When a chef plans a new dish, appearance as well as flavor must be considered.Turn back to page 76 and look once again at the section called "Building Flavor Profiles." Remember that the senses of sight, taste, smell, and touch all come into play when we evaluate and enjoy food. How a dish looks is part of the identity of the dish, just like how it tastes, smells, and feels in the mouth.
In other words, how a dish looks is not something you think about only after you have prepared it. It is something you have in mind from the beginning of preparation. Remembering this helps you create natural-looking presentations, so the food looks like what it is rather than like an artificial construction with a complicated design.
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