- find a balance of shape, colour and textures
- think about bread shapes and varieties - cut before/after cooking
- baguette, french loaf, sandwich bread
- garnishes - berries, kiwis, apples, bananas, oranges
- sauces - chocolate, fruit coulis, maple syrup and whipping cream
- decorating the plate - "the swoosh"
- dust with cocoa powder, icing sugar
- KEEP YOUR PLATE CLEAN
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AuthorMr. Lerouge Archives
December 2014
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