START Chapter 14.3

14.3 Food Production and Presentation

    Food Production
A lodging restaurant will not continue to operate unless the food served is as good or better than the nearby foodservice operations
To get the best results for the quality ingredients, food is produced as close as possible to the time of service
Once food is prepared, it is properly cared for until it is served.
Excellent service depends on correctly timing meals
A course order is turned in to the kitchen when the previous course

    The Kitchen
A complete kitchen in a typical large lodging restaurant may consist of a range section; the garde- manger sections; the pantry area; the butcher shop; the pastry shop and sometimes a bake shop; the scullery (dish and pot washing) areas; an employees’ cafeteria kitchen; the banquet kitchen, and the room service kitchen
A smaller restaurant may not contain a butcher, pastry, or bakeshop.
The garde-manger area is combined with the pantry area

    Basic Food Preparation Terms and Timing
Baked- cooked by dry heat in an oven
Boiled- cooked in boiling liquid
Braised- browned in a small amount of fat, then cooked slowly in a small amount of liquid
Fried- cooked in fat
Deep-fried- cooked in enough fat to cover the food
Grilled- cooked on a grid over direct heat, usually hot coals
Poached- cooked in enough simmering liquid to cover the food. A liquid is simmering when it is just below the boiling point.
Roasted- cooked uncovered without water added, usually in an oven, by dry heat
Sautéed- browned or cooked in a small amount of hot fat
Steamed- cooked in steam with or without pressure
Stewed- simmered slowly in enough liquid to cover the food

     Plate Presentation and Garnishes
Plate presentation changes from property to property, but some common rules are:
       -The correct plate is used
       - The food looks fresh and appealing
       - There are no drips down the side of the glass or plate
       - The entrée portion is placed at the 6 P.M. position
       - An appropriate garnish is used
Garnishes are often used to accent food on a plate. They add color, form, and texture to a plate.
Common garnishes are: parsley, lemon slices or wedges, orange slices or wedges, cherries, tomato wedges or cherry tomatoes, carved or grated carrot, chocolate curls, endive, fresh flowers












14.3 Questions

1. Briefly explain the importance of correctly timing meals.

Guests want meals at the correct temperatures, courses brought after a previous one is finished, and all the entrees for the entire party brought at the same time.

2. Describe the areas found in a typical kitchen at a large lodging restaurant.
A complete kitchen in a typical large lodging restaurant may consist of a range section; the garde- manger sections; the pantry area; the butcher shop; the pastry shop and sometimes a bake shop; the scullery (dish and pot washing) areas; an employees’ cafeteria kitchen; the banquet kitchen, and the room service kitchen

3. Define the following food preparation terms: “braised,” “deep-fried,” “poached.”

Braised- browned in a small amount of fat, then cooked slowly in a small amount of liquid
Deep-fried- cooked in enough fat to cover the food
Poached- cooked in enough simmering liquid to cover the food. A liquid is simmering when it is just below the boiling point.

4. At what clock position should an entrée portion be placed?
6 P.M.

5. List five of the most common garnishes used in lodging restaurants.
Common garnishes are: parsley, lemon slices or wedges, orange slices or wedges, cherries, tomato wedges or cherry tomatoes, carved or grated carrot, chocolate curls, endive, fresh flowers