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2011 summer

2011 summer. (c) Discuss ways in which chefs can make food look appetising when preparing and serving food to customers. [6]. colour. use garnishes for savoury dishes use decorations for sweet dishes serve sauces (make sure they are glossy and lump-free)

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2011 summer

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  1. 2011 summer

  2. (c) Discuss ways in which chefs can make food look appetising when preparing and serving food to customers. [6] • colour. • use garnishes for savoury dishes • use decorations for sweet dishes • serve sauces (make sure they are glossy and lump-free) • Stacking the food on the plate for a bit of height * • Neat presentation on the plate: not too much on the plate • Good choice of plates the right colour and shape (plus not chipped or cracked and wiped completely clean) * An example of stacking. This ratatouille was made by one of my 6th formers

  3. 2012 winter

  4. (6)

  5. The area for the buffet must be big enough for the amount of food so that there is space between the platters and plates and so that the customers can easily serve themselves. Food should be clearly labelled for guests with dietary restrictions. The layout is also important. Dessert items should be displayed separately from savoury items. The hot section should be separate from the cold section. Skilful use of height can enhance a buffet: some items, like sausage rolls, can be piled into an attractive pyramid. You can also use raised platforms to make a more exciting and varied display but the higher items should be behind the lower items so that the customers can see what there is. The items should be presented on attractive and matching crockery. The crockery should not be chipped or cracked. The colour of the crockery should harmonise with the tablecloth and with the napkins or paper serviettes. You can use doyleys under the sweet food and dish papers under the savoury food. The foods themselves should be of varied and bright colours: white rice, for example, could be enlivened with a few peas and sweetcorn cooked with it. Fruit and vegetable garnishes will also make the buffet much more colourful. Some examples are rocket leaves with egg sandwiches; lemon wedges with smoked mackerel paté; carrot curls with cocktail sausages. You can also make stand-alone carved vegetables and fruits to stand on the buffet table like apple swans or turnip lilies. Finally, it is vital to ensure that the buffet looks as good throughout the service as it did at the beginning. The staff must wipe down any spills, replenish dishes that are running out and replace serving spoons and tongs if they go missing.

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