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The foundation of food presentation is plating. [2] It can include playing with texture, color, and contrast, similar to many other mediums of art. Some common styles of plating include a 'classic' arrangement of the main item in the front of the plate with vegetables or starches in the back, a 'stacked' arrangement of the various items, or the ...
They may make a cocktail more visually appealing, such as when a Mai Tai is topped with any number of tropical fruit pieces. Sometimes a garnish and a condiment will be used together to finish the presentation of a dish; for example, an entrée could be topped with a sauce , as the condiment, along with a sprig of parsley as a garnish.
Mixing – incorporating several different ingredients to make something new; for instance, mixing water, sugar, and lemon juice makes lemonade. Blending – using a specialized machine called a blender to grind or puree ingredients together. Vacuum filling – a mechanized method of creating filled items, for instance, for filling pastries.
Why I Love It: make ahead, crowd-pleaser, beginner-friendly. Serves: 12. Pickles aren’t going out of fashion anytime soon, so this crunchy mix is easily one of the best appetizers to bring to a ...
A contemporary terrine and galantine platter. A garde manger (French: [gaʁd mɑ̃ʒe]) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.
Dessert plate (also sweet plate, half plate, fruit plate) has a diameter of 8 inches (20 cm), usually is substituted by an entrée plate Side plate (also bread and butter plate, B&B plate, quarter plate, cheese plate) has a diameter of 7 inches (18 cm), also used as an underplate for soup bowl
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With fancy appetizers, like crab-stuffed mushrooms and decadent baked brie, you're sure to impress any cowboy. It's time to shine those boots and party! With fancy appetizers, like crab-stuffed ...