1. The Art of Preparing Food

2. Meals with Appeal Use a variety of Color Texture Flavors Temperature
Shapes and sizes

3. Foods with Flair

4. Pick a plate or two
Decide whether you need more than one plate per person.
Some food, such as applesauce need to be served on a small plate or in a bowl to prevent their juices from running all over the other food.
If your main course is hot, serve cold sides on the side, in a bowl or on a small plate.

5. Use your imagination
Arranging a plate of food requires thought, not extra time.

6. Serve salad mixtures on a bed of lettuce with bright vegetables, such as yellow and red peppers or carrots.
Cut vegetables, such as zucchini into long thin pieces and fan them out alongside the main dish.

7. Try edible containers
Chicken salad on a bed of lettuce or inside a melon
Salad in a bread bowl or shell

8. Use cookies cutters to make cheese, meat or sandwiches into fun shapes.

9. Put sauces on the side not over food.

10. Decorate the plate with finely chopped parsley or other herbs.

11. Garnishing Carrots- curls or shredded Croutons
Fruit slices (lemon, lime or orange)
Herbs
Edible flowers

12. Avoid overcrowding a plate

13. Does meal appeal effect what you eat?

14. Which dish is presented the best and why?

15. Which dessert is presented the best? Why?

16. Which main dish looks the best? Worst? Why?

18. Creative Cooking
One way to be creative while cooking is adding seasonings to cooking.
Herbs
Spices

19. Herbs
Herbs are a fragrant, edible leaves used for seasoning food. You can use them either fresh or dries.

20. Spices
Spices are seasonings that come from bark, buds, seeds, roots or stems of different plants and trees.
They are usually dried.

21. The more you use herbs and spices, the better you’ll know how their flavors and aromas blend with foods. Then you can adapt recipes by substituting or adding herbs and spices to your taste.

22. Substituting fresh and dried herbs
Dried herbs are stronger and more concentrated than fresh.
When substituting dried herbs for fresh, divide the amount called for by three.
Multiply by three when substituting fresh for dried.
You can always adjust amounts if needed.

23. Releasing the full flavor
For the best flavor, add herbs and spices to soups and stews towards the end of cooking time.
With chilled foods, such as dips, add seasonings several hours before serving so the flavor can blend.
To release the flavor of dry herbs , crumble them between your fingers.
Chop fresh herbs finely.

24. Using seasoning blends
You can buy herb and spice blends or make your own.
For instance, to make an Italian blend, mix dried basil, garlic powder, and oregano.

25. When you’re grilling, add flavor to meat with a rub-
An herb or spice mixture applied to tender meat, poultry or fish before cooking.

26. Storing herbs and spices
To keep dried herbs and spices at their peak flavors for about a year, store in an airtight container in a cool, dry place.
Herbs and spices stored near the range lose their flavors more quickly.
You can keep fresh herbs for a few day in a refrigerator. Wrap them in a damp paper towel and place the in an airtight plastic bag.

27. Herb or Spice
Forms Available
Tastes good with
Basil
Dried or Fresh leaves, ground
All tomato dishes, peas, green beans, eggplant, zucchini, soup or eggs
Black pepper
Whole Peppercorn, ground
Vegetables, stews, meat, poultry, fish, soups or salads
Celery Seed
Dried
Potato, egg salad, tuna salad, soups, sauces, fish and vegetables

28. Chili Powder
Ground
Mexican Style dishes, barbecue sauce, meat loaf, stews
Cinnamon
Ground, Stick, with sugar, in blends such as pumpkin pie spice
Bakes goods such as cakes, buns, breads, pies, cookies, and apples
Cloves
Whole, ground
Whole ham, roast pork, stews, pickled fruits, baked goods, chocolate desserts, sweet vegetables
Garlic
Cloves, powdered, minced, salt
Meat dishes, sauces, dressings, vegetables, butter spreads, salads

29. Fresh or dries, leaves or ground
Ginger
Fresh, ground
Baked goods, stews, chicken, carrots, squash, sweet potatoes, pears, or stir fries
Nutmeg
Whole, ground
Baked goods, custard, puddings, apples, carrots, squash, eggnog
Oregano
Fresh or dries, leaves or ground
Tomato dishes, Italian or Mexican dishes, lamb, pork, poultry, peas, green beans, onions, zucchini
Paprika
Ground
Salads, cream sauces with vegetables, potatoes, eggs, poultry

30. Fresh or dried whole leaves, rubbed, ground
Parsley
Fresh or Dried flakes
Soups, salads, slaws, meats, fish, poultry, all vegetables, sauces, eggs, rice
Rosemary
Fresh or dried
Beef, lamb and chicken dishes, fruits
Sage
Fresh or dried whole leaves, rubbed, ground
All pork dishes, meat, fish, poultry stuffing, cream soups, fish, salad dressing
Thyme
Eggs, fish, stews, salad, tomato sauce, legumes, vegetables

31. Besides using herbs and spices, you can flavor foods with a variety of condiments.
Condiments- flavorful accompaniments of food.
Salsa
Chutney
Vinegar
Pesto
Barbecue
Soy sauce
Worcestershire Sauce

32. Salsa
Salsa is usually a mixture of chopped tomatoes, onions, peppers, and herbs.
Varieties include mild, medium and hot.

33. Chutney
Chutney is a mixture of fruit (or sometimes tomatoes), vinegar, sugar and spices that you make or buy.
Can be made mild, spicy or sweet.
Can be served along side meat or spread on bread or sandwiches

34. Vinegar Vinegar adds tartness to food.
Varieties include apple cider, balsamic, raspberry or rice vinegar.

35. Pesto
Pesto is finely chopped mixture of basil, garlic, pine nuts, cheese and olive oil.
Pesto is most often served over pasta.

36. Other flavor boosters
Sun-dried tomatoes: have a rich, intense flavor and chewy texture.
Chili peppers: range from mild to very hot and can be purchased fresh or dried.
Citrus zest: the grated out rind of citrus fruits- give s a fresh taste to many dishes.
Flavored extracts: are often used in baked goods such as cakes or cookies. Just a small amount of these liquids is enough to flavor the finished products.

37. Being creative doesn’t take extra time…just extra thought.