After studying this unit:
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
Planning the Buffet:
Planning the Buffet
Theme Sets the tone of the event Defines the menu, decorations, props, linens and dinnerware
Menu Planning:
Menu Planning Offer foods: 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
Arranging Food on Serving Pieces:
Arranging Food on Serving Pieces The chef should consider: Height Pattern Color Texture and shape Negative space
Arranging Food on a Buffet:
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
Presenting Hot foods:
Presenting Hot foods 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
Presenting Cold Food:
Presenting Cold Food Serve in relatively small quantities Place foods on a bed of ice when possible Change un-iced items regularly