BUFFET LATOUT COLD PLATTER PRESENTATION. Learning Objectives 1. Explain why attractive food presentation is important 2. Produce attractive platter presentations.

Food PresentationBUFFET 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

Food PresentationTHE BUFFET LAYOUT

WHAT IS BUFFET SERVICEA 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 LAYOUTThe 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’DA Buffet Layout is influenced by the

following:

1. The number of people

2. The theme

3. The space allotted

BUFFET CONT’DThe following should be noted:1. More than eighty (80) persons serve in

zones2. 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’D6. 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 pillars8. Access to the kitchen is a must for any

setup.

Different Shapes For Zone Service1. 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 square3. T-Shape- set up in the middle of the room,

this design permits dual access4. 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’D6. Straight- this helps to utilize wall space.7. Satellite Table- similar foods placed on

separate tables.

Planning the BuffetTheme

Sets the tone of the eventDefines the menu, decorations, props, linens

and dinnerware

Menu PlanningOffer foods and dishes:

Featuring different principal ingredientsCooked by different methodsWith different colorsWith different texturesThat are seasonally appropriateThat are appropriate for the time of year

Arranging Food on Serving PiecesThe chef should consider:

HeightPatternColorTexture and shapeNegative 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 BuffetFlow

Food must be placed in a logical orderSpacing

1 linear foot for each item on the buffetReachAccompaniments

Should be located close to the food they go withCenterpieces

Increase the visual appeal Decorations Labels

Attractively printed cards with the name of each dish

BUFFET GUIDELINES1. 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 entreé2. 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’D3. 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 positioned4. Choose and use service pieces with care: a. a mixture of silver, mirrors, glass and

stainless steel can be used.

SAFETY ALERT - BuffetsDo not add new food to oldDo not use a chafing dish to heat foodCheck temperatures regularlyBe careful of steam when changing pans in a

chafing dishProvide clean utensilsProvide an ample supply of plates

Presenting Cold FoodServe in relatively small quantitiesPlace foods on a bed of ice when possibleChange un-iced items regularly

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COCKTAIL BUFFETThe 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 portions2. Stack of small plates are placed beside

each item3. The tables must be easy to get to from all

parts of the room and must not block traffic.

COLD PLATTER PRESENTATIONThe 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 PRESENTATION1. 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’D2. 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 PLATTER1. 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’D4. 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.