Chapter 36
10
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky • Hause • Martel ” “ Strange to see how a good dinner and feasting reconciles everybody. – Samuel Pepys, English artist (1633-1703), in his Diary BUFFET PRESENTATION C H A P T E R THIRTY-SIX
-
Upload
stevennalls -
Category
Documents
-
view
835 -
download
3
description
On Cooking Buffet Presentation
Transcript of Chapter 36
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
”“Strange to see how a good dinner and feasting reconciles everybody.
– Samuel Pepys, English artist (1633-1703), in his Diary
BUFFET PRESENTATION
C H A P T E R THIRTY-SIX
2
BU
FF
ET
PR
ES
EN
TA
TIO
N
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
After studying this unit
You will be able to:– Understand the basic principles of buffet
presentation– Use a variety of techniques to create and
maintain appealing buffets
3
BU
FF
ET
PR
ES
EN
TA
TIO
N
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Planning the Buffet
Theme– Sets the tone of the event– Defines the menu, decorations, props, linens
and dinnerware
4
BU
FF
ET
PR
ES
EN
TA
TIO
N
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Menu Planning
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
5
BU
FF
ET
PR
ES
EN
TA
TIO
N
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Arranging Food on Serving Pieces
The chef should consider:– Height– Pattern– Color– Texture and shape– Negative space
6
BU
FF
ET
PR
ES
EN
TA
TIO
N
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Designing the Buffet
A display of seafood and meats for a brunch buffet are attractively presented at different levels and heights.
7
BU
FF
ET
PR
ES
EN
TA
TIO
N
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Arranging Food on a Buffet
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
8
BU
FF
ET
PR
ES
EN
TA
TIO
N
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Double-Sided Buffet
A well-designed double-sided buffet offers the same food on each side of the table. This allows twice as many diners to approach the buffet at the same time.
9
BU
FF
ET
PR
ES
EN
TA
TIO
N
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
SAFETY ALERT - Buffets
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
10
BU
FF
ET
PR
ES
EN
TA
TIO
N
Copyright ©2011 by Pearson Education, Inc.publishing as Pearson [imprint]
On Cooking: A Textbook of Culinary Fundamentals, 5eLabensky • Hause • Martel
Presenting Cold Food
Serve in relatively small quantities Place foods on a bed of ice when possible Change un-iced items regularly
