Tamil Nadu - Tiruchi   

Youngsters bake loaves of bread that look like crocodiles, fruits and baskets of flowers

— Photo: M. Moorthy

DELICIOUS: A view of the bread exhibition in Tiruchi.

TIRUCHI: Presentation of a dish is a key aspect in culinary skills. Wacky shapes and golden hue could make even dishes as plain as bread appetising.

At the State Institute of Hotel Management and Catering Technology, Thuvakudi, the event to mark the World Bread Day gave the students a chance to test their aesthetics on dough and kneading them in myriad shapes and sizes.

From crocodiles to flower baskets, the students came up with 110 designs of bread and bakery products. Adding a dash of colour to the brown-dominated show, a few of the displays including flower vases, plates, and fruits were given multi-hued decorative frills with colouring agents. Pastries hogged their share of fame, camouflaging themselves as chariots and castles with creamy decorations on them.

The 330 students of the host college and 170-odd students from 20 colleges from Tamil Nadu and Karnataka were part of the bread and bakery products display contest.

Subbulakshmi Lakshmipathy College of Hotel Management, Madurai, bagged the first prize that included a cash award of Rs. 3,000. Shevaroys College of Hotel Management, Yercaud, came second and Oriental School of Hotel Management, Chennai, was the third-prize winner.

The occasion also gave an opportunity to the students to interact with the entrepreneurs in bakery products at the two-day workshop held on Thursday and Friday.

There were demonstrations on the methods of using enzymes, baking technologies and processing of pastries. The students evaluated bread on the bases of display, sheen, softness and taste.

Enzymes, the students were told, play a significant role in reducing sugar and fat content in bread, without compromising on the softness and taste. Enzymes act as emulsifier, softening and taste-enhancing agent. Variety entertainment was also part of the celebrations.

Principal L. V. Kumar presided over the function and General Manager of Hotel Sangam, Tiruchi, Premachandran was the chief guest.

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