PRESENTATION

Attractive plating or presentation of foods is, of course, always important, but it could be argued that it is even more important for cold foods than for hot foods. Foods presented hot and steaming, directly from the sauté pan or carving board, have an immediate appeal to the nose as well as the eye, but cold foods must rely more completely on visual impact to make their first impression.

Furthermore, because the urgency in getting the plate from the kitchen to the dining room before the food cools down is absent, the cook has more time to arrange cold foods on the plate. This does not mean, however, that the most elaborate or intricate presentation is the best. “Keep it simple” is a good rule of thumb. Food is not made more appetizing by excessive handling.