1. Plating Techniques 1.Using Sauces 2.Plate Painting 3.Variety of Shapes 4.Variety of Temperatures 5.Complimenting Flavors 6.Garnishing 7.Height 8.Crunch Component Eggs Florentine

2. Using Sauces Plate Painting Variety of Shapes Garnishing Crunch Component and Height Variety of Temperatures & Complimenting Flavors The triangular cake is two pieces of raspberry pound cake, held together with blue cheese spread. Port Wine J-ello shot in a chocolate cup. Flourless chocolate petit four. Garnished with raspberry, mint, drawing chocolate, and a mango raspberry puree.

3. How to Poach an Egg http://www.howcast.com/videos/29259-How- To-Poach-an-Egg http://www.howcast.com/videos/29259-How- To-Poach-an-Egg

4. Baste - To baste means to spoon or pour a liquid over foods, usually meat, during cooking or grilling. The liquid may be a marinade, the drippings from the bottom of the pan, or a fat like butter or oils. We will practice basting our eggs as they poach in a frying pan.

5. HOW TO BROIL Broiled meat is cooked very close to the heating element. Because it uses such high, direct heat, broiled food gains a pleasantly brown exterior, and it usually takes just a few minutes to prepare. Broiling is generally used for tender steaks and chops that can be cooked quickly. Sliced ham, bacon, fish and baby beef liver also broil well.

6. 1. Cover the broiler pan with foil and cut slits in the foil. 2. Place the oven rack so that the food will be 4 to 5 inches away from the heat source. 3. Preheat the oven to “broil.” Food is 4 to 5 inches away from heat.

7. Wrong… This food is way to close to the heat.

8. When the food is in the oven, leave the oven door cracked open. If the food catches on fire, shut the door and turn off the oven.

9. Cherry Tomato Flower

10. Cherry Tomato Flower Garnish Place tomato stem side up on cutting board. Slice tomato down the center but do not cut completely through. Resembling a cross, slice the tomato again, careful not to cut completely through. You should now have four sections that resemble the petals of a flower. With a sharp knife, carefully slice away the membrane and seeds of the tomato. A thin layer of meat should remain on the skin. Allow the petals to fall open and place a small amount of course mustard on the center point. The tomato flowers can be covered and refrigerated until you are ready to serve.

11. Tomato Rose

12. Beginning at the top of a tomato, peel the tomato skin with a sharp utility knife. The garnish works best if the peel is ¾" to 1" wide, is a continuous peel, and the peel is thin with very little flesh attached. Lie peel flat with flesh side up. Roll up the peel. Set peel on plate and allow it to open. If needed, shape the peel to resemble an "opening rose". For finishing touch, add mint sprigs.

13. Eggs Florentine Tarragon Sauce ½ cup mayonnaise level off 3 tablespoons water 1 tablespoon lemon juice 1 teaspoon prepared mustard don’t overfill ¼ teaspoon tarragon crust in your hand 1/8 teaspoon ground white pepper 1 tomato, sliced 1 (10-ounce) package frozen chopped spinach, uncooked and drained well 2 English muffins, split and toasted (broiled) use a serrated blade to slice open 4 large eggs 1/8 teaspoon paprika don’t gather, shake on at the end In a saucepan, combine mayonnaise, water, lemon juice, prepared mustard, tarragon, and white pepper; stir until smooth. Cook over low heat, stirring constantly, for about 3 to 4 minutes. Meanwhile, poach eggs and broil the divided English muffins to toast them. Divide sliced tomato among the toasted English muffin halves. Place the spinach on top of the tomato slices and top with poached eggs. Drizzle the tarragon sauce over the eggs, sprinkle with paprika, and garnish with a tomato flower or rose.

14. Enjoy!