FOOD QUALITY AND SAFETY
QUALITY CONTROL IN FOOD PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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SOP’s and Hygiene Standard
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Managing Time
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Efficiency
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Cost per portion
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Detailed explanation-1: -The main item is usually the focal point of the plate. On a savory dish, this is often a protein such as meat, fish, or poultry that requires butchering skills, portion control, and cooking techniques of the highest caliber, to achieve the desired results that are essential to the success of the plate presentation.
Detailed explanation-2: -Create a framework. Start with drawings and sketches to visualise the plate. Keep it simple. Select one ingredient to focus on and use space to simplify the presentation. Balance the dish. Get the right portion size. Highlight the key ingredient.
Detailed explanation-3: -Plate Size-Your plate should be big enough to make your food stand out and petite enough to prevent your portions from appearing small. Light vs Dark Plates-Use light and dark plates to make your meal stand out. Plate Color-A plate’s color can stimulate or reduce appetites. More items •26-Apr-2022
Detailed explanation-4: -Create a framework. It’s always good to start conceptualising your plating and presentation ideas before doing the actual plating. Ensure balance. Another important thing to remember when planning your presentation is to achieve balance in food plating. Portion size. Highlighting the key ingredients.