How can we make food tempting to eat.

2. FOOD DRESSING

3. 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.

4. BASICS OF FOOD DRESSING
 Create a Framework
 Keep It Simple
 Balance the Dish
 Get the Right Portion
Size
 Highlight the Key
Ingredient

5. CLASSICAL PLATING
 The 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.

6. PLATING OF ASIAN DISHES
COMMUNAL
 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.

7. INDIVIDUAL
As more Asian restaurants adopt a more
modern style, smaller individual-sized
servings are becoming increasingly
common. When plating such dishes,
adopt Western presentation techniques.

8. 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.

9. 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.

10. 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.

11. 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.

12. TIPS FOR DRESSING A PLATE
LARGE PLATES
 A sizeable canvas should be
used to showcase your work. Be
sure to stock up on large, white
plates.

13. GARNISH
A garnish should only enhance
and not overpower. Make sure
that garnishes match the
ingredients and flavors of the
dish.

14. VIBRANT COLOURS
o Spruce up your plate with
vibrant hues. Green
vegetables lose their colors
very quickly when cooked.
Blanch them just before
serving.

15. DRESSING SAUCES

16. 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.

17.  Coating of foods involves such
phenomena
as adhesion, friction, viscosity, surfa
ce 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.

18. EXAMPLES OF COATED PRODUCTS
 Ready-to-eat
cereals
 Dragée
 Chocolate
 Processed
cheese
 Nuggets
 Snacks
 Crunchy nuts

19. 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.

20. 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.

21. OBJECTIVES OF COATING
ORGANOLEPTIC
 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).

22. NUTRITION
Coatings also can be used to add
vitamins and minerals (enriched white
rice) or food energy.
COST
An ingredient may be cheaper than the
product it coats and thus allows for a
slight cost reduction.

23. 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.

24. COATING PROCESS
APPLICATION 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.

25. 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).

26. 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.

27. 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.

28. AS IN PIZZAS
Pizzas for everyone:
 Pizzas are very tempting and
they atract to people of all
ages. The main thing in pizza’s
delights is its TOPPING.

29. 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.

30.  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.

31. THE MAIN CONSTITUENT OF SHORTENING
A triglyceride molecule is the main
constituent of shortening:

32. TYPES OF SHORTENINGS
 Lark
 Vegetable oil shortenings
 Gluten-free shortenings

33. 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.

34. 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.

35. SHORTENING PRODUCTS

36. SAY ALHAMDULILLAH,
ON EVERY BITE OF FOOD.
THANK YOU !
FOOD LOVER,
AISHA TARIQ