E2Learn Publishing

The point of learning and practicing procedures to prepare food of high quality is to ensure that the food is eaten and enjoyed.

In other words, our work isn’t done until the food we have prepared is arranged on plates or platters and ready to be presented to the diner.

Throughout these presentations, it is stressed about making food look good as well as taste good. We have talked about accurate, neat cutting of vegetables and fruits, about proper trimming of meats, poultry, and fish, about grill-marking steaks, about preserving color in cooked vegetables, and about attractive plating of salads.

In this presentation, we continue the discussion of making food attractive.

 Here are just some of the things you will learn in this presentation:

ü About why attractive food presentation is important.

 
ü How to serve food that is attractively arranged on the plate or platter.

 
ü How to have the proper balance of color, shape, and texture.

 
ü How to identify common terms from classical garniture that are still in general use today.

 
ü How to garnish a banquet platter with attractive and appropriate vegetable accompaniments.

 
ü How to plan and arrange attractive food platters for buffets.

ü Plus lots more.

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[NO] Can be given away for free
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[NO] May change the content by editing, addition or subtraction
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