How a food looks tell the patient a lot about the food and the foodservice team accountability and experience. People use the way a food looks to judge the food for freshness and quality. When the food is visually appealing to a patient, you accomplish your mission of providing nourishment for the recovery and healing of your patients.
COLOR, SHAPE, SIZE AND POSITION OF FOOD MATTERS IN VISUAL APPEAL
COLOR: The most impactful eye appeal
- Break up the colors
- Enhance the colors
- Make it “glisten”
- Keep the colors natural
SHAPE: Ingredients
- Vary the cuts of ingredients
- Add textures to the dish
STYLE: Arranging ingredients, plating
- Traditional – The Y style of plating
- Modern plating
- Simplicity
Aroma Strategies:
- Include variety
- Add flavor to comfort food
- Herbs add color, taste and smell
- Cooking techniques can enhance aroma and experience
- Be aware of visual placement on the tray, temperature awareness, less is more, easy to handle and maneuver on tray space
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