Arranging Food Beautifully, Tray and Steam Table Act by Susan E. Mitchell

By Susan E. Mitchell

Volume nutrition presentation made effortless . . . and irresistible!When it involves getting ready and featuring meals in volume, having constrained time or assets doesn t need to suggest restricting the mind's eye if you happen to recognize the secrets and techniques of Arranging nutrition Beautifully.This certain advisor equips you with a beautiful array of functional and potent strategies for proposing cold and warm meals attractively on trays, buffets, and steam desk traces. Expertly mixing paintings and ability, it stocks numerous principles on the way to use colour, composition, texture, props, and garnishes to augment the presentation of things from everything of the menu. no matter if you're employed in a catering, deli, institutional, hospitality, or different foodservice surroundings, you ll get pleasure from those basic feedback that take mins and value pennies. transparent step by step directions, plus dozens of how-to illustrations and images make the task effortless, and style panel authorized recipes convey you precisely find out how to start. From tasteful touches to daring thematic concept, you ll discover a cornucopia of artistic probabilities in Arranging meals superbly.

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Yachting chefs have battened down the hatches and food in a gale storm on the sea and chefs on land have patched up wedding cakes smashed by reckless drivers rounding corners in a hurry. So, do bring in extra icing, flowers, pastry bags, and any other item needed to freshen and garnish each dish. Add personal touches, photographs, garnishes, and gifts that will differentiate you from your competition. The visual aspects of food arrangement and garnishing are like sculpture and painting. A still life of cheeses and fruits on marble, for example, enhances the pleasure of dining well by pleasing the eye as well as the palate.

Mise En Place and Organization Organization is key to good cooking and presentation. The kitchen itself must be designed to facilitate the menu and work flow. When a kitchen designer/chef works with the architect on kitchen plans from the outset, a well-equipped and arranged kitchen is a likely outcome. Kitchen planning is too often an afterthought in our industry and chefs must work within the confines of architectural ignorance. Space- and time-saving devices that help order storage and work flow are, however, becoming more available.

These days, it's still important to please the eyes before the stomach, whether by the arrangement of food itself or the addition of simple edible adornments. Presentation raises the level of dining to that of an epicurean encounter. Creative touches make an artistic statement throughout the presentationfrom the menu board to the grand finale. While artful presentation seems to come naturally to some chefs, food stylists specialize in this area and have a great sense of composition, propping, and embellishment.

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