LinkedIn emplea cookies para mejorar la funcionalidad y el rendimiento de nuestro sitio web, así como para ofrecer publicidad relevante. Si continúas navegando por ese sitio web, aceptas el uso de cookies. Consulta nuestras Condiciones de uso y nuestra Política de privacidad para más información.
LinkedIn emplea cookies para mejorar la funcionalidad y el rendimiento de nuestro sitio web, así como para ofrecer publicidad relevante. Si continúas navegando por ese sitio web, aceptas el uso de cookies. Consulta nuestra Política de privacidad y nuestras Condiciones de uso para más información.
The Elements and Principles of Culinary Arts Presentation
CULINARY ARTSThe Elements and Principles of Culinary Arts
What are culinary arts?Culinary arts is just the fancy wayof saying cooking. Cooking is justheating food so that it is ready tobe eaten by humans.
The Elements of Culinary ArtsColorTasteFlavoursTextureAromaStylePlating
ColorColor is not the most important element inculinary arts, but is still vital to have in yourdishes. Color is one of the things that makesyour dish look good. Some chefs even addfood coloring to their dishes to make it lookappetizing, even though they know it isn’thealthy. Color also shows how delicious it is.For example if you have bright redraspberries in front of you and dull greenspinach, you’re obviously going to want to eatthe raspberries.
TasteTaste is the most vital element in culinaryarts. This is because you want to make yourfood taste GOOD. If you make your food tastegood, your audience will like it and want tohave more. Spices and herbs are helpful indishes to help balance the dish and make thedish more interesting and less plain.
FlavoursFlavours are found in types of sauce. This isrelated to the previous element discussed -taste. You want ﬂavours like sweet, sour, spicy/piquant, bitter and salty. You don’t want a plainold dish on the table, you want dishes withﬂavour and something that makes it special.
TextureTexture is an important element. You want tohave at least crunchiness, crispness,tenderness, chewiness or some kind of texturein your food. You want to have something thatmashes with the taste. For example spring rollsare crispy and it goes well with theingredients inside. You also typically do notwant a mushy texture because that’sunappetizing for most people.
AromaAroma is also necessary to have in your dish.For example if you go into a restaurant and itsmells really good, you’ll probably want toorder many things because you’re possiblyhaving a good appetite. Aroma also attractsmakes you think that the food tastes betterthan it really is, so a high-class chef would uselots of MSG in his food if he enters acompetition. Some chefs know greatcombinations of spices and ingredients and canmake great aromas without any chemicals.
StyleStyle is very important for chefs. In otherwords, it’s how they serve their dish to theircustomers. When some chefs make cakes, theymake them into cool shapes like ﬂowers if it’sValentine’s Day. When you make salads, youshould also serve it in a style. Same coloredleaves on top of each other in layers, tomatoand corn on side with a decoration of dressingin whatever shape you like should impress youraudience.
PlatingPlating is the principle of the element style.It’s basically how you put things on the table.It’s also what type of plates you use. So forsoup you would use a bowl but for pork ribscovered in hints of garlic you would serve it ina large circular bowl on top of each other.
The Principles of Culinary Arts Balance Pattern Contrast Emphasis Unity Variety
BalanceBalance is the main key point in culinaryarts.You have to have a balance ofingredients to make your food taste GOOD.The most important element (taste) isinvolved in this.You have to include spices,sauce, and more.You have to balance theingredients in the dish. For example youdon’t want pork in sweet sauce on one sideof the plate and pork in sour sauce on theother side, you want lots of pork with sweetand sour sauce all over the meat.
PatternPattern is a really important principle incooking.You might think how is patternrelated to cooking? Well, you should have akind of pattern in cooking your dish. Forexample you could be cooking a steak andyou season it with salt and pepper, then youseason the other side with salt and pepper aswell to make it taste better.
ContrastIt’s good to have a good contrast of all theingredients you put in to your dish.You don’twant plain tasting food, you want interestingﬂavours in your dish so you must make sureyou have a big contrast of ingredients - Thisis the key to a good dish.
EmphasisEmphasis is something that makes your dishreally tasty.You have to emphasize what youthing is most important in the dish and makeit bring out the ﬂavours of it.
VarietyYou want a variety of ingredients in everysingle dish, as I mentioned before.You alsowant a variety of styles in presenting yourdish.Variety really gives the ﬂavour tocooking and also gives ALOT of aroma out.
UnityUnity is just putting everything (theelements) together. This is what makes theentire dish great and yummy. Unity is the lastprinciple you would need.