TAILIEUCHUNG - Lecture Professional cooking (6/e): Chapter 28 - Wayne Gisslen

Chapter 28 - Food presentation and garnish. After reading this chapter, you should be able to: Explain why attractive food presentation is important; serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture; identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets. | Chapter 28 Food Presentation and Garnish Chapter Objectives 1. Explain why attractive food presentation is important. 2. Serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture. 3. Identify common terms from classical garniture that are still in general use today. 4. Garnish a banquet platter with attractive and appropriate vegetable accompaniments. 5. Plan and arrange attractive food platters for buffets. Producing food means making food look good, as well as tasting good. It means the placement, the color, texture, and temperatures have to be correct and functional. Plate Presentation The true test is here! We all know that “the eye eats first” is a well known saying. The creativity and skill that went into the cooking and baking has to be placed on the plate. All great plate presentation takes skill, experience, and style. Presentation is the process of offering the selected foods to guests in a fashion that is .

• Du lịch
• Professional cooking
• Lecture Professional cooking
• Cooking skill
• Cooking methods
• Food presentation
• Plate presentation
• Basic cooking principles
• Cooking times
• Moist heat cooking methods
• Cooking vegetables
• Cook vegetables by boiling
• Vegetarian diets
• Cooking for vegetarian diets
• Understanding fish
• Cooking fish
• Cooking fat
• Understanding potatoes
• Cooking potatoes
• Dried legumes
• Cooking legumes
• Cooking meats
• Cook meats by roasting
• Cook meats by baking
• Cook meats by broiling
• Baking fish
• Moist baking
• Cooking poultry
• Game birds
• Muscle tissue
• Cooking equipment
• Steam equipment
• Professional kitchen