FOOD DRESSING

The visual sensation of a dish is as important as its flavor. Follow a few simple rules and you will

be impressing your guests at the next dinner party.

BASICS OF FOOD DRESSING Create a

Framework Keep It Simple Balance the Dish Get the Right

Portion Size Highlight the Key

Ingredient

CLASSICAL PLATINGThe classical plating technique

uses the three basic food items of starch, vegetables and main in a specific arrangement. A simple guide to a classical plating is to think of the plate as the face of a clock.

PLATING OF ASIAN DISHESCOMMUNAL

Sharing is common in Asian dining. Though challenging to plate, you can still use aesthetically pleasing garnishes and interesting bowls or containers, such as steamboats, dim sum baskets and even banana leaves, to heighten presentation.

INDIVIDUALAs more Asian restaurants adopt a

more modern style, smaller individual-sized servings are becoming increasingly common. When plating such dishes, adopt Western presentation techniques.

ONE-DISH MEALS Local favourites such as Chinese Rice are

complete meals. The starch is usually plated in the centre, topped with protein and vegetables placed around the sides. For such one-dish meals, balance the colour and texture of these dishes.

ADDITIONAL FACTORS OF PLATING

MOULDED INGREDIENTS Cleverly cut or sculpted ingredients

can enhance the visual appeal of dishes. Slice fillets of meat at a bias to show doneness and quality. Sculpted food also provides height and structure and keeps the plate neat and clean.

SAUCES Create acceplate nts in the form of

dots on the side of the or as a character on one side of the plate. When applying a sauce, lightly pour or drizzle it on the plate either over the dish or underneath.

GARNISHES Garnishes serves as an accent to perk up or highlight the

colour of the main dish. It’s meant to enhance and match the flavours of the dish, not overpower it. Here are some simple guidelines to applying garnishes:

Refrain from heaping garnishing on one corner of the plate.

Provide a flash of colour and shapes by arranging the garnishes around the main dish.

Garnishes should always be edible so avoid using parsley flowers, lemon twists, cinnamon sticks or raw herbs.

Garnishing should be applied quickly to ensure the food arrives at the table warm.

TIPS FOR DRESSING A PLATELARGE PLATES

A sizeable canvas should be used to showcase your work. Be sure to stock up on large, white plates.

GARNISHA garnish should only

enhance and not overpower. Make sure that garnishes

match the ingredients and flavors of the dish.

VIBRANT COLOURSo Spruce up your plate with

vibrant hues. Green vegetables lose their

colors very quickly when cooked. Blanch them just

before serving.

DRESSING SAUCES

FOOD COATINGS Coating is an industrial process that consists of

applying a liquid or a powder onto the surface of a product of any possible shape to convey new and sensory properties. Coating designates an operation as much as the result of it, the application of a layer and the layer itself.

Coating of foods involves such phenomena as adhesion, friction, viscosity, surface tension and crystallization. Food coating is not a “hard” science such as drying or cooling, which can be described by equations and are predictable. Food coating is rather a “soft” knowledge derived from the accumulation of know-how. One reason is that the product and the ingredients considered have complex characteristics, variations and interactions.

EXAMPLES OF COATED PRODUCTS

Ready-to-eat cereals

Dragée Chocolate Processed

cheese Nuggets Snacks Crunchy nuts

ICE CREAM COATINGS Ice creams are coated with different delicious

flavors. An optimal ice cream coating cracks when bit in,

but isn’t too brittle so that it doesn’t peel off extensively. This can be achieved by a well-balanced ratio of solid fat to liquid oil. In order to improve the flexibility of coatings liquid oils are often added. These prevent the coating from cracking and peeling off. During the production liquid oils also contribute to an optimal setting of the coating.

Each ice cream coating has a well-balanced ratio of solid fat to liquid oil, so they achieve a coating that when bitten into, it does not peel off or chip away from the ice cream.

