kimberly tierney fundamental food...

Created portfolio documenting recipes completed in ‘Fundamental Food Production’ and demonstrating

understanding of cooking procedures, sanitation, food service equipment within the kitchen as a unified

group exhibiting use of “mise en place”, recipe structure and measurement, plating technique, and

flavor profile or critiques.

Kimberly Tierney

Fundamental Food

Production

Portfolio

Table of Contents

ii

Soups

Wisconsin Cheddar & Broccoli Recipe………………………………………………………………………………………………1

Vegetable…………………………………………………………………………………………………………………………………………2

Minestrone Recipe……………………………………………………………………………………………………………………………3

Cream of Broccoli Recipe…………………………………………………………………………………………………………………4

French Onion Soup Gratinée Recipe………………………………………………………………………………………………….5

Dry-Heat Techniques & Chicken: Sauté, Fry, Roast

Sautéed Boneless Breast of Chicken with Mushroom Sauce Recipe………………………………………………………6

Rice Pilaf Recipe…………………………………………………………………………………………………………………..7

Roast Chicken with Natural Gravy Recipe…………………………………………………………………………………………..8

Deep-Fried Chicken Recipe………………………………………………………………………………………………………………9

Mashed or Whipped Potatoes Recipe…………………………………………………………………………………..10

Broiled Strip Loin Steak Maître d'Hôtel Recipe…………………………………………………………………………………11

Maître d'Hôtel Garlic Butter Recipe……………………………………………………………………………………..12

Béarnaise Sauce Recipe……………………………………………………………………………………………………….12

Moist Heat Techniques & Beef: BBQ, Grill/Broil, Braise/Stew

Barbecued Spareribs Recipe…………………………………………………………………………………………………………….13

Barbecue Sauce Recipe……………………………………………………………………………………………………….14

Beef Stew Recipe……………………………………………………………………………………………………………………………15

Macaroni and Cheese Recipe……………………………………………………………………………………………….16

Table of Contents

iii

Moist Heat Techniques & Seafood: Shallow Poaching, Poach & Simmer

Fillets of Sole Meunière Recipe………………………………………………………………………………………………………..17

Poached Salmon Recipe………………………………………………………………………………………………………………….18

Lobster à l'Americaine Recipe………………………………………………………………………………………………………….19

Broiled Shrimp, Scampi Style Recipe……………………………………………………………………………………………….20

Fish and Chips Recipe…………………………………………………………………………………………………………………….21

Tossed Garden Salad………………………………………………………………………………………………………….22

Chocolate Chip Cookies Recipe…………………………………………………………………………………………..23

Vegetables

Green Beans with Roasted Peppers and Bacon Recipe……………………………………………………………………….24

Carrots Vichy Recipe………………………………………………………………………………………………………………………25

Broccoli Mornay Recipe………………………………………………………………………………………………………………….26

Mornay Sauce Recipe………………………………………………………………………………………………………….27

Cauliflower au Gratin Recipe……………………………………………………………………………………………………………28

Rigatoni with Pepper, Virgin Olive Oil, Garlic & Parsley…………………………………………………………29

Vegetable Fritters Recipe…………………………………………………………………………………………………………………30

Onion Rings Recipe………………………………………………………………………………………………………………………..31

Starches

Naan Bread……………………………………………………………………………………………………………………………………32

Double Stuffed Potato…………………………………………………………………………………………………………………….32

Frites……………………………………………………………………………………………………………………………………………..32

French Fries Recipe……………..…………………………………………………………………………………………………………32

Stuffed Baked Potato Recipe……………..…………………………………………………………………………………………….33

Table of Contents

iv

Breakfast

Bacon …………………………………………………………………………………………………………………………………………..34

Buttermilk Pancakes with Fresh Syrup & Whipped Cream Garnished with Nutmeg……………………………..34

Sausage Patty.....……………………………………………………………………………………………………………………………..34

French Toast with Butter, Fresh Whipped Cream, Garnished with Orange Zest…………………………………..34

Butter: Crushed Toasted Almond, Chopped Raisin, Vanilla Extract, Orange Zest…………………….34

Tri-Fold Omelet Filled with Chopped Peeled Tomato, Green Bell-Pepper, Onion, & Hot Sauce,

Garnished with Shredded Cheddar Cheese & Cayenne Pepper ………………………………………………………....34

