Lesson 4 - Lesson 7 Flashcards
Primary considerations when plating the food on the plate.
Balance, Unity, Focus, and Flow
Refers to presenting the item on a plate in a way that is tempting and appealing.
Plating
Methods of Plating.
Clock Method, Stacking Method, Sauces, Garnishes
This plating requires chefs to think of their plate like the face of a clock.
Clock Method
Adds a dimension of height to culinary plating, forcing the diner’s eye to move upward.
Stacking Method
Presentation of your _________ can ruin your plating appearance or enhance it.
Sauces
Popular technique for plating sauces.
Swirling
These serve as an accent to perk up or highlight the color of the main dishes.
Garnishes
Give me at least 5 tools for garnishing.
Apple Corer, Brushes, Citrus Stripper, Decorating Tips, Grapefruit Knife
Is great for cutting vegetables, such as carrots as well as apples.
Apple Cutter/Corer
Works for most garnishing.
Brushes
Used to form delicate butter curls.
Curler
For butter balls.
Paddles
Also known as butter molds.
Candy Molds
Tool used to cut a thin strip of peel from citrus fruit or other fresh product.
Citrus Stripper
Used for piping designs and other cake decorating tasks.
Decorating Bag
Important thing when you need an additional tip for anew garnish.
Decorating Tips
Special type of knife. The jagged edges on this knife come in handy for many garnishing tasks.
Grapefruit Knife
It is used for many things in the kitchen, such as grating cheese, vegetable zest, and spices.
Hand Grater
Also known as hors d’oeuvres cutter
Small Cookie Cutter
Usedmost often.
Knives
Spoon-like utensil with a sharp edge used especially for cutting ball-shaped pieces.
Mellon Baller
Handy utensils that includes two sharp blades operated with a pair of handles.
Scissors
For garnishing, keep a supply of _____________, as well as 6- and 10 - inch wooden ________ on hand.
Skewers and toothpicks
A kitchen tool consisting of a slotted metal blade attached to the handle, used to remove the outer skin or peel of certain vegetables and fruits
Vegetable peeler
This bowl-shaped tool made from wire mesh is great for sifting.
Wire Strainer
Accompaniments of Appetizer
sauces, dips, condiments, pickles, fruits, vegetables and prepared vegetable items.
Classifications of salad according to use.
As an appetizer, As side dish, as a main dish, as dessert
It contains light ingredients and stimulates the appetite.
As an appetizer
Considered as an entree.
As side dish
Green salad or tossed salad.
Garden Salad
To balance the taste of the preceding courses.
As dessert
Usually heavy as they are meant to satisfy the appetite.
As a main dish
Give the 12 types of salad according to ingredients.
Garden, Vegetable, Bound, Dinner, Fruit, Dessert, Chicken, Coleslaw, Egg, Potato, Tuna, Serbian
involves carrots, cucumbers, onions, tomatoes, and radishes.
Vegetable Salad
Means stay together.
Bound Salad
Also known as an entree salad.
Dinner Salad
very sweet in taste and can be made from fresh or canned fruit.
Fruit Salad.
Mostly employs jellies, whipped creams, wafers, and some fruits as they are.
Dessert Salad
Composed of chopped chicken.
Chicken Salad
Consisting primarily and minimally of shredded, raw white cabbages.
Coleslaw
Involving a high-protein or high-carbohydrate food mixed with seasonings.
Egg Salad
Made from boiled potatoes.
Potato Salad
Tuna, Eggs, and Mayonnaise/mustard.
Tuna Salad
Vegetable Salad, usually served with roasted meat.
Serbian Salad
Types of Salad according to place in the menu.
Appetizer Salad, Main Course Salad, Salad Bars, Garnishes
Serves as an appetizer.
Appetizer Salad
Gains an important purpose on the menu.
Main Course Salad
These have become a ? in American Casual Dining.
Salad Bars
Adds a bright touch of color and texture for added appeal.
Garnishes
Finished salad. It is also known as plate salad.
Composed Salad
Factors to consider in Salad Preparation.
Color, Flavor, Texture, Shape
Salad Ingredients.
Lettuce and Green Leaves Plants, Fruits and Vegetables, Meat and Fish
Salad Dressings
Vinaigrette, Emulsified Dressings, Mayonnaise
Ingredients for Salad Dressing,
Oil, Vinegar, Mustard
