Lecture Professional cooking (7/E): Chapter 28 (part 2) - Gisslen
Lecture Professional cooking (7/E): Chapter 28 (part 2) - Gisslen
After reading this chapter, you should be able to: Explain why attractive food presentation is important; serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture; identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets.