The document provides seven tips for plating and presenting food like a chef:
1) Set the table properly for guests.
2) Choose plates that are the right size to showcase each food item. White plates often work best so food "pops" visually.
3) Follow the "clock" method of plating foods - carbohydrates at 11 o'clock, vegetables at 2 o'clock, and protein at 6 o'clock.
4) Arrange foods and items in sets of odd numbers rather than even for visual interest.
5) Include elements of different heights on the plate for visual appeal.
6) Consider color, texture, and complementary flavors when combining and garnishing foods
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This presentation is about preparing dessert. The presentation is intended for Grade 9, Cookery 11 and 12 Learners. Enjoy and feel free to browse this simple presentation!
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
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?
A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
A canapé (pronounced "can-a-PAY") is a type of hors d'oeuvre, or small, easy to eat food, made with a base of a small piece of bread or pastry with a variety of toppings, and traditionally served before dinner, usually with cocktails.
These finger foods are made to be held with one hand, so that you can hold a drink in your other hand, and eaten in a single bite (or two at the most), to make it less messy.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
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?
A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread wrapped or topped with some savoury food, held in the fingers and often eaten in one bite.
A canapé (pronounced "can-a-PAY") is a type of hors d'oeuvre, or small, easy to eat food, made with a base of a small piece of bread or pastry with a variety of toppings, and traditionally served before dinner, usually with cocktails.
These finger foods are made to be held with one hand, so that you can hold a drink in your other hand, and eaten in a single bite (or two at the most), to make it less messy.
Slide deck to give some theoretical background before stepping into the hands-on tutorial at http://sdnhub.org/tutorials/opendaylight. Compared to earlier version of this slide deck, this tutorial slide deck has been updated to focus more on MD-SAL and YANG modeled app development.
32 Ways a Digital Marketing Consultant Can Help Grow Your BusinessBarry Feldman
How can a digital marketing consultant help your business? In this resource we'll count the ways. 24 additional marketing resources are bundled for free.
12 Easy Recipes with Cheese, Mushrooms and PastaSusan Alexander
Discover pasta dishes that you can serve to impress your family and friends without breaking the budget. Read this document reproduced by Susan Alexander Truffles.
Healthy Thanksgiving Meal Plan (Grain Free)Katie Wells
This Thanksgiving menu gives you the taste of all of the classics with healthier ingredients (including desserts!). Plus, download a free printable shopping list that makes Thanksgiving easy and nutritious!
Similar to Seven ways to present food like a chef (20)
Welcome to the Program Your Destiny course. In this course, we will be learning the technology of personal transformation, neuroassociative conditioning (NAC) as pioneered by Tony Robbins. NAC is used to deprogram negative neuroassociations that are causing approach avoidance and instead reprogram yourself with positive neuroassociations that lead to being approach automatic. In doing so, you change your destiny, moving towards unlocking the hypersocial self within, the true self free from fear and operating from a place of personal power and love.
1. HYPERLINK quot;
http://startcooking.com/blog/416/Seven-Ways-to-Present-Food-Like-a-Chefquot;
Seven Ways to Present Food Like a Chef<br />posted in Around the Kitchen by Emily Chapelle, Kathy Maister<br /> previous | blog index | next <br />If you’re a startcooking.com regular, no doubt you’ve become more comfortable with basic cooking techniques. Now you’re making sweet and sour meatballs, tomato olive quesadillas, and know how to stir fry. Plus, you’re no longer wondering what mesclun is! Maybe you’re even thinking of inviting friends over to show off those new culinary skills.<br />Part of serving great food is presentation: like the Salad Nicoise pictured above, it should appeal to your mouth, nose and eyes. (Don’t they deserve a feast, too?) You don’t have to be a trained chef to learn the basics of plating, which is the art of presenting food in an attractive way. Don't worry, it’s not about making butter sculptures or radish animals (yet!). There seven simple ways to present your meals like a pro.<br />Set the table properly. Your day-to-day meals might be free-for-alls, but if you’ve got guests coming over, it’s nice to have the knives and forks in the right places.<br />Choose your plates wisely. Make sure your serving plates are big enough to let each food item stand out, but small enough that the portions don’t look tiny.Kathy used a square white plate above for serving this Portobello and Goat Cheese dish, making it stand out on a bed of sauce. Many chefs prefer white dishes, so the food “pops” visually, but you can try another color. Dishes with bold patterns can detract from the food. If you’re serving something hot, pre-heat your plates by placing them in the oven (if they are oven-safe) or on top of the toaster. If you’re serving cold foods, cool your dishes in the fridge or freezer for a bit. You can always make the plate look a little nicer by placing the food on a leaf of Boston lettuce.<br />Read the clock! A foolproof way to arrange food on a plate is to place the carbohydrate (rice, pasta, bread, etc.) at “11 o’clock,” the vegetables at “2 o’clock,” and the protein at “6 o’clock” from the diner’s point of view. This will also help you portion correctly, if you remember that vegetables should cover about half of the plate, starch one fourth, and protein one fourth.<br />Be odd. Don’t be strange, but things generally look more interesting when they’re in sets of odd numbers, rather than even numbers. So if you’re serving shrimp or stuffed mushrooms, put five on each plate, rather than six. Don’t worry about counting out peas though! <br />Play with Height. This Chicken Stirfry with Broccoli looks more interesting because of the high mound of rice sitting next to it.Just like with centerpieces, it’s good to have a little bit of height, but don’t overdo it or your guests won’t know how to proceed! If you have a mound of mashed potatoes (mid-height), you may want to lean your pork chop against it so that it is standing up (high), with a row of snow peas (low) in front. Or, top some rice (low) with slicedgrilled chicken (cut into a few diagonal slices, and fan them out) (mid-height) and cross asparagus over top of it (high).<br />Play with color and texture. Even if you’re just serving Tomato Soup and Grilled Cheese Sandwiches, a green paper napkin can make this simple meal look really special!If you’re serving up a pesto dish, which has a lot of green in it, you might want to pair it with something red (the complementary color) like tomatoes or red peppers. A dish of white fish, water chestnuts, and rice would look really boring, so make sure to punch it up! Similarly, mix up the texture. If you made a smooth vegetable soup, serve it with a carrot stick and a celery stick (maybe an inner one with some of the delicious little greens still attached) across the top of the bowl. If you made a (smooth) steak, top it with some (crumbly) feta cheese or walnuts. Kathy's Pear and Blue Cheese Salad (pictured above) is a great example of a mouthwatering mix of textures.<br />Garnish appropriately. Don’t lose sight of the recipe you made in the first place! Any garnishes on the plate should be edible and should enhance the flavor of the main dishes. Grilled salmon might be served with a lemon wedge, for example. Garnishes, like the cut-up fruit with the fried egg below, are also a great way to add color or texture. <br />Be sure to add parsley to your weekly shopping list. It not only tastes great, it is also a lovely garnish for just about everything!<br />If you are new to startcooking, or are a regular visitor here, please considersubscribing for free.<br />