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The Hospitality Guru (cooking) Back to Basics: Sauce Presentation
The presentation of sauces at the time of service, must be given the same attention as the presentation of any other part of the dish. There is a tendency for sauces to be over-used and this does not necessarily complement the dish.
The following guidelines will help you to effectively use sauces to enhance the presentation of the dish.
- In silver service, the sauce is always served separately in a sauce boat. This allows the customer to see and appreciate the food item before it is covered with the sauce.
- If the sauce must be served on the plate with the food, it may be served under the food, or partially masking it.
- Never serve a sauce over crumbed or battered food, as this causes the crisp coating to become soggy.