Question about masterchef and plating up in general

[OneStepCloser]

This has now been bugging me for a while, but after watching mc I wondered when they plate up, some of it takes so long, using tweezers to place little bits etc... How do they keep it all warm? Because some of the plates have hot and cold bits I can't see how they can keep them under lamps. Especially last night during judging, so Stephen went first and you saw Scott's and Andy? Plates just sitting there, so were they at a disadvantage straight off with Monica, Gregg and lovely Michel tasting cold food?

Been playing on my mind

Also, when they are cooking for the critics I assume they are given a time when their meal should be served; so what happens if the previous chef is late dishing up?

Almost all the food tasted on Masterchef is cold. Anything being filmed takes about 5 times longer than it appears, so they will often be stood around for 1/2 hour before even the first chef's food is tasted.

In restaurants platting up is often done in a conveyer belt style and is pretty fast, but most food tastes best warm rather than piping hot.

I thought this too. You could see their courses on trollies in the background.

Surely it must affect how it tastes? Who would like stone cold tortellini?

Also, how long has plate been a verb?

The plates are boiling hot!

I also remember reading they finish at different times so it's staggered.

OP we have wondered that too!

I keep wondering about food hygiene too. A Bain Marie is not going to cook a piece of meat to an internal temp of 82 degrees or whatever it is...?

I think it was just last nights one that made me wonder as you could see them all on trollies waiting for their turn, so taking in the length of time it takes to set up each contestant for filming surely it must be cold? Some of the sauces must be boak by then.

The other thing I wondered was you know when the critics judge, it appears that they eat 2 courses from each contestant, how do they do that! I mean even if its staggered it would have to be hours apart. I think they taste a morsel and the plates are scraped for the cameras

I dont get the impression most of it is cooked Hearts, I reckon a good doctor could bring most of the meats back to life its so rare

Oo valium if the plates are boiling hot surely the garnish would wilt? Is there an insiders trick to keep it hot and cold?

I do love MC though

I once heard an interview with a contestant, and he said all the food is tasted cold, and the judges have to take that into consideration.

And FYI, tethersend, every English noun can be verbed.

I want to know who cleans up afterwards? And who does all the food shopping and decants everything into jars/covers the waitrose labels.

I think that critics, judges and chefs are used to tasting things that are cold and still bring able to discern flavours and what works. Maybe the sauces are heated before tasting to prevent them splitting or being generally manky?