Secondary Catalogue

Behind the Scenes

Catering Skills Series

This program focuses on the preparation of meals and their presentation. We first look at the range of knives used by chefs. Presentation and garnishes come next, including julienne vegetables, deep fried vegetable crisps, turned mushrooms, radish roses, fanned strawberries, segmented oranges and carrot curls. This program also demonstrates plating a meal, featuring an entree, two types of main course, and a dessert.

Rating: E
Production Year: 2005
Duration: 25 min
Series: Catering Skills Series
Printable Resources: Yes

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