Title: Demonstrate cold food-presentation techniques.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Garde Manger Techniques

Demonstration should include techniques that

- balance, complement, and embellish the color, pattern, texture, size, and appeal of the food being served
- use the color, pattern, and size of the serving dishes to enhance the attractiveness of the presentation.

Process/Skill Questions:

Thinking

- How does the serving dish selection (e.g., platter, bowl, plate) affect food presentation?
- How does the food affect the serving dish selection?

Communication

- How does food presentation affect the sales of served food?

Leadership

- What sanitation practices should be followed in presenting cold food?

Management

- How do garnishes contribute to food presentation?