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Chapter 14, Section 3

Chapter 14, Section 3. Food Production and Presentation. Excellent Service Depends on Correctly Timing Meals. Define These Terms. Baked Boiled Braised Broiled Fried Deep-fried. Cooked by dry heat in an oven . Cooked in boiling liquid.

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Chapter 14, Section 3

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  1. Chapter 14, Section 3 Food Production and Presentation

  2. Excellent Service Depends on Correctly Timing Meals

  3. Define These Terms • Baked • Boiled • Braised • Broiled • Fried • Deep-fried • Cooked 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.

  4. Define These Terms • Grilled • Poached • Roasted • Sautéed • 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.

  5. Common Rules of Plate Presentation • The correct plate is used. • The food looks fresh and appealing. • The side of the glass or plate is clean and free of drips. • The entrée portion is placed at the 6 p.m. position. • An appropriate garnish is used.

  6. Common Garnishes • Parsley • Lemon slices or wedges • Orange slices or wedges • Cherries • Tomato wedges or cherry tomatoes • Carved or grated carrot • Chocolate curls • Endive • Fresh flowers

  7. Section 14.3 Quiz • During Amelia’s 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 preparation • Plate presentation • Service timing

  8. Section 14.3 Quiz 2. Cherries, chocolate curls, endives, and fresh flowers are all examples of: • Desserts • Entrees • garnishes

  9. Section 14.3 Quiz 1. braised • 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 liquid • Browned or cooked in a small amount of hot fat • Cooked on a grid over direct heat, usually hot coals • Cooked uncovered without water added, usually in an over, by dry heat

  10. Section 14.3 Quiz 2. Sautéed • 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 liquid • Browned or cooked in a small amount of hot fat • Cooked on a grid over direct heat, usually hot coals • Cooked uncovered without water added, usually in an over, by dry heat

  11. Section 14.3 Quiz 3. roasted • 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 liquid • Browned or cooked in a small amount of hot fat • Cooked on a grid over direct heat, usually hot coals • Cooked uncovered without water added, usually in an over, by dry heat

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