When they do the taste testing on cooking shows how do they ensure it’s still warm and that sauces and stuff aren’t congealed?

Question

When they do the taste testing on cooking shows how do they ensure it’s still warm and that sauces and stuff aren’t congealed?

In: Other

Answer 1

I can confirm the same for the U.K. version of MasterChef. In fact for the first screen test you’re asked to cook the night before, bring it in cold then plate up while explaining the dish, how you cooked it etc directly to camera.