Commercial Cooking 10, 20, 30
COOK9B
Module 9B: Food Presentation, Garnish and Decoration B (Optional)
Outcome
Create garnishes and decorations for hot and cold buffet items.
Indicators
| (a) | Differentiate between garnishes for buffets and plated dishes. |
| (b) | Explain the fundamentals of plating including balance, portion size, visual appeal and arrangement on plates. |
| (c) | Analyze the presentation of hot and cold buffet items including platters. |
| (d) | Create fruit and vegetable garnishes using proper knife skills (e.g., tourné, spiralize and chiffonade) and garnishing tools (e.g., parisienne scoop, vegetable peeler and zester). |
| (e) | Prepare a buffet using cold food platter presentation considering design and garnishes (e.g., vegetable and fruit roses, carrot curls, celery fans, turnip and onion flowers). |
| (f) | Store garnished fruits and vegetables following appropriate methods (e.g., ice water and wet paper towel). |
| (g) | Prepare garnishes for hot buffet items considering presentation and food safety. |
| (h) | Practise food safety standards when handling, preparing, serving and storing garnishes and decorations. |
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