Factors in Food
Design
How, what, where
These
factors have to complement each other. When combined, they will result in
excellent food presentation. You have learned two presentation styles and how
to maximize your cooking skills and ingredients used. Sometimes you need to
play with contrasting colours when presenting complex dishes (more than three
main ingredients)
We
learned cooking is the art and science of good eating. In addition, it can be
defined as the study of food and culture, with a particular focus on gourmet
cuisine.
In
Indian cuisine, the cultural influence on food is very high, and as Indians, we
have to preserve our cultural heritage.
How
This
factor defines the material in which you are going to serve the food. It can be
any kind of material, such as metal, ceramic, or wood. However, make sure it
does not react with the food ingredients.
Plates
can come in any shape or size. You should carefully select appropriate plates.
The food placed in the plate should get 100 per cent of the attention, so the
plate you select should act as a canvas for your food.
For
dark-coloured food items, try to choose white plates.For light-coloured food
items, you can try coloured or shaded plates. For saucy dishes, try deep plates
with larger rims.
Keep
one thing in mind: whatever the plate is, it has to be large enough to leave
empty space. We strongly suggest you try the same food on different plates to
find the best one.
What
The
food you place on the plate should get the prime focus, and your plate will
support you to get the result.
When
you plan your food, it should be balanced in colour, texture, and flavour.
These three factors in food are the first we experience through our senses.
They have a big impact on presenting the food.
Colour
The
colour of the food is the first element that influences our senses. You can
include colours by using natural ingredients alone or combining them, including
spinach, tomato, turmeric, milk, and squid ink.
Would
you hesitate to eat an orange that was purple in colour? You would probably be
reluctant.
People
associate certain colours with certain flavours, and the colour of food can
influence the perceived flavour in anything from candy to wine. “Natural” foods
such as oranges and salmon are sometimes also dyed to mask natural variations
in colour.
Colour
variation in foods throughout the seasons and the effects of processing and
storage often make colour addition commercially advantageous to maintain the
colour expected or preferred by the consumer.
Texture
Texture
is the combined effect of physical variation from liquid, soft, hard, or
brittle states. Texture/body/mouthfeel is a product’s physical and chemical
interaction in the mouth, an aspect of food rheology.Texture is a concept used
in many areas related to the testing and valuating of foodstuffs, and it is
evaluated from initial perception on the palate, to first bite, through
mastication to swallowing and aftertaste.Many people will relate texture to a
product’s water content, hard or crisp products having lower water content and
soft products having intermediate to high water content. You always have the
liberty to provide external textures to your dish, if it lacks texture
combinations. For example, you can use tuile, parmesan crisp, vegetable crisp,
or freeze-dried fruits. In Indian cuisine, we have an amazing range of dishes
that vary in texture. In savoury, we have pappadums, kasta rotis, bujias, and
more to give a crunchy texture to our meal.
Flavour
Flavour,
or aroma, is the factor that makes us feel the food is appetizing. If we
preserve the flavour until it gets to the table, we are successful. In Indian
cuisine, we have numerous spices that can influence flavour in a food. Use them
wisely; some flavours can stop us from eating the food, whereas some can tempt
us into having more.
Your
personal liking of flavours will not be the same as your guests’, so keep a
common flavour balance. If you are trying something new, ask for the opinions
of your colleagues and regular guests before putting the dish on the menu.
Flavour
is the sensory impression of a food or other substance, and it is determined
mainly by the chemical senses of taste and smell. The flavour of the food can
be altered with natural or artificial flavourings, which affect these
senses.Flavouring is defined as a substance that gives another substance
flavour, altering its characteristics and causing it to become sweet, sour,
tangy, and so on.
The
perfect seasoning also enhances the flavour tremendously.
In
Chinese cuisine, they season almost all dishes with salt and sugar, which
results in bringing up the flavours that stimulate our appetite.
Of
the three chemical senses, smell is the main determinant of flavour. While the
taste of food is limited to sweet, sour, bitter, salty, and savoury (umami)—the
basic tastes—the smells of a food are potentially limitless. A food’s flavour,
therefore, can be easily altered by changing its smell while keeping its taste
similar.
Nowhere
is this better exemplified than in artificially flavoured jellies, soft drinks,
and candies, which, while made of bases with a similar taste, have dramatically
different flavours due to the use of different scents or fragrances.
Taste
Taste
is one of the five traditional senses and is received through taste buds
situated in the mouth and tongue. Taste is perceived as sweet, bitter, sour,
salty, and umami.
Umami
This
taste makes you feel like licking your finger after a tasty meal. If we
identify those mixtures, we can replicate the delicious umami effect in each of
our dishes. In Indian food, knowingly or unknowingly, we use lot of umami-rich
ingredients.
One
kind of taste enhancer, “chat masala,” has a similar effect. That is why our
traditional tandoor chefs dust every kebab with chat masala—it makes you want
more. Tomato is one of the natural fruits enriched with high umami content, and
we use tomatoes in high quantities.
Where
This
is the most important factor that will determine how your food is perceived.
You
might have come up with a fantastic presentation, excellent food, and a great
plate, but all of this will be worthless if you serve the food in a
multicoloured discotheque or dimly lit pub.
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