Behind the Scenes
This item is included in the following series/curriculum: Catering Skills
- Grade Level: Senior High (10-12)-General
- Subjects: Food Technology, Hospitality, Specific Career Information
- Produced By: VEA Group Pty Ltd
- Year: 2005
- Country: Australia
- Language: English
- Running Time: 28m
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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.