Cold Platter Preparation

Vegetable Tray Ideas

Cold platters are a common product of the garde manger work station. Cold platters can be very simple or very complex. Here are some examples of typical foods that might be served on cold platters as part of a buffet, at a reception, or before a formal dinner Platters of raw sliced vegetables served with dips. Crudit .kr -di-'ta is the French word for raw, or in this case, raw vegetables. Platters of specially prepared food items, such as canap s, salads on croutons, pinwheel sandwiches, or...

Section 164 totwi Review Key Concepts

Explain how lighting affects the perception of food. 2. Illustrate how product temperature can affect a customer's enjoyment of food. Practice Culinary Academics English Language Arts 3. The next time you eat a meal, focus on the sensory properties of the meal the color, appearance, flavor, and texture. Try to remember how you perceived each property when you ate the meal. Write a description of the meal using details to describe each of the sensory properties. NCTE 4 Use written language to...

Receiving and Storage Equipment

Receiving And Storage

Check for Understanding If you have questions as you are reading, that means you are checking your understanding of the material. To get the most out of the text, try to answer these questions. Categorize the different types of professional receiving and storage equipment. Receiving equipment helps foodservice professionals check and enter received food and supplies. Storage equipment provides space and temperature control to store food. As you read, use a sequence chart like this one to...

Plate and Serve Hot Appetizers

Hot Appetizer

Appetizers should be presented in an attractive, functional way. Appetizers served at the table, in a buffet, or at a cocktail party provide a chance for creative plating. The art of serving hot appetizers to each individual at the table depends on the appetizer. For example, brochettes could be served on a small plate, with a garnish to the side. When you serve appetizers at the table, take the opportunity to make each plate or bowl a special presentation. J A Hot Idea Hot appetizers can be...

The Modified Straight Dough Method

I Combine the fat, sugar, salt, milk solids, and flavorings in the mixer. Mix well, but do not whip. Add eggs one at a time, as they are absorbed into the mixture. Add eggs one at a time, as they are absorbed into the mixture. Q Add the rest of the liquids and mix briefly. Q Add the flour and the yeast last.

Sharpen Your Basic Skills

Congratulations You have decided to pursue a career in foodservice Whether you see yourself as a pastry chef or a restaurant manager, your next step is to make your goal a reality. The skills you will need to have to find and keep a job in foodservice are the same skills that you need to find and keep a job in any other field. You may already have many of these basic skills. However, you may need to work on certain skills. This section will help you polish the abilities you have and develop the...