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Learn the basic principles of buffet presentation, including theme setting and food arrangement techniques to create appealing buffets. Discover how to use height, pattern, color, and texture effectively. Implement strategies for portioning, serving, and replenishing foods to maintain buffet appeal.
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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel
Chapter 36 BuffetPresentation Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel
Chapter 36 BuffetPresentation Class Name Instructor Name Date, Semester On Cooking Labensky, Hause & Martel
Key Terms grosse piece risers
Learning Objectives 36.2 36.1 After this lecture, you should be able tocomplete the following Learning Objectives Understand the basic principles ofbuffet presentation Use a variety of techniques to createand maintain appealing buffets
Learning Objective 36.1 Understand the basic principlesof buffet presentation
36.1 Basic Principles of Buffet Presentation Theme Sets the toneof the event Defines menu, decorations, props, linens, and dinnerware
36.1 Basic Principles of Buffet Presentation Offer Foodsand Dishes… Featuring different principal ingredients Cooked bydifferent methods With different colorsand textures Appropriate both seasonally, and forthe time of year
Learning Objective 36.2 Use a variety of techniques to createand maintain appealing buffets
36.2 Create and Maintain Appealing Buffets The chefshould consider: Height Pattern Color Texture and shape Negative space Grosse piece Centerpiece with a large piece of the principal food
36.2 Create and Maintain Appealing Buffets • Portioning, serving and replenishing • Presentinghot foods • Presentingcold foods Arranging Food on a Buffet Flow Spacing Reach Accompaniments Centerpieces Decorations Labels Risers Boxes covered with decorative items used as a base
36.2 Create and Maintain Appealing Buffets Single-SidedBuffet
36.2 Create and Maintain Appealing Buffets Double-SidedBuffet
36.2 Create and Maintain Appealing Buffets Buffet Divided into Two Zones Zone 1 Zone 2
36.2 Create and Maintain Appealing Buffets • Four-StationBuffet Station… 1
36.2 Create and Maintain Appealing Buffets Station… 2
36.2 Create and Maintain Appealing Buffets Station… 3
36.2 Create and Maintain Appealing Buffets Station… 4
Chapter Summary 36.2 36.1 Understand the basic principles ofbuffet presentation Use a variety of techniques to createand maintain appealing buffets
Chapter 36 BuffetPresentation END On Cooking Labensky, Hause & Martel