French Toast Recipe………………………………………………………………………………………………………………………35

Buttermilk Pancakes Recipe……………………………………………………………………………………………………………35

Sandwiches, Salads & Dressings

Grilled Panini with Sautéed Chicken, Fresh Basil, and Fresh Mozzarella, with Coleslaw, Garden Salad, and

Vegetable Macaroni Salad …………………………………….…………………………………………………………………….…36

Turkey Wrap with Bacon, Cheese, Romaine Lettuce, Tomato, Onion, and Dijon-Mayo Spread ………….36

Coleslaw Recipe………………………………………………………………………………………………………………………….…36

Flavor Profiles & Critiques

Soups

Wisconsin Cheddar & Broccoli …………………………………………………………………….…………………………………37

Vegetable…………………………………………………………………………………………………….…………………………………37

Minestrone ………………………………………………………………………………………………………………………...…………38

Cream of Broccoli …………………………………………………………………………………………………………………………38

French Onion Soup Gratinée …………………………………………………………………………………………………………39

Dry-Heat Techniques & Chicken: Sauté, Fry, Roast

Sautéed Boneless Breast of Chicken with Mushroom Sauce …………………………………………………………...…40

Table of Contents

v

Rice Pilaf …………………………………………………………………………………………………………………………..40

Roast Chicken with Natural Gravy …………………………………………………………………………………………………..40

Deep-Fried Chicken ………………………………………………………………………………………………………………………41

Mashed or Whipped Potatoes ………………………………………………………………………………………….…41

Broiled Strip Loin Steak Maître d'Hôtel ………………………………………………………………………………………..…42

Maître d'Hôtel Garlic Butter ……………………………………………………………………………………………....42

Béarnaise Sauce ……………………………………………………………………………………………………………..….42

Moist Heat Techniques & Beef: BBQ, Grill/Broil, Braise/Stew

Barbecued Spareribs ………………………………………………………………………………………………………………..…….42

Barbecue Sauce ………………………………………………………………………………………………………..……….42

Beef Stew …………………………………………………………………………………………………………………………………..…43

Macaroni and Cheese …………………………………………………………………………………………………..…….44

Moist Heat Techniques & Seafood: Shallow Poaching, Poach & Simmer

Fillets of Sole Meunière ………………………………………………………………………………………………………………....44

Poached Salmon ………………………………………………………………………………………………………………………..….45

Lobster à l'Americaine ……………………………………………………………………………………………………………..…….45

Broiled Shrimp, Scampi Style …………………………………………………………………………………………………..…….46

Fish and Chips ……………………………………………………………………………………………………………………..……….47

Tossed Garden Salad………………………………………………………………………………………………………….47

Chocolate Chip Cookies …………………………………………………………………………………………………....48

Vegetables

Green Beans with Roasted Peppers and Bacon …………………………………………………………………………..…….49

Carrots Vichy …………………………………………………………………………………………………………………………..……49

Broccoli Mornay …………………………………………………………………………………………………………………………...50

Cauliflower au Gratin …………………………………………………………………………………………………………………..…50

Rigatoni with Pepper, Virgin Olive Oil, Garlic & Parsley…………………………………………………………51

Vegetable Fritters ………………………………………………………………………………………………………………………..…51

Table of Contents

vi

Onion Rings ………………………………………………………………………………………………………………………………....52

Starches

Naan Bread……………………………………………………………………………………………………………………………………53

Double Stuffed Potato…………………………………………………………………………………………………………………….53

Frites……………………………………………………………………………………………………………………………………………..53

Breakfast

Bacon …………………………………………………………………………………………………………………………………………..54

Buttermilk Pancakes with Fresh Syrup & Whipped Cream Garnished with Nutmeg……………………………..54

Sausage Patty.....……………………………………………………………………………………………………………………………..54

French Toast with Butter, Fresh Whipped Cream, Garnished with Orange Zest…………………………………..54

Butter: Crushed Toasted Almond, Chopped Raisin, Vanilla Extract, Orange Zest…………………….54

Tri-Fold Omelet Filled with Chopped Peeled Tomato, Green Bell-Pepper, Onion, & Hot Sauce,

Garnished with Shredded Cheddar Cheese & Cayenne Pepper ………………………………………………………....54

Sandwiches, Salads & Dressings

Grilled Panini with Sautéed Chicken, Fresh Basil, and Fresh Mozzarella, with Coleslaw, Garden Salad, and

Vegetable Macaroni Salad …………………………………….………………………………………………………………………………55

Turkey Wrap with Bacon, Cheese, Romaine Lettuce, Tomato, Onion, and Dijon-Mayo Spread ………..….55

