Chapter 36

1,513 views

Published on

On Cooking
Buffet Presentation

0 Comments
4 Likes
Statistics
Notes
  • Be the first to comment

No Downloads
Views
Total views
1,513
On SlideShare
0
From Embeds
0
Number of Embeds
54
Actions
Shares
0
Downloads
129
Comments
0
Likes
4
Embeds 0
No embeds

No notes for slide

Chapter 36

  1. 1. C H A P T E R THIRTY-SIX BUFFET PRESENTATION “ Strange to see how a good dinner and feasting reconciles everybody. – Samuel Pepys, English artist (1633-1703), in his Diary ” Copyright ©2011 by Pearson Education, Inc.On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint]Labensky • Hause • Martel
  2. 2. After studying this unit 2 BUFFET PRESENTATION You will be able to: – Understand the basic principles of buffet presentation – Use a variety of techniques to create and maintain appealing buffets Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  3. 3. Planning the Buffet 3 BUFFET PRESENTATION Theme – Sets the tone of the event – Defines the menu, decorations, props, linens and dinnerware Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  4. 4. Menu Planning 4 BUFFET PRESENTATION Offer foods and dishes: – Featuring different principal ingredients – Cooked by different methods – With different colors – With different textures – That are seasonally appropriate – That are appropriate for the time of year Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  5. 5. Arranging Food on ServingPieces 5 BUFFET PRESENTATION The chef should consider: – Height – Pattern – Color – Texture and shape – Negative space Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  6. 6. Designing the Buffet 6 BUFFET PRESENTATION A display of seafood and meats for a brunch buffet are attractively presented at different levels and heights. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  7. 7. Arranging Food on a Buffet 7 BUFFET PRESENTATION Flow – Food must be placed in a logical order Spacing – 1 linear foot for each item on the buffet Reach Accompaniments – Should be located close to the food they go with Centerpieces – Increase the visual appeal Decorations Labels – Attractively printed cards with the name of each dish Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  8. 8. Double-Sided Buffet 8 BUFFET PRESENTATIONA well-designeddouble-sided buffetoffers the samefood on each sideof the table. Thisallows twice asmany diners toapproach the buffetat the same time. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  9. 9. SAFETY ALERT - Buffets 9 BUFFET PRESENTATION Do not add new food to old Do not use a chafing dish to heat food Check temperatures regularly Be careful of steam when changing pans in a chafing dish Provide clean utensils Provide an ample supply of plates Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
  10. 10. Presenting Cold Food 10 BUFFET PRESENTATION Serve in relatively small quantities Place foods on a bed of ice when possible Change un-iced items regularly Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel

×