Transcript Food Presentation

BUFFET LATOUT
COLD PLATTER PRESENTATION
Learning Objectives
1. Explain why attractive food presentation is
important
 2. Produce attractive platter presentations
 3. Serve both hot and cold foods at the correct
temperatures
 4. Know the rational for proper platter presentation
THE BUFFET LAYOUT
WHAT IS BUFFET SERVICE
 A buffet is a popular and profitable form of food
presentation found in most food operation.
 Outlined are three reasons:
 1. VISUAL APPEAL-An attractive presentation of foods with
the right quantity and quality as well.
 2. EFFICIENCY-The buffet allows the restaurant to serve a
large number of people in a short time with relatively few
service personnel.
 3. ADAPTABILITY-Highly adaptable for almost every type
of food with the exception of cooked to order foods; all
price ranges; occasions; restaurant styles and food customs.
BUFFET LAYOUT
 The buffet’s visual appeal is perhaps its greatest
attraction for the customer.
 The appearance of the food sells the buffet.
 A buffet is not just FOOD SERVICE – It is FOOD
DISPLAY
BUFFET CONT’D
 A Buffet Layout is influenced by the following:
 1. The number of people
 2. The theme
 3. The space allotted
BUFFET CONT’D
 The following should be noted:
 1. More than eighty (80) persons serve in zones
 2. Plan the zones so that guests can enter and exit line
with minimum interference.
 3. Each zone must have its own set of chafers, platters,
bowls, carvers and china.
 4. All foods should be the same for each of the zones.
 5. Each zone should have a staff member to refill
serving utensils and to assist patrons.
BUFFET CONT’D
 6. Each zone should have adequate china for service;




silver and glassware will be placed on individual tables.
7. The zone must be designed with the following
factors in mind:
a. Emergency exits (must not be blocked)
b. Columns or pillars
8. Access to the kitchen is a must for any setup.
Different Shapes For Zone Service
 1. Center or Hollow Squares- normally placed in the




centre of a room and dominated by a large floral
display, ice carving etc
2. Circular- similar to hollow square
3. T-Shape- set up in the middle of the room, this
design permits dual access
4. U-Shape- this also permits dual access, but two
complete buffets must be arranged, one for each arm.
5. L-Shape- it is functional when placed in the corner
of the room
SHAPES CONT’D
 6. Straight- this helps to utilize wall space.
 7. Satellite Table- similar foods placed on separate
tables.
Planning the Buffet
 Theme
 Sets the tone of the event
 Defines the menu, decorations, props, linens and
dinnerware
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
Arranging Food on Serving Pieces
 The chef should consider:
 Height
 Pattern
 Color
 Texture and shape
 Negative space
Designing the Buffet
A display of seafood and meats for a brunch buffet are attractively presented at different levels and heights.
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
BUFFET GUIDELINES
 1. Arrange your food by type:






a. keep salads with cold foods
b. desserts by themselves.
c. start with less expensive foods and work up to the
expensive entreé
2. Vary the level:
a. vary height and breath of displays
b. most expensive items are raised and offered
behind a row of less expensive items
BUFFET GUIDELINES CONT’D
 3. Arrange with care:
 a. contrast colours
 b. do not overcrowd platter or bowls
 c. garnish must be appropriate and edible
 d. never over-decorate
 e. avoid brightly colored aspic or chaud-froid
 f. show pieces should be clearly positioned
 4. Choose and use service pieces with care:
 a. a mixture of silver, mirrors, glass and stainless
steel can be used.
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
Presenting Cold Food
 Serve in relatively small quantities
 Place foods on a bed of ice when possible
 Change un-iced items regularly
images
images
images
COCKTAIL BUFFET
 The cocktail buffet displays appetizers intended to




accompany drinks and other refreshments at
receptions, cocktail parties and cocktail hours
preceding banquets and dinners.
There is a separate line for each item.
1. Only appetizer foods are served-Tasty and well
seasoned foods in small portions
2. Stack of small plates are placed beside each item
3. The tables must be easy to get to from all parts of the
room and must not block traffic.
COLD PLATTER PRESENTATION
 The cold platter is the mainstay of the buffet and offers the
most visual artistry.
 Cold platters require great precision, patience and artistic
sense.
 Cold platters can range from a simple tray of cold cuts to
elaborate constructions of pâtés, meats, poultry or fish
decorated with aspic, truffles and vegetable flowers.
PRINCIPLES OF PLATTER
PRESENTATION
 1. Three elements of a buffet platter:

a. Centrepiece or gross piéce-this is made from edible
materials in the form of an uncut portion of the main food
item eg. Pâté or a cold roast, decorated and displayed
whole; moulded salmon mousse etc. It can also be strictly
for decoration, such as a butter sculpture or a squash vase
filled with vegetable flowers.
 b. The slices or serving portions of the main food item,
arranged artistically.
 c. The garnish arranged artistically in proportion to the
cut slices.
PLATTER PRESENTATION CONT’D
 2. The food should be easy to handle and serve.
 3. A simple design is best-simple arrangements are
easier to serve.
 4. Attractive platter presentations may be made on
silver or other metals, mirrors, china, plastic, wood as
long as they are presentable and suitable for use with
food.
 5. Once a piece of food has touched the tray, do not
remove.
 6. Think of the platter as part of the whole buffet. It
must look attractive and appropriate.
DESIGNING THE PLATTER
 1. Plan ahead-making a sketch is a good idea. One way to
start a sketch is to divide the platter into six or eight equal
parts, this helps avoid lopsided or crooked arrangements by
giving equally spaced markers as guidelines.
 2. Plan for movement in your design-most food for platters
consists of single small portions arranged in rows or lines.
The trick is to put movement into those lines by curving or
angling them.
 3. Give the design a focal point-this is the function of the
centerpiece which emphasizes and strengthens the design
by giving it direction and height. The centerpiece isn’t
always in the center, because of the height it should be at
the back or side. It is not necessary for every platter on the
buffet to have a centerpiece.
DESIGNING THE PLATTER CONT’D
 4. Keep items in proportion-(1)the main item on the platter
should look like the main items. (2)The centerpiece should
not dominate the platter. (3)The garnish should enhance,
not overwhelm, the main item in size, height or quantity.
(4)The size of the platter should be in proportion to the
amount of food. (5)Indicates placement of garnish as well
as the main item.
 5. Let the guest see the best side of everything-angle
overlapping slices and wedge-shaped pieces toward the
customer. Make sure the best side of each slice is face up.
 NB: Further reading on pages 916-917 in the
Professional Cooking
A DIAMOND IS MERELY A LUMP OF
COAL THAT DID WELL UNDER
PRESSURE.