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

2. 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

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

4. Key Terms
grosse piece
risers

5. 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

6. Learning Objective
36.1
Understand the basic principles of buffet presentation 6

7. 36.1 Basic Principles of Buffet Presentation
Theme
Sets the tone of the event
Defines menu, decorations, props, linens, and dinnerware

8. 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

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

10. 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

11. 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

12. 36.2 Create and Maintain Appealing Buffets
Single-Sided Buffet

13. 36.2 Create and Maintain Appealing Buffets
Double-Sided Buffet

14. 36.2 Create and Maintain Appealing Buffets
Buffet Divided into Two Zones
Zone Zone 2

15. 36.2 Create and Maintain Appealing Buffets
Station… 1
Four-Station Buffet

16. 36.2 Create and Maintain Appealing Buffets
Station… 2

17. 36.2 Create and Maintain Appealing Buffets
Station… 3

18. 36.2 Create and Maintain Appealing Buffets
Station… 4

19. 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

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