Food Planning And Food Presentation Flashcards
Reasons for serving accompaniments
To improve appearance
To improve flavour
To produce a variety of textures
To reduce richness eg apple sauce with roast pork
Some are traditional eg turkey and stuffing and gravy
Guidelines for meal planning
Consider: The occasion Cost Time of year and seasonal availability Time Personal preferences and dietary restrictions Nutrition Skill Equipment available Variety
Why might meals contain a starter or an appetiser
To simulate the appetite for the second course
What are menus
A list of all the dishes served at a meal
What are the two types of menus
A la carte
Table d’hôte
Table d’hôte?
A set menu with a limited choice usually less expensive than á la carte eg early bird
Á la carte?
A menu with a long list of dishes priced seperately. More variety than table d’hôte but more expensive
Presentation guidelines
All dishes and table ware should be sparkling clean and splashes should be wiped before serving
All hot she’s should be served piping hot and all cold dishes shoot be served cold on cold plates (as goes for hot plates)
What is a garnish
Used to improve the appearance of a savoury food
What is a decoration
Used to improve the appearance of sweet food
Why do we uses garnishes and decorations
To stimulate the appetite and encourage us to eat it
Give a garnish for
1) soup
2) fish
3) meat, omelette and salad dishes
1) copped parsley , cream, croutons
2) lemon wedges or twists (to add coil our and flavour) carrot swirls
3) springs of fresh herbs and julienne veg
What is an accompaniment
A food that is served with a dish eg sauce
Give a decoration for
1) pastry dishes
2) cakes and desserts
1) sieved icing sugar or pastry shapes
2) piped cream, chopped nuts, chocolate sprinkles or orange zest
Table setting guidelines
Low centrepiece so diners can see each other
All cutlery and glass wear sparkling
Cutlery placed in order of use
Table mats and table mats spotless
