1. Garnishing & Blending a Sauce

2. Learning Intentions
To further develop the understanding of fruit/vegetable preparation
Hand in homework!!

3. Garnishing & Decorating
Presentation techniques
Attractive presentation of food can turn dishes into something quite irresistible. The following information is useful:
Garnish
decoration usually of a savoury dish. It must be edible and is usually brightly coloured.
Decoration
is an art form and sweet dishes can be made to look attractive by the addition of a very ornate, edible, sweet decoration or can be very simply decorated with a sprinkle of sugar.
Both garnishes and decorations:
must be the correct size in relation to the food being garnished/decorated
must improve the appearance of the dish
can be used to indicate portions where appropriate

4. Blending What does this mean? Reasons
To combine 2 or more ingredients together to form a smooth paste
Reasons
To a mix a dry & liquid ingredient together e.g. starchy powder (cornflour, custard etc.) and a liquid ( gravy, milk etc.) to use in a sauce
To mix together foods which have already been cooked or do not require cooking to make a smoother texture (e.g. soups, smoothies)

5. Blending Equipment needed Tips for blending Bowl
Wooden spoon or teaspoon
Saucepan
Balloon or flat whisk
Electric blender or liquidiser
Tips for blending
After using a starchy powder with a cold liquid that is due to go into a hot pan – you must add a small amount of the hot liquid first – this can help to stop lumps
If a sauce is starting to form lumps when using a spoon, switch to a whisk – this can help to remove them
If not working with a sieve, push lumps through a fine metal sieve and then reheat sauce – whisking all the time

6. Garnishing Read over Garnishing sheet in log book
Discuss the which garnishes would be appropriate for dishes you have made

7. Task Fill in your Log Books – what skills have you been doing
What areas do you still need to work on?