Baby suits : v.tr. (against from du latin populaire managerfamily of direct : right).
In its first meaning, "Dresser" is to have right et vertically.
En Food, "Dresser" is dispose harmoniously et precisely on flat de Service or on a plate all items by preparation culinary, play main, garnish, sauce, elements of to. In pastry, draw up a dough consists withlower au roll, to arrange it in a moule or push , sleeve pocket.
In catering, the dressage takes place as soon as the dish are on point.
For Creations hot, it is done quickly during the gunshot and ends with touch final of presentation. The elements of garnish should always be ready: stem de chive, parsley in branch and cress en bouquets kept inwater fresh ; Butter of hotel supervisor preserved inwater with ice cubes ; parsley chopped et onions chiseled protected by a muslin ; champignons lemony ; parsley free au hot ; compound butters in rolls, wrapped in a clingfilm, in the fridge. Plating equipment includes serving platters, ravished and compartmented dishes (for appetizers), They cuts and timpani
casseroles de Service en copper (for the game in particular), the vegetable, gravy boats et salad bowls
tureens, terrines, fruit bowls, toast rack, etc.
Some dish require special training equipment: thus, the Oysters and sea food are served on a plateau trimmed ice pounded, mounted on stand. Others require the presence of a dish warmer. Some have specific utensils for plates and shellfish tongs, cradle to asparagus, service to caviar...
Dressing practice: The elements are often arranged flat, but, depending on their shape, they can also overlap or be placed in a staggered row, a dome, a bush, a pyramid or a crown. game and poultry are commonly trained on couch.
The potato is frequently the basic element of dressing: border in Duchesse Potatoes, nest of straw apples, small pile of apples and hazelnuts. Fundsartichoke
tomatoes and heads de champignons are also widely used to draw up the garnishes. A current trend in catering is to practice service at theplate (like the dish of the day) where the individual portion is served directly in theplate, topped de sauce and surrounded by garnish.
“Dresser” is also used for dressing a table, for example a backgammon erect for meal de Party.
Related article: Dressage (food).