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
4
Garnished with fresh chopped
parsley
5
Side dishes: sautéed mixed vegetables, and
rice pilaf topped with natural gravy,
garnished with parsley
6
7
Sides: roasted potatoes &
asparagus in oil & garlic, garnish
with scallions
8
Sides: mashed potatoes & sautéed bell
pepper, garnished with parsley
9
10
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
12
Garnish: parsley and barbeque sauce
13
14
Garnished with rosemary sprig
15
16
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
21
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
26
27
28
Rigatoni with pepper,
virgin olive oil, garlic and
parsley
29
30
31
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
33
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
35
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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:
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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
Flavor Profiles & Critiques
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:
Flavor Profiles & Critiques
52
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
Flavor Profiles & Critiques
53
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
Flavor Profiles & Critiques
54
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
Flavor Profiles & Critiques
55
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