide the interest, balance and colour that are needed when many foods are presented.

The garnish selected must:

• Suit the occasion as well as the dish
• Take into account the style of the main ingredient
• Have a function on the plate e.g. garnish to give height or specifically
  used for colour.
• Always harmonise with the finished product
• Never overshadow the food, keep the garnish simple.
• Take advantage of the natural features of the ingredients e.g. the unusual shape of a vegetable can add interest rather than adding a garnish: the specific colour of a fruit or the texture of cereal can also add interest rather than adding a garnish.