G10 Present Vegetable Dish

Question 1

Good preparation and cooking techniques
Professional Skills
Visual Sense
-Balance
-Portion size
-Arrangement on the plate

Answer 1

Essential Factors of Food Presentation

Question 2

Visual sense

Answer 2

Balance
Portion size
Arrangement on the plate

Question 3

plate arrangment examples

Answer 3

Main item in front, starch items and garnish at the rear.
Main item is in the center, with vegetable distributed around it.
Main item is in the center, neat piles of vegetables carefully arranged around.
A starch or vegetables item heaped in the center, the main item sliced and leaning up against it.

Question 4

Guidelines in plating

Answer 4

1. Keep food off the rim of the plate.
2. Arrange the items for the convience of the customer.
3. Keep space between items, unless, they are stacked on one center
4. Maintain unity.
5. Make every component count.
6. Add sauce or gravy attractively on plate
7. Keep it simple

Question 5

1. Cook vegetable until soft, then drain well.
2. In food processor, process vegetable to smooth puree.
3. Add melted butter or margarine.
4. Season with salt and pepper and process again.
5. Add whipping cream.
6. Using ice-cream scoop or spoon, shape puree on heatproof plate and place in oven or microwave until hot.

Answer 5

Vegetable Purees

Question 6

1. With vegetable peeler, shred carrot, corvette and radish into long ribbons, about 2.5 cm. wide, pressing lightly with peeler so ribbons will be very thin.
2. Toss vegetables with melted butter or margarine.
3. Cook until tender - crisp.

Answer 6

Ribbon Vegetables

Question 7

1. Potatoes and onions are stored at cool temperature. (50 -65°F) in a dry, dark place.
2. Other vegetables must be refrigerated. To prevent drying they should be kept covered or wrapped.
3. Peeled and cut vegetables should be covered or wrapped, and use quickly to prevent spoilage.
4. Potatoes, eggplants and other vegetables that brown when cut should be treated with an acid or blanched them to inactivate the enzyme that cause browning. Raw, cut potatoes are held in cold water for a short time.
5. Store all fresh vegetables for a short time.

Answer 7

Fresh Vegetables

Question 8

1. Store at 0°F (-18°C). or colder in original container until ready for use.
2. Do not refreeze thawed vegetables

Answer 8

Frozen Vegetables

Question 9

1. Store in a cool (less than 75°F) dry, well ventilated place.
2. Keep well sealed and off the floor.

Answer 9

Dried Vegetables

Question 10

1. Keep in a cool dry place, away from sunlight and off the floor.
2. Discard cans that show signs of damage (swollen, badly dented rusted cans)

Answer 10

Canned Vegetables