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FINISHING
METHODS
(1 of 3)
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Hospitality
and Catering |
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| Garnish needs to be in
keeping with the recipe instructions. |
| There should
be not too much nor too little. |
| The garnish
should balance the overall appearance of
the cooked pasta dish. |
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| Any
cheese capable of being grated can be used
to finish dishes off. |
| Parmesan and mozzarella cheese are popular for gratinating
although many operations use cheddar cheese
for this purpose. |
| Cook
under a salamander until the cheese is
melted and a light golden brown. |
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