PRESENTING EGG DISHES Flashcards
1
Q
importance of presenting egg dishes
A
- check if prescribed quality is met
- detect deviation
- identify ways to improve dish
2
Q
when should dishes be evaluated
A
when developing and when presented
3
Q
5 senses in evaluating
A
appearance, aroma, taste, texture, consistency
4
Q
4 practical factors in evaluating
A
ingredients used, cooking methods, ingredients cost, how dish fits existing menu
5
Q
to ensure accuracy: (3)
A
- must not be hungry
- must be in a well-lit and well-ventilated area
- must not drink coffee, chew gum, or smoke 1 hour before evaluation
6
Q
8 ways to present
A
- set table properly
- choose plates wisely
- read the clock
- have height
- be odd (odd numbers)
- play w color and texture
- play with height
- garnish
7
Q
carbohydrates at what time in clock
A
11 oclock
8
Q
vegies at what time in clock
A
2 oclock
9
Q
protein at what time in clock
A
6 o clock
