TAILIEUCHUNG - Lecture Professional cooking (7/E): Chapter 28 (part 1) - 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 Copyright © 2011 by John Wiley & Sons, Inc. All Rights Reserved Hot Food Presentation We eat for enjoyment as well as for nutrition and sustenance. Cooking is not just a trade but an art that appeals to our senses of taste, smell, and sight. “The eye eats first” is a well-known saying. Our first impressions of a plate of food set our expectations. Hot Food Presentation Your job as a cook and a chef is to get your customers interested in and excited about your food. When a chef plans a new dish, appearance as well as flavor must be considered. The senses of sight, taste, smell, and touch all come into play when we evaluate and enjoy food. Fundamentals of Plating Hot Food Presentation Three Essentials of Food Presentation Good Preparation and Cooking Techniques Well-prepared and properly cooked food with a good aroma is usually appealing all by itself. Professional Work Habits Serving attractive food is largely a matter of .

• Ẩm thực
• 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