Small bread crouton served as an accompaniment to Sippet soups Section of the kitchen or dining area where food is Station cooked, displayed or served Savoury Having a salty, earthy or umami flavour An area of a kitchen allocated to specific components of Section service or production of particular menu items A small picked section of a herb plant used as a plate Sprig garnish A flat serving item used for lifting and plating delicate Spatula foods Salver A highly polished round or oval silver platter Texture Relates to the feel of food in the as it is eaten A service vessel for hot wet dishes such as soups or Tureen stews Table d hote Style of service similar to banqueting Uniform Even in shape, size, colour and texture A pungent, radish paste used as an accompaniment Wasabi to Japanese cuisine The amount of food product produced from a standard recipe
Sippet Small bread crouton served as an accompaniment to soups Station Section of the kitchen or dining area where food is cooked, displayed or served Savoury Having a salty, earthy or umami flavour Section An area of a kitchen allocated to specific components of service or production of particular menu items Sprig A small picked section of a herb plant used as a plate garnish Spatula A flat serving item used for lifting and plating delicate foods Salver A highly polished round or oval silver platter Texture Relates to the feel of food in the as it is eaten Tureen A service vessel for hot wet dishes such as soups or stews Table d hote Style of service similar to banqueting Uniform Even in shape, size, colour and texture Wasabi A pungent, radish paste used as an accompaniment to Japanese cuisine The amount of food product produced from a standard recipe
TM_Present_&_display_food_products_080313.docx