Garnishing and Presenting Foods

Planning the preparation of your canapes is important. When choosing your garnishes for canapes, remember that their purpose is to add flavour, texture, and colour to each plate. The garnish should not be an afterthought!

When planning your canapes consider the following factors:

• Theme of event

• Time required for preparation

• Help available

• Groceries required for the recipe

After the event theme is determined, decide which canapes are suitable.

Plan your platters on paper:

• Will all the food be cold, or must some be cooked just prior to service?

• What colours, flavours, and textures do you want in your foods?

Then, get to work!

Emphasis

• Because the food speaks for itself, the garnish should complement this as a small side salad or a sprinkling of herbs, nuts, or ground spices. The garnish will complement the food when it is relevant, simple, and easy!

• Arrange your presentation so that one food or item is the focal point.

• Use only a few garnishes. Avoid huge portions of vegetables and other foods that will detract from the presentation.

• Choose garnishes that are quite small and easy to eat without having to be moved to the side of the plate.

Temperature

• Serve hot foods hot on heated plates.

• Serve cold foods cold on chilled plates.

... and remember ...

• Ensure canapes are suitable for the occasion.

• Consider the colour, texture, and flavour of all ingredients.

• Remember that variety is important.

• Consider the temperature at which the chosen foods should be served.

• Consider the final arrangement of the canapes on the platter.

• A beautiful presentation will be simple!

When your meal is served, portion size is significant if you are plating the food for your guests.

• Match the portion sizes and plates.

• Choose plates that enhance the presentation: too small and the food will be crowded...too large and the serving may appear to be insufficient.

• Balance the portion sizes of the foods on the plate. Do not allow one food to overpower others.

• If no main item is featured, as in some vegetable plates, be sure the whole plate is unified and cohesive.

Flavours

• Serve only a few strong-flavoured foods that complement each other.