Advertisement
The Professional Recipe Format
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
The recipes in this book are written in a professional recipe format that reflects the manner in which professional chefs both think and work. They are suited to the operations of a contemporary à la carte restaurant, in which modular food components are prepared ahead of time and then synthesized into finished dishes when the customer order is placed.
Finished dish recipes demonstrate the final presentation of a dish, whether a plated presentation for á la carte service or a platter presentation for buffet service. Finished dish recipes are designated with the “knife and fork” symbol.