Culinary terms and presenting

food

Q. Suggest suitable garnishes and decorations for sweet and savoury

foods.Name two savoury dishes and a suitable garnish for each.

Name two sweet dishes and a suitable decoration for each.

Flan dishes Parsley

Shepherds pie Grated cheese

Soup Cream

Cold sweets Piped cream

Hot sweets Fruit

Cakes Crystallised fruit/chocolate

Q. Hospital food is often criticised for being dull and unappetising. Discuss ways in which the presentation of hospital food could be improved.• The colour of the food.• Neatness of presentation.• Symmetry.• Colour of garnishes etc.• Add garnishes which improve texture of food.• Presentation should enhance the appearance

of food rather than dominate the meal.• Consider the colour of serving dishes.

Q. Explain the meaning of the following terms

puree To make a pulp of food by passing it through a sieve or using a food

processor.

flambe A food that has heated alcohol poured over it and is then ignited or

flamed.

brulee Where the surface of a caramel custard is brown under the grill

after sprinkling with sugar

al dente

Pasta or vegetables which are served firm to the bite.