COURSE 6COURSE 6

PRESENTATION PRESENTATION AND SERVING OF AND SERVING OF

FOODFOOD

- - GARNISHINGGARNISHING- - PRESENTATIONPRESENTATION

- - ASSURING FOOD QUALITY ASSURING FOOD QUALITY FOR 2 HOURS FOR 2 HOURS

- - SERVING OF FOODSERVING OF FOOD

TO GARNISH …TO GARNISH …

… is to place food on plates and serving platters in a … is to place food on plates and serving platters in a decorative and presentable way.decorative and presentable way.

Tips for garnishing:Tips for garnishing: Always garnish with clean hands or gloves.Always garnish with clean hands or gloves. When garnishing keep the plate edges clean.When garnishing keep the plate edges clean. Food should be visibly attractive.Food should be visibly attractive. If there is a special occasion, the plate should be chosen so that it suits the occasion.If there is a special occasion, the plate should be chosen so that it suits the occasion. When garnishing be creative.When garnishing be creative. Portion size should be suitable for the meal.Portion size should be suitable for the meal. Always use hot plates when serving hot food.Always use hot plates when serving hot food. Food can be garnished chilled or very hot (from the fridge or cooking pot).Food can be garnished chilled or very hot (from the fridge or cooking pot). Observe proper food arrangement on a plate.Observe proper food arrangement on a plate.

PRESENTATION OR PRESENTING PRESENTATION OR PRESENTING FOOD TO THE GUESTSFOOD TO THE GUESTS

Bring food close to Bring food close to the guest and the guest and present it; always present it; always serve from the left serve from the left and clear plates and clear plates from the right.from the right.

Wine or Wine or independent dishes independent dishes are presented are presented separately – separately – individually.individually.

• Presented in the centre of the table are the dishes that Presented in the centre of the table are the dishes that are shared. Individual dishes are placed on the table or are shared. Individual dishes are placed on the table or finished in front of the guest.finished in front of the guest.

The dish is presented The dish is presented to all the guests at the to all the guests at the table because table because otherwise the guest otherwise the guest who is served last sees who is served last sees the dish only at its half the dish only at its half or quarter size….or quarter size….

On a platter there On a platter there should be one big should be one big garnish. But also there garnish. But also there should be a small should be a small garnish for each garnish for each individual guest.individual guest.

While giving a presentation tell:While giving a presentation tell:

What is served – what kind of food,What is served – what kind of food, What kind of preparation has been used,What kind of preparation has been used, What the food will taste like if using spices,What the food will taste like if using spices, What accompaniment goes with the dish,What accompaniment goes with the dish, Sometimes the ingredients of the dish can be Sometimes the ingredients of the dish can be

mentioned (meat, fish,mentioned (meat, fish, organic produced organic produced vegetables….),vegetables….),

How meat is done (well done, medium, rare),How meat is done (well done, medium, rare), Describe the side dishes,Describe the side dishes, Recommend suitable wine,Recommend suitable wine, Tell or not little cooking secretsTell or not little cooking secrets ......

ASSURING FOOD QUALITY FOR 2 ASSURING FOOD QUALITY FOR 2 HOURSHOURS

THIS PROCEDURE IS USED, WHEN FOOD IS NOT EATEN THIS PROCEDURE IS USED, WHEN FOOD IS NOT EATEN

STRAIGHTAFTER BEING PREPEARED.STRAIGHTAFTER BEING PREPEARED.

Food is prepared only Food is prepared only to a certain step,to a certain step,

SelfSelf service bar is service bar is offered,offered,

Catering,Catering, Transportation Transportation

containers are used to containers are used to transport food to the transport food to the delivery point,delivery point,

Heating containers are Heating containers are used (Bain Marie).used (Bain Marie).

Food temperatureFood temperature

Heat-treated food is served at Heat-treated food is served at 63-65 degrees Celsius 63-65 degrees Celsius minimum, irrespective of the minimum, irrespective of the phases used before serving phases used before serving (catering, distribution lines…)(catering, distribution lines…)

The lower limit is valid only for The lower limit is valid only for food before preparation, some food before preparation, some deserts and cold dishes (tartar deserts and cold dishes (tartar beefsteak, cakes: 5-8 degrees beefsteak, cakes: 5-8 degrees Celsius, French-potato salad: Celsius, French-potato salad: 12-15 degrees Celsius).12-15 degrees Celsius).

SERVING FOODSERVING FOODRequirements:Requirements: Personal tidiness,Personal tidiness, Clean work clothes,Clean work clothes, Quick service,Quick service, Communicativeness,Communicativeness, Knowledge,Knowledge, To be familiar with foods,To be familiar with foods, Resourcefulness and Resourcefulness and

improvisation,improvisation, Observe quest’s wishes,Observe quest’s wishes, Rational moving,Rational moving, Discretion,Discretion, Professional competence,Professional competence, Appropriate way of walking Appropriate way of walking

and moving,and moving, Satisfaction of all guest’sSatisfaction of all guest’s

expectations.expectations.

SECONDARY SCHOOL ZAGORJESECONDARY SCHOOL ZAGORJEZAGORJE OB SAVIZAGORJE OB SAVISLOVENIASLOVENIA