1. C CC COURSE 6 PRESENTATION AND SERVING OF FOOD

2. - GARNISHING - PRESENTATION - ASSURING FOOD QUALITY FOR 2 HOURS - ASSURING FOOD QUALITY FOR 2 HOURS - SERVING OF FOOD

3. TO GARNISH … … is to place food on plates and serving platters in a decorative and presentable way. Tips for garnishing: Always garnish with clean hands or gloves. Always garnish with clean hands or gloves. When garnishing keep the plate edges clean. When garnishing keep the plate edges clean. Food should be visibly attractive. Food should be visibly attractive. If there is a special occasion, the plate should be chosen so that it suits the occasion. If there is a special occasion, the plate should be chosen so that it suits the occasion. When garnishing be creative. When garnishing be creative. Portion size should be suitable for the meal. Portion size should be suitable for the meal. Always use hot plates when serving hot food. Always use hot plates when serving hot food. Food can be garnished chilled or very hot (from the fridge or cooking pot). Food can be garnished chilled or very hot (from the fridge or cooking pot). Observe proper food arrangement on a plate. Observe proper food arrangement on a plate.

4. PRESENTATION OR PRESENTING FOOD TO THE GUESTS Bring food close to the guest and present it; always serve from the left and clear plates from the right. Bring food close to the guest and present it; always serve from the left and clear plates from the right. Wine or independent dishes are presented separately – individually. Wine or independent dishes are presented separately – individually.

5. Presented in the centre of the table are the dishes that are shared. Individual dishes are placed on the table or finished in front of the guest. Presented in the centre of the table are the dishes that are shared. Individual dishes are placed on the table or finished in front of the guest. The dish is presented to all the guests at the table because otherwise the guest who is served last sees the dish only at its half or quarter size…. The dish is presented to all the guests at the table because otherwise the guest who is served last sees the dish only at its half or quarter size…. On a platter there should be one big garnish. But also there should be a small garnish for each individual guest. On a platter there should be one big garnish. But also there should be a small garnish for each individual guest.

6. While giving a presentation tell:  What is served – what kind of food,  What kind of preparation has been used,  What the food will taste like if using spices,  What accompaniment goes with the dish,  Sometimes the ingredients of the dish can be mentioned (meat, fish, organic produced vegetables….),  How meat is done (well done, medium, rare),  Describe the side dishes,  Recommend suitable wine,  Tell or not little cooking secrets...

7. ASSURING FOOD QUALITY FOR 2 HOURS

8. THIS PROCEDURE IS USED, WHEN FOOD IS NOT EATEN STRAIGHTAFTER BEING PREPEARED. Food is prepared only to a certain step, Food is prepared only to a certain step, Self service bar is offered, Self service bar is offered, Catering, Catering, Transportation containers are used to transport food to the delivery point, Transportation containers are used to transport food to the delivery point, Heating containers are used (Bain Marie). Heating containers are used (Bain Marie).

9. Food temperature Heat-treated food is served at 63-65 degrees Celsius minimum, irrespective of the phases used before serving (catering, distribution lines…) Heat-treated food is served at 63-65 degrees Celsius minimum, irrespective of the phases used before serving (catering, distribution lines…) The lower limit is valid only for food before preparation, some deserts and cold dishes (tartar beefsteak, cakes: 5-8 degrees Celsius, French-potato salad: 12- 15 degrees Celsius). The lower limit is valid only for food before preparation, some deserts and cold dishes (tartar beefsteak, cakes: 5-8 degrees Celsius, French-potato salad: 12- 15 degrees Celsius).

10. SERVING FOOD Requirements:  Personal tidiness,  Clean work clothes,  Quick service,  Communicativeness,  Knowledge,  To be familiar with foods,  Resourcefulness and improvisation,  Observe quest’s wishes,  Rational moving,  Discretion,  Professional competence,  Appropriate way of walking and moving,  Satisfaction of all guest’s expectations.

11. SECONDARY SCHOOL ZAGORJE ZAGORJE OB SAVI SLOVENIA