BASIC ELEMENTS

2. ⯈TECHNICAL TERMS:
⯈GRAVY- is a sauce, made often from juices that run naturally during
cooking and often thickened with wheat flour or corn starch for added
texture.
⯈CONDIMENTS- is a spice, sauce or other food preparation that us
added to food to impart a particular flavour, to enhance its flavour, or in
some cultures, to complement dish.
⯈PATHOGEN- is anything that causes a disease.
⯈FOODBORNED ILLNESS- is an infection or irritation of the
gastrointestinal (GI) tract caused by food or beverages that contain
harmful bacteria, parasites, viruses or chemicals.
⯈ENTRÉE- is the main dish of a meal especially In a restaurant.

4. ⯈Find inspiration from a
picture or object.
Assemble a ‘ practice’
plate to work on
executing your vision.

7. ⯈Clutter distracts from the
main elements of your
dish and might confuse
the diners on what to
focus on.

10. ⯈The presentation
should not overpower
flavour and function.

13. ⯈The plate should not
be too big nor too
small.

16. ⯈This refers to the other
elements on the plate
such as garnishes,
sauces and even the
plate itself.

31. 4.The presentation should over
power flavour and functions.
5.Ensure the main ingredients
stands out and pay equal attention
to the ‘ support’.

32. LET’S CHECK