Course: WVA 103 Fermentation Methods

Reading

(2/2)
On Cooking: Chapter 35 Plate Presentation

In this reading assignment, students are asked to read and review the chapter on plate presentation in the On Cooking textbook. Students are asked to review this material as it applies to basic principles of plate presentation and design. Students are asked to focus on the application of cooking techniques to add visual appeal to plated foods. Students are asked to consider how fermented foods can be applied to plated presentations and incorporated into food preparations. This will help the student to understand the complexity of flavor profiles and the use of ferments to create layers of flavor.