Answer the following in your jotter Describe how to prepare a carrot into a julienne cut Describe how to prepare a julienne cut into a brunoise cut What is the difference between Julienne and Jardiniere cuts of vegetables? Be specific.

Garnishing N5 HPC – Recap Lesson

Learning Intentions To further develop the understanding of fruit/vegetable preparation

Garnishing & Decorating Presentation techniques Attractive presentation of food can turn dishes into something quite irresistible. The following information is useful: Garnish decoration usually of a savoury dish. It must be edible and is usually brightly coloured. Decoration is an art form and sweet dishes can be made to look attractive by the addition of a very ornate, edible, sweet decoration or can be very simply decorated with a sprinkle of sugar. Both garnishes and decorations: must be the correct size in relation to the food being garnished/decorated must improve the appearance of the dish can be used to indicate portions where appropriate

Blending What does this mean? Reasons To combine 2 or more ingredients together to form a smooth paste Reasons To a mix a dry & liquid ingredient together e.g. starchy powder (cornflour, custard etc.) and a liquid ( gravy, milk etc.) to use in a sauce To mix together foods which have already been cooked or do not require cooking to make a smoother texture (e.g. soups, smoothies)

Blending Equipment needed Tips for blending Bowl Wooden spoon or teaspoon Saucepan Balloon or flat whisk Electric blender or liquidiser Tips for blending After using a starchy powder with a cold liquid that is due to go into a hot pan – you must add a small amount of the hot liquid first – this can help to stop lumps If a sauce is starting to form lumps when using a spoon, switch to a whisk – this can help to remove them If not working with a sieve, push lumps through a fine metal sieve and then reheat sauce – whisking all the time

Garnishing Read over Garnishing sheet in log book Discuss the which garnishes would be appropriate for dishes you have made

Task Fill in your Log Books – what skills have you been doing What areas do you still need to work on?