До іть будь ласка CULINARY ART EXHIBITION

In the beginning, during the 19th century, culinary art exhibitions were a forum for the reformers of the culinary art. Today, in our fast- moving time, the function of culinary art exhibitions is to provide models, as well as a podium for the international development of the culinary art.

The focal point, however, is no longer the culinary art alone. Service and the culture of table presentation have been included in this field of art. The ambience must be considered. The creation of the menu has become obligatory. The technical development gives new opportunities for quality improvement and economic efficiency. Nutrition in its totality is demonstrated in all its forms, in theory and practice. Where else but at a culinary art exhibition have the public and the professional world a chance to obtain so complete an overview of the present position of culinary art?

Without culinary art exhibitions, the rising generation would not be in a position to see what can be done. It may be possible today, to ravel to every comer of the world, but not everybody because of lack of time or financial means can do so. Through culinary exhibitions, one has an opportunity to see in one’s own realm new developments and exotic creations from very alien cultures.

Chefs, culinarians, and leaders representing all segments of the food- service industry, including restaurants, private clubs, hotels, and culinary schools get together to demonstrate their art and to exchange ideas.

There are usually several categories of competitions: hot-food section, cold-kitchen section, pastries and desserts category, menu of the day, festive menu, restaurant of the nations and others. In the hot food section, each team is required to produce many portions of a three-course meal that has a seafood appetizer, a main course with appropriate accompaniments and dessert. The cold-food section usually includes finger foods; starters; meat, poultry, or fish; a three-course meal including dessert; a vegetarian restaurant platter; a tasting menu; and desserts.

Festive menu is a menu for celebration. This menu should be practical enough for a small banquet of 20 persons. The choice of how many courses is up to the organizers. Culinary art exhibitions arc worldwide window. Female and male looks would be well advised to gel inspired and, wherever this makes sense, to incorporate into their daily work what they have seen and experienced.

Correct the wrong statements.

1. The creation of the menu is very easy.

2. A good cook must know the basics of nutrition.

3. The only purpose of culinary art exhibitions is to show exotic dishes from different countries.

4. Male are better cooks than female

5. Cooks have no opportunity to incorporate into their daily work what they see at culinary art exhibitions.

6. Nutrition has nothing to do with culinary art.

7. Nutrition is a science of processes by which nutrients, are taken and absorbed into body tissues.

8. Gastronomy is the art of good eating.

9. Culinary art doesn’t include the creation of the menu.

Answer the questions:

10. What are the goals of Culinary Art Exhibition?

11. How many categories of presentation at Culinary Art Exhibitions do you know?

12. Is dessert a necessary part of a meal?

13. Does the jury taste any of the dishes presented at Culinary Exhibitions?

14. What is festive menu?

15. How many courses are usually included into a proper meal?

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