Chapter 14, Section 3 Food Production and Presentation.

  • Published on
    30-Dec-2015

  • View
    219

  • Download
    3

Transcript

Chapter 14, Section 3

Chapter 14, Section 3Food Production and PresentationExcellent Service Depends on Correctly Timing Meals

14.3-12Define These TermsBakedBoiled Braised

Broiled Fried Deep-friedCooked by dry heat in an oven. Cooked in boiling liquid.Browned in a small amount of fat, then cooked slowly in a small amount of liquid. Cooked by direct heat from above.Cooked in fat. Cooked in enough fat to cover the food.

Define These TermsGrilled

Poached

Roasted

Sauted

Steamed

Stewed Cooked on a grid over direct heat, usually hot coals.Cooked in enough simmering liquid to cover the food. A liquid is simmering when it is just below the boiling point.Cooked uncovered without water added, usually in an oven, by dry heat.Browned or cooked in a small amount of fat.Cooked in steam with or without pressure.Simmered slowly in enough liquid to cover the food.

Common Rules of Plate PresentationThe correct plate is used.The food looks fresh and appealing.The side of the glass or plate is clean and free of drips.The entre portion is placed at the 6 p.m. position.An appropriate garnish is used.14.3-35Common GarnishesParsleyLemon slices or wedgesOrange slices or wedgesCherriesTomato wedges or cherry tomatoesCarved or grated carrotChocolate curlsEndiveFresh flowers14.3-46Section 14.3 QuizDuring Amelias shifts as a food and beverage employee at eh Catamaran Hotel and Resort, she selects the correct type of plate, cleans off any drips that run down the side of the plate, and adds an appropriate garnish to the plate before serving it to her guests. When she does these things, Amelia is practicing excellent:Food preparationPlate presentationService timingAnswer: b7Section 14.3 Quiz2. Cherries, chocolate curls, endives, and fresh flowers are all examples of:DessertsEntreesgarnishesAnswer: c8Section 14.3 Quiz1. braisedCooked in enough simmering liquid to cover the food.Browned in a small amount of fat and then cooked slowly in a small amount of liquidBrowned or cooked in a small amount of hot fatCooked on a grid over direct heat, usually hot coalsCooked uncovered without water added, usually in an over, by dry heatAnswer: b9Section 14.3 Quiz2. Sauted Cooked in enough simmering liquid to cover the food.Browned in a small amount of fat and then cooked slowly in a small amount of liquidBrowned or cooked in a small amount of hot fatCooked on a grid over direct heat, usually hot coalsCooked uncovered without water added, usually in an over, by dry heatAnswer: c10Section 14.3 Quiz3. roastedCooked in enough simmering liquid to cover the food.Browned in a small amount of fat and then cooked slowly in a small amount of liquidBrowned or cooked in a small amount of hot fatCooked on a grid over direct heat, usually hot coalsCooked uncovered without water added, usually in an over, by dry heatAnswer: e11

Recommended

View more >