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

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Susan E. Mitchell Arranging Food Beautifully, Tray and Steam Table Act
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    Arranging Food Beautifully, Tray and Steam Table Act
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Arranging Food Beautifully, Tray and Steam Table Act: summary, description and annotation

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Quantity food presentation made easy . . . and irresistible!When it comes to preparing and presenting food in quantity, having limited time or resources doesn t have to mean limiting the imagination if you know the secrets of Arranging Food Beautifully.This unique guide equips you with a stunning array of practical and effective techniques for presenting hot and cold food attractively on trays, buffets, and steam table lines. Expertly blending art and skill, it shares countless ideas on how to use color, composition, texture, props, and garnishes to enhance the presentation of items from every part of the menu. Whether you work in a catering, deli, institutional, hospitality, or other foodservice setting, you ll delight in these simple suggestions that take minutes and cost pennies. Clear step-by-step instructions, plus dozens of how-to illustrations and photographs make the job easy, and taste panel approved recipes show you exactly how to get started. From tasteful touches to bold thematic inspiration, you ll find a cornucopia of creative possibilities in Arranging Food Beautifully.

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Page 1
1 Arranging Buffets Planning Presentation and Propping To create - photo 1
1
Arranging Buffets
Planning, Presentation, and Propping
To create a beautiful and appetizing tray, table, or hot line, weave the elements of art into your theme, menu, and party planning. Presentation and propping of the entire party should combine continuity and contrasts of color, texture, and shape or form, aromas and flavors, as well as foods served at different temperatures. Each chapter covers the presentation, arrangement, propping, and garnish (PAPG) of every dish, tray, buffet, and hot line. This approach covers more than just garnishing; it includes the overall presentation, food arrangement, surrounding props, and final garnishments.
The venerable art of decorating and presenting foods need not intimidate. Many food professionals find adding the final touches for a dish, deli platter, or even an entire buffet fun and artistic, a fitting send-off. Walking the line for the quality control checks is important to do before the guests arrive. Take a big handful of spoons and taste each dish; reseason if necessary. Look at your display as a first-time customer would and be sure the elements of art have been woven throughout.
Page 10
An excellent summary of work flow principles is the classic "Kitchen User's Guide" from David Larousse's book, The Professional Garde Manger: *
If you open it, close it.
If you get it out, put it away.
If you turn it on, turn if off.
If you move it, put it back.
If you spill it, wipe it up.
If you get it dirty, clean it up.
If you unlock it, lock it up.
If you break it, get it fixed.
If you care about it, treat it as your own.
Edible Decorations
These easily accessed lists present colorful garnishes that can quickly decorate foods, trays, and buffet tables. See Color Plate 1 for a large group of fruits and vegetables organized by color.
Always keep an eye out for baby greens and esoteric greensfiddlehead ferns, flowering herbs, foraged edible plants. Remember that roots and tubers hold up best on steam tables and platters. Acorn squash and deep-fried potato roses hold up particularly well. The inside leaves of stalks and lettuces make fine edible vessels. Many of these fruits and vegetables may be readily and smoothly sliced, diced, julienned, or shredded. Alternatively, they may be cut into stars, hearts, or flowers to cascade down the surface of the dish. Remember white space can be an element of contrast, too, with the plate, tray, or "prop" showing through. Let the intrinsic beauty of the dish itself create negative space for the food ingredients.
Lists of All Produce by Color
Greens
Picture 2
Vegetables
Picture 3
Asparagus
Broccoli
Picture 4
Blue Lake green beans
Brussels sprouts
Picture 5Picture 6
*Published by John Wiley & Sons, Inc., 1996.
Page 100
GARNISHES
Lime or lemon slices
Quark, nonfat sour cream, or vanilla yogurt
Orange zest, minced, or peaches, diced
INSTRUCTIONS
In a large stockpot, cook the green and red or white onions in the vegetable broth until tender. Stir in the pumpkin, bay leaves, saffron, and white pepper. Cover and simmer for 30 minutes. Discard bay leaves.
In a blender or robot coupe, blend soup in batches until smooth. Stir in skim milk. Serve immediately with paper-thin slices of lime or lemon and a dollop of quark, nonfat sour cream, or yogurt.
Picture 7
Picture 8VARIATION
Picture 9
Eliminate green onion and add 8 tart green apples, cored and chopped, 24 cups apple juice, cinnamon, and freshly grated nutmerg to taste.

Picture 10Cream of Anything Soup
YIELD: 20 1-cup servings
INGREDIENTS
1 ounce butter
1 ounce canola oil
2 large red or yellow onions, roughly chopped
2 ounces flour
1 cup nonfat dry milk
34 cans evaporated skim milk, 13 ounces each
1 quart skim milk or vegetable broth
4 pounds vegetables; carrots or celery, finely chopped; broccoli or cauliflower, broken into flowerets; mushrooms, coarsely chopped; 56 bunches spinach or watercress; 4 bunches chard, kale, sorrel, dandelion, or combination of greens; fresh baby asparagus

Page 101
GARNISHES
Amontillado dry sherry
Nutmeg, freshly grated
Thyme leaves
Lemon wheels
Sour cream or quark
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