Potato, basil, cheddar cheese soup

1

Celery, carrots, green bell-peppers

Garnishing: grated parmesan

cheese, basil leaves

2

Garnish: fresh basil leaves, parmesan cheese,

and crouton

3

Garnished with fresh chopped

parsley

5

Side dishes: sautéed mixed vegetables, and

rice pilaf topped with natural gravy,

garnished with parsley

6

Sides: roasted potatoes &

asparagus in oil & garlic, garnish

with scallions

8

Sides: mashed potatoes & sautéed bell

pepper, garnished with parsley

9

Garnish: lemon slice, topped with béarnaise sauce &

rosemary sprig, steak marinated with lemon juice,

oil, salt, fresh ground black pepper, minced

rosemary, parsley, and garlic, topped with maître

d‘hôtel butter

11

Garnish: parsley and barbeque sauce

13

Garnished with rosemary sprig

15

Fillets of Sole Meunière garnished with

lemon and parsley

17

Poached Salmon with Maître d'Hôtel Butter¹, garnished with lemon wedges

Maître d'Hôtel Butter¹ refer to page 12 for recipe

18

Lobster à l'Americaine with sauce of butter, tomalley, coral, shallot, garlic,

wine, fish stock, tomato, chopped parsley, tarragon, and cayenne

Garnished with lemon zest

19

Broiled shrimp scampi with linguine in butter sauce of garlic, lemon juice, parsley, salt and pepper

Garnished with lemon and fresh parsley

20

Tossed garden salad with

lettuce, broccoli, tomato, red

onion, hard boiled eggs

22

Garnished with confectioners’ sugar

23

Garnished with parsley

24

Garnished with fresh minced parsley

25

Rigatoni with pepper,

virgin olive oil, garlic and

parsley

29

Top: Potato naan bread

Middle: Twice baked stuffed potato with cream,

butter, parmesan cheese, parsley, fresh pepper, egg,

roasted garlic, olive oil, and garnished with

asparagus

Bottom: Frites from Idaho potato with “kick-ass

ketchup” from ketchup, curry, chili powder,

cumin, ginger and hot sauce

Recipe for Mashed or Whipped Potatoes refer to page 10

32

Clockwise around perimeter, starting at top:

bacon

buttermilk pancakes with fresh syrup & whipped cream garnished with nutmeg

sausage patty

French toast with butter, fresh whipped cream, garnished with orange zest

butter: crushed toasted almond, chopped raisin, vanilla extract, orange zest

Center:

tri-fold omelet filled with chopped peeled tomato, green bell-pepper, onion, & hot sauce, garnished with

shredded cheddar cheese & cayenne pepper

34

To right:

Grilled panini with sautéed chicken, fresh

basil, and fresh mozzarella, with coleslaw,

garden salad, and vegetable macaroni salad

To left:

Turkey wrap with bacon, cheese,

romaine lettuce, tomato, onion, and

dijon mayo spread

36


37

Soups pages 1-5

Wisconsin Cheddar & Broccoli

Appearance:

Garniture: colors well chosen, and clean placement on the rim of the bowl, could have been better

spaced

Balance:

Color: simple, vivid, fresh appearance

Contrast: yellow of cheddar cheese compliments the contrast of the broccoli and three

different garnish colors

Shape: round bowl well suited for this course, and simple garnish accents the shape

Texture: smooth, creamy, hardy, uniform, evenly puréed

Portion size: proportionate and appropriate for bowl

Arrangement: simple, slightly mundane, common, clean, garnish could have been spaced more

evenly

Aroma: subtle, warming, distinct scent of cheddar cheese

Taste: slightly salty

Primary flavor: potato, cheddar cheese, subtle flavor

Supporting flavor: basil, well balanced, indistinct, underwhelming

Overall presentation: hot soup served in hot bowl, clean presentation

Vegetable

Appearance:

Garniture: fresh chopped basil well placed, provide natural semblance, grated parmesan cheese is

slightly heavy

Balance:

Color: broth is translucent, vegetables well cooked and do not appear washed out

Contrast: vegetables have monotonous color, but bright green of basil and off-white of

parmesan provide compliment to soup

Shape: round bowl is suitable, common, coarsely cut vegetables held natural shape


38

Texture: broth is smooth, vegetables to proper doneness, still palatable and slightly crisp

