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The document lists the various dairy and non-dairy products available for purchase from a farm called B4 Farms located in Burlington, New Jersey, including milk, juices, teas, fruit drinks, seasonal items, dietary products, water, yogurts, baking ingredients, salads, soups, whipped cream, ice cream, butter, eggs, cheese, crackers, breads, condiments, and contact information for the farm.
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A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
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Garnish is to use to make food more attractive and eye catching
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The garnish should be edible.
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Appetizers are small portions served before a meal to stimulate appetite. They can be solid or liquid and should be colorful, attractive presentations. Cocktails are generally served chilled and can be liquid or solid foods cut into bites. Common cocktail ingredients include fruit juices, seafood, vegetables mixed with sauces. Canapés are small savory items that can be served hot or cold on bread or crackers. They should be petite, fresh, colorful and eye-catching. Hors d'oeuvres are appetizers meant to stimulate appetite through presentation and taste. They include items like caviar, smoked salmon, oysters that can be served hot or cold. Petite salads are also used as appet
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GARNISH AND ACCOMPANIMENTS
ACCOMPANIMENTS
Accompaniments are highly flavored seasonings of various kinds offered with certain dishes.
The object of accompaniments with dishes is to improve the flavor of the food or to increase the richness or texture.
TYPES OF ACCOMPANIMENTS
A garnish is an edible object that you put on or near food or drinks. Such as parsley or lemon and so on.
From the French word “GANIR” to decorate or furnish
Garnish is to use to make food more attractive and eye catching
Purpose of Garnishing Food
Visual Appeal
Flavor Enhancement
Plate Filler
Dish Identification
Rules for Garnishes or Garnishing
The garnish should be edible.
It should be natural, fresh-looking and clean.
It should be simple not overdone.
Few small groups of garnishes are more attractive than a continuous decorative scheme.
Classification of appetizer
This document classifies and describes different types of appetizers. It discusses 7 categories: 1) cocktails, 2) hors d'oeuvres, 3) canapes, 4) relishes/crudites, 5) petite salads, 6) chips and dips, and 7) fresh fruits and vegetables. For each category, it provides details on ingredients, preparation methods, and how they are typically served. The overall purpose is to inform readers about the different options available for appetizers.
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Cold desserts fall into 8 categories: gelatin-based, egg-based, mousses, rice desserts, fruit-based, ice cream-based, meringue-based, and convenience products. Gelatin-based desserts like bavarois should be smooth with small air pockets. Egg custards like creme brulee need a silky texture and evenly caramelized sugar topping. Mousses require a light whipped cream texture. Rice desserts and fruit salads showcase the main ingredient. Ice cream needs to be frozen slowly for a smooth texture. Meringues must be light with a crisp exterior. Convenience desserts should have well-baked pastry or neatly presented components.
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Salad production involves deciding on types of salads based on function and ingredients. Salads are classified into green salads, vegetable salads, fruit salads. Key ingredients include greens, vegetables, fruits, proteins. Arrangement involves a base, body and garnish. Popular dressings include oil/vinegar, mayonnaise-based and cooked dressings made from high quality oils and vinegars.
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This recipe calls for a fruit salad containing 2 Golden Delicious apples, 1 Granny Smith apple, 2 Anjou pears, 3 nectarines, 3 bananas, and 4 kiwi fruits cut into pieces and mixed with the juice of 4 oranges and 2 tablespoons of honey or chocolate before being refrigerated for at least an hour before serving.
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The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
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This document provides recipes and information about traditional Hungarian summer dishes and festivals. It includes recipes for lecsó (vegetable ragout), stuffed peppers, fruit soups, asparagus soup, layered asparagus dishes, and asparagus tarts. It also describes the annual Asparagus Festival in Öttömös, which celebrates the region's asparagus industry and includes tasting various asparagus dishes. Additionally, it mentions the annual selection of the "Cake of Hungary" and provides details about popular Hungarian drinks like spritzer and social events like roasting bacon over an open fire.
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Plated desserts should incorporate multiple textures, colors, flavors, and temperatures for visual appeal and taste. The main dessert item is the focal point, often accompanied by a sauce, crunch component, and garnish. Common plated dessert components include frozen desserts, warm desserts, custards, fruits, chocolates, and cheeses. Proper plating techniques present harmonious flavor and texture combinations in attractive, balanced arrangements.
Hot and cold desserts
by the end of the slide you will get an idea about on the topic hot and cold dessert and a short description on each
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Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?
Garnishes ppt3
This document discusses garnishing foods to make them visually appealing. It defines garnishing as decorating food and lists general rules for garnishing such as using edible items that add color and value. Various tools for garnishing are described like zesters, peelers, and knives. Students are instructed to create a portfolio demonstrating garnishing dishes like salads, soups, and desserts. They should find pictures of dishes and describe the garnish used and how it meets the criteria.
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This document appears to be a jumbled message welcoming someone to a new home with a basement. It mentions a visit to see the new suite and living space today. The style is abstract with letters and words out of order, making the full meaning difficult to discern from the text alone.
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