Course: WVA 104 Sauces, Condiments & Dressings

Reading

On Cooking: Chapter 35 Plate Presentation

In this reading assignment, students area 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 the importance of sauces in plated presentations and in food preparations. Sauces add complexity to flavor profiles and help to create of layers of flavor. When reviewing this chapter, students are asked to consider the idea that sauce and salad dressing have little value alone. For example, can lasagna be prepared with no sauce? Can a Caesar salad without the salad dressing still be considered a Caesar salad?  Think about the all the foods we eat specifically because of the sauce itself or how the sauce is utilized within the context of the dish.