Introduction
What's the difference between a Cuba Libre and a Rum and Coke ? Both have the same ingredients.
Or
What about a Lobster Thermidor versus a Grilled Lobster in Cheese Sauce? They are similar , same ingredients but ..........different presentation
A lime wedge or the Lobster shell....
A Garnish can not only change the presentation but can also cause a name change...
But more importantly it draws someone to an item
Task
As we journey through this term,you will be guided into how to prepare several dishes . The presentation of each dish is key.
Therefore, your required to research a garnish that would be suitable for each item, prior to the lab class. Links are provided as guides to basic garnishes.
You will select appropriate garnishes for each lab class and demonstrate your skill in presenting the dish.
Your task therefore is to research garnishes, select appropriate for each lab class, prepare and present each.
You will then be required to take pictures of your work, highlighting your garnishing technique and skill.
Create an electronic portfolio of all the garnishes done throughout the term showcasing your skills for presentation as part of your final assessment for the course.
Process
As apart of the curriculum for the course Food Preparation II, t the term you will be learning how to prepare various dishes. Each dish must be garnished to ensure visual appeal at all times. How will you achieve this?
You will visit several hotels during the course not only to observe food preparation techniques but also to explore various garnishing techniques.
Your tasks:
- Research types of garnishes
-
https://www.youtube.com/watch?v=ihxsCYijU20 - Actively participate in the field trips , asking relevant questions.
- Visit the resources page for guides as to basic garnishes.
- Each time you participate in a lab activity, garnish the dish or dishes.
- In your groups, display products in a manner similar to a hotel buffet, capturing the essence of garnishing and good food presentation.
Evaluation
There should be a total of ten (10) sets of pictures presented in the portfolio; 9 lab activities and final practical examination.
Below shows the criteria for scoring . Each week items will be assessed for the individual grade , as well as the overall group display.
V.Good Good Average Fair Poor
5 4 3 2 1
Size/ Proportion to dish
Colour: Contrast/complimentary
Appropriateness of Selection
Positioning of garnish on plate/glassware
Degree of difficulty/Skill level
Each week teams will assign the role of culinary artist, photographer and team lead. The roles will be rotated so that each team member is exposed to each role at least 3 times.
Conclusion
The purpose of the course is not only to create a portfolio..it is a beginning to exciting things...
There is an old saying " Practice makes Perfect"; so now that you have explored, it is time not only to present your portfolio but it is time to show off your newly acquired skills and to gain more.
Explore as often as you can a new way to make your dishes more visually appealing. Create and experiment and then share with your colleagues so you may learn from each other as well as be engaged in productive critique of your garnishes.
Continue to utilize this and other resources as you venture on your journey as members of the culinary profession.