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Cooks Training 101-10: Presentation & Garnishing

Published by Transformed Culinary Solutions

This content focuses on teaching garnish techniques and presentation principles, which are applicable to any food service industry.

Objectives

Select primary food colors for garnishes; Arrange garnishes in a manner that enhances the food

Roles

Chef; Cook; Dietitian; Event Coordinator; Food Scientist

Departments

Foodservice; Banquet and Event Planning; Food Preparation; Product Development; Environmental Services

Industries

Food Manufacturing; Hospitality; Culinary Arts; Healthcare

Tags

presentation-principles; garnish-techniques; food-service

Topics

Garnish selection and arrangement; Food presentation principles

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