Satisfying Diners Before They Eat

Press, Volume CIII, Issue 30529, 26 August 1964, Page 2

Satisfying Diners Before They Eat

“Invariably most housewives give little thought to the colour theme in preparing a meal,” the catering manager for Heaths (Mr 8. Williams) told more than 50 women in a lecture on colour in food presentation given in the store last evening.

“They think as long as they have good fresh vegetables and good meat well cooked they have done their job,” he said. "So when the food has been served you get perhaps all green vegetables, or al) white, or yellow vegetables without any endeavour to mix them up and get a colour theme. Garnishings “Why is -it the average household finds somehing particularly attractive about going to a restaurant for a meal? “It is not because the food is better, but because the people running the restaurant depend for a great, deal of their business on the manner in which they serve and present their food. “All the little garnishings found on restaurant meals are available to the housewife if she cares to use them,” said Mr Williams.

1 “Another Important point fpr a meal served in the home is' uniformity. So often we find plates heaped up until the food is almost running over the side. It looks a mess. It would be far better for the housewife to get measuring servers, like icecream servers, which are readily available and give some appearance to what she serves. “The discerning housewife should give thought to materials, preparation, cooking, the manner in which she serves the food, the colour and shape of the serving dishes, and the linen,” he said. “These are all factors which make the initial preparation worth while, and the final meal on the table is not just a collection of food but something which satisfies the diner almost before he sits at the table.”