Label
All
0
Clear all filters

Step 5: Writing Serving Equipment Lists

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
Once you have identified the order in which you will arrange your dishes on the buffet line(s) and/or stations, make sure you have the necessary serving vessels and utensils. The importance of matching each dish with the most appropriate serving vessel cannot be overestimated. The shape, color, and size of the serving piece can make or break the visual appeal of a dish. For example, slices of pale white seafood terrine β€œdisappear” on a white ceramic platter but stand out boldly on a black lacquer tray. Serving platters must be the proper size to comfortably hold the food. Platters should not appear crowded, nor should they look sparse and skimpy.

Become a Premium Member to access this page

  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
  • β€Œ
Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of

The licensor does not allow printing of this title