It is important that the bottom of the steamer basket does not touch the simmering water; this would add too much moisture to the vegetables and would not steam them correctly. You can also steam food in the microwave, which is actually a natural piece of equipment for steaming since it "excites the liquids in food. Cook for just a few minutes and you will be rewarded with perfectly steamed food. You can also buy a steamer basket made just for the microwave if you find yourself using this method often. Until oven-roasting and grilling vegetables came into fashion, steaming was the primary way home cooks prepared their veggie side dishes.
Too often, however, the vegetables were left as is after cooking, leaving them bland and flavorless.
Or, worse, the vegetables were steamed for too long, resulting in a pile of tasteless, dark-colored mush. But vegetables—including potatoes—benefit from being cooked with steam when done properly. Some vegetables like broccoli and cauliflower can turn soggy when simmered, so steaming is an excellent alternative cooking method.
And steaming can be a good first step to cooking certain vegetables an alternative way; for example, steaming broccoli before adding to a quick-cooking stir-fry will assure they finish with a crisp-tender texture. And steaming potatoes before being sliced and placed on the grill will shorten their grilling time tremendously. Seafood is particularly well suited for steaming. With compartment steaming, the cooking liquid usually a broth, stock, or wine to add flavor along with aromatic herbs, are gently simmered, creating flavorful steam.
The moist environment inside the steamer compartment helps keep the fish tender and juicy. You need to prepare shrimp cocktails and prime rib for a person banquet. Using the portion control chart in Figure 5, you can quickly determine what amounts of major ingredients Figure 6. The primary purpose for using a purchasing standard is to ensure that sufficient quantities of all food are on hand to meet daily requirements. To establish and maintain these standards, food inventory must become a daily routine. Having set par levels the amount you should have on hand to get through to the next order will help in this regard.
To find the amount to order, subtract the amount on hand from the amount required Figure 7. In some cases, you may have to order a minimum amount based on the package size, so will need to round your quantity up such as the whole tub of garlic and full cases of mushrooms, apples, and lettuce in Figure 7. Integrating these par levels into your regular ordering sheets or your ordering system will make it very easy to manage inventory coming in.
More and more suppliers are moving to online ordering systems, which have current prices, case sizes, and often your purchase history available to you when placing an order. Online ordering can often be more convenient as the person placing the order does not have to make calls into an order desk during regular office hours.
Skip to content Increase Font Size. Inventory Control. Prime rib, raw, trimmed ready Prime rib g Potato Baked potato 1 each count Green beans Green beans 80 g 2. Carrots Carrots 80 g 2. Strawberries Fresh strawberries g 3.
Food Plating Techniques
Whipping cream Berries and cream 60 mL 2. Coffee Coffee g Figure 6: Calculating purchase amounts Required Servings Amount to Order x 80 g shrimp g or 8 kg Previous: Basic Inventory Procedures. Creating flavor bites is the perfect accompaniment to creative plating as it pleases both the eye and the taste buds. Don't overcrowd your plate. Be sure to never overcrowd your canvas, and keep it simple by focusing on one ingredient - usually the protein. Finding a focal point also ensures that the accompanying ingredients will play a complementary, supporting role.
As you plate your dish, you'll also want to pay attention to the details:.
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Think about color and contrast. One of the best-kept secrets to beautiful plating is paying close attention to the details. While your focus will obviously be on the protein, considering how the other elements of the plate create color and contrast is also very important.
You can create a beautiful background for your plate by adding green vegetables or brightly colored fruits as accent points. Similarly, try to pair ingredients with complementary colors as this will further enhance your dish's visual appeal.
Method of Procedure : The Guide and Techniques for Excellent Cuisine - yremebahifoh.cf
Create height on your plate. Another way to catch your guests' eyes is to utilize the power of height. While compactly stacking ingredients isn't as popular as it was years ago, creating a tall plate can go a long way towards enhancing visual appeal. You can also balance out taller ingredients by leaning long, flat items against them.
For example, you can plate your steak on top of polenta and lean asparagus spears against them at a degree angle. Use texture to enhance your dish. Finally, don't forget about texture. Contrasting a smooth vegetable puree with crunchy onion straws or topping a steak with crumbled blue cheese creates appealing texture combinations that are classic in high-end cuisine. Once you've plated your main ingredients, you're ready to top your dish with delicious sauces.
Don't just pour the sauce carelessly all over the plate, though. Instead, think of your squeeze bottle or spoon as a paintbrush, and your sauce as a medium. Then, use them to enhance your plate. One way to do this is to create accent dots on one side of your plate while considering the rule of thirds or by lightly drizzling sauce over the main ingredients so guests get a little bit of sauce in every bite. In the past, chefs casually threw a piece of kale and an orange slice onto every plate as it left their kitchen.
However, these garnishes didn't add anything exciting to the dish, and few guests even ate them in the first place. Here are a few examples of smart garnishes and how to incorporate them:. Choose edible garnishes. As you finish plating, remember that garnishes must be related to the dish and should always be edible. Ultimately, they're designed to enhance and complement the flavors of the entree you've created, not distract from them.
Place garnishes purposefully. Similarly, never heap garnishes in one corner of the plate. Instead, disperse them thoughtfully in order to add color or texture. Also, avoid using unappetizing garnishes like raw herbs, large chunks of citrus, and anything with a strong odor. Lastly, make sure your garnishes are quick and easy to apply, so food still goes out piping hot.
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Having the proper food presentation and plating tools is essential to high-quality plating. Here are a few items you should be sure to purchase if you don't already own them:. As one of the most important products in any chef's toolkit, decorating brushes have a variety of applications. You can use them for both detailed line work and broad strokes as you apply sauces, or when plating purees and coulis beneath meat or vegetables. Garnishing kits come with everything you need to garnish all of your signature dishes, including plating wedges, tongs, squeeze bottles, and brushes.
Molds are also very important when plating food. By cutting ingredients to a specific shape and size, you'll provide visual appeal and keep your plate tidy.
Method of Procedure: The Guide and Techniques for Excellent Cuisine
Ring molds also help you develop height and structure when stacking ingredients. Last but not least, you'll want to have precision tongs on hand for placing garnishes or small, delicate foods. Many tongs also feature micro-serrations for improved grip and stability. Plating wedges come pre-cut with flat, round, or pointed edges and are perfect for smearing sauces and other soft ingredients into designs on your plate.
Shavers work well when shaving or grating chocolate, hard cheeses, or soft vegetables on top of your finished creations. You'll also want to have a variety of spoons on hand.