OBJECTIVES OF COATINGORGANOLEPTIC

Coatings can be added for the enhancement of organoleptic properties of a food product. Appearance and palatability can be improved by adding colour (white dragee, brown chocolate), changing the surface aspect (glazed sweets or rough, crispy nuggets); changing or adding tastes (sweet dragee, salted snack) or flavours (fruit-glazed sweet goods), or texture (breaded crispy nuggets).

NUTRITIONCoatings also can be used to add

vitamins and minerals (enriched white rice) or food energy.

COSTAn ingredient may be cheaper than

the product it coats and thus allows for a slight cost reduction.

FUNCTIONAL Coating conveys functional properties,

such as particle separation (oiled dry fruit, shredded cheese), antioxidant effect (fruit cubes), or a barrier effect [water migration between a layer of ice cream and a biscuit (cookie) or against moisture lost of chewing gum]. Barrier effects are often difficult to achieve.

COATING PROCESSAPPLICATION OF THE COATING

To apply minute quantities of an ingredient, spraying is used to disperse it first, instead of just pouring it. This hastens the dispersion on the whole surface of the product. For larger ratios of coating to substrate, mixing or dipping can be used. Multiple stages also can be used; breaded meats, for example, may have a dry application (predust) followed by a wet batter dip and then another dry crumb application.

STABILIZING PROCESS Depending on the nature of the coating

ingredient(s) and substrate product, the ingredient is stabilized by elimination of the solvent (drying and evaporation of water, alcohol), crystallisation (sugar crystallizes when water is evaporated, fat crystallizes when cooled), or thermal treatment (proteins set irreversibly when heated).

FOOD TOPPINGS Everybody loves a tasty

snack with a pleasing texture. Texture and viscosity is a vitally important aspect of co-extruded snacks, pizza and burger toppings.

APPLICATIONS OF TOPPINGS kids love going out to

get frozen yogurt. Their favorite thing is to pick toppings for their frozen yogurt from the toppings area. If you've ever been to a frozen yogurt shop, then you know that this can get pricey fast.

AS IN PIZZASPizzas for everyone:

Pizzas are very tempting and they atract to people of all ages. The main thing in pizza’s delights is its TOPPING.

FOOD SHORTENING The term "shortening" seldom refers to butter, but

is more closely related to margarine. Shortening is any fat that is solid at room temperature and used to make crumbly pastry. Shortening is used in pastries that should not be elastic, such as cake.

In early times, shortening was synonymous with lard, but after the invention of margarine and hydrogenated vegetable oil in the early 20th century, "shortening" has come almost exclusively to mean hydrogenated vegetable oil. 

Lard and shortening have a higher fat content compared to about 80% for butter and margarine. Cake margarines and shortenings tend to contain a few percent of monoglycerides whereas margarines typically have less. Such "high ratio shortenings" blend better with hydrophilic ingredients such as starches and sugar.

THE MAIN CONSTITUENT OF SHORTENING

A triglyceride molecule is the main constituent of shortening:

TYPES OF SHORTENINGS Lark Vegetable oil shortenings Gluten-free shortenings

A LITTLE HISTORY Hydrogenation of organic substances

was first developed by the French chemist Paul Sabatier in 1897, and in 1901 the German chemist Wilhelm Normann developed the hydrogenation of fats.

Shortening also required no refrigeration, which further lowered its costs and increased its appeal. The use of vegetable shortening also became common in the food industry. 

US government-financed surpluses of cottonseed oil,corn oil, and soy beans also helped create a market in low-cost vegetable shortening.

HEALTH CONCERNS AND REFORMULATION

In the early 21st century, vegetable shortening became the subject of some health concerns due to its traditional formulation from partially hydrogenated vegetable oils that contain trans-fatty acids, or "trans fats", as these have been linked to a number of adverse health effects.

 In January 2007, all Crisco products were reformulated to contain less than one gram of trans fat per serving, and the separately marketed trans-fat free version introduced in 2004 was consequently discontinued. In 2006, Cookeen was also reformulated to remove trans fats.Non-hydrogenated vegetable shortening can be made from palm oil.

SHORTENING PRODUCTS

SAY ALHAMDULILLAH,ON EVERY BITE OF FOOD.

THANK YOU !FOOD LOVER,AISHA TARIQ