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Lecture Professional cooking (6/e): Chapter 28 - Wayne Gisslen

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Lecture Professional cooking (6/e): Chapter 28 - Wayne Gisslen

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Chapter 28 - Food presentation and garnish. After reading this chapter, you should be able to: Explain why attractive food presentation is important; serve food that is attractively arranged on the plate or platter, with proper balance of color, shape, and texture; identify common terms from classical garniture that are still in general use today; garnish a banquet platter with attractive and appropriate vegetable accompaniments; plan and arrange attractive food platters for buffets.

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