The food industry has always been on its toes in order to create the most surprising and delicious food items. Culinary wars in the world of gourmet food are even more fierce as many factors apart from the taste of the dishes come into the picture and make things even more complicated. While the way your food tastes is of a great matter, dealing with customers in a restaurant or even guests at home, the presentation of the food should be given extra consideration. This is where dressings and food toppings come in the picture. From keeping it simple with sauces to going the extra mile with items like ice cream cones, the presentation can often take unsuspected turns and create something that would totally sweep the guests off their feet.

Ways to dress up the Dessert

Often enjoyed as the last course of the meal, desserts tend to leave a more powerful impact on people in terms of satisfaction of the palette. With differing sizes and shapes, desserts can range anywhere between spoon size portions to huge full plate courses which create all the more options to play with styling and presentation. The most common and safest topping used for maximum desserts out there are different flavoured sauces. We can simply choose a chocolate or caramel sauce to top the dessert or do the plating and that would be more than sufficient. Although when trying to create a combo item, using anything in your arsenal should be an option known to you. Some extravagant topping options include ice cream cones, caramelised popcorns, fruit flavoured sauces, candied pecans, roasted nuts, and fresh fruits. Topping the dessert with another or similar kind of dessert is also an option worth trying.

Preparing the Main Course

Unlike desserts, meals that are served as a part of the main course are often loaded with various factors and attractions. While this saves a substantial amount of time that is usually spent on the presentation of the appetisers or desserts, dressing is still an important part of the process. Main course dishes often use spices and condiments as dressings and topping which include chopped chive and coriander leaves, ground pepper, and other ground spices. Soups and salads, when served as the main course, can explore more options which can include freshly cut fruits, vegetables, and even breadcrumbs. All the said ingredients can also be used for the plating of the food in the inclusion of sauces that are compatible with the dish into consideration. Making the presentation of the food appealing adds to the overall appeal of the dish offering more satisfaction to the customers/guests and bagging an even greater amount of appreciation for the chef.

 Appetizers: Inducing More Hunger

The role of those small portions of food one receives before the meal is simple: induce and amplify the hunger of the customers/guest along with the anticipation of what’s coming next. This is why serving well-decorated appetizers hold the same level of importance as that of topping the dessert in a beautiful manner. Ingredients used as dressing up of the main course can be used for the appetisers as well without any appreciation.