Balanced recipe creation

Balance has many different aspects which are mainly : colour: colours of a dish must work together, blend and compliment the dish, too little or too many colours can spoil the look, visual quality is highly important, because it shows a customer that time, effort and style was used to make the dish and this encourages positive feedback course :different courses must compliment eachother, flavours and food products must be used carefully to encourage nutritional and balanced eating. Size, portion control and flavour play a big part when serving various courses texture:texture is the physical appearance and feel of a recipes ingredients, and how well they fit together, textures can differ, from hard to soft, light, dark, rough and smooth etc., these must be used sparingly to ensure adequite physical appearance flavour:this is the taste of your dish, which in relation to all the above, must taste as good as it looks, the flavours mustnt be bland, nor overpowering. Recipes give weights and ingredient specifications to ensure a great taste. Flavoirings and sauces can be used, but every different food in a recipe must compliment the other, in a sense to entice the palette Smell:smell can make a person crave food and it is very powerful, because it can give a s taste:" the Proof is in the puddIng × taste wthe most important. This must be done by taking aspects mentioned into context. garnish must be edible, and aid visual qualities. The freshest foods must be used to obtain highest quality and taste, this is a fact. Spoces, herbs, flavourants, sauces, pesto's etc. Can be used to flavour, Ingredients:high quality and fresh foods are the best to use, suppliers must be obtained with the highest quality assurance and price. Ingredients must work in combination(sweet & sour, honey mustard, chilli chocolate) in a way to enhance foavour, without over powering or affecting other foods flavour. Each food product is prepared, cooked, stored and served differently and each hasna unique quality, combining and mastering ingredient knowledge is a must have. The