1. Culinary terms and presenting food

2. Crystallised fruit/chocolate
Q. Suggest suitable garnishes and decorations for sweet and savoury foods.
Name two savoury dishes and a suitable garnish for each. Name two sweet dishes and a suitable decoration for each.
Flan dishes
Parsley
Shepherds pie
Grated cheese
Soup
Cream
Cold sweets
Piped cream
Hot sweets
Fruit
Cakes
Crystallised fruit/chocolate

3. Q. Hospital food is often criticised for being. dull and unappetising
Q. Hospital food is often criticised for being dull and unappetising. Discuss ways in which the presentation of hospital food could be improved.
The colour of the food.
Neatness of presentation.
Symmetry.
Colour of garnishes etc.
Add garnishes which improve texture of food.
Presentation should enhance the appearance of food rather than dominate the meal.
Consider the colour of serving dishes.

4. Q. Explain the meaning of the following terms
puree
To make a pulp of food by passing it through a sieve or using a food processor.
flambe
A food that has heated alcohol poured over it and is then ignited or flamed.
brulee
Where the surface of a caramel custard is brown under the grill after sprinkling with sugar
al dente
Pasta or vegetables which are served firm to the bite.