Here is a presentation I put together myself about the elements and principles of culinary arts. I hope you like it!

1. CULINARY ARTS
The Elements and Principles of Culinary Arts

2. What are culinary arts?
Culinary arts is just the fancy way
of saying cooking. Cooking is just
heating food so that it is ready to
be eaten by humans.

3. The Elements of Culinary Arts
Color
Taste
Flavours
Texture
Aroma
Style
Plating

4. Color
Color is not the most important element in
culinary arts, but is still vital to have in your
dishes. Color is one of the things that makes
your dish look good. Some chefs even add
food coloring to their dishes to make it look
appetizing, even though they know it isn’t
healthy. Color also shows how delicious it is.
For example if you have bright red
raspberries in front of you and dull green
spinach, you’re obviously going to want to eat
the raspberries.

5. Taste
Taste is the most vital element in culinary
arts. This is because you want to make your
food taste GOOD. If you make your food taste
good, your audience will like it and want to
have more. Spices and herbs are helpful in
dishes to help balance the dish and make the
dish more interesting and less plain.

6. Flavours
Flavours are found in types of sauce. This is
related to the previous element discussed -
taste. You want flavours like sweet, sour, spicy/
piquant, bitter and salty. You don’t want a plain
old dish on the table, you want dishes with
flavour and something that makes it special.

7. Texture
Texture is an important element. You want to
have at least crunchiness, crispness,
tenderness, chewiness or some kind of texture
in your food. You want to have something that
mashes with the taste. For example spring rolls
are crispy and it goes well with the
ingredients inside. You also typically do not
want a mushy texture because that’s
unappetizing for most people.

8. Aroma
Aroma is also necessary to have in your dish.
For example if you go into a restaurant and it
smells really good, you’ll probably want to
order many things because you’re possibly
having a good appetite. Aroma also attracts
makes you think that the food tastes better
than it really is, so a high-class chef would use
lots of MSG in his food if he enters a
competition. Some chefs know great
combinations of spices and ingredients and can
make great aromas without any chemicals.

9. Style
Style is very important for chefs. In other
words, it’s how they serve their dish to their
customers. When some chefs make cakes, they
make them into cool shapes like flowers if it’s
Valentine’s Day. When you make salads, you
should also serve it in a style. Same colored
leaves on top of each other in layers, tomato
and corn on side with a decoration of dressing
in whatever shape you like should impress your
audience.

10. Plating
Plating 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 for
soup you would use a bowl but for pork ribs
covered in hints of garlic you would serve it in
a large circular bowl on top of each other.

11. The Principles of Culinary Arts
Balance
Pattern
Contrast
Emphasis
Unity
Variety

12. Balance
Balance is the main key point in culinary
arts.You have to have a balance of
ingredients to make your food taste GOOD.
The most important element (taste) is
involved in this.You have to include spices,
sauce, and more.You have to balance the
ingredients in the dish. For example you
don’t want pork in sweet sauce on one side
of the plate and pork in sour sauce on the
other side, you want lots of pork with sweet
and sour sauce all over the meat.

13. Pattern
Pattern is a really important principle in
cooking.You might think how is pattern
related to cooking? Well, you should have a
kind of pattern in cooking your dish. For
example you could be cooking a steak and
you season it with salt and pepper, then you
season the other side with salt and pepper as
well to make it taste better.

14. Contrast
It’s good to have a good contrast of all the
ingredients you put in to your dish.You don’t
want plain tasting food, you want interesting
flavours in your dish so you must make sure
you have a big contrast of ingredients - This
is the key to a good dish.

15. Emphasis
Emphasis is something that makes your dish
really tasty.You have to emphasize what you
thing is most important in the dish and make
it bring out the flavours of it.

16. Variety
You want a variety of ingredients in every
single dish, as I mentioned before.You also
want a variety of styles in presenting your
dish.Variety really gives the flavour to
cooking and also gives ALOT of aroma out.

17. Unity
Unity is just putting everything (the
elements) together. This is what makes the
entire dish great and yummy. Unity is the last
principle you would need.

18. Cool Pictures

19. Cool Pictures

20. Hope You Liked My Presentation!
I hope you liked my presentation about culinary arts and I hope
you learnt something new.

21. Credits
• Cool Text (http://cooltext.com)
• flickr® (http://www.flickr.com)
• Asian Online Recipes (http://
www.asianonlinerecipes.com/food_articles/
elements_of_taste.php)
• Champ 7’s Brain (No Website)