Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

Buffet Presentation On Cooking Sarah R. Labensky, CCP Alan M. Hause Chapter 36 Buffet Presentation Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

Buffet Presentation Class Name On Cooking Instructor Name Chapter 36 Date, Semester On Cooking Labensky, Hause & Martel

Key Terms grosse piece risers

Learning Objectives After this lecture, you should be able to complete the following Learning Objectives 36.1 Understand the basic principles of buffet presentation 36.2 Use a variety of techniques to create and maintain appealing buffets 5

Learning Objective 36.1 Understand the basic principles of buffet presentation 6

36.1 Basic Principles of Buffet Presentation Theme Sets the tone of the event Defines menu, decorations, props, linens, and dinnerware

36.1 Basic Principles of Buffet Presentation Offer Foods and Dishes… With different colors and textures Appropriate both seasonally, and for the time of year Featuring different principal ingredients Cooked by different methods

Learning Objective 36.2 Use a variety of techniques to create and maintain appealing buffets 9

36.2 Create and Maintain Appealing Buffets The chef should 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 Arranging Food on a Buffet Portioning, serving and replenishing Presenting hot foods Presenting cold foods 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-Sided Buffet

36.2 Create and Maintain Appealing Buffets Double-Sided Buffet

36.2 Create and Maintain Appealing Buffets Buffet Divided into Two Zones Zone 1 Zone 2

36.2 Create and Maintain Appealing Buffets Station… 1 Four-Station Buffet

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 Understand the basic principles of buffet presentation 36.1 Understand the basic principles of buffet presentation 36.2 Use a variety of techniques to create and maintain appealing buffets 19

Chapter 36 Buffet Presentation END On Cooking Labensky, Hause & Martel