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fandomhigh2013-12-10 02:57 am
sharp_as_knives) wrote in fandomhigh2013-12-10 02:57 am
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Beginning Gourmet Cooking Techniques | Tuesday, 1st Period
"Good morning." Hannibal nodded at the class. "Today is the last class before exams, so we'll be focusing on one last area of importance - presentation. Those of you who were in my class over the summer," he nodded at them, "may remember the point I made about the difference presentation can make to a meal. So."
He set out a number of dishes, and a series of pots and pans with food in them. "This is what I'm starting with; this will also be what you will start with. No cooking today."
He picked up one of the plates. "Simple white dishes set off the food best. Plain colors can also be dramatic." He gave them a look. "If your dishes are more interesting than your food, you've failed on a number of levels." He plated a bit of meat. "Try to keep it neat, rather than having smears of food over the dish."
He set a shallow bowl next to the plate. "Choose the right sort of dish; you don't want a soupy dish running over the table." He carefully ladled a bit of soup into the bowl.
"Sauces can be useful to set off food, both in color and in shape." He set the next dish on a plate and demonstrated with the sauce. "The shape of your food and the shape of your dish should interact nicely; you're attempting to make art, so treat it as such."
He picked up a bundle of herbs. "In some traditions, anything on the plate should be edible. Personally, I find that somewhat constraining." He liked using bones. "But you should always make sure that it is perfectly clear what is edible and what is not. You don't want to poison your guests, and it's rude to confuse them.
"Some things you may need to take into consideration - will you be setting out platters, or will each person have their own plate? What space will you be serving it in - a dining table? A picnic blanket? A kitchen counter? How formal will your meal be?
"So," he pointed at each food in turn, "you will each have a selection of greens, a curry with duck, a paté, a pumpkin soup, a small steak, an assortment of fruit, and a custard. You also have dishes. Make it look good."
At least they couldn't burn anything down, right?
He set out a number of dishes, and a series of pots and pans with food in them. "This is what I'm starting with; this will also be what you will start with. No cooking today."
He picked up one of the plates. "Simple white dishes set off the food best. Plain colors can also be dramatic." He gave them a look. "If your dishes are more interesting than your food, you've failed on a number of levels." He plated a bit of meat. "Try to keep it neat, rather than having smears of food over the dish."
He set a shallow bowl next to the plate. "Choose the right sort of dish; you don't want a soupy dish running over the table." He carefully ladled a bit of soup into the bowl.
"Sauces can be useful to set off food, both in color and in shape." He set the next dish on a plate and demonstrated with the sauce. "The shape of your food and the shape of your dish should interact nicely; you're attempting to make art, so treat it as such."
He picked up a bundle of herbs. "In some traditions, anything on the plate should be edible. Personally, I find that somewhat constraining." He liked using bones. "But you should always make sure that it is perfectly clear what is edible and what is not. You don't want to poison your guests, and it's rude to confuse them.
"Some things you may need to take into consideration - will you be setting out platters, or will each person have their own plate? What space will you be serving it in - a dining table? A picnic blanket? A kitchen counter? How formal will your meal be?
"So," he pointed at each food in turn, "you will each have a selection of greens, a curry with duck, a paté, a pumpkin soup, a small steak, an assortment of fruit, and a custard. You also have dishes. Make it look good."
At least they couldn't burn anything down, right?
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Listen to the lecture, ask questions
Re: Listen to the lecture, ask questions
But her mind was much more drawn to whatever it was that was going on on the island right now. Sorry, it was the supernatural warrior in her.
Re: Listen to the lecture, ask questions
Flick was there and watching the food preparation. His mind was off on things like the money boxes he'd found a little earlier and, of course, the gun vending machines.
If things were about to go down, he figured he'd need to get one and ugh. He'd rather not think about it so he forced himself to concentrate on the food.
Re: Listen to the lecture, ask questions
Eat Hannibal's food
Re: Eat Hannibal's food
Talk to Hannibal!
Talk to the TAs!
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At least his arrangement of food on the plate was simple and neat. He wasn't overthinking what he was doing.
OOC!
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