Advertisement
Molded Presentations
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Far removed from outmoded 1950s-style gelatin molds, molded foods today represent the cutting edge of professional food presentation. In a contemporary molded presentation, foods are compressed into attractive shapes by pressing them into a food-service-grade form, such as those illustrated in Table 1.3.
Contemporary molded salads may be composed of virtually any ingredients, as long as the ingredients are bound with a sauce or dressing thick enough to hold them in place once the form is removed. Salads with firm and relatively long-keeping ingredients may be packed into multi-unit forms during preparation. Once chilled and set, the shaped foods are unmolded and transferred to plates with a spatula. Salads that have more perishable ingredients, such as avocadoes or fresh fruit, are typically molded to order.