Portion size: appropriate and proportionate to bowl

Arrangement: simple, well placed, common, clean, suitable, logical

Aroma: slightly sweet and acidic from tomato, subtle spice from pepper

Taste: subtly salty and spicy

Primary flavor: celery, carrots, green bell-peppers, tomato broth marginally bland

Supporting flavor: basil, parmesan cheese, pepper, balanced

Overall presentation: common but suitable

Minestrone

Appearance:

Garniture: grated parmesan cheese, chopped basil, whole crouton

Balance:

Color: neutral colors make fresh vegetables appealing and noticeable

Contrast: neutral colors of noodles and parmesan cheese contrast broth and vegetables well

Shape: pasta held shape, coarsely chopped vegetables clean cut

Texture: pasta cooked al dente, vegetables not overcooked, parmesan slightly melted from

heat, broth clean and smooth

Portion size: proportionate to bowl, adequate ratio of broth to solids

Arrangement: common, coherent, sensible, well placed central garnishing and sufficient quantity

Aroma: gentle aroma of tomato from broth

Taste: complex and subtle; salty, spicy, and sweet

Primary flavor: pasta noodles, tomato from broth

Supporting flavor: pepper in broth, fresh vegetables

Overall presentation: enticing, rational, hot soup in hot bowl

Cream of Broccoli

Appearance:

Garniture: fresh parsley, paprika, thin sliced cheese, all well placed and clean


39

Balance:

Color: muted, green of broccoli is not overbearing or bleeding into broth

Contrast: noticeable difference between broth and broccoli particles

Shape: absence of shape

Texture: consistent, creamy, no chunks of broccoli

Portion size: adequate ratio to bowl

Arrangement: common, rational, simple

Aroma: soft, not noticeable, indeterminate or unspecific

Taste: subtly salty

Primary flavor: velouté sauce, broccoli

Supporting flavor: onion, butter, white pepper, salt

Overall presentation: clean, concise, alluring, hot soup served in hot bowl

French Onion Soup Gratinée

Appearance:

Garniture: fresh chopped parsley centrally placed, ample quantity

Balance:

Color: broth was clear until cheese emulsified and became cloudy

Contrast: aside from garnishing, colors are neutral and bland

Shape: cheese formed well to round cup

Texture: broth is smooth, bread of croutons sodden and squishy, too much cheese made

mouthfuls difficult to chew, stringy, and rubbery

Portion size: well suited for cup, ratio of cheeses and bread are superfluous

Arrangement: layers well executed, garnish added some color

Aroma: melted cheeses, gentle aroma of broth

Taste: salty and barely spicy

Primary flavor: beef stock, gruyére and swiss cheeses complement each other well, onion, crouton

is overwhelming, quantity overtakes the broth

Supporting flavor: excessive salt, pepper


40

Overall presentation:

Dry-Heat Techniques & Chicken: Sauté,

Fry, Roast pages 6-12

Sautéed Boneless Breast of Chicken with Mushroom Sauce

Rice Pilaf

Appearance:

Garniture: fresh parsley and mushroom sauce placed atop rice scoop

Balance:

Color: chicken and gravy colors are very bland and monochromatic, vegetables provide

needed variegation and color, white rice may have been poorly chosen because it added to an already

neutral spectrum

Contrast: vegetables help make the rice distinctive

Shape: too over-crowded for bowl, rice ball creates height

Texture: rice is sticky, vegetables crisp, sauces are thick and creamy

Portion size: would be better suited for a larger plate

Arrangement: busy, poorly spaced

Aroma: red bell peppers and chicken with sauce are strongest aromas, the remaining vegetables are subtle

Taste: complex; salty, sweet, sour, and spicy

Primary flavor: supreme sauce, chicken, sautéed vegetables

Supporting flavor: lemon juice, white pepper, black pepper, mushrooms, rice

Overall presentation: basic principles are well executed, plating and spacing are poorly implemented

Roast Chicken with Natural Gravy

Appearance:

Garniture: scallions cut on the bias, sprinkled with paprika

Balance:

Color: very little, boring, monochromatic


41

Contrast: green of asparagus and scallions stand out against achromatic carbohydrates and

chicken

Shape: all components well cut, clean appearance

Texture: potatoes are granular, with slight crispness, roasted asparagus cooked well to

doneness but not over-cooked as to lose color or crispness, chicken is moist with thick and creamy gravy

Portion size: very well portioned to plate size, good portions per individual

Arrangement: good height and layers, clean placement, sufficient quantity of garnishing

Aroma: subtle blend of garlic, gravy, chicken and asparagus

Taste: subtly salty

Primary flavor: asparagus, potato, chicken, gravy

Supporting flavor: garlic, oil, salt, pepper, butter

Overall presentation: good height and layers, well spaced, overall well executed

Deep-Fried Chicken

Mashed or Whipped Potatoes

Appearance:

Garniture: fresh chopped parsley gives messy, careless appearance

Balance:

Color: although red bell peppers break the bland colors of the chicken and mashed

potatoes, the red is too similar to the fried chicken, a green vegetable may have been better suited

Contrast: contrast provided by the garnishing of parsley

Shape: shape of food organization mimics the shape of the plate, presentation is callow and

crowded

Texture: mashed potatoes are slightly grainy and creamy, but thick enough to hold its

shape, chicken is crisp on the outer panko layer with moist and tender interior, sautéed bell peppers are

cooked to proper doneness and still crisp

Portion size: well portioned for an individual, as well as proportionate to plate

Arrangement: callow and crowded, could have provided more layering and height

Aroma: oil of fried chicken

Taste: fried chicken was salty, red bell peppers slightly sweet

Primary flavor: panko crumbs, chicken, mashed potato, and red bell-pepper


42

Supporting flavor: salt, pepper, oil, and parsley

Overall presentation: simple, comprehensive, needs better spacing

Broiled Strip Loin Steak Maître d'Hôtel

Maître d'Hôtel Garlic Butter Recipe

Béarnaise Sauce

Appearance:

Garniture: lemon slice topped with béarnaise sauce & rosemary sprig, steak topped with maître

d‘hôtel butter, all well balanced, spaced, comprehensive

Balance:

Color: cream of béarnaise and yellow of lemon complement brown of steak

Contrast: maître d‘hôtel butter contrasts the steak and accents the grill lines nicely

Shape: meat well trimmed, shaped béarnaise provides sophisticated appearance

Texture: steak is moist, tender, delicate, béarnaise and butter are creamy

Portion size: well portioned for an individual, good proportion to plate

Arrangement: very clean, sophisticated, height and layers are appealing yet simple

Aroma: complex but subtle blend of beef, lemon, oil, rosemary, parsley, garlic and black pepper

Taste: subtle salty

Primary flavor: steak, butter, and garlic

Supporting flavor: oil, lemon, rosemary, parsley, and pepper

Overall presentation: very well presented, clean and sophisticated appearance

Moist Heat Techniques & Beef: BBQ,

Grill/Broil, Braise/Stew pages 13-16

Barbecued Spareribs

Barbecue Sauce

Appearance:


43

Garniture: parsley and barbecue sauce, light and elegantly placed

Balance:

Color: enticing luster of barbecue sauce cleanly placed with generous space from the

sparerib upon a white plate

Contrast: the contrast is not so much noticeable in the color, but there is a noticeable

contrast between the shine of the barbecue sauce and the matte of the sparerib

Shape: the meat is neatly trimmed, as well as the curve of the barbecue sauce framing the

rib and accenting the circular shape of the plate

Texture: the barbecue sauce was thick and smooth, the sparerib moist and easily separated

from the bone

Portion size: well portioned as an appetizer

Arrangement: well placed and fit to plate

Aroma: sweet yet spicy aroma of barbecue sauce

Taste: sweet and spicy

Primary flavor: sugar, chili powder, and pepper

Supporting flavor: garlic, onion, salt, and tomato purée

Overall presentation: very well presented, clean, classy and simple

Beef Stew

Appearance:

Garniture: simple rosemary sprig

Balance:

Color: natural, bland but vegetables still appear fresh in color

Contrast: contrast exists between the broth and beef to the carrots, celery and onion

Shape: coarse, thick, hardy portions of vegetables and meat

Texture: broth is smooth, however cloudy, vegetables kept to a slight crisp and not over-

cooked, beef is moist and easily masticated

Portion size: well portioned to bowl and per individual

Arrangement: simple, natural

Aroma: brown stock

Taste: salty, slightly spicy


44

Primary flavor: beef stock, oil, onion, garlic

Supporting flavor: bay leaves, thyme, tomato, salt and pepper

Overall presentation: natural, simple, common

Macaroni and Cheese

Appearance:

Garniture: bread crumbs to crisp layer on top

Balance:

Color: monochromatic

Contrast: none

Shape: noodle prepared al dente and held elbow shape firmly

Texture: pasta al dente, sauce thick and creamy, bread crumbs crispy

Portion size: too large as a side per individual

Arrangement: logical but boring

Aroma: cheesy

Taste: salty

Primary flavor: cheddar cheese, pasta, bread crumbs, béchamel sauce

Supporting flavor: Tabasco, and paprika

Overall presentation: bland

Moist Heat Techniques & Seafood: Shallow

Poaching, Poach & Simmer pages 17-23

Fillets of Sole Meunière

Appearance:

Garniture: lemon slices and fresh chopped parsley; considerably excessive parsley

Balance:

Color: lemon slices complement fillet breadcrumbs


45

Contrast: chopped parsley contrasts the lemon slices more so than the breadcrumbs

Shape: fish kept shape well

Texture: oily, tender, moist

Portion size: each individual fillet would provide sufficient portion per individual

Arrangement: platter lacks movement and focal point, sloppy placement, heavy garnish placement

Aroma: lemon and butter

Taste: sour and salty

Primary flavor: flour, butter, lemon, sole

Supporting flavor: salt, white pepper, parsley

Overall presentation: natural but sloppy and incoherent

Poached Salmon

Appearance:

Garniture: parsley, lemon wedges, maître d‘hôtel butter

Balance:

Color: vibrant, lemon wedges are complementary of salmon

Contrast: parsley contrasts both lemon wedges and salmon

Shape: delicate salmon held shape well, butter could have cleaner cut

Texture: flakey, moist

Portion size: one steak from platter per individual would be well portioned

Arrangement: platter provides balance, motion, symmetry

Aroma: acidic

Taste: sour and salty

Primary flavor: acidic marinate, lemon, salmon

Supporting flavor: garlic, butter, parsley

Overall presentation: well presented, has good balance and arrangement

Lobster à l'Americaine


46

Appearance:

Garniture: Sauce of butter, tomalley, coral, shallot, garlic, wine, fish stock, tomato, chopped parsley,

tarragon, and cayenne with lemon zest

Balance:

Color: vivid hues

Contrast: contrast shows between shine of red sauce, butter sauce and matte shell and meat

of lobster

Shape: natural

Texture: butter sauce is creamy, tomato sauce is chunky, lobster is moist

Portion size: well portioned as an entrée, proportion of lobster is oversized for platter

Arrangement: clean, sauces well placed, butter sauce could have more elegant placement,

garnishing provides strong focal point for centrally placed lobster

Aroma: butter, tomato sauce

Taste: salty, sweet, subtle spice

Primary flavor: Lobster, sauce of butter, tomalley, coral, shallot, garlic, wine, fish stock, tomato,

chopped parsley, tarragon, and cayenne

Supporting flavor: lemon zest

Overall presentation: concept well presented, sauces well placed, platter should be larger

Broiled Shrimp, Scampi Style

Appearance:

Garniture: lemon and fresh parsley

Balance:

Color: variegated

Contrast: contrast exists between parsley garnish and shrimp, lemon and pasta

Shape: natural, platter well suited for meal

Texture: shrimp are moist and crisp, pasta al dente and oily

Portion size: platter designed to take individual serving portions

Arrangement: platter well arranged, focal point, and movement

Aroma: oil, garlic and lemon


47

Taste: subtle; salty and sour

Primary flavor: shrimp, linguine, butter sauce of garlic, lemon juice

Supporting flavor: parsley, salt and pepper

Overall presentation: well presented, clean placement, simple

Fish and Chips

Appearance:

Garniture: none

Balance:

Color: bland, monochromatic

Contrast: none

Shape: poor, falling apart

Texture: moist, oily, crisp

Portion size: family platter to take individual servings

Arrangement: plain

Aroma: oil, subtle fish scent

Taste: salty

Primary flavor: cod, salt, oil

Supporting flavor: none

Overall presentation: bland, crowded, messy

Tossed Garden Salad

Appearance:

Garniture: sprinkled paprika on hard boiled eggs

Balance:

Color: intensely multi-chromatic, fresh

Contrast: between egg whites, purple leaves of radicchio, and onion and green lettuce and

tomato


48

Shape: good widths to chopped vegetables, tomato slices lost shape

Texture: crisp

Portion size: family platter arranged to help oneself to individual servings

Arrangement: well distributed vegetables

Aroma: tomato, egg and onion

Taste: natural

Primary flavor: lettuce, broccoli, tomato, red onion, hard boiled eggs

Supporting flavor: paprika

Overall presentation: very well presented, clean, crisp, logical

Chocolate Chip Cookies

Appearance:

Garniture: confectioners’ sugar

Balance:

Color: well browned

Contrast: confectioners’ sugar provides contrast to browns

Shape: circular

Texture: moist, soft, crisp edges

Portion size: family platter allows for individuals to help oneself to portion

Arrangement: simple, layers provide height

Aroma: chocolate and sugar

Taste: sweet

Primary flavor: chocolate, sugar

Supporting flavor: confectioners’ sugar, vanilla, butter, and salt

Overall presentation: clean, simple, classy

Vegetables pages 24-31


49

Green Beans with Roasted Peppers and Bacon

Appearance:

Garniture: fresh chopped parsley properly placed, just enough

Balance:

Color: vibrant, vegetables held color well demonstrating correct doneness

Contrast: exists between roasted red bell-pepper and green beans

Shape: symmetrical placement provides movement, firm in presentation

Texture: green beans are crisp and fresh, bacon is crisp and crunchy, roasted red bell

peppers are tender and moist

Portion size: family platter arrangement allows for individual to help oneself

Arrangement: alignment of vegetables illustrates conscious placement, platter has developed layers

and height

Aroma: salty, pungent

Taste: salty

Primary flavor: green beans, red bell-peppers, salt, bacon

Supporting flavor: oil

Overall presentation: simple but coherent presentation

Carrots Vichy

Appearance:

Garniture: minced parsley, slightly heavy

Balance:

Color: vibrant, bright

Contrast: parsley contrasts carrots and glaze

Shape: coarsely chopped

Texture: moist but retaining firmness

Portion size: family platter arrangement allows for individual to help oneself

Arrangement: vegetables placed at central focal point with height enclosed in circle of glaze

enhances focal point and movement

Aroma: sweet, sugary, buttery


50

Taste: sweet

Primary flavor: carrots, butter, sugar

Supporting flavor: salt, white pepper, parsley

Overall presentation: well presented, conscious placement

Broccoli Mornay

Appearance:

Garniture: none

Balance:

Color: clean, creamy, green of broccoli didn’t bleed into sauce

Contrast: green contrasts cream colored sauce

Shape: full natural florets

Texture: broccoli still crisp but slightly tender, mornay sauce is consistent, thick and

creamy

Portion size: size of full florets could be slightly smaller per mouth portion

Arrangement: consistent

Aroma: cheesy and creamy

Taste: salty, subtly sweet

Primary flavor: broccoli, gruyere and parmesan cheese, butter

Supporting flavor: nutmeg, clove, onion, bay leaf

Overall presentation: bland but distinctive separation between broccoli and mornay sauce

Cauliflower au Gratin

Appearance:

Garniture: none

Balance:

Color: monochromatic

Contrast: none


51

Shape: conformed to shape of hotel pan, loose cauliflower florets in cream

Texture: thick and creamy béchamel sauce, tender cauliflower, crisp bread crumbs

Portion size: family platter allows for individual to help oneself

Arrangement: family serving style in hotel pan, basic design with crisp top layer of breadcrumbs

Aroma: cheese

Taste: subtly salty

Primary flavor: cauliflower, béchamel sauce, bread crumbs, parmesan cheese

Supporting flavor: butter, lemon juice

Overall presentation: insipid, mundane appearance, clean and consistent presentation

Rigatoni with Pepper, Virgin Olive Oil, Garlic & Parsley

Appearance:

Garniture: fresh minced parsley

Balance:

Color: fresh, natural, simple

Contrast: parsley contrasts rigatoni

Shape: cooked to al dente kept rigatoni to firm shape

Texture: al dente, oily

Portion size: family serving style allows for individual to help oneself to portions

Arrangement: common

Aroma: garlic, pepper, oil

Taste: salty and slight spice

Primary flavor: rigatoni, pepper, garlic and parsley

Supporting flavor: virgin olive oil

Overall presentation: basic, clean

Vegetable Fritters

Appearance:


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Garniture: none

Balance:

Color: monochromatic, well browned

Contrast: none

Shape: amorphous

Texture: moist in center, crisp exterior

Portion size: family platter allows for individual to help oneself to portion

Arrangement: sloppy, messy, careless

Aroma: subtle, oil

Taste: subtle vegetables

Primary flavor: flour, corn, celery, asparagus, cauliflower, zucchini

Supporting flavor: oil, salt, sugar, egg, baking powder

Overall presentation: bland

Onion Rings

Appearance:

Garniture: none

Balance:

Color: well browned, monochromatic

Contrast: none

Shape: amorphous

Texture: crispy fried batter, tender onion

Portion size: family platter style allows for individual to help oneself

Arrangement: sloppy, care-less

Aroma: onion

Taste: salty and sweet

Primary flavor: onion, fried batter

Supporting flavor: oil


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Overall presentation: basic, mundane

Starches page 32

Naan Bread

Double Stuffed Potato

Frites

Appearance:

Garniture: sprinkled chili powder, parsley sprigs, asparagus spears in double stuffed potato

Balance:

Color: very neutral, too many browns on one plate

Contrast: greens of garnishing don’t contrast, but complement the browns

Shape: all three starches well formed

Texture: frites were soggy instead of crispy, double stuffed potatoes stuffing was creamy,

fluffy and grainy, naan bread was adequately chewy but not doughy, cooked to correct doneness

Portion size: well portion per individual and proportionate to plate

Arrangement: well spaced, spaced could be better utilized in different arrangement

Aroma: salt, garlic, butter, oil

Taste: complex; salty, sweet, subtle spice

Primary flavor:

Twice baked stuffed potato: cream, butter, parmesan cheese, asparagus

Frites from Idaho potato with “kick-ass ketchup” from ketchup

Supporting flavor:

Twice baked stuffed potato: parsley, fresh pepper, egg, roasted garlic, olive oil

“Kick-ass ketchup”: curry, chili powder, cumin, ginger and hot sauce

Overall presentation: well presented but could have been better presented


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Breakfast page 33-34

Bacon

Buttermilk Pancakes with Fresh Syrup & Whipped Cream Garnished with Nutmeg

Sausage Patty

French Toast with Butter, Fresh Whipped Cream, Garnished with Orange Zest

Butter: Crushed Toasted Almond, Chopped Raisin, Vanilla Extract, Orange Zest

Tri-Fold Omelet Filled with Chopped Peeled Tomato, Green Bell -Pepper, Onion, &

Hot Sauce, Garnished with Shredded Cheddar Cheese & Cayenne Pepper

Appearance:

Garniture: fresh whipped cream, nutmeg, orange zest, shredded cheddar cheese, cayenne pepper,

butter made with crushed toasted almond, chopped raisin, vanilla extract, orange zest

Balance:

Color: intensely variegated

Contrast: contrast between nutmeg and whipped cream, and cheddar cheese and cayenne

pepper

Shape: broad spectrum of shaped; rectangles, circles, amorphous

Texture: full spectrum; crisp, smooth, creamy, syrupy, meaty

Portion size: well suited for today’s portions served in restaurants, too large for an individual

Arrangement: portions too large for plate, but space as well utilized as possible, could have used

stacking or layering to provide height

Aroma: sugar, spices, cheese

Taste: omelet was spicy and salty, bacon and sausage were salty, syrup, whipped cream, French toast and

pancakes were sweet

Primary flavor: bacon, sausage, egg, red and green bell-peppers, onion, hot sauce, cheddar cheese,

flour, syrup, butter, sugar

Supporting flavor: nutmeg, orange zest, sugar, salt, vanilla, pepper, cayenne pepper, almond, raisin,

sugar, butter, egg

Overall presentation: very well rounded “New York-style” breakfast, spacing may have been more logical or

layered, I might have chosen to add more fruit or vegetables


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Sandwiches, Salads & Dressings page 36

Grilled Panini with Sautéed Chicken, Fresh Basil, and Fresh Mozzarella, with

Coleslaw, Garden Salad, and Vegetable Macaroni Salad

Turkey Wrap with Bacon, Cheese, Romaine Lettuce, Tomato, Onion, and Dijon -

Mayo Spread

Appearance:

Garniture: none

Balance:

Color: variegated

Contrast: bright green and red contrast remaining neutral palette

Shape: lack of shape to salads more noticeable and secondary to many rectangular, long

cuts

Texture: tender, moist, crispy, fresh, crunchy

Portion size: too large for one individual

Arrangement: poor spacing, different angles of sandwiches provide some height, crowded for the

plate

Aroma: pepper, cheese, oil

Taste: salty, sweet, spicy

Primary flavor: mayonnaise, cabbage, lettuce, onion, red bell-pepper, chicken, mozzarella, rigatoni,

broccoli

Supporting flavor: oil, pepper, vinegar, carrot

Overall presentation: appetizing, however crowded

kimberly tierney fundamental